The combi oven allows you to have the ‘best of both worlds for high quantity cooking and sets combi ovens apart from all other types of mini buffet preparation tools available. Both dry heat and steam are used together, and an automatic mode makes certain the appropriate degrees of moisture for the food you’re preparing. This means you can prepare food at greater, ‘extra humid’ temperatures for much less time, without the risk of scorched edges or shrinkage.
Why use a combi oven for buffet preparation
You can grill, roast, bake, steam, stew, blanch, or poach food, all within a space of less than approximately 1 m ². Meat, fish, chicken, vegetables, egg dishes, baked items, treats– you can do everything, whether you’re cooking for thirty or for a few thousand. It lowers workloads precisely the way kitchen crews require: it boils rapidly, it’s easy to use, it delivers the food quality you stipulate, and it also saves you time, money, and energy while doing so. It takes all checking and monitoring work off your hands. It changes temperature level, wetness, and cooking time setups on its own. It scans your food’s browning and a group of doneness and even spares you the trouble of repeatedly turning pan-fried dishes.
Benefits for you at a glance
- Superior food quality at all times.
- Easy to run even for untrained staff.
- Minimum running expenses.
- No checking or surveillance.
- Cook different foods at the same time.
- Automatic cleaning and descaling.
Cook overnight without supervision
Rest easy during the night, knowing you’ll walk into your commercial kitchen with flawlessly roasted meat the following day. A combi oven identifies the dimension of the heart to be burned, braised, steamed, and cooks it to its precise requirements. With the capability to cook different types of meat in one cycle, you can achieve an entire day’s cooking load overnight, conserving the kitchen as the whole staff time.
Try the Rational brand.
You might say that Rational has numerous competitors out there making combi-ovens, yet none match up to the Rational SelfCookingCenter. Chef Pete Schellenbach states, “you don’t need to know exactly how to cook food in a Rational to get it to come out right”. The very best part concerning the SelfCookingCenter is its ease of use. From the pictures on the control board to the self-adjusting cook time function, it is nearly inconceivable for you to fail.
Every one of these makes good sense considering that Rational only produces combi-ovens, indicating that every engineer they employ is working to better the combi-oven they designed in 1976. Rational appliances conserve time, food cost and permit a much better application of labor. Once are significant time savers, features such as overnight roast and the capability to cook several different things at. Food cost is among the most considerable cash variables in the dining establishment business; the SelfCookingCenter increases return by 20% or even more. It also cooks with such consistency that it lowers the amount of waste generated.
