We replaced several pieces of traditional equipment, with a RATIONAL Combi-steamers and multifunctional iVario Pro and we saw the difference in operation from the day one. Previously, when we used conventional kitchen appliances, chefs had to complete a lot of tasks manually, monitor cooking processes and supervise the workflow, with RATIONAL the workflow became much easier, this is exactly what we need in catering operation where a huge production quantity is a daily affair. We like the functionality, cooking time, quality, and the constant result of ready meals. If we have a look on savings, it’s also a great achievement. Thanks to RATIONAL we saved on daily operation cost like manpower. Number of operators has been reduced from 12 to 5 people. Also, our water consumption has been reduced for 30% and gas consumption approximately 35%“.
Process optimization also means increased convenience and safety for staff. For example, room temperature in large kitchens often gets quite high and is difficult to work in such environment. Since RATIONAL equipment have replaced heat sources such as kettles and pans, the temperature in the kitchen has dropped significantly. There is also no need to carry heavy equipment by hand, iVario's AutoLift feature does it at the push of a button.“ - says Siddharth Morappanavar.
All our units connected to ConnectedCooking, RATIONAL's powerful networked control system. This allows us to monitor the HACCAP data for all the batches we produced, in addition we can upload new recipes in all units in one minute.
