SCHAUMBURG, Ill. - July 13, 2010 - Hot ovens, wet floors and cramped spaces are common safety hazards in hectic, foodservice kitchens. Kitchen operators typically have to sacrifice some of the safety benefits to run an efficient kitchen. Fortunately, operators can avoid that compromise with equipment that produces the desired results and incorporates safety features, too, in the RATIONAL SelfCooking Center®.

The SelfCooking Center has a 28 percent smaller footprint than conventional cooking equipment and a maximum rack height of five feet three inches for ease of use and safer operation so that workers are not reaching or overextending to uncomfortable heights that could result in burns from the equipment or spilled product. Additionally, every SelfCooking Center unit has a double pane of glass on the door, which reduces the heat that can escape to the outside of the unit, lessening the likelihood of burns. The unit is only active when it is cooking food, which can reduce the risk of burns, save on energy and reduce the heat in the kitchen. In addition, the unit pauses when the door is opened allowing the operator to avoid the hazards of steam and smoke such as burns and reduced visibility.

"With so many potential hazards in the typical foodservice kitchen, operators and their staff are constantly at risk for injury, however at RATIONAL we strive not only to manufacture effective and efficient equipment, but also equipment that contributes to the overall safety of the foodservice environment," said Steve Snitkin, RATIONAL corporate executive chef.

The cleaning features of the SelfCooking Center give it an edge in food safety, as well. Built-in logging and reporting features make it safer for both employees and customers by ensuring that the equipment is operated according to HACCP guidelines. Additionally, because the CleanJet® self-cleaning feature uses tablets instead of liquid chemicals, the cleaning process is easier and safer to manage, eliminating the risk of spilling chemicals.

The SelfCooking Center is even safer for customers' health. The unit can fry foods without additional artery-clogging oil. The CombiFry® accessory and the combination of steam, heat and air used to prepare the food provides the taste of fried foods without the oily residue. No oil, also means no risk of burns from oil splatters, spills, or deep fryer cleaning.

Foodservice operators can test the safety features of the SelfCooking Center at a free TeamCooking Live event. To register, visit RATIONAL's Web site.

About the SelfCooking Center®

The SelfCooking Center® has simplified the cooking process to the press of a button, saving time as well as expensive training and retraining due to staff turnover. It detects product-specific requirements, the size of the food to be cooked and load size. Then, the SelfCooking Center® automatically calculates cooking time, temperature and ideal cooking cabinet climate on an individual basis. It continuously monitors and adjusts 3,600 times per hour to achieve the desired result. The SelfCooking Center® also requires 28 percent less space in the kitchen but cooks up to 15 percent faster than conventional combi-steamers. It is available in six different sizes, gas or electric.

About RATIONAL

RATIONAL is the world market and technology leader for the thermal preparation of food in professional kitchens. Founded and based in Germany since 1973, RATIONAL is committed to the principle of sustainability, expressed in its policies on environmental protection, leadership and social responsibility. Numerous awards such as "Best Factory," "Product of the Year," "Manufacturer of the Year" and "Global Excellence in Operations" attest to RATIONAL's high standards and recognition in the industry. www.rationalusa.com.