The sous-vide and pasteurization kit fits all iCombi Pro models and opens up additional creative culinary options. The accessories support sous-vide and pasteurization applications and – depending on the product, process and storage conditions – can help extend shelf life and standardize production processes. yielding 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 pasteurization kit.
Accessories for greater safety.
Life in the kitchen is loud and colorful – and full of passion! Wherever pots and aprons are the ingredients for creative creation, that's where KTCHNrebel's at home. Aimed at all professional chefs who love the adventurous side of gastronomy, RATIONAL's online magazine goes behind the scenes, talks to innovators, and reports on food industry trends and developments.
Boundlessly clever.
The new company restaurant serving our customers at BHS Corrugated.
“Welcome,“ head chef Thomas Wenger says jovially. He invites us into the newly built company restaurant serving BHS Corrugated in Weiherhammer, Upper Palatinate, Germany. The 44-year-old helped design the two restaurants as he envisioned them: “News“ on the ground floor for employees, and “Elements“ one floor up for business customers and conference guests. His commercial kitchen is equipped with the latest SelfCookingCenter® and VarioCookingCenter® units. They are networked with systems at company locations worldwide via the digital ConnectedCooking platform.
Ready for digitization?
Professional chefs know that the digitization of commercial kitchens can no longer be stopped. So it's time to ask which system effectively supports kitchen processes and thus sets new standards in product quality, safety, automation, and service. RATIONAL relies on ConnectedCooking, a free cloud-based solution that brings new impetus to the cooperation between chef and appliance without forgetting the main goal: cooking with ingenuity.
5 tips for better workplaces.
Better ergonomics in commercial kitchens:
Workplace ergonomics have been a must in commercial kitchens for some time now, yet it's often one of the first places organizations cut corners. But cost pressure in the wrong places often backfires, since it's hard-to-find skilled staff who suffer most under this savings policy.
It starts with back pain, and if worse comes to worst, it ends with a herniated disk – a scenario orthopedists see practically every day. Musculoskeletal disorders are one of the most common reasons for absenteeism in the catering industry. Hectic rushing when preparing or serving food, slippery floors, inflexible worktops, and lifting and carrying heavy pots are just a few of the day-to-day hazards kitchen teams face.
Yet it's so easy to avoid many of these risk factors. When purchasing new kitchen appliances, pay attention to a few details and choose the right technology. For example, the world-renowned thermal food preparation specialists at RATIONAL have paid attention to ergonomic details in developing their two appliance lines. This helps to avoid these 5 risk factors:
Food trucks in the fast lane.
How they become hit restaurants on wheels.
According to the digital edition of Inc., the US food truck market reached a volume of $2.7 billion all the way back in 2017. In Europe, as foodtrucks-deutschland.de reports, the market has grown 50% since 2016. No wonder, since these rolling restaurants can now be found at festivals, outdoor markets, and outside office buildings just in time for lunch. It’s still fast food – but an extra-special variety. Reason enough to ask where the differences lie. Once known for mostly unhealthy options, food trucks now serve up a variety of healthy, delicious, unusual treats.
Listen up!
RATIONAL chefs‘ secret charts.
Cooking, tasting, tossing, starting over – the more than 1,000 chefs working for RATIONAL go through all the same ups and downs as every other chef in the world. But do they also listen to the same music? We asked a few of them. Not a representative sample, but an interesting one, at least. One more important note: these are kitchen playlists, not service soundtracks. Everyone was eager to make that clear.
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Vegetarian & vegan.
How to capitalize on the trend and gain additional customers.
Many people around the world follow a meatless or even purely plant-based diet. Demand for meat and milk alternatives is increasing, and more and more people are avoiding animal products when dining out as well. In the past five years, the number of vegetarian and vegan restaurants has more than doubled in many major cities. But even traditional catering and production food service companies can easily capitalize on the meatless dining trend and expand their customer base.
Many menus treat vegetarian and vegan options as a necessary evil, but these dishes can be both a highlight and an opportunity to gain new customers while showing that the chef knows their stuff. And if those options also taste good, then the kitchen has met its goal: “enjoyment without compromise."
