bigBOX Hotel in the Allgäu. Kempten, Germany.
How the "musics" restaurant kitchen at the Kemten Bigbox was able to expand its range and save production steps with the help of a new Rational tabletop appliance.
How the "musics" restaurant kitchen at the Kemten Bigbox was able to expand its range and save production steps with the help of a new Rational tabletop appliance.
Since its opening in 2003, the bigBOX Allgäu in Kempten has made a name for itself as the largest and most modern events venue in the Allgäu. Concerts with national and international stars are regularly scheduled here. The hall in the centre of Kempten offers suitable facilities for seminars, conferences and gala balls and is booked with over 150 events a year. The hotel extension with 124 rooms and additional conference rooms were completed in October 2013. The bigBOX Hotel includes the "musics" Restaurant on the ground floor, which also hosts concert goers, conference guests and the general public as a bar and lounge in the evening.
In total, 14 service staff and ten kitchen employees look after the customers in the restaurant which seats 90. Recently, Chef Matthias Mayr has been putting a sous-vide suckling-pig on the menu and the attentive regulars notice that the goulash, braised dishes and beef roulade always leave his kitchen juicy and succulent.
Matthias Mayr refers to himself an "old-school cook", who can still make something tasty for his customers with one pot and an old oven. But when he sees the touchpad of his new VarioCookingCenter®, which stands at the centre of his modern kitchen, he gushes. "Before we had the VarioCookingCenter®, one of us always had to stand at the stove with two Teflon pans and was kept busy the whole morning." Day-to-day, the VarioCookingCenter® runs in the hotel kitchen for a minimum of four to five hours. The chef can use the one pan for the à la carte dishes to boil or fry, and prepare sauerkraut for 50 for that evening in the other one next to it. He also likes to use the automatic cooking processes for overnight cooking or to slow braise beef roulades.
The RATIONAL SelfCookingCenter® is used for a wide range of products, from scones, pastries and pies to steaks and roasts. The group’s customers expect the same high standard of food, whichever site they use, so consistency is vital.
“The new SelfCookingCenter® whitefficiency® is brilliant at cooking everything to the same quality, whether it’s salmon steaks or croissants.” This is thanks to a new feature called HiDensityControl, which ensures absolute consistency of cooking, throughout the cabinet, from the top shelf to the bottom.
With croissants, Fait Maison has found the SelfCookingCenter® whitefficiency® not only bakes them to perfection, light, fluffy and crisp, but also saves about 10% in ingredients. “The croissants come out about 20% bigger from the RATIONAL SelfCookingCenter® than from our old ovens,” says Mohamed Osman. “So not only are they better, but we also need less dough per portion.”