Rational USA - 10.5 CEUs
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Rational USA - 10.5 CEUs

3/25/2020 to 3/26/2020
When: Wednesday, March 25, 2020
Where: 1701 Golf Road
Suite C-120
Rolling Meadows, Illinois  60008
United States
Contact: Jim Lund
224-366-3484

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10.5 CEUs

 

  • Understand the multiply ways combi-ovens can be a solution in commercial kitchens through hands-on learning sessions . From various cooking techniques to different ways operators can implement cook-chill into their operations.
  • Understand the difference between different technologies used in combi-ovens, recirculating hoods, speed ovens and tilt skillets.
  • Know the key factors of designing efficient kitchens.
Tuesday Evening- optional
5:45 Pick up at hotel
6:00 Westwood Tavern
8:45 Pick up and return to the hotel
Agenda: Day 1
8:10 Pick up at the hotel and drop off at door near CEC
8:30 RATIONAL Welcome & Introductions
9:00 RATIONAL - Company history and philosophy
10:00 Hands-on cooking in a combi oven
12:00 Lunch /Break
12:45 Hands-on Cook - Chill Process
2:45 Break
3:00 Hands on cooking - the difference in technologies
5:10 Pickup and take to the hotel
6:00 Pick up at the hotel
6:15 Dinner and social outing
9:00 Pickup and return to the hotel
Day 2
7:45 Pick up at hotel and take to NADC
8:10 Tour North America Distribution Center
9:30 Design factors for efficient kitchens
10:30 Hands-on cooking in compact combis with recirculating hoods using different technologies
12:00 Hands-on Lunch Finishing
12:45 Speed oven technology compared to combi ovens
1:15 Break
1:30 Demo on new direct contact technology
3:00 Pick at take to Airport

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