Swissôtel Chicago. Chicago, IL, USA

VarioCookingCenter® infuses hotel cuisine with fresh vitality.

“The RATIONAL VarioCookingCenter® does it all for you.”

Dan McGee, Executive Chef and Director of Food and Beverage, Swissôtel Chicago.

Greater speed, greater flexibility.

“The main thing about the VarioCookingCenter® is how quickly it does everything – you can prepare food faster, wash it out easily, and two minutes later it’s turned around and ready to cook something else,” McGee said. “I can use it for many things, quickly.”

“The VarioCookingCenter® saves a lot of time for the staff, and it is safer and easier to use than other equipment,” he continued. “No more pulling pots of pasta out of boiling water, and it seals itself when pressure cooking, so you don’t have to worry about it overnight.”

“It saves me labor, because less steps are involved in cooking, so I save on payroll. I don’t know if I could work in another kitchen that didn’t have a RATIONAL VarioCookingCenter®. It takes a lot of the stress out of your daily work because the equipment does everything for you.”

When he requires assistance, McGee turns to RATIONAL service to provide after-sales support. “The service has been perfect,” he said. “If I email someone at RATIONAL, they are right on it.”

“We will always have a RATIONAL VarioCookingCenter® in our kitchen,” he concluded.

Customer benefit:
  • VarioCookingControl®
    built-in cooking intelligence eliminates time-consuming tasks like setting, checking and adjusting the temperature.
  • VarioBoost® heating­system
    brings water to a boil in record time and ­continues boiling even when cold food is loaded.
  • AutoLift
    lets you cook up to 300 portions of pasta perfectly al dente in 30 minutes, monitoring and draining the food at precisely the right time.
  • Pressure cooking
    reduces cooking times for your casseroles, braised dishes, soups, stocks and stews.
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