“The food quality is amazing.”
Cooper's Seafood House installed its first RATIONAL SelfCookingCenter® combi ovens in fall 2018 and Paul Cooper began receiving compliments from customers immediately. “Combi oven technology has changed the quality of our food,” he said. “The combination of the steam and the dry heat ... we were just blown away.”
Cooking time has decreased across the board. Heating soup used to take two hours in a steam table insert; now it takes one hour in the RATIONAL. Lobster tails that used to take 12 minutes are ready in six. “We could never do the amount of business we’re doing now using the old system,” he said.
Eighteen months after installation, the restaurant has reduced water consumption by 750,000 gallons, a savings of $14,000. Gas and electricity consumption have also gone down, as have labor costs. Cooper credits the RATIONAL. “They are really just terrific pieces of equipment,” he said. “Without them, we could not operate our business.”
Customer benefit:
Quality:
delicate seafood flavors, perfectly prepared.
Efficiency:
food is cooked faster, using less manpower, water and fossil fuel.
Overnight cooking:
roasts, turkey and corned beef cook slowly overnight and held until you arrive in the morning.