The ideal cooking system for the foodservice industry.
The SelfCookingCenter® can free up or replace a wide variety of special appliances, such as convection ovens, tilting pans, rotisseries, boilers, deep-fat fryers or steamers. You can grill, roast, bake, steam, stew, blanch or poach food, all within a space of less than approx. 1 m² . Meat, fish, poultry, vegetables, egg dishes, baked goods, desserts—you can do it all. The SelfCookingCenter® puts a vast assortment of application options at your fingertips.
- Efficient à-la-carte business.
- Banqueting and buffets: Additional business alongside normal service
- Unsupervised overnight cooking
- Perfect mise en place
Efficient à-la-carte business.
Everything at once, and always on time.
"Rush hour" in à la carte service - a major challenge which you can manage more confidently than ever with iLevelControl. On a footprint of just 1 m², you have a multifunctional roasting and grilling station that will quite simply make the majority of your grilling or frying pans obsolete. Not fitted next to each other, but on top of each other to save space. so you can prepare different dishes simultaneously in a single appliance.
As a result, foods that are pan-fried or grilled à la minute will always be up to your customers' expectations: tender and juicy on the inside, nicely browned on the outside.
Perfect mise en place.
Select the results you want. Load. Done.
It has never been easier to produce the quality of food you are looking for. Whether it's trout, roast beef, escalopes, steaks or cakes, whether in large or small quantities - you can use the SelfCookingCenter® quickly and with versatility, exactly where you need it. You determine your own desired result, such as the browning and juiciness of the product, and iCookingControl does the rest®. It prepares the food exactly as you want it. Consistently and precisely.
The display informs you of every adjustment. So you know exactly what is happening and can coordinate all processes in mise en place precisely.
Banqueting and buffets:
Additional business alongside normal service.
Effortlessly mastering banquets in addition to normal service is only a question of organisation.
The food can be prepared without any rush in advance. Chilling the food quickly will preserve its quality for as long as several days. For the plate service, plate the plates cold in accordance with the anticipated number of guests and store them chilled in the special mobile plate racks. Just before the food is needed, 20 or several thousands of plates can be prepared for service at the same time with Finishing® - without stress and additional staff.
Buffets also become very easy. The pre-produced dishes plated cold in containers can simply be finished with Finishing® in the SelfCookingCenter®.
Unsupervised overnight cooking.
Turn the night into day.
Imagine arriving in the kitchen in the morning and the roasts are already ready. No problem with the SelfCookingCenter®.
You gain time and capacity with overnight cooking. Drastically reduce roast and cutting losses. All types of larger roasts will be of unbeatable quality. And the special slow cooking process means the meat becomes very tender and juicy - every single slice of it.
Success stories from the hospitality industry.
- Barbara Lynch Gruppo - Boston, USA
- Sonora Grill Prime - Mexico City, Mexico
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