Maws had seen RATIONAL demonstrations at trade shows, but felt combi ovens were intended more for banquets and high-production facilities than for his small, independent restaurant. Then he tried using one.
“It’s phenomenal. I don’t necessarily know what's going on behind the panel, but I do know that when something is easier for my cooks to use, when the temperature doesn't deviate, when the product that we're cooking comes out better – tastier, juicier, browner, crispier, faster – consistently, day in, day out, that is tremendous,” said Chef Maws.
He also values the versatility of the RATIONAL. “We can maximize what's happening in the kitchen because there are so many different ways we can use the RATIONAL.” “Not a lot of effort goes into a heat up or cool down, and it's very easy to do one thing and switch to another. Any way we can save time and not have to compromise on quality and consistency, that's huge.”