Category Archives: News
04 Feb |
Rational’s VarioCookingCenter |
As an authorised Rational Service and Spares Partner, AC Services Southern repairs and maintains the complete range of Rational units. This includes the VarioCookingCenter previously sold under the Frima brand. So this week we’re focusing on that as one of the units we service for clients across South West England and South Wales.
Rational’s VarioCookingCenter® is the ideal multi-functional appliance for any kitchen because it can do a multitude of cooking tasks at the same time. The beauty of the appliance is the value it offers – savings in time, cost, speed and ultimately, profits.
The VarioCookingCenter® is suitable for any catering requirements, from small caterers to high-end restaurants. With over 95% efficiency, it cooks up to four times faster than conventional appliances. And uses up to 40% less power consumption.
Moreover, it has cooking versatility, letting you cook several different dishes quickly at the same time. The multi-functional cooking technology lets you bake, boil, roast, toast, braise, deep fry and a host of other cooking techniques. So if you are serving a full English breakfast; you can serve up the fried bacon, boiled eggs, sautéed tomatoes and toast all at the same time.
Pressure Cooking
The appliance also offers a pressure-cooking feature, enabling the reduction of cooking times for a range of dishes. Times for soups, stews, casseroles and braised dishes can be cut by 30% without compromising taste or quality. The built-in cooking intelligence VarioCookingControl® ensures the desired cooking level is achieved precisely.
Another major benefit of the VarioCookingCenter is its space-saving value. If you are tight on space, then this system is the perfect solution. It has an integrated water outlet which allows draining without any movement to the pan. This prevents scalding and allows the appliance to be installed without a floor channel drain. Furthermore, because nothing sticks or overcooks, cleaning time is minimised.
Expert Design
The appliance has been designed by experts using intensive R&D, testing and analysis to attain the optimum cooking intelligence. As a result, the VarioCookingCenter works day and night with minimal monitoring or checking required. Because the appliance sensitively regulates the temperature at the touch of a button, you get a perfect cooking result the next morning. This is a major boost for larger cuts of meat that need overnight boiling like ham or cured pork, beef and brisket.
The VarioCookingCenter is a sustainable and holistic approach to everyday cooking designed for resource savings using the very latest technology. Contact us here at AC Services (Southern) for more details if you need it serviced or maintained on 01454 322 222.
If you’d like to buy one, contact Rational UK or attend a local cooklive demonstration to see its suitability for your business.
Published Date: 4th February 2020
Category: Blog, Catering Business, News, Ovens, Rational
Tags: Hotel, Installation, mass catering, Ovens, Pubs, Rational Ovens, Restaurant
28 Jan |
Regional News Meat, Climate & Opportunity |
With the ongoing debates on climate change and with plant-based foods on the increase in terms of both popularity and availability; the meat industry is being vocal in explaining the “vital importance of livestock farming” to the South West region.
At a recent seminar, stakeholders heard from a panel of industry experts and farmers. They educated visitors on a sector often unfairly blamed for its contribution to global warming.
The seminar focused on long-standing reports that livestock farming involved a choice between food production and caring for the environment. This has long been a contested issue. As Jonathan Foot, head of environment at the Agriculture and Horticulture Development Board (AHDB) pointed out, producing one kilo of beef takes a fraction of the water used to produce two pairs of jeans. He also highlighted the high nutritional value of meat.
Livestock Standards
NFU president Minette Batters said: “UK farming has some of the highest standards in the world both in terms of animal welfare and the environment…we need to encourage a return to whole foods.” The seminar also advocated the benefits of livestock resources to improve the quality of soil. This is becoming degraded but good soil equates to better crops. Livestock is also a source of natural fibres which will become more important in the move away from plastics.
Farmers in Wales are also having their say. This follows a statement by the UK Government’s Committee on Climate Change hinting at the need for taxes on meat and dairy products to curb consumption by a fifth. There is also the suggestion of increasing UK tree cover from 13% to at least 17% by 2050.
According to the Farmers Union of Wales; even if all UK food production ceased overnight, the carbon emissions of the country would fall by just 10%. Farmers believe that introducing such measures will simply increase Britain’s reliance on food imported from countries with greater carbon footprints. This clearly defeats the object.
FUW president Glyn Roberts commented: “as acknowledged by the Committee, switching away from UK red meat would increase the nation’s carbon footprint because we have some of the lowest greenhouse gas emissions of meat reared anywhere in the world.” In addition, farmers in the uplands of Wales argue that on windswept thin soils; only livestock rearing is suitable as crop production is impractical.
Moreover, the union stressed that plant-based foods aren’t necessarily more environmentally friendly. All manufactured food, it argues is very dependent on agricultural systems and available natural resources; as well as transportation and how far the product has travelled.
Give Us Your Food
Meanwhile, down in Devon, ‘imaginative’ stallholders and food sellers are being sought for the 2020 festival in Exmouth in May. The four-day event is the largest free festival in the South West and now in its 24th year.
An Exmouth Festival spokesperson said: “We’re looking for imaginative and customer-focused local food sellers, offering a wide variety of tasty choices for our hungry festival-goers to cater for their different tastes and diets”. Time to get your applications in!
Published Date: 28th January 2020
Category: Blog, Catering Business, Food Sourcing, Local food, News
Tags: Food producers, monthly news
21 Jan |
We’re Going Down The Pub! |
There’s good news for a change. Reports published today show that for the first time in a decade, UK pub numbers have risen. According to the Office for National Statistics, the number rose by 0.8%. And the main reason is down to food sales.
In 2003, four in 10 employees within the UK pub industry worked behind the bar and three were employed in the kitchen; but today, the story is very different. Pubs and bars across the UK now employ 457,000 people and of this, food staff make up 43.8% of employees.
It seems that going for a pint has transfigured into going out for a meal. This is very good news for the industry. Despite the significant closures seen over the past few years, there has been an increase in jobs. With 7,000 (an increase of 16%) more jobs in the sector in 2019 compared with 2018.
Consumer Habits
There is no doubt that our consumer habits are changing with pubs having to diversify to accommodate these changes. It may come as a surprise that one of the largest chains, J D Wetherspoon, serves more coffee than any other restaurant, except for Costa.
But the chain has proved it can put its money where its mouth is. It announced last month that would inject £200m into the business over the next five years, with the creation of 10,000 new jobs and new pubs.
In the same vein, independent and smaller pubs are serving coffee, tea and breakfast to attract a different demographic such as women and families.
Food Diversity
These changing habits are further reflected in a report just out. This confirms vegan food to be on the increase, with sales of meat-free foods expected to exceed £1.1bn by 2024.
In 2019, more than one in four new food product launches were labelled vegan. Last year, a smorgasbord of meals and snacks aimed at vegans, vegetarians and flexitarians went on the market. The uncontested leader of the pack being the outrageously popular Gregg’s vegan sausage roll.
14% of Britons consider themselves flexitarian, meaning they consume meat occasionally but their diet is mainly plant-based. This is twice as many as vegans, vegetarians and pescatarians combined. And those cutting down on meat soared from 28% in 2017 to 39% in 2019. Sales of meat-free foods rose to an estimated £816m in 2019, up 40% from £582 million in 2014.
Still Pressure for Smaller Pubs
It was also reported that the number of micropubs, small pubs and bars in the UK saw a rise in 2019 by 0.4%, the first time in over 15 years that the net figure has increased. This category is defined as those with under 10 employees, however, it is also under a great deal of strain faced with challenges such as business rates, beer duty and price matching with the big chains.
Hugh Stickland, senior statistician at the ONS, said: “While smaller pubs have been struggling to survive in recent years, bigger pubs have been growing in number. We’ll have to wait to see if this marks a revival for smaller ‘locals’.“
Published Date: 21st January 2020
Category: Blog, Catering Business, News
Tags: Catering business, Hotel, Pubs
14 Jan |
Top Tips for Catering Businesses in 2020 |
This year has started somewhat explosively, with concerns about the environment, bush fires, international political escalations and the future of certain members of the monarchy in jeopardy. But people still have to eat. So putting the news aside, it’s time to consider the next twelve months for catering businesses. Here are our top tips for catering businesses for 2020.
Firstly, there are no guarantees about the impact of Brexit. The best route to take is the one that is already benefiting your business directly. Top of the list is the maintenance of your appliances. Put in place a maintenance programme for your ovens. This will ensure that whatever disasters or decisions may befall us over the next twelve months; a substandard, under-performing oven won’t be one of them.
It’s All About the Planning
Secondly, plan for regular and irregular annual events. There are always catering opportunities linked to traditional dates, such as Valentine’s Day, Mother’s Day, Christmas, food festivals and so on. Take a look at our sporting calendar for additional opportunities in 2020. It’s an Olympic year as well as Euro 2020 for football fans and the start of the new cricket Hundred game. So if you are catering for sports fans, take advantage or provide an alternative for non-sports fans.
Staff training is essential. Don’t stint on training because if something goes wrong, the consequences can be catastrophic. Make sure that your staff are fully familiar with all relevant health and safety requirements and appliance operation, and make this an ongoing exercise. There is a plethora of H&S legislation and come Brexit, there is bound to be more. Educate your staff so that in your absence, your business will still thrive.
Goal Setting
Set goals in terms of time management and profit and loss, and make them realistic. There is nothing more demoralising than not reaching your target within the time frame allotted but be reasonable on yourself. We have endured a turbulent and uncertain few years politically, and it’s not over yet. Continue working to the highest standard professionally and don’t cut corners.
Invest in catastrophe training. As we have seen from the traumatic scenes in Australia, sometimes we are at the mercy of unforeseen and unpredictable forces. These may be natural or man-made but either way, they can cause the loss of business. Be prepared. If you are a mobile catering company, plan for both rain and shine at events. If you live in flood-prone areas, check weather predictions and plan for the safe removal or protection of appliances and staff.
Trend-Spotting
The last of our top tips for catering businesses and perhaps most importantly, keep an eye on current trends. We have seen a momentous rise in vegan and vegetarian demands for restaurants and fast food outlets in the past few years. With culinary trends changing constantly, there is always an opportunity for savvy operators to gain a foothold in a new market.
Don’t be afraid to be bold and always check out the news on AC Services Southern’s blog and like our Facebook page.
Published Date: 14th January 2020
Category: Blog, Catering Business, News, Ovens
Tags: Brexit, Events, Hotel, mass catering, Pubs, Restaurant, schools
13 Jan |
Welcome to AC Services 2020 Calendar |
2020 has arrived and with it comes the promise of a huge year of sport as can be seen in AC Services 2020 calendar for catering businesses.
The Olympic and Paralympic Games take place in Tokyo.
Football fans are eagerly awaiting the start of Euro 2020.
And with two Twenty20 World Cups, cricket fans also have the inaugural season of the new The Hundred competition to look forward to.
January
- 3-12, Tennis, ATP Cup, Australia
- 12-19, Snooker, the Masters, Alexandra Palace, London
- 20 Jan-2 Feb, Tennis – Australian Open, Melbourne
- 25, Chinese New Year
February
- 1, Rugby union – Men’s Six Nations:
- 1, Cricket – Australia v England women’s T20, Canberra
- 2, Rugby union – Women’s Six Nations
- 7, Cricket – India v England women’s T20, Melbourne
- 9, Cricket – Australia v England Women’s T20, Melbourne
- 12-16, Cricket – South Africa v England T20, East London
- 21-8 March, Cricket – Women’s T20 World Cup, Australia
- 22, Boxing – Deontay Wilder v Tyson Fury heavyweight world title
- 25, Pancake Day
March
- 1, Football – Carabao Cup final, Wembley
- 10-13, Horse racing – Cheltenham Festival
- 13-15, Athletics – World Indoor, Nanjing, China
- 22, Mothers’ Day
April
- 2-5, Women’s golf major – ANA Inspiration, Mission Hills
- 4, Horse racing – Grand National, Aintree
- 9-12, Golf – Masters, Augusta National
- 12, Easter Sunday
- 14-19, Swimming – British Championships, London
- 16-19, Gymnastics – British Championships, Liverpool
- 18-4 May, Snooker – World Championship, Sheffield
- 26, Athletics London Marathon
May
- 8, May Day and VE Day Bank Holiday
- 9, Football – FA Women’s Cup final, Wembley
- 14-17, Golf – US PGA Championship, San Francisco
- 22, Rugby union – European Challenge Cup final, Stade de Marseille
- 23, Football – FA Cup final, Wembley
- 23, Rugby union – European Champions Cup final, Stade de Marseille
- 24-7 June, Tennis – French Open Roland Garros, Paris
- 27, Football – Europa League final, Gdansk
- 28, Cricket – first round of T20 Blast group matches
- 30, Football – Champions League final, Istanbul
June
- 4-7, Women’s golf major – US Women’s Open, Houston, Texas
- 6, Horse racing – The Derby, Epsom
- 12-12 July, Football – Euro 2020 various venues, Final at Wembley
- 16-20, Horse racing, Royal Ascot
- 18-21, Golf – US Open, New York
- 20, Rugby union – Premiership final, Twickenham
- 20, 21, Longest day then Fathers Day
- 25-28, Women’s golf major – PGA Championship, Pennsylvania
- 29-12 July, Tennis Wimbledon
July
- 4-5, Athletics – Anniversary Games, London Stadium
- 16-19, Golf – The Open, Royal St George’s
- 17-15 August, Cricket – The Hundred
- 18, Rugby league – Challenge Cup final, Wembley
- 24-9 August, Olympic Games, Tokyo
August
- 14, Cricket – The Hundred women’s final, Hove
- 15, Cricket – The Hundred men’s final, Lord’s
- 20-23, Golf – Women’s British Open, Royal Troon
- 25-6 September, Paralympic Games, Tokyo
- 31-13 September, Tennis – US Open, New York
- 31, August Bank Holiday
September
- 5, Cricket – T20 Blast Finals Day, Edgbaston
- 6-13, Cycling – Tour of Britain
- 10-13, Golf – PGA Championship, Wentworth
- 19, Cricket – One-Day Cup final, Trent Bridge
- 25-27, Golf – Ryder Cup, Whistling Straits, Kohler, Wisconsin
October
- 10, Rugby league – Super League Final, Old Trafford
- 18 Oct-15 November, Cricket – Men’s Twenty20 World Cup, Australia
November
- 2-8, Tennis WTA Finals, Shenzhen, China
- 7, Rugby Union – Autumn internationals, England v New Zealand
- 8-15, Tennis – ATP Finals, London
- 15, Cricket – Men’s Twenty20 World Cup final, Melbourne
- 23-29, Tennis – Davis Cup finals , Madrid
- 24 Nov-6 December, Snooker – UK Championship, York Barbican
December
- TBC, Darts – PDC World Championship, Alexander Palace, London
- 26, Horse racing – King George VI Chase, Kempton
So a packed year of opportunities for events targeting those interested in sport and those trying to avoid it for catering businesses in AC Services 2020 calendar.
Published Date: 13th January 2020
Category: Blog, Catering Business, News
Tags: Catering business, Events
13 Jan |
BBC Good Food Show Winter 2019 |
The Birmingham NEC played host to the latest BBC Good Food Show Winter from 28 November to 1 December 2019. Hugely popular and one of the most attended shows at the venue, the show was a triumph for exhibitors and visitors.
As usual, the Good Food Show presented a huge range of activities, from the Big Kitchen and Festive Kitchen to the BBC Good Food Stage and BBC Good Food Workshop. Visitors enjoyed the Travelsphere presents: A Taste of Italy & Croatia; CAMRA’s Great British Beer Experience and La Cuisine de Maille Tasting Theatre. While the new QVC Kitchen, featured host Katy Pullinger demonstrating top tips and hacks for mastering Christmas Day lunch. Real inspiration for perfecting the ultimate seasonal desserts and party food.
Food demonstrations from the country’s favourite chefs took place every day. These featured Rosie Birkett, Tom Kerridge, Rick Stein, Michel Roux Jr, Nadiya Hussain, the Hairy Bikers, Ainsley Harriot and Mary Berry.
Innovations
There were many innovative products showcased at the show, with Symphonia Gin making a big noise. Scientist Dr Ulrich Dyer distils his award winning gin in his County Tyrone distillery. The winner of the Irish Gin of the Year 2019 title, Symphonia No 1 Dry Gin was also awarded a silver medal in the prestigious International Wine and Spirits Competition awards and got two stars in the Great Taste Awards.
Staying with the Emerald Isle, Irish Black Butter has also received a number of awards and went down a treat at the Good Food Show. Irish Black Butter was thought up by Alastair Bell. He comes from Portrush and put together the innovative use of Armagh Bramley apples, cider, brandy and spices. Vegan and vegetarian friendly, the product is also free from dairy and wheat. The new Irish Black Butter Peanut Spread is a brand new product featuring peanuts.
Food Champions
The Pished Fish booze infused smoked salmon selection was chosen as one of the Food Champions at the show. Described as a “fillet of salmon that has been cured with high quality alcohol and botanicals and smoked in small batches over wood” the company offers the most diverse range of flavours. These range from Aquavit cured smoked Scottish salmon with beetroot, star anise and juniper berries to Augustus Gloop smoked salmon cured with blueberries and raspberry vodka. There is also one called the Designated Driver, with no booze, just cherry and juniper wood smoke
For those visitors who like their food spicy, Mr Vikki’s passion for Indian food and culture has over thirty products. While the company has won over 110 awards. From XXX Hot Chilli Jam to garlic pickle and Hell Hot Habanero and King Naga; Mr Vikkis also presents a Scotch Bonnet Fudge, not for the faint-hearted.
The BBC Good Food Show Winter yet again raised interesting ideas. It will return to the same venue in the summer.
Published Date: 13th January 2020
Category: Blog, Food Sourcing, News
Tags: Catering business, Pubs, Restaurant, Show report
13 Jan |
What’s Happening with UK Restaurant Chains |
Not so very long ago, the UK’s casual dining sector was booming. At one point, major chains were expanding at a rate of one new restaurant opening every single week in the UK. Popular high street food chains were winning awards for the quality of their food. Restaurants such as Zizzi, Jamie’s Italian, Pizza Express, Byron Burger, and Five Guys were springing up everywhere. They could be found on every high street in the country.
However, the trend turned sharply and unexpectedly. In late 2017, the UK witnessed a string of these casual dining chains beginning to struggle badly; with many top names, such as Jamie Oliver with his 25 restaurants entering full-blown administration. The number of restaurants falling into insolvency in the year ending June 2019 increased by 25% to 1,412. This is the highest number of insolvencies since at least 2014. Numerous factors have been blamed for the decline, with many chains experiencing accumulative issues which have left them in a financial mess.
Great Expectations
When the trend for restaurant chain expansion was at its strongest, private equity companies were eager to invest. Billions of pounds were spent after 2013 on turning small chains into fixtures on every UK high street; with renowned restaurants vying for business in very concentrated spaces.
Now these investors want a return on their investment that simply is not available. This is due to heightened business rates (which have risen above inflation for four years), increased energy/labour costs and imported foodstuff costs. If we take into consideration the average wage of the majority of the UK’s working population; more and more of us have had to scale back on luxury spending.
Furthermore, quality has become a big issue and with many chains offering an unchanged menu from five years ago. People are beginning to realise that there are cheaper, fresher alternatives than the mass-produced pizza or burger. More vegan and vegetarian options have admittedly been introduced on menus but not much else has altered.
Biting Back
Meanwhile, over the last five years, new cuisines have become popular in the group restaurant scene. The Caribbean cuisine chain Turtle Bay now has 40+ restaurants in the UK, and shows a 143.8% five-year growth. Within the last 12 months, Indian group restaurants saw an 8.9% increase, bringing the total to 159.
Effectively, the current and alarming rate of restaurant closures shows that the eyes of these casual dining chains were literally bigger than their bellies. There were simply far too many to begin with. But although the UK chain restaurant industry may be in decline now; the right measures to reduce costs and a renewed focus on quality could yet revive these franchises. Diversity is key for the restaurant chains to bite back and entice customers to a better experience all round. There needs to be more diversification in the choice of menu and in the value of the meal as perceived by the customer.
Published Date: 13th January 2020
Category: Blog, Catering Business, News
Tags: Catering business, Pubs, Restaurant
26 Nov |
Last Service Call for Christmas |
In the good old days, we used to all be aware of the number of shopping days till Christmas. But now every day is a shopping day. On-line and in the real world, we’re able to get most things within 24 hours of ordering them. Increasingly we have become reliant upon that.
Problems arise when that last-minute expectation cannot be met for perfectly valid reasons. Like a finite number of service engineers and everyone suddenly needing their expertise. This is the problem we face every year at AC Services Southern; when catering businesses suddenly realise in December they need their Rational oven servicing before peak Christmas use.
Black Friday Reminder
Black Friday sales seem to be launched earlier each year. One UK retailer started theirs in October this year! Black Friday is the Friday after Thanksgiving, which is the last Thursday in November. Thanksgiving is the big American turkey dinner with all the trimmings followed by pumpkin pie for the whole family; while Black Friday signifies the start of the countdown to Christmas not the biggest sales.
Indeed it’s called Black Friday from all the heavy and disruptive vehicle and pedestrian traffic. This caused gridlock on the streets of Philadelphia, as the whole family went shopping on their free day. It sounds a bit like a cross between a Boxing Day walk and the start of New Year sales!
For AC Services, it’s almost become a tradition that on the Tuesday nearest Thanksgiving, we blog our gentle reminder to Rational oven users in South West England and South Wales. This is to not delay and book your pre-Christmas Rational service today on 01454 322 222.
This way both of us can tick your equipment off our to do list early and concentrate on the real Christmas dramas later in December. We can guarantee that up until Christmas Eve, our engineers will be working flat out to cope with the inevitable panicked last-minute rush of breakdowns and servicing!
Buy On-line
Now is also a good time to check that you have all the cleaning products you need to ensure that your Rational ovens continue to function at their highest efficiency. Rational Self-Cooking-Centers have automatic cleaning programmes built into their software. When used with the right cleaning materials you get cosmetic and hygienic cleanliness.
Our on-line shop enables you to purchase these at whatever time of day you remember or have free in the forthcoming rush. But please be aware as these are delivered by delivery firms and they may be affected by their delays caused by volume of parcels and weather. Again earlier purchase enables greater peace of mind.
Published Date: 26th November 2019
Category: Catering Business, Cleaning Products, News, Ovens, Rational, Self Cooking Centre, Service plan
Tags: AC Services, Cleaning Products, Rational Ovens, service
19 Nov |
Are You Aware of ConnectedCooking |
The world is becoming increasingly technology-enabled. Nowadays there seems to be an app or a Smart solution for almost everything. While some leave me wondering why there is a need, the same is not true of Rational Oven’s ConnectedCooking.
Since March 2017 Rational has been enabling its SelfCookingCenter® units with ConnectedCooking functionality and equipping them with Ethernet ports. More recently they’ve launched an app to create the world’s most state-of-the-art cloud-based networking solution for professional kitchens. It’s available on iTunes and Google Play Store . These advances bring real benefits to professional catering businesses.
Increasing Convenience
The app and the ports enable all your Rational SelfCookingCenter® or CombiMaster® Plus units to be connected to a single network completely automatically. As a manager you will always know what is going on in your kitchen through the dashboard. Even when you’re off-site and can make adjustments remotely through your own device in real time.
It also makes sharing your cooking programmes across all your units easier and quicker. This in turn removes time-consuming activities and ensures the consistency of food safety in your kitchen.
But ConnectedCooking is not just for larger kitchens. The secure remote access enables software updates to be installed, quickly like those on your laptop, so that your Rational is always running optimally. The app also makes it easier to access inspiration for new menus through new ideas from other foodservice professionals and Rational chefs.
Security of Food and Data
Food safety is a demanding challenge for modern kitchen operations. Ever-increasing government requirements and stringent hygiene standards require a great deal of administrative work. It’s also important to eliminate operator error as much as possible. ConnectedCooking automatically captures all the key HACCP information and displays it in a dashboard with the option to download and print.
The remote access can be authorised for your Service Partner, such as AC Services, as part of a service contract. This enables remote diagnostics for problems and can fix issues without the need for an engineer to visit. It also alerts AC Services that there might be an issue. As you would expect the system uses state-of-the-art encryption technology to keep all data secure and compliant with GDPR.
New Year Opportunity?
If your SelfCookingCenter® units were made after March 2017, you just need to connect them to your network by a LAN cable or wireless module and download the free app to get started by registering the units. If not then we would be delighted to come out in 2020 to retrofit them with the Ethernet interfaces.
Either way give the AC Services team a call on 01454 322 222 in January to discuss further ConnectedCooking functionality and how it benefits all sizes and types of kitchen. We can then make your maintenance issues even easier to solve, saving more time in 2020.
Published Date: 19th November 2019
Category: Blog, News, Ovens, Rational, Self Cooking Centre
Tags: AC Services, Rational Ovens, SelfCookingCenter®, Servicing
12 Nov |
Rational Cleaning Routine |
It might be mid-November but it’s getting perilously close to Xmas. Which means you should start making lists of everything you need to make the season progress as smoothly as possible.
If you are in charge of catering, then remember to add Rational cleaning products to the list. They may not be as glamorous as some of your requests to Santa, but they are an oft-overlooked necessity.
Rational Cleaning Products Save Time
Your Rational oven needs to be cleaned regularly in order to perform to its optimal capacity. And you need to ensure that the correct cleaning products are used.
At AC Services, we supply all the assistance you need to service and maintain your oven, from Rational Grill Cleaner, Rational Rinse Aid, Rational Oven Cleaning Tablets for the SCC (SelfCooking Center®) range and for those with Care Control, Rational Care Control Tablets and accessories.
If you have more than one oven, then you may need different cleaning product combinations. As a reminder, we supply:
- Rational Oven Cleaner Tab (x100): highly concentrated tablets specially developed with a complex set of active ingredients designed to guarantee maximum cleaning power.
- Rational Oven Care Tablets (x150) with special scale-dissolving ingredients contained to prevent limescale building up. These give reliability without a water softener and the need for separate time-consuming descaling.
- Rational Rinse Tablets (x50) highly effective care products ensuring active protection.
- The Rational Grill Cleaner (10 litres) for use with a hand spray gun.
- Rational Rinse Aid (10 litres).
- For water filtration, the products are either the Brita Purity 1200 Quell ST Filter Cartridge or the Brita Purity 600 Quell ST Filter Cartridge.
Be Prepared
You may think you have plenty of time but it never hurts to be prepared. And that means BOOKING A SERVICE now if you haven’t already to avoid the inevitable last-minute panic rush. We would be delighted to come out and check your oven over and pre-empt any problems that might arise.
Otherwise to order your Rational cleaning products, simply go to our on-line shop. Or call us on 01454 322222 for more advice of how to keep on top of your Rational oven cleaning.
Published Date: 12th November 2019
Category: Blog, Cleaning Products, News, Ovens, Rational, Self Cooking Centre, Service plan
Tags: Cleaning, Cleaning Products, Rational Ovens