Art Deco Hotel Montana. Lucerne, Switzerland.

Right in the middle with all your senses

Image
Image

"From the perspective of sustainability, innovative kitchen technologies that cover many functions and as such reduce the space and staff requirements play an important role"

Johan Breedijk, Chef

The solution: VarioCookingCenter®.

The Chef, Johan Breedijk, spent three years on the kitchen refurbishment and has seen many hotel kitchens on the inside. Thanks to the camera system, the escalator and a lift, everything can now be portrayed on one floor. From the perspective of sustainability, kitchen processes had to be made more efficient with the refurbishment, which means: space requirements, water and energy consumption as well as resources and time were reduced or optimised, and at the same time maximum flexibility was created. Multifunctionality and energy-efficiency are the most important issues today when designing a professional kitchen. The SelfCookingCenter® and VarioCookingCenter®, which can grill, bake, steam, stew, blanch or poach on less than one square meter, will help you with this. Boiling, frying, deep-frying and overnight cooking in one unit, up to 4 times faster and with 40% less power consumption. Mr Breedijk's kitchen team is on average 22 years young. Thanks to the comprehensive training offered by RATIONAL, anyone can operate all the appliances, which is very important for the chef.

Benefits:
  • Energy efficiency:
    Less space requirement, energy consumption and staff usage and less roasting shrinkage.
  • Variety of applications:
    Boiling, frying, deep frying and much more.
  • Service:
    RATIONAL user training from the beginning to service and support for the entire product lifetime.
  • Easy to use:
    Anyone can easily use the appliance after the corresponding training courses.
Back to overview