Rational & Moduline Cook / Chill / Retherm Concept Banquet Cooking With The Rational: Using a Rational SelfCooking Center for banqueting doesn’t just mean better quality food, it also means huge cost savings. That includes anything – up to 30% more portions out of every joint of meat; needing fewer chefs for events; and slashing maintenance and servicing costs by hundreds of pounds every year. With meat and fish, the Rational produces succulent results at the touch of a button. But it also cuts shrinkage, because the food is cooked in its ideal environment – so that every joint produces more. “We gain 25% to 30% more portions out of a prime rib of beef or a turkey, and that’s direct profit,” says Martin Heuser of the award-winning Westin Hotel in Calgary, Canada. The SelfCooking Center will deliver perfect results in both cook-serve and cook-chill systems. Many banquet operations now use cook-chill because it allows the food to be prepared a day or two in advance, spreading the kitchen workload and thus reducing stress and labour costs. Commenting on the switch to Rational combis and a cook-chill system, Bixente Perry of the Intercontinental Buckhead, Georgia, USA says: “Today we can easily serve 1,600 covers for a banquet with only five chefs, we needed twenty chefs in the past.” The Rational ‘Finishing’ process makes cook-chill banqueting simple by regenerating food to perfection, with no drying out or condensation, at the touch of a button. Chefs arrange the food in advance on plates and store it chilled. Just before it is required, it is loaded into the SelfCooking Center and the Finishing function brings it up to serving temperature – anything from twenty plates to nearly 200 can be ‘Finished’ at once, depending on the model of SelfCooking Center, in as little as eight minutes. Special trolleys that store the plated meals can be wheeled directly from the refrigerator into the Rational, minimising handling. The last thing any chef wants to do after a busy banquet is clean the oven. That’s where Rational’s new CareControl comes in: simply load the cleaning tabs into the appropriate points on the SelfCooking Center, push the cleaning button and the unit cleans itself. Because it also descales itself, it doesn’t even need a water filter. “It’s unbelievable,” says Alan Bird, former head chef at the Ivy in London, UK. “CareControl saves around £700 in running costs every year for each combi, because there’s no need to service the water filters. It significantly reduces running costs for chemicals, water and energy, too.” Rational is organising a series of free SelfCooking Center ‘TeamCooking Live’ seminars on banqueting. Blast Chilling With Moduline: With the ability to cook in the Rational combi ovens and blast chill the products, we can now cook for a scheduled event during off peak hours. By cooking throughout the off peak hours a couple days before the event and blast chilling the product in the Moduline we can decrease the stress of staff members, increase our efficiency on the production line, offer a wider variety of banquet menu items, ensure food safety, and most importantly serve 60 or 1,000 guests with ease. Moduline blast chillers / shock freezers to assist operator in working efficiently with the complete range of products, in effectively adjusting to changing food preparation processes while staying assured that the equipment will produce desired chilling and freezing results in the fastest possible time guaranteeing product freshness, as well as preserving organic and nutritional characteristics. Moduline blast chillers offer the ability to blast chill / shock freeze right from the oven makes open-air cool down stage unnecessary results in improved food safety, reduced moisture loss, higher yields, less waste and better kitchen organization. Moduline blast chillers also offer thawing as an additional operating cycle eliminates the need for a thawing room, as well as gives you a kitchen assistant working when everyone else goes home. Moduline blast chillers has the capability to freeze below – 45°F, which is required for proper freezing of sushi quality fish and other specialty seafood products. Moduline blast chillers also has a unique airflow pattern designed to achieve highest cooling efficiency and perfect uniformity of temperature distribution throughout the cabinet; specially developed “delta t” control to assure superior product moisture preservation. Retherm / Regeneration With Moduline: Retherm or regeneration is the act of re-heating food to safe service temperatures for consumption. Often used in healthcare foodservices, rethermlaization of food is done in many ways and is dependent on the food production methods, size of facility, patient or customer needs, and style of service. With the Moduline series of Retherm / Regeneration ovens chefs and kitchen staff can prepare dishes with the Rational at the touch of a button, chill and plate, then use Moduline’s retherm / regeneration to bring assembled plates to temperature minutes before serving. Because today’s catering sector knows no hours, being early or late is the norm, while consumer tastes and demands are continually changing. A “cook now and eat later” system allows the limitation of traditional eating “on the spot and immediately” to be overcome, transforming it into eating “elsewhere or later” without losing any of the characteristics of fragrance, flavour, appearance or appetising features it had when freshly cooked. To achieve this requires suitable equipment designed and made to bring finished plates or preparations up to temperature in precise times and with a suitable climate (mixture of temperature and humidity). Your Banquet Cart needs to satisfy these requirements, with the utmost attention paid to complying with regulations and to protecting the consumer and the operator. On a regeneration oven everything must be calibrated, starting from the ventilation, which must guarantee uniformed temperatures within the chamber and regenerates the food by the time stated by the standards in force, avoiding damaging or drying out the food. These are products that have already been cooked and – especially the more delicate, such as vegetables or fish, – it is only possible to regenerate them in a regeneration oven, therefore not risking cooking them again. In addition, the humidity must be measured perfectly, because low humidity dries out the final product and too much humidity makes the dish watery, rendering the food in- edible and unpresentable. The Mod- uline products guarantee regenera- tion with a good quality final product and a cavity temperature measured perfectly for the type of product you wish to regenerate. Moduline retherm / regeneration systems offer: Less electrical consumption: the power is calibrated for the regeneration. Less water consumption: the humidifier is precise and calibrated for the regeneration. Less installation costs: fast power supply and no water supply connection; extraction hood not required. Less work: labour cost savings thanks to a better organisation. Less waste: only the necessary product is used, keeping the rest in the fridge. Less purchasing: purchasing higher quantities of food when prices are advantageous. Less qualified personnel: the equipment is easy to use and completely automatic.
Posted on: Tue, 16 Jul 2013 13:52:46 +0000
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