Vision Food Systems Demonstrates RATIONAL SelfCooking Center in Big Erics Kitchen
Director of Vision Food Systems, Nicole Simensen, demonstrated the RATIONAL SelfCooking Center Whiteefficiency in the Big Erics demo kitchen at the St. John’s, NL location on June 14th at 10a.m. and again at 2p.m.
Vision Food Systems is a food manufacturers’ agency that specializes in researching the global market for products that deliver maximum customer benefits and efficiency. Their focus is the local market of Atlantic Canada, and for the past 10 years they’ve proudly represented RATIONAL, a company that easily matches Vision’s mandate of helping customers to save money. RATIONAL concentrates on developing solutions that combine efficiency and simplicity, support creativity and variety, and guarantee consistency and superior quality. This is why they are the technology and market leader!
Nicole provides these demonstrations in the Big Erics demo kitchen every 6-8 weeks for any operators of commercial foodservice who want to have high quality consistent food with the smalles output of resources such as time, energy, water and labout. This includes restaurants, caterers, bakeries, hotels, banquet facilities, hospitals, retirement homes, take out and convenience stores, camps and more. The demos are interactive experiences designed to show the versatility of the SelfCooking Center.
Nicole Simensen and Jason Whalen, a Big Erics Sales Representative, in the Big Erics demo kitchen
The SelfCooking Center Whiteefficiency model takes a holistic approach using four built-in controls to achieve amazing results. Its HiDensity Control is responsible for its efficiency and promises the highest food quality of both small and large batches, a standard which demands a uniform and intesive distribution of heat, air and humidity within the cooking cabinet. For example, it enables you to cook up to 160 steaks with a grill pattern in 15 minutes! Nicole demonstrates this tool by baking, steaming, roasting, charbroiling, pan frying and sauteing. The SelfCooking Control uses sensors to detect the food and load size, then automatically and sensitively adjusts to suit each food being cooked, eliminating the need for routine tasks including turning and adjusting. The Efficient LevelControl (ELC) tool optimizes food production during mise en place and, most of all, for a la carte cooking. The strengths of the ELC set entirely new standards for effective mixed loads, flexibility and speed of response. Rather than resorting to only a grill plate, oven or pan, you can use each rack individually for production, increasing flexibility through the use of clever mixed loads ultimately saving both time and money.
All of this food was cooked in the SelfCooking Center!
Nicole demonstrates this tool by cooking multiple styles of food at the same time, such as “burger all the way” with fries, steak and potatoes, pizza, chicken wings, and shrimp with a pepper stir fry. Finally, she demonstrates the intelligent cleaning and care system, which automatically ensures hygienic cleanliness and allows your investment to retain its value in the long term. It uses only the amount of energy, water and chemicals that are actually needed for the level of soiling. There is no need for descaling at all.
The RATIONAL SelfCooking Center Whiteefficiency provides up to 30% greater performance with guaranteed food quality and up to 20% less consumption of resources.
“It seems too good to be true!” said one observer, after the demonstration.
If you’re interested in attending a demonstration, please contact us or contact Nicole directly at 902-499-9079.
For more photos of the demonstration, check out our Facebook page!
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