At the Schulthess Clinic in Zurich, there are 20 of us in the kitchen and on average we cook for 150 patients, three times a day. Then we also have employees and visitor meals, between 200 and 250 a day. In order to meet high patient demands, and because there is no more time for preparation, the Clinic needs effective machines with which they can cook quickly and achieve high quality. For this reason, Head Chef David Kreienbühl chose RATIONAL multifunctional technology. The multiple VarioCookingCenter® and SelfCookingCenter® units complement each other perfectly in daily production. So, for example, a roast lamb is seared in the VarioCookingCenter® and then cooked at low temperature in the SelfCookingCenter®. Food is served by production line or at a service counter at the staff restaurant. "Thanks to modern technology, we can always produce food fresh as and when it is needed," says David Kreienbühl.
David Kreienbühl, Head Chef
