Le Westin Montreal. Montreal, Quebec, Canada.

“We would not have been able to accomplish all that we have done without RATIONAL in our kitchen. It has been key to our food and beverage department’s success”

Paul Little, Executive Chef, Le Westin Montréal.

Precise, focused cooking processes.

As a busy convention hotel, Le Westin Montreal has optimized its cooking processes to maintain the highest standards and efficiencies. Each RATIONAL oven requires only one operator, which takes a lot of pressure off of the kitchen team.

Despite their advanced technology, Little finds RATIONAL ovens to be surprisingly user friendly. “Training people to use the RATIONAL is very easy; truly anyone can be cross-trained to work with it,” he said. “The kitchen staff is thrilled to use the equipment.”

Little and Hood noted they tried using fast-cook ovens and equipment from other manufacturers, but did not have the same experience or the same high-quality results as they did cooking with RATIONAL.

“Our old equipment did less, used more energy, and took up more room,” shares Hood. They appreciate that RATIONAL ovens are flexible enough to install virtually anywhere in their operation, available in multiple sizes and with the UltraVent recirculating hood that doesn’t require an external connection.

“The self-venting UltraVent hoods are nothing short of genius,” Hood said.

“RATIONAL has been great to us for over 10 years, and we can’t see ourselves working with anything else.”

Customer benefit:
  • The iLevelControl and Finishing processes allow for fast, consistently excellent preparation of a wide range of menu items.
  • HiDensityControl:
    The precise distribution of heat ensures exceptional uniformity from the first rack to the last, without drying out food.
  • iCookingControl:
    Detects product status and size as well as load quantity.
  • Efficient CareControl:
    Automatically cleans and descales, overnight and unsupervised.
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