Is it possible to have a kitchen where every portion of food is cooked to perfection, where the quality of the food is consistent and efficiency is guaranteed? On the 11th of March, in the Coninvest showroom in Sóskút, we had the chance to see smart kitchen equipment in action that delivers this easily: the latest cooking systems from Rational are the perfect combination of precision and technological innovation.

The professional audience – chefs, cooks, restaurant and hotel owners – are curious to see how the equipment works. During the demonstration, the dishes prepared are not only visually perfect, but also meet the highest expectations in terms of taste. Many of the chefs present are appreciative as they taste:

“It’s so well done, I couldn’t have done better myself.”

Before the live cooking demonstration begins, guests take a tour of the Coninvest showrooms in Sóskút over a coffee. The spacious and modern space is filled with the latest kitchen technology, and as they walk around, the industry’s representatives look on with approval at the innovative solutions. “We’re about to completely renovate our kitchen, so we’re particularly interested in anything new,” says a hotel owner from Eger.

Tibor Szekeres, Senior Sales Director at RATIONAL Hungary, opens the programme by introducing Nico Jahnke, their German corporate chef and head of application management for the Eastern European sector, who demonstrates the exceptional performance and versatility of the iVario Pro and iCombi Pro cooking systems by preparing a three-course lunch menu.

“Imagine it’s a normal day in a restaurant with a normal number of lunch and dinner guests,” Nico introduces the presentation. The professional audience is particularly interested in what they hear next: “Let’s say there are not enough people in the kitchen, but the guests still expect quality and fast service. Is there a way to ensure this despite the difficulties and challenges?”

Then, by demonstrating how the two machines work in practice, he illustrates how a commercial kitchen can achieve perfect cooking and baking – with the help of smart technology.

“The machines are constantly communicating with us, and we have to monitor this,” he explains, as the soup is being prepared in one of the machines. Once the programme is set in the iVario and the lid is closed, there’s nothing more to do – when the food is ready, the machine signals and it’s time to serve.

Meanwhile, it also turns out that the cold-smoked salmon used as a soup garnish is made in the iCombi Pro, which can be used for both hot and cold smoking with the help of the Vario Smoker.

While one appliance is at work, the other is already running a cleaning programme to get it ready for the next job in just 17 minutes, in perfect hygienic condition. Cleaning is done with a solid chemical in recyclable plastic cartridges, so it’s a quick and effective solution and, not least, safe.

Meanwhile, the chef demonstrates the 6-point core thermometer, which confirms that the soup is cooked to the perfect temperature. Next comes the straining, the whisking and finally the salmon. “A real taste bomb! The salmon has the perfect texture, the vegetables are crunchy,” nods the tasting chefs and cooks in agreement.

Nico then sets one of the iCombi Pro appliances to grill, which recommends toasting level 2 for the sirloin – and he accepts the smart technology’s suggestion. Meanwhile, the machine automatically monitors the core temperature and calculates the cooking time in real time based on the initial temperature of the food. If the food is cooked too soon or needs more time than planned, the system immediately corrects the process and signals the operator.

The main course is risotto – every chef knows from heart that you have to be very present when making it, you can’t be distracted, you have to keep stirring the ingredients for the risotto. But not if you leave it to the iVario Pro to do the kitchen work. The machine stores 50 years of experience from Rational chefs in its memory and uses it to make a perfect risotto in 12-15 minutes – even unattended. “You don’t even need a chef here,” notes a chef at one table.

A Japanese pancake is being prepared for one of the dessert element, and while preparing it, Nico explains that he chose this recipe from a pre-programmed list: originally written by a fellow Japanese chef – which he is now serving to a professional Hungarian audience. The fruit ragout, accompanied by vanilla ice cream, is served with a crème brűlée, also made with Rational technology – the perfect ending to the Tuesday lunchtime demonstration menu.

Rational – demonstration menu:

• Tom Kha soup with cold smoked salmon
• Beef duet with vanilla jus and truffle risotto
• Créme brûlée with Japanese pancakes