The Head Chef of the Pschorr tent Bräurosl Pascal Heide-Nigg, explains why he uses Rational Combi’s in his tent kitchen. They are serving 6,000-7,000 meals per day, all meals prepared on site. The reliability is the key, with such a short window to serve as many people as possible it's mandatory that everything is running perfectly.
Using six units, operating 24 hours a day, thanks to the overnight setting for roasted pork, suckling pig, duck, or the traditional "Sauerbraten". The major benefit is that the food loses minimum weight when cooked.