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 RATIONAL SelfCookingCenter® is used for a wide range of products, from scones, pastries and pies to steaks and roasts. The group’s customers expect the same high standard of food, whichever site they use, so consistency is vital.
“The new SelfCookingCenter® whitefficiency® is brilliant at cooking everything to the same quality, whether it’s salmon steaks or croissants.” This is thanks to a new feature called HiDensityControl, which ensures absolute consistency of cooking, throughout the cabinet, from the top shelf to the bottom.
With croissants, Fait Maison has found the SelfCookingCenter® whitefficiency® not only bakes them to perfection, light, fluffy and crisp, but also saves about 10% in ingredients. “The croissants come out about 20% bigger from the RATIONAL SelfCookingCenter® than from our old ovens,” says Mohamed Osman. “So not only are they better, but we also need less dough per portion.”