The sous-vide and pasteurisation kit for all iCombi Pro cooking systems opens up additional options for creative cooking. These accessories support sous-vide and pasteurisation applications and, depending on the product, process and storage conditions, can help to extend shelf life and standardise production processes. This opens up new possibilities for food production, preservation and existing kitchen processes.
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Save energy with RATIONAL.
Saving energy is beneficial for the environment. It saves money. So it’s a good thing. However, where do you start?
Sous-vide and pasteurisation kit.
The accessory for more safety.
Life in the kitchen is loud, colourful and full of passion! KTCHNrebel is right at home where pots and aprons are the tools of the creative trade. The RATIONAL online magazine for professional chefs with a passion for adventure in the catering industry takes a look behind the scenes, talks to innovators, and reports on trends and developments in the food sector.
Infinitely smart.
The new staff canteen at our customer BHS Corrugated.
“Welcome,“ says head chef Thomas Wenger cheerfully. He invites us into the newly built staff canteens at BHS Corrugated in Weiherhammer in the Upper Palatinate. The 44-year-old helped design the two restaurants in line with his own ideas: "News" on the ground floor for staff, and one floor above that, "Elements" for business clients and conference guests. His commercial kitchen is equipped with the latest SelfCookingCenter® and VarioCookingCenter® units. These are networked with one another across the company’s global sites via the ConnectedCooking digital platform.
Ready for digitisation?
Professional chefs know that the digitalisation of commercial kitchens is now inevitable. So it is time to ask which system can effectively support kitchen processes setting new standards in terms of product quality, safety, automation and service. RATIONAL relies on ConnectedCooking, a free, cloud-based system that breathes new life into the cooperation between chef and cooking system while keeping the key task of cooking with ingenuity at the forefront.
EU Energy Sustainability Week: What you need to know.
Taking place every year from 30 May to 5 June, EU Energy Sustainability Week focuses on economic, social and environmental challenges at an international level. The campaign week is based on the 2030 Agenda, signed by all UN member states, which sets out 17 Sustainable Development Goals.
Commercial kitchens fall under the 12th goal of this agenda: 'Ensuring sustainable consumption and production patterns'.
5 tips for better workplaces.
Better ergonomics in commercial kitchens:
Ergonomics in the workplace has long been essential in any commercial kitchen, yet it is precisely in this area that corners are often cut. However, applying cost pressure in the wrong place can quickly backfire, as it is often the scarce skilled workforce who fall victim to these measures.
It starts with back pain and, in the worst-case scenario, ends in a slipped disc – a scenario that orthopaedic surgeons describe almost every day. Musculoskeletal disorders are one of the most common causes of sick leave in the catering industry for good reason. The hectic pace of meal preparation or food service, slippery floors, inflexible worktops and the lifting and carrying of heavy saucepans are among the daily hazards faced by kitchen staff.
Yet many of these risk factors are so easy to avoid. When purchasing new kitchen equipment, pay attention to a few details and choose the right technology. For example, RATIONAL, the world-renowned specialist in thermal food preparation, has considered ergonomic factors in the development of its two product ranges. This helps to avoid these 5 risk factors:
Food trucks in the fast lane.
Here’s how to turn it into your favourite mobile restaurant.
As reported by the digital edition of Inc., the food truck market in the US had already reached a value of 2.7 billion dollars in 2017. In Europe, according to the website foodtrucks-deutschland.de, the market has grown by 50 per cent since 2016. No wonder, then, that these mobile restaurants can now be found at festivals, weekly markets and, just in time for lunch, near offices. It’s still fast food – but a very special kind. Reason enough to explore the differences. Because what used to be often unhealthy food has now transformed into delicious, unusual and healthy treats.
Food styling.
Tips and tricks for making food look its best.
As the saying goes, ‘You eat with your eyes first!’ And it’s clear that these are more than just empty words. Dishes simply taste much better when they’re presented well.
How does this work?
Here are our top tips on how to present dishes to their best advantage.
The most important rule is that there is
something here to suit everyone.
The RATIONAL chefs‘ secret charts.
They cook, try, throw away and start over again - just like all the other chefs in the world, the more than 1,000 chefs who work for RATIONAL on a daily basis. But do they listen to the same music? We asked a few of them. It's not a representative sample, but it's certainly inspiring. One important point to note is that the music featured here is only played in the kitchen and never during service. They were keen to emphasise that.
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Vegetarian and vegan.
The question is how to capitalise on the trend and attract more customers.
Many people worldwide follow a meat-free or strictly plant-based diet. Demand for meat and dairy alternatives is rising, and more and more people are also choosing to avoid animal products when eating out. Consequently, the number of vegetarian and vegan restaurants in many major cities has more than doubled over the past five years. However, traditional and industry catering businesses can also easily capitalise on the trend towards meat-free diets to attract new customers.
All too often, vegetarian or vegan dishes are treated as a necessary evil on menus, yet these dishes represent an opportunity and an asset: they attract new customers and demonstrate the chef’s expertise. If the dishes taste good too, the kitchen has achieved its goal of "enjoyment without compromise."
