Mark Nixon, Senior Chef Manager, has responsibility for keeping over 2,000 students and staff fed every day.. Obviously we also offer a vegetarian and vegan choice with every service, an
Trang 1University of St Andrews
Reducing overheads with RATIONAL.
Trang 2Increasing Output.
Originally founded in 1413, St Andrews is Scotland's first university Mark Nixon, Senior Chef Manager, has responsibility for keeping over 2,000 students and staff fed every day “We have a four-week menu cycle, which includes lunches with a choice of three hot items and dinners with four, plus soup and dessert Obviously we also offer a vegetarian and vegan choice with every service, and we have big challenges around allergens and dietary restrictions,” says Mark “We also have a commercial catering team who handle internal delivered catering, conference catering, the Principal's dinners, graduation garden parties and lunches and more It's very varied, and busy, so we need our equipment to be reliable and versatile.”
Student catering is prepared separately among the nine halls
of residence, with one hall designated for students with nut allergies, allowing food to be prepared in a controlled environment Space is at a premium, so to maximise output Mark knew he needed modern multifunctional appliances
“Versatility and speed are built into
every aspect of both RATIONAL
appliances “I love the multizone
Being able to set different
temperature zones in the pans opens
up even more possibilities.”
Mark Nixon, Senior Chef Manager
Industry:
Education
Core business:
Student and staff feeding
Commercial catering
Location:
St Andrews, Scotland
Trang 3The RATIONAL solution.
“In nearly thirty years of working in catering, RATIONAL is a brand I've used regularly,” says Mark “I was visiting trade shows
to get an idea of what was available, and I was blown away by how powerful the latest models are so I knew they would be ideal.”
The University of St Andrews currently has two VarioCookingCenter® appliances, as well as eight SelfCookingCenter® 201 appliances in kitchens across its campus
The flexibility of RATIONAL appliances helps Mark's staff produce the variety of food the menu cycle requires “Every Friday we have fish and chips, we can use the VarioCookingCenter® as a deep fat fryer It can prepare over 400 servings at once, which
is pretty astonishing,” says Mark “It also uses less oil, and it's far easier to filter it for reuse than with conventional appliances.”
“The staff love them too, we rotate the chefs between sites and one of our chefs was recently moved from one of our kitchens that has the VarioCookingCenter® and SelfCookingCenter®
equipment to one that doesn't,” says Mark “She really missed them, she's been calling them her baby and keeps asking to come back to one of the RATIONAL powered kitchens!”
Overview
The challenge
> Up to 2,000 meals a day
> Vegan and vegetarian
> Allergies
> Filtering oil
> Hard water
The solution
1 × VarioCookingCenter® 112L
1 × VarioCookingCenter® 211
8 × SelfCookingCenter® 201
Customer benefit
> Reduced oil costs
> iLevelControl
> HACCP data collection
> Perfect cooking results in
record time
> Maximum flexibility
> Cooking intelligence that
does it all for you
> Maximum energy efficiency
> Efficient CareControl
for intelligent automatic
cleaning
“We've calculated that just on the savings we'll make on oil alone, the
for itself in three and a half years!”
Mark Nixon, Senior Chef Manager
Trang 4RATIONAL UK Limited
Unit 4 Titan Court, Laporte Way
Portenway Business Park
Luton, LU4 8EF
United Kingdom
Tel +44 (0) 1582 480388
Fax +44 (0) 1582 485001
info@rational-online.co.uk
rational-online.com 80.24
Cook together with colleagues and try out the SelfCookingCenter® or the VarioCookingCenter® for yourself
Register for a free place at an event near you:
Tel: +44 (0) 1582 480388 info@rational-online.co.uk, rational-online.com
See for yourself
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