Rational presents the new SelfCookingCenter

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For the first time, the SelfCookingCenter with the fresh steam generator is also available in XS size

Under the motto of ‘Ideas change the world’ and true to its slogan of offering maximum customer benefit, Rational AG presented its new SelfCookingCenter on Thursday 1st September, at Twickenham Stadium, UK.

The SelfCookingCenter XS, which offers full Rational power and intelligence despite its minimal dimensions of only 55.5 cm deep, 65.5 cm wide and 56.7 cm high, has generated particular interest. It also has an integrated fresh steam generator.

“Our units impress with their performance and precision, and together with the benefits of the fresh steam generator Rational represents top food quality and we make no compromises in this regard,” says Götz Sauer, executive vice president, Rational AG. “We are therefore very proud to have developed, together with our physicists, engineers and chefs, a SelfCookingCenter of this size, which not only supplements our successful range of units, but which will occupy a class of its own within the market.”

The larger units from the SelfCookingCenter series are also certain to make a convincing impression. Many new functions enrich the new generation and make them even more economical, than previous models.

The SelfCookingCenter XS – the small sized professional in 2/3 size 

With the SelfCookingCenter XS, Rational has succeeded in expanding its already successful range with a 2/3 unit, which only needs minimal space of 0.2 m3. However, the now smallest unit in the SelfCookingCenter family is in no way inferior to the larger units in terms of features and performance. This is because the SelfCookingCenter XS is equipped with a fresh steam generator and has all the familiar assistants such as iCookingControl, the intelligent support for the chef; iLevelControl, the assistant for optional mixed loading; HiDensityControl, which guarantees top food quality through maximum performance and precise regulation of cooking cabinet conditions, as well as Efficient CareControl, the automatic cleaning and descaling system.

This means the SelfCookingCenter XS is ideally suited to use as a station unit in à la carte, in supermarkets, petrol stations, cafés and coffee shops, or indeed any situation where space is at a premium; as well as the first or additional unit. Whether this is a built-in solution, wall-mounted or standalone unit, the new SelfCookingCenter XS will find a suitable place anywhere. In addition it also grills, steams, pan-fry, gratinates and bakes all food gently and with perfect results. This will produce delicious snacks, take-away dishes and baked goods, as well as healthy lunchtime dishes.

As an option, a high-performance and elegant circulating air hood to match any design and application, which can also be used in front cooking areas and ensures optimal visual integration. A full range of cooking accessories in the appropriate 2/3 size provide optimal support for the preparation of all types of foods. These include the grilling and pizza tray, the cross and stripe grill grate for grilling vegetables, steaks or fish, the roasting and baking trays for bread rolls, Danish pastries, pan-fried and breaded products, as well as the Multibaker, which is ideal for fried eggs, omelettes and hash browns.

The highlights of the new SelfCookingCenter 

At first glance, the innovative design of the control panel and the more energy-efficient triple-glazed door with integrated LED lighting is what is most striking in all units. The triple glazing with cutting edge heat reflective coating significantly reduces energy losses through the door and further reduces overall energy consumption compared to the previous model by up to 10%, which saves energy costs and is environmentally-friendly. For cleaning, the panels are easily opened and closed, which effectively prevents the usual dulling in triple glazing. The LED lighting integrated in the door along with the interior lighting provide food-safe and extensive illumination of the food, allowing kitchen staff to visually monitor the food during cooking, as well as being attractive and appealing to customers.

The start screen has also been modified and thanks to the faster CPU, the new generation SelfCookingCenter units are now even more convenient to operate. Rack signalling, whereby a blinking LED light signals which rack needs to be loaded or unloaded and when in iLevelControl mode is another new feature. This further simplifies the use of the SelfCookingCenter and provides even more support for inexperienced kitchen staff to safely and quickly unload finished food.

Rational customers can also look forward to many other optimisations in the new generation of units. These include the new and improved cooking cabinet gasket, which promises a 2.5 times longer lifetime, even in continuous operation at 300 degrees Celsius.

New generation SelfCookingCenter is now available as the XS version in unit sizes 6 x 2/3 GN and in the familiar unit sizes 6 x 1/1 GN to 20 x 2/1 GN from RATIONAL dealers. The SelfCookingCenter XS is available in the electric model, and all other units are available as electric or gas models.

Anyone interested who would like to see the unit for themselves live and experience it with all their senses can attend a free and no-obligation cooking event offered by Rational. Contact: Tel. 01582 480388 to enquire about dates or make bookings directly on www.rational-online.com.

Rational has provided additional information on the SelfCookingCenter units at: http://www.rational-online.com.

FEM’s Alto-Shaam range of heated banquet carts – a solution for all types of operation

The key to a successful banqueting operation is holding food in bulk quantities at the optimum temperature prior to serving. The right equipment does this without compromising on quality and taste.

FEM’s Alto-Shaam range of mobile heated banquet carts hold pre-plated food at the right temperature for serving, without deterioration, shrinkage or drying out.

This is because of the special ‘Halo Heat’ system, which offers a controlled, uniform heat source that gently and evenly warms, prolonging the holding life of food, ensuring better appearance and excellent taste. With Halo Heat there are no cold or hot spots, no air movement, which dries out food, and the cabinet radiates less ambient heat. Food is every bit as good when it comes out of the trolley as when it went in, so the meal gets to the customer in the condition the chef intended.

The banquet carts can be moved into position and can stand for 30-45 minutes unplugged, with the doors closed, keeping food hot and ready to serve. The carts are designed to offer a solution for any type of banquet, holding stacked, covered plates, covered or uncovered plate carriers and trays ready for service.

Constructed from durable stainless steel, the carts can withstand the demands of busy catering environments. Transport handles on each side and heavy duty castors enable them to be safely and easily manoeuvred and stored until needed.

To ensure pre-cooked, plated food is held at a safe and precise temperature, an adjustable, electronic thermostat with digital display closely monitors the internal temperature. Food can be held from 16° to 93°C. Insulation ensures only about 1°C is lost for every 45 minutes, when the food is held in the cart with the power off and the door shut.

FEM offers the Alto-Shaam banquet carts in 96, 128, or 192 plated meal capacities and they are available with optional covered or uncovered plate carriers.

The largest in the range is the 192 model, with a maximum capacity 218kg, 192 plates with covers. The exterior of the 192 measures 1744 mm (w) x 783 mm (d) x 1716 mm (h).

The Alto-Shaam range of heated banquet carts is available from FEM distributors with a one-year parts and labour warranty, and a lifetime warranty on the cook and hold elements for the original purchaser. The starting price of the range is £6320 + VAT for the 96 model.

For more information and details of local stockists call FEM on +44 (0) 1355 244111, email sales@fem.co.uk or visit www.fem.co.uk

Operators can create some magic in the kitchen with the Excalibur 10 Tray Dehydrator from Sous Vide Tools

Whether you are creating tomato seasoning or dehydrating chicken jerky, the Excalibur is the king of the dehydrators, offering 16 square feet of drying area.

The SUS-304 stainless steel unit features two temperature settings for two timer periods, up to a total of 99 hours, allowing for a high start up temperature to comply with food safety, and switching to a lower temperature at the second stage of drying to preserve the original flavour and nutrition without cooking.

Even drying without tray rotation means that the user can set the Excalibur 10 tray and forget about it, knowing that the results will be consistent every time. Toughened glass doors allow the chef to check on progress without opening, retaining the heat.

Other features include an adjustable thermostat 95-165°F (35 – 74°C); a digital control and display panel; a quiet 6.5” fan motor; and a removable drip tray for easy cleaning.

The Excalibur 10 tray Dehydrator, at £799.99 inc vat, is ideal for restaurants, raw food cafes and small scale commercial dry food preparation and comes with a one-year warranty.

For further information, visit www.sousvidetools.com or call 0800 678 5001.

Ovention impingement oven supplied by Gamble Foodservice Solutions to London's Galvin HOP Pub Deluxe

Gamble Foodservice Solutions has supplied an Ovention Matchbox 360-12 oven to the Galvin HOP Pub Deluxe in Spital Square, London. The oven was specified by kitchen design and installation specialist, the CCE Group, as part of a complete remodel of the site’s foodservice facilities. The Galvin HOP pub and restaurant, which represents a totally new drinking and dining concept, is on the site of the former Galvin’s Café a Vin.

Galvin HOP offers a broad range of seasonally inspired modern British fast food, complemented by a variety of speciality international beers and a comprehensive wine list. The 200 seater venue is open from 8:00 am for breakfast with service continuing until 11:30 pm. In addition to the eat-in menu, the Galvin HOP also offers takeaway food and has recently introduced a delivery service. A feature of the pub’s menu is a range of speciality hot dogs, which are served in brioche buns. During busy periods, the Galvin HOP serves up to of 300 hot dogs per day.

The CCE Group specified a front of house, purpose built and self-contained hot dog workstation, which incorporates the Ovention oven. The hot dogs are cooked fresh to order on the oven, which provides the capacity to cook up to eight dogs simultaneously in two and a half minutes. The oven is also used for cooking sausages, bacon and eggs for the breakfast service.

Pre-programmed cooking time and temperature are input via the Ovention oven’s user friendly touchpad, with food automatically loaded into the cooking chamber with a further tap of the touchpad. The Ovention model uses precision impingement technology, delivering over twice the volume of hot air and better air concentration than conventional conveyor ovens. Food is cooked in a closed cavity, minimising the escape of hot air, for reduced energy consumption. Multiple catalysts break down grease into moist hot air, which is used in the cooking process, for improved quality and healthier product. The catalysts and the fact that the chamber is only open whilst food is loaded or unloaded allow ventless cooking.

Group head chef for Galvin Restaurants, Kevin Tew, stated: “The Ovention oven offers a number of advantages over conventional cooking methods, not least in terms of speed of service and consistent food quality. It is very easy to use, which helps us make the optimum use of our existing manpower, increasing kitchen efficiency and productivity. The popularity of our hot dogs and the high level of repeat business are testament to the cooking quality, which the oven delivers.”

CCE Group’s managing director, Ray Costelloe, added: “The Ovention oven is a true innovation in the hospitality sector and represents the sort of equipment that we are offering to our clients to improve foodservice efficiency and profitability. In addition to its operational advantages, the product does not need an extraction system, saving on kitchen installation costs and avoiding potential planning permission issues.”

The latest dishwasher innovation from Meiko combines technology and aesthetics

The result of many years of research, M-iClean has to be seen to be fully appreciated. MEIKO is the technological master in warewashing design, and this is one occasion where creativity in design and innovative engineering have combined to produce a visually stunning undercounter that is also user-friendly.

The new M-iClean range of undercounter dishwasher achieves the perfect transition of technological ingenuity into product design. M-iClean combines the most sophisticated dishwashing technologies into one visually stunning package, creating a harmonious combination of technology and aesthetics.

Key features: 
Eye-catching and informative LED illumination. The illuminated handle indicates machine status with a series of colors that are clearly visible from a distance. Blue: Machine is ready for operation. Pulsing green: Means the M-iClean is washing efficiently. Red: Indicates there is an important message on the display, such as a blockage or lack of rinse aid.

One touch controls. Ergonomic touch screen shows all available functions as clearly identifiable icons, while a dynamic progress bar shows how much of the wash cycle has been completed.

Color coding. Making operation easy for operators in any language, any part of the M-iClean colored blue or illuminated in blue can be touched, operated or cleaned. Components marked in blue, such as the M-iClean filter, are elements that can easily be checked or cleaned regularly by the operator.

Communication. M-iClean monitors key machine components, such as the M-iClean filter and rinse arm. Its service-friendly design makes the machine easier to clean. For example, the wash pump is easily accessible from inside the machine, making it quick and easy to remove anything that shouldn’t be there.

M-iClean will be ready to be shipped from Meiko’s factory in late September.

About MEIKO 
MEIKO is a world leader in integrated cleaning and disinfection solutions. Globally known for industry-leading and sustainable dishwashing designs, MEIKO manufacturers commercial warewashers, waste handlers, tray conveyors and disinfection appliances for the foodservice and healthcare industries. Founded as a five-man workshop in 1927, MEIKO now has over 2,000 employees in 21 subsidiaries worldwide. To learn more about MEIKO, visit www.meiko.us or call (800) 55–MEIKO.

The Restaurant Show, Stand UD41, Olympia, London, 3rd-5th October. Visitors to this year’s Conscious Hospitality Show, part of the Restaurant Show 2016, will be able to find out more about how the right warewashers can transform running costs and the environmental impact of warewashing, as well as producing sparkling clean wash results time after time.

Winterhalter is the first catering equipment company to achieve carbon footprint certification through the Carbon Trust, and representatives will be on stand UD41 to explain how this will help caterers to choose the most efficient equipment with the lowest lifetime cost.

Also on the stand, Winterhalter will be showing its new UC Excellence undercounter washers and its award-winning PT Series of passthrough warewashers – both of which deliver top wash results whilst using innovative technologies to reduce the consumption of energy and resources.

Winterhalter’s new UC Excellence-i and UC-Excellence-iPlus washers will be making their Restaurant Show debut. These ground-breaking machines guarantee brilliant wash results every time as they remove almost 100% of water impurities and have an integral reverse osmosis systems. They feature a built-in pre-filter with monitoring, membrane flushing and Winterhalter’s AquaOpt system, which minimises running costs with its choice of good, better and best results. This AquaOpt function optimises water quality during extended wash break periods and can be adapted to meet specific on-site requirements, ensuring consistent washing.

Winterhalter’s PT Series is the market’s first passthrough machine with energy-saving heat exchange technology fitted as standard. The heat exchangers extract energy from the waste water and the warm, humid water vapour inside the machine and use it to heat up the incoming cold water supply, reducing energy costs by up to 10%.

Meanwhile, the PT has a clever way of managing the energy which reduces the cleaning time for each wash cycle, increasing the rack capacity by up to 28% per hour and reducing heat-up time by 50%. It does this by channelling the power available to whichever component of the warewasher needs it most at that given point in time. The speed of the system means the PT is ready for action faster than conventional passthroughs, allowing back-to-back rack washing, which will be a huge bonus for busy commercial kitchens in peak times. Despite its speed and energy efficiency, the PT also delivers the best ever cleaning results.

“Commercial kitchens are significant consumers of energy and other resources,” says Paul Crowley, marketing manager at Winterhalter. “Acknowledging this is one step, but if you wish to improve the overall efficiency of your catering operation, you need to carefully consider what equipment you invest in and how sustainable it actually is. This is where Conscious Hospitality Show can help caterers.”

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

Sveba Dahlen announces the launch of the new eco+, a sustainable, energy saving feature now available across much of the company’s range of speciality baking and pizza ovens

Sustainability and energy saving have become one of the hottest topics in foodservice thanks in part to rising overheads and a demand for transparency and environmental consideration across the industry. Now, in an innovative launch from Scandinavian oven giant, Sveba Dahlen, the unique eco­­­­­­­+ concept will deliver visible energy savings of up to 35% with an improved working environment.

Using a combination of materials, physical design and enhanced insulation, combined with state-of-the-art technology, eco+ is available across a wide range of ovens in the Sveba Dahlen portfolio, including rack and deck ovens specifically for the bakery or pizza market.

Developing a system that results in optimising energy savings without compromising on the quality or speed of cooking, the Swedish manufacturer has used recyclable material and placed a great deal of emphasis on reducing energy wastage where possible. Improved insulation both above and below the cooking chamber, precision built oven doors and high quality door gaskets reduce heat up times, aid temperature recovery and maintain internal conditions even when the oven is switched off. An intuitive, touch-sensitive SD-Touch 9.0 user interface highlights optimum cooking data, while also allowing each cooking chamber to be independently controlled (deck-ovens). This combination of technology and materials delivers a 35% energy saving compared to standard models in the range.

When it comes to those operating a kitchen, eco­+ brings a great deal. By eliminating heat loss, the working environment remains cooler, while the improved insulation and ergonomically designed oven handles not only provide better grip but remain cooler to touch, reducing the risk of injury and burns. Finally reduced noise level is achieved thanks to vibration dampening technology, furthering employee safety and satisfaction in a busy production environment.

Michael Eyre, product director at exclusive UK distributor, Jestic Foodservice Equipment comments:

“Energy saving has become a key consideration for design consultants, specifiers, business owners and operators in recent times, driven primarily by environmental concerns. The new eco feature from Sveba Dahlen uses the very latest in instinctive technology, robust materials and refined design principles to deliver substantial savings of up to 35% day in, day out. An optional extra on virtually every model in the Sveba Dahlen rack and deck ovens, the eco+ concept is designed to aid professional bakers as much as those looking to grow their pizza offering in both the short and long term.”

Combining the new eco+ technology with some of the other advanced features available across the Sveba Dahlen range including Increased Baking Surface (IBS) and ‘Megaflow’ technology working simultaneously, the Sveba Dahlen rack and deck ovens create the perfect bake, delivering a uniform colour and delightful consistency.

For further information on the eco+ technology or the appliances in the Sveba Dahlen range from Jestic Foodservice Equipment, please call 01892 831 960 or visit www.jestic.co.uk.

Küppersbusch Food Service Equipment launches new high-power grill

How do you cook a perfect steak? This is the question millions of meat afficionados all over the world are asking themselves. The answer is quite simple – in the new BeefCraft by Küppersbusch. With BeefCraft and BeefCraft+, the portfolio of the food service equipment manufacturer from Gelsenkirchen in Germany now includes two high-power grills in a class of their own.

“BeefCraft is the ideal grill for restaurants and hotels serving a lot of grilled meat and fish. Up to 16 entrecotes can easily be cooked at the same time, and large tomahawk or T-bone steaks can also be grilled in the larger version – BeefCraft+, explains Küppersbusch managing director Marc-Oliver Schneider.

The technology

BeefCraft requires no pre-installations before being put into operation. All that is needed is a 400-V power supply – plug it in, switch it on, and off you go! The high-power quartz radiator grills meat, fish, etc. from the top at temperatures powered up to a maximum 800 C***. “The high temperatures on the surface of the grilled food mean that caramelisation sets in immediately. This results in a crispy crust and the inside stays juicy and tender,” says Marc-Oliver Schneider.

The grill rack comes with a choice of six rack heights, so that even sensitive food such as fish and vegetables will be cooked to perfection. The attached resting section is a guarantee of ergonomic working and shorter distances to walk. Marc-Oliver Schneider: “It’s easy to take the meat out and put it down direct onto the resting section.” The BeefCraft base has been designed with clay balls – BeefCraftStones – for easy cleaning. “The BeefCraftStones immediately suck up dripping fat. They are simply replaced whenever needed. This saves on inconvenient cleaning work.” says Schneider.

A perfect steak

It’s so easy to grill a perfect steak with BeefCraft – no matter whether rare, medium or well done.

Rare: Grill your steak* on each side for 2 minutes (bottom shelf, bottom lever position, highest grill setting). Allow the steak to rest for at least 4 minutes after grilling, and then allow it to regenerate for another 30 to 40 seconds (bottom shelf runner, bottom lever position). Ready!

Medium: Grill your steak* on each side for 3 minutes (bottom shelf, bottom lever position, highest grill setting). Allow the steak to rest for at least 5 to 6 minutes after grilling, and then allow it to regenerate for approx. another 55 seconds (bottom shelf runner, bottom lever position). Ready!

Well done: Grill your steak* on each side for 4 minutes (bottom shelf, middle lever position, highest grill setting). Allow the steak to rest for at least 7 to 8 minutes after grilling, and then allow it to regenerate for approx. 60 to 70 seconds (bottom shelf runner, bottom lever position). Ready!

BeefCraft is currently available as an electric appliance in two sizes:


–       Dimensions: W 565 x D 510 x H 515 mm

–       Maximum grill rack capacity: 7 or 8 steaks or entrecotes weighing 300 to 350 g, and 3 to 3.5 cm thickness**

–       Height-adjustable grill racks (W 400 x D 470), flexibly adjustable at 6 levels

–       Max. temperature: 800 °C***

–       Electrical connection: 7 kW (400 V, 3N, 50 Hz)

–       Weight: 50 kg


–       Dimensions: W 900 x D 510 x H 515 mm

–       Maximum grill rack capacity: 14 or 16 steaks entrecotes weighing 300 to 350 g, and 3 to 3.5 cm thickness**

–       Also suitable for large pieces of meat such as tomahawk or T-bone steaks

–       Height-adjustable grill racks (W 770 x D 470), flexibly adjustable at 6 levels

–       Max. temperature: 800 °C***

–       Electrical connection: 10 kW (400 V, 3N, 50 Hz)

–       Weight: 70 kg


*At a weight of 300 to 350 g and a thickness of 3 to 3.5 cm

**The max. capacity depends on the size of the meat/ food to be grilled

***Maximum value in heating system



New system eliminates the need for daily removal and cleaning and is ideal for heavy grease producing appliances

Accurex’s new self-cleaning Auto Scrubber Hood System cleans both sides of the filters in place along with the inside of the exhaust plenum. This eliminates the need for daily removal and cleaning, dramatically reducing operating costs and increasing worker safety. The drastic reduction of grease build-up on the filters, ductwork and fans decreases fire potential as well.

The Auto Scrubber is ideal for heavy grease producing appliances such as char broilers, woks, fryers and griddles, facilities with long duct runs and facilities with long hours of operation. The Auto Scrubber can be used with baffle, Grease X-Tractor™, Grease Grabber™, spark arrestor or energy recovery filters. Additional features include a 2-inch gravity drain that captures grease from the pitched grease trough, and a single control panel that controls multiple hood sections or duct sumps. Tool-less access panels provide easy access for maintenance and inspections and allow for safe removal of filters.

Accurex specializes in ventilation comfort for restaurants and other food service establishments.

Accurex, a Greenheck company, is headquartered in Schofield, Wisconsin. For more information, visit www.accurex.com or call 1-800-333-1400.  Accurex, PO Box 410, Schofield WI 54476-0410.

Successful ISO 9001 requalification audit for MKN

As a premium supplier of professional cooking technology, MKN strives for a continuous improvement process. This includes the optimisation of appliances and technology as well as constantly improving internal production and business processes.

To achieve these objectives MKN implements a quality management system and has been certified according to ISO 9001 for many years. Within the scope of a comprehensive audit MKN has now proven again that it not only meets standards but also sets its own ones in all areas. The content of MKN’s own quality management manual is also being successfully implemented.

As a result of the audit, the independent certification body, TÜV Süd, has reconfirmed MKN quality and extended the ISO certification. In addition, MKN has successfully passed the energy audit related to ISO 14001.

For the upcoming business year MKN Quality Management has already defined new objectives to further improve customer satisfaction as well as process quality with regard to products and services.