Rational USA Updates Applications on its SelfCookingCenter 5 Senses Appliance

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Rational USA has updated its SelfCookingCenter 5 Senses appliance for the U.S. market. The SelfCookingCenter 5 Senses prepares all dishes exactly as the chef specifies at the touch of a button. It automatically recognizes the size, quantity and condition of the food being cooked. It adjusts all of the settings specifically for the products and the chef's desired result. 

"We have once again updated our latest model, the SelfCookingCenter 5 Senses, to include numerous applications especially for the U.S. market," says Billy Buck, national corporate chef for Rational USA. “Plus, there is over 40 years of cooking research built into this new appliance."

According to company officials, 90 percent of all dishes found on commercial foodservice operations’ menus worldwide can be prepared in a combi oven. The appliances have long been in use in Europe, and roughly 120 million meals per day are cooked in a Rational combi oven. However, many foodservice professionals still use traditional cooking equipment, officials say.  

On just 10.76 square feet of space, combi ovens replace almost all conventional cooking appliances, such as stoves, boilers, grills and much more. They are easy to use, self-cleaning—even overnight, and save up to 70 percent in energy compared to a traditional kitchen without a combi oven. 

“The Rational SelfCookingCenter is easy to use. You press a button, load the food, and it rings when it is done cooking," says Didier Lailheugue, executive chef of the InterContinental Buckhead Atlanta. 

Combi ovens bring restaurants, hotels and other commercial kitchens many advantages, say officials. The appliances are suitable for all establishments that serve 30 meals or more a day during peak times. 

Combi ovens combine the benefits of steaming, such as short cooking times, higher yields, and juiciness, with the advantages of convection heat, which provides intensive aromas, appetizing colors and crispy crusts. They are so easy to use that even inexperienced kitchen staff can consistently achieve superior results without constant monitoring, officials add.


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