SelfCookingCenter® whitefficiency®: from piri piri chicken to fresh baked pizza, at the touch of a button
Stand T331 Takeaway Innovation, London Olympia, 28-29 November 2013.
What’s the best sort of cooking equipment for the takeaway sector? Limited space means it has to be multifunctional, but customer expectations mean it has to be able to produce quality results, despite staff sometimes having limited cooking skills. At Takeaway Innovation 2013 Rational will demonstrate how the SelfCookingCenter whitefficiency can provide the ideal solution.
Visitors will be able to see the Rational combi steamer in action – and witness how much food can be cooked in one space-saving unit. Chargrilled piri piri chicken, pulled pork, steamed sushi rice. fresh ravioli with parmesan and chicken with oyster sauce are just some of the dishes visitors will be able to try. The SelfCookingCenter whitefficiency is fast, too: chefs will prepare black bean beef steamed noodles in under three minutes and freshly baked pizza in under five minutes, at the touch of a button, with perfect results.
Clever features like Efficient LevelControl tell the user which foods can be cooked at the same time, adjusting the cooking time for each shelf according to the amount of food loaded and how often, and for how long, the door is opened during the cooking process. Takeaway businesses can even use the SelfCookingCenter to prepare full breakfasts, including multiple portions of bacon, toast, eggs, sausages, hashbrowns, tomatoes and mushrooms, all at the same time, in just six minutes.
Options such as the Ultravent condensation hood, which eliminates unwanted cooking fumes and steam, can do away with the need for extra, expensive extraction systems, making it possible to site the combi steamer front of house.
The latest Rational SelfCookingCenter whitefficiency has up to 30% more capacity, cuts energy consumption by up to 20% and reduces production times by up to 30%, compared to previous models.