Rational’s new SelfCookingCenter® whitefficiency® combi steamer – the easy way for golf clubs to expand menu options

Getting the most out of the nineteenth hole

Golf Clubs face challenging times as people look to manage their spending, but one way of boosting the revenue stream is to up the catering operation in the clubhouse. Getting golfers to linger after they have played and return in the evening with friends for that special night out can even result in an increase in membership. This may mean a bit of a revamp in the kitchen but it needn’t be as daunting as it sounds.

“These days golf clubs looking to expand their catering operation should consider a Rational SelfCookingCenter whitefficiency as their main cooking equipment,” says Lee Norton of Rational. “It’s a ‘must have’ piece of kit because it offers a variety of cooking processes in a small footprint and is incredibly easy to use. It cooks everything perfectly, from roasts to soufflés, from jacket potatoes to muffins and from bread to fish – and all at the touch of a button.”

The SelfCookingCenter whitefficiency is the latest combi oven to come out of the Rational stable. The smallest six grid unit measures just 847mm (w) x 771mm (d) x 782mm (h) yet can prepare between 30 and 80 meals per day. The new control panel guides chefs through the cooking process, so that no matter who is doing the cooking they will get the same perfect results, time after time. The biggest Rational model has a capacity of 300 to 500 meals per day.

With the introduction of the new HiDensityControl® and EfficientLevel Control® features, chefs can load 30% more food into the same size cooking cabinet, reduce energy consumption by up to 20% and cut production time by up to 30%, compared to previous models. HiDensityControl features patented dynamic air mixing technology, which precisely controls the speed of the unit’s fan to channel exactly the right amount of heat and humidity to deliver consistent, quality cooking.

EfficientLevel Control intelligently controls the cooking time for each rack, telling the user which foods can be cooked together and adjusting the cooking time according to the amount of food loaded and how often, and for how long, the door is opened during the cooking process. Because different food types can be cooked simultaneously, with no crossover of tastes, serving is speeded up and chefs can expand their menu options.

At the end of the day the Rational cleans itself fully automatically. All staff have to do is load the special care tabs, shut the door and the unit does the rest.

For information and brochures, or to arrange to come to a free SelfCookingCenter® whitefficiency® ‘Rational CookingLive’ seminar, contact your dealer or freephone Rational UK on 0800 389 2944. For product information and contact details see www.rational-UK.com. For information about Club Rational, including recipes and combi cooking tips, visit www.club-rational.com/gb.

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whitefficiency for golf clubs – May-12

Press Enquiries:

Toni Turner or Alison Haynes at The Publicity Works: 01263 761000; Email: rational@publicityworks.biz

For more news about Rational visit the press office at www.publicityworks.biz

Jenny Hegarty at Rational UK: 01582 480388

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Separations charge: please email / fax offers to toni@publicityworks.biz / 01263 761009. Please do not phone.

Editor’s notes:

SelfCookingControl regulates the cooking processes – even the most complex of cooking routines can be initiated at the touch of a button, thanks to the simple control system. However, numerous new cooking options mean that chefs can manipulate the cooking process according to their own recipes. And they always know exactly what’s going on, since they are perfectly informed about the cooking process. This means no more time-consuming routine tasks, such as monitoring food, and more time for essentials such as creativity.

CareControl further enhances efficiency by detecting the level of soiling and ‘care status’ in the SelfCookingCenter and always suggesting the appropriate cleaning level. This reduces ongoing costs of energy, water and chemicals to a minimum.

Separations charge: please email / fax offers to toni@publicityworks.biz / 01263 761009. Please do not phone.

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About Us

Rational invented combi-steaming in 1976. Now the company’s new SelfCookingCenter® is the world’s first commercial oven that takes over the whole cooking process, allowing the chef to get on with more important things, like creativity, presentation and quality control. The chef simply tells the oven what the food is – the SelfCookingCenter® does the rest. The oven will cook the food exactly how chef wants it, even with ‘low temperature’ cooking overnight. And it cooks up to 15% faster than conventional combi-steamers, saving time and money.

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