Stand G19, 10-12 October 2011, Earls Court 2, London. 
Consistency and quality are two of the keys to great restaurant cooking. At Restaurant 2011 Rational will be focusing on how the latest combi steamer technologies can deliver both, allowing chefs to get on with the third key to great restaurant cooking: creativity.
On stand G19 visitors will be able to find out how the Rational SelfCooking Center offers the best possible cooking quality, because food is cooked in its optimum cooking ‘climate’, the appropriate balance of dry heat and steam. The SelfCooking Center monitors this during the cooking process, to ensure best results. For example, for perfectly roasted meat the unit will automatically fine-tune the climate, from steam heat, for moisture and succulence, to dry heat, for a brown, crisp skin. It even adjusts the parameters to compensate if, say, the door is opened during cooking.
Visitors will also be able to see how easy it is to maintain consistency of cooking – because the SelfCooking Center’s precise controls ensure that results can be exactly duplicated, time after time. This automatic consistency means that even untrained staff can reproduce a restaurant’s signature dish – at the touch of a button.
Rational can also book places for visitors on a series of seminars organised for after the show. As well as demonstrating the SelfCooking Center controls, the seminars allow attendees to cook on the hi-tech combi steamer for themselves.
“Because the SelfCooking Center does away with mundane chores like monitoring and adjusting temperature, it frees chefs to spend more time adding originality, inspiration and flair to their dishes,” says Lee Norton, Managing Director of Rational UK. “That’s why it’s the perfect combi steamer for the restaurant market.”