The Midland Hotel. Manchester, UK.
“The speed is unbelievable - we prepare 30 shoulders of lamb, boiled and on the plate in 400 portions, and this in three hours in just one VarioCookingCenter®,” says Brian Spark, Managing Head Chef.
“The speed is unbelievable - we prepare 30 shoulders of lamb, boiled and on the plate in 400 portions, and this in three hours in just one VarioCookingCenter®,” says Brian Spark, Managing Head Chef.
The Midland Hotel in Manchester pursues the objective of maintaining the highest banqueting standards and serving up to 900 meals simultaneously. “What makes us stand our from a standard banqueting establishment is the fact that we offer restaurant-style dishes,” explains Brian Spark, Managing Head Chef. Recently, The Midland updated its main banqueting kitchen as part of a £250,000 modernisation. Not only was the gas replaced by induction, and a new island suite and a SelfCookingCenter® installed, but the new kitchen was also equipped with two VarioCookingCenter® units. Both units are the largest models in the range, which is the VarioCookingCenter® 311 model. It offers the pressure cooking function. “The appliances are absolutely fantastic,” says Brian. The fact that RATIONAL was selected was initially because of its excellent reputation from the recommendation of the Head Chef. “We had heard of the functions and of what the appliances can do. Then I visited a demonstration and was surprised about the diverse possibilities.
The speed is unbelievable - we prepare 30 shoulders of lamb, boiled and on the plate in 400 portions, and this in three hours in just one appliance. Then there is the diversity - from searing to sous-vide, if we wanted we could even deep-fry fish and chips for an entire banquet. We boil flank steaks overnight in a bain marie with a Frima unit. They are first class. And the stocks and sauces are great too. We get a delicious aroma in just one third of the time.” A critical element of a multifunctional appliance like the VarioCookingCenter® is the question of how quickly it can be cleaned between the individual cooking runs. “They don’t need more than a brief wipe, and the appliances have an integrated drain on the front side. You can clean it in just a few minutes and prepare the next load of food immediately. It is also easy to keep clean on the outside. Unlike the old pressure braising pan!” Energy savings and sustainability were crucial elements of the modernisation. “That is why we chose to switch to induction,” says Brian. “And we also save energy with the two VarioCookingCenter® units. Mostly with the pressure cooking function.