With a growing emphasis on serving healthier foods, more
and more chefs are turning to grilling as a way to prepare lighter menu
items. But large-scale preparation of grilled foods is labor-intensive
and makes consistent quality a challenge.
With a growing emphasis on serving healthier foods, more and more chefs are turning to grilling as a way to prepare lighter menu items. But large-scale preparation of grilled foods is labor-intensive and makes consistent quality a challenge. Many professionals are limited to the amount of food they can grill at one time or frequently have to turn their steaks or vegetables to prevent burning. Rational is making the switch to grilling easier and more efficient with its unique CombGrill grids for the SelfCooking Center.
The CombiGrill enables operators to grill up to 108 steaks or fish fillets at once without even having to turn the food. Meats, and even vegetables, are grilled to perfection with beautiful grill marks that create the ideal plate presentation.
The CombiGrill is not only winning chefs over with its consistent food quality and ease of use, it’s also scoring points with its cost savings. Foods prepared on the CombiGrill have less shrinkage, which cuts down on food costs.
To use the CombiGrill, chefs simply place the raw, or frozen, food onto the cold grids, select either the “Grills” feature for steaks and vegetables or “Baked Fish” for fish fillets, and load the grids into the SelfCooking Center -– that’s it.
The Rational SelfCooking Center is available in either a gas or electric model and in six different sizes.
Do you have a new product or service available to the Canadian pizza industry? Send your “hot stuff” to pizza@annexweb.com
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