Product Spotlight | Rational

May 31, 2016

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. 




Please reload

Recent Posts
Please reload

Duke HotColdFreeze

April 17, 2020

Please reload

Featured Posts

10915 Eicher Dr. Lenexa, KS | | (913)469-6868 

Paragon Marketing is a proud member of MAFSI

  • Grey Facebook Icon
  • Grey YouTube Icon
  • Grey LinkedIn Icon
  • Grey Google+ Icon