The chefs at both of these venues praise the combi ovens for their ability to meet all of their demands in the kitchen.
Tony Hart, executive chef, Intercontinental Adelaide works with the combi ovens in all three of his kitchens.
He was first introduced to the combi ovens while working at the Hilton Hotel in Fiji.
“As customer expectations have grown and the kitchen environment becomes more demanding, Rational continues to innovate and grow with us.
“The Rational combi oven can now be found in all of our three kitchens, and they are a big part of delivering a legacy of great food coming out of InterContinental Adelaide,” Hart said.
Tony Burton, Business Manager, The Warradale Hotel cites the combi ovens as the piece of equipment he values the most.
“I love my Rational’s - they are the work horse of my kitchen. What I have found most beneficial is the variety of cooking they make possible and how it’s all achieved with a minimal amount of effort.
“We can start preparing well ahead of time, braising stocks and sauces in the ovens overnight. When we come in the next morning, all the work is done for us,” he said.