SISB – Pracha Uthit Campus Bangkok, Thailand

“Holistic approach is key to SISB and RATIONAL contributes innovative technology and operation efficiency in the kitchen.” - Kelvin Koh, Chief Executive Officer

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“Holistic approach is key to SISB and RATIONAL contributes innovative technology and operation efficiency in the kitchen.”

Kelvin Koh, Chief Executive Officer

The RATIONAL Solution.

“Before using RATIONAL, we had a hellish time. Our kitchen staff had to come in as early as 5am to prepare and cook the food, plus shortage of labour is a growing issue in Thailand”, says Mr. Ngiam. “RATIONAL ensures timely delivery for scheduled breaks in the canteen, the fast cooking time and almost no supervision of the SelfCookingCenter® fits well in our kitchen operation. Our staff could have more time to process the food in suitable bite size pieces for the nursery and kindergarten students. With the inbuilt HACCP tracking function in theSelfCookingCenter®, our Executive Chef and nutritionist who are responsible for food safety audit are able to measure the critical control points of food. It is important for us to deliver the cooked food in a controlled condition from the main kitchen to the other campuses”, says Mr. Ngiam.

Benefits:
  • 70–80% less frying oil:
    “Healthier food for our students and staff in the campus, reduced cooking time and no monitoring required”, says Mr. Ngiam.
  • Less skilled staff:
    “With standardized programs in theSelfCookingCenter®, I can better manage my staff situation”, says Mr. Ngiam.
  • Preserved chlorophyll & natural colour:
    “Boiling of vegetables loses nutrients and cooking in the RATIONAL unit ensures all vitamins and minerals are maintained”, explains Mr. Ngiam.
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