“I have been using Rational in my kitchens for over 18 years. I have pushed hard to ensure they were included in every kitchen I have worked in since, as I really believe in the brand”.
“What I appreciate most is the service- the Rational team are all experienced chefs from all different backgrounds, so they understand what it’s really like to run and work in a kitchen operation. When you’re dealing with such big numbers as we do, you need something that is versatile and reliable. Rational have gone the next step with the new SelfCookingCenter® Whitefficiency®- they really do the job for you”.Andy North, Director of Food and Beverage at The Star, Sydney’s premier entertainment destination., https://www.star.com.au/dining
For Executive Chef, Martin Latter and his team of talented Chefs at Brisbane Convention & Exhibition Centre (BCEC), consistency regardless of volume is critical.
“Because of the sheer numbers and types of events held here, every day we have different quantities to produce. We set our desired result and despite the size of the load or even size of the product, FRIMA automatically adjusts and tailors the cooking process that delivers the same consistency of results every time. Thinking back to what I saw at the FRIMA product demonstration, I can honestly say that the FRIMA VarioCooking Center MULTIFICIENCY® 311+ actually delivers the volume, quality and consistency it promised.”Martin Latter, Executive Chef Brisbane Convention & Exhibition Centre, http://www.bcec.com.au
The Melba Estate has quickly become known with locals and visitors to the region for its pure sourdough. Using a Rational SelfCookingCenter® 5 Milton and his team produce over 15 kilos of flour into bread daily which is sold in the provedore in addition to being used in the restaurant.
“The bread is really popular; it’s sold out by 1pm on most days. You can cook a whole oven full of bread because it’s heated from the sides and many different places. We can control the temperature, it allows us to cook at a high temperature and then turn it down. We can control the humidity resulting in beautiful crusty, blistered bread every time that tastes amazing,” said Milton.Tony Milton, Coombe Cottage, http://www.coombeyarravalley.com.au/melba-estate
The Winterhalter product and aftersales support is fantastic, we will be continuing the relationship for a long time to come.Paul Reynolds group Maintenance Manager of Merivale Group – ‘37 Venues’, http://merivale.com.au/
On July 1st, a year and a half since the last plate was served at Australia’s most prestigious restaurant, Bennelong reopened its doors at the Sydney Opera House. With one of Australia’s most celebrated chefs, Peter Gilmore, at the helm, Bennelong showcases the flavour, diversity and quality of Australian produce.
“The Sydney Opera House is the symbol of modern Australia,” Peter Gilmore explains.
“We are celebrating the beauty of this iconic space, with its extraordinary architecture, by presenting the very best in Australian cuisine.
“There are many different ways to experience Bennelong, but the focus throughout is on the diversity and incredible quality of produce sourced from all around the country.”
Bennelong takes advantage of the multi-level layout by presenting different dining options across different price points; The Restaurant, Cured & Cultured, The Bar and Pre-Theatre Dining. Describing the different dining options within Bennelong, Gilmore says, “The main restaurant is built around a three-course, à la carte menu showcasing stunning Australian produce, whereas the ‘Cured and Cultured’ offering is simpler, with a focus on raw food such as beautiful oysters, cured meats, crustaceans and organic vegetable salads. It is light and accessible, so that you can come in and enjoy a dish or two with a glass of wine before heading to a performance at the Opera House.”
The kitchen, which takes in views of the iconic Harbour Bridge, was designed by Anthony Scauso, Director of Platinum Commercial Kitchens. Anthony worked closely with Peter Gilmore to deliver the chef’s vision, and arranged for Peter and his staff to attend a FRIMA Cooking Live Demonstration at the Comcater Sydney Showroom. Having never worked with FRIMA previously, Gilmore and his team were blown away with the demonstration and subsequently two FRIMA VCC211+ pressure units take prime position side by side in the Bennelong kitchen. The kitchen also features 20 and 10 tray Rational SelfCookingCenter® 5Senses® units and a Tecnomac E1540-USB 15 tray Blast chiller .
Gilmore and his team were blown away with the demonstration and subsequently 2 FRIMA VCC211 pressure units take prime position side by side in the Bennelong kitchen. The kitchen also features a Rational 20 tray and 10 tray unit and a Tecnomac E1540-USB 15 tray Blast chiller .Peter Gilmore, Bennelong - Sydney Opera House, http://www.bennelong.com.au/
The restaurant is open every night of the week, and for lunch Friday through Sunday. Diners have the opportunity to make a reservation at the restaurant or simply walk in to enjoy a cocktail at the bar while soaking up the atmosphere of Australia’s most iconic spaces.
In July 2012 Food Services Department of Department Communities and Social Inclusion identified a requirement to replace its tray line dishwasher due to its age and high maintenance. The Procurement and Grants Department was commissioned to investigate a replacement system. After evaluation it was decided that a Winterhalter MTF 3-3500 Flight Type Dishwasher and a Winterhalter GS660 Pot Washer be identified as replacement units. Performance Catering was commissioned as the preferred supplier.
A major obstacle for the installation was the drainage from both units. The kitchen is located in the basement of the building so underfloor penetration was not possible. Performance Catering designed a drainage solution that also included the design of the stripping bench to meet WH&S requirements and included, after staff consultation, a easy to use stripping system.
The Pot Washer was installed first followed by the Dishwasher. During installation, Performance Catering managed the ordering, importation, installation with complete consultation, sub-contractor management whilst achieving minimum interruption of Food delivery. Staff training was completed to ensure all staff was aware and capable of operating the equipment before final commission of the units in January 2013.
Since installation Performance Catering maintained both units during the warranty period using their PRIME Service maintenance program. This service was conducted quarterly and in addition complied with our HACCP accreditation. During this period, the maintenance staff were punctual, informative and completely conversant with the units. Due to the high quality of the service, we have continued with Performance Catering PRIME Service maintenance program.
I recommend Performance Catering as a preferred supplier for their ability to meet our high standards in a reliable, courteous and professional manner.Dennis Rockley, Manager Food Services Department of Department Communities and Social Inclusion, https://www.dcsi.sa.gov.au/