Banquet Combi Oven Steamers » Speeding Up The Kitchen
Four ballrooms with a capacity of 1,500 guests, 20 break-out meeting rooms, 2 restaurants, and 180 beds have made The Inn at St. John’s in Plymouth, Michigan, one of most popular conference centers in the Detroit area. St. John’s Executive Chef Thomas MacKinnon has carried four stars for more than 20 years with his own fine dining restaurant and has cooked for celebrities including Bill Clinton, Paul McCartney, and Rod Stewart.
Since the conference center expanded in late 2005, four RATIONAL SelfCooking Centers have changed life in the kitchen for Chef MacKinnon and his 20-person team. MacKinnon, who had seen the RATIONAL banquet cooking technology years ago, was amazed when he and his team actually started to work with it.
“I had an idea what the SelfCooking Center could do for me,” MacKinnon says, “but, honestly, the reality is far beyond my high expectations.”
“You can put 100 steaks in there,” adds Executive Sous Chef Terence Tarver, “and every one of them will be perfectly done, medium-rare. We could never achieve this 100% consistency with traditional cooking.”
Besides achieving higher quality and better consistency, the RATIONAL SelfCooking Center is also cost effective. With the climate control feature in the cooking cabinet, food doesn’t dry out. Meat products, as well as poultry and fish, have a more than 20 percent higher yield compared to banquet cooking equipment such as a standard convection oven. “The higher yield of using the SelfCooking Center,” Chef MacKinnon says, “saves us more than $80,000 in a year.” --JMW
The RATIONAL SelfCooking Center high-speed banquet cooking system can bake, roast, steam, blanch, poach and much more, all in a single cooking unit. It cooks up to 15 percent faster than conventional combi-steamers, enabling superior time and money savings for hotel kitchens and banquet operations.
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See RATIONAL’s eight-minute banquet finishing system with 50 percent less labor (captions, no sound).
Four ballrooms with a capacity of 1,500 guests, 20 break-out meeting rooms, 2 restaurants, and 180 beds have made The Inn at St. John’s in Plymouth, Michigan, one of most popular conference centers in the Detroit area. St. John’s Executive Chef Thomas MacKinnon has carried four stars for more than 20 years with his own fine dining restaurant and has cooked for celebrities including Bill Clinton, Paul McCartney, and Rod Stewart.
