Foodservice Equipment & Supplies

JUN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 28 of 107

THE NEED FOR SPEED Q. When talking about equipment time savers, what does that mean in the food- service industry? Markus Glueck: It means that your equipment works harder and does more. An example is cooking bacon, sausage and several styles of eggs all at the same time, in the same device, while the appliance monitors the cooking. Q. What are the benefits to an operation with this equipment? A. With this equipment, an opera- tion saves time and money, so there is a strong ROI. With the right equipment choices, operators can improve food quality, expand menu variation, spend more time with customers and consider new ways to improve the customer experience. Q. What specific equipment can operators focus on as time savers? A. Combi-steamer technology is the clear choice. The market-leading RATIONAL SelfCookingCenter ® ap- pliance can switch between cooking modes for continual use throughout the day and cook different foods at the same time. As its name implies, it automatically detects the state of the food to ensure perfect results. Q. How does it save time? A. The SelfCookingCenter ® moni- tors the cooking climate and browning, eliminating the need to flip or turn items, and it lets the operator know when the food is ready. The unit can cook or clean itself overnight while the chef monitors progress via smartphone. It's truly the beginning of the smart, connected kitchen. The Reliable Professional Kitchen Assistant Q&A with Markus Glueck, executive vice president, RATIONAL North America RATIONAL carries a full line of smart appliances that support any kitchen team. For more information go to: Connect your kitchen: #HotStuffTourUSA Visit us at the 2018 SNA Annual National Conference, Booth 1877. SPONSORED CONTENT

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