Equipping your kitchen: Rational’s new SelfCookingCenter combi oven
Product details:
The SelfCookingCenter whitefficiency combines two of Rational’s new technologies – ‘HiDensityControl’ and ‘Efficient LevelControl’ – along with the established ‘SelfCooking Control’ and ‘CareControl’ features.
The new combi also has an upgraded control panel, maximising output and allowing different food types to be cooked simultaneously.
HiDensityControl features air mixing technology, which controls the speed of the unit’s fan to channel the heat and humidity exactly where it is needed, depending on the state of the product being cooked. This feature also allows chefs to maximise output with the ability to load up to 30 per cent more food compared with previous models.
The SelfCookingCenter whitefficiency also reduces energy consumption by up to 20 per cent and cuts production time by up to 30 per cent thanks to rolling load with the Efficient LevelControl feature.
USP:
The SelfCookingCenter whitefficiency’s new control panel makes operating the combi steamer simpler as it constantly learns and automatically adjusts to the habits of the individual user.
Meanwhile, the ‘MyDisplay’ feature allows the display to be tailored to suit the user. For example, any functions that are not needed can simply be removed from the display interface, keeping controls simple and eliminating operator error, even with untrained staff.
Cost:
For individual pricing enquiries, or to arrange a free SelfCookingCenter whitefficiency seminar, contact your dealer or freephone Rational UK on 0800 389 2944.
Availability:
The SelfCookingCenter whitefficiency combi oven is available to all UK foodservice businesses now. For product information and contact details see www.rational-UK.com.
Why you should buy it:
Lee Norton, managing director of Rational UK, told BigHospitality: “Increasingly a combi steamer is a ‘must have’ in commercial kitchens because it offers a variety of cooking processes on a small footprint.
“Combis aren't just for big kitchens. Great results, energy savings, retention of nutritional values, versatility and ease of use are as beneficial in smaller sites as in larger ones.
“A key advantage that is especially valuable in smaller sites, with an advanced unit like the SelfCookingCenter whitefficiency, is its ability to cook lots of smaller portions of different foods at the same time, on different shelves, with no cross contamination of flavour or aroma.”
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