The Tucson Marriott University Park
uses two RATIONALSelfCooking
Centers to roast, steam, blanch, boil,
bake, and poach foods served at the
hotel’s banquets and at its Saguaro Grill
Restaurant.
The SelfCooking Centers cook up to
15 percent faster than conventional combi-
steamers, stoves, and deep fryers and
take up less floor space. The two units
at the Tucson Marriott offer more capacity than the four units
used previously. Executive Chef Greg Smith says the variety of
applications are among the reasons he made the switch.
“I can cook at the exact temperature I want,” he says,
“and I can custom program the Self-
Cooking Center to remember a certain
recipe–say pork ribs–after I cook it once.”
Smith and his staff appreciate that the
self-cleaning units can steam as low as 85
degrees in a more controlled environment.
The units’ SelfCooking Control alleviates
the need to set a temperature, cook time,
or humidity level, as it detects these requirements
with its own calculations.
“I am very happy with the product. It
certainly lives up to expectations,” he says.
“And my staff loves it because it is so precise and efficient in so
many ways.” —MP
The Tucson Marriott University Park
uses two 
