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Consistent, high-quality food is the goal of any foodservice operation. After all, it's what you're selling. But creating and maintaining consistency is also one of the greatest challenges in a commercial kitchen. Finishing is one way to help meet those challenges.

Before we get into the different types of finishing, it's important to understand what this technique is and why we use it. In many operations, food is often cooked and kept warm, but this creates problems because the longer food is kept warm, the more quality it loses. Nutrients are lost, vegetables lose color, and meat becomes tough.

Finishing is one way around this. And Finishing® with the SelfCookingCenter® from Rational guarantees perfectly prepared food without the stress and hectic rush, regardless of whether it's one, five, 20 or several thousands of meals.

How does finishing work?

With the SelfCookingCenter, the precise distribution of heat and humidity in the cooking cabinet in combination with a dew control point forms a protective film of microscopic water droplets. This water turns into a second layer over the skin of the food, which protects it from drying out.

Now that you understand the basics, let's take a close look at the different types of finishing in a commercial kitchen.

Finishing® in à la carte. This is how you can master rush hour.

Finishing® in the SelfCookingCenter® is the perfect solution for your à la carte. For example, you can serve up to 150 meals with only two kitchen staff, without the stress or hectic rush, simply at the push of a button.

The dishes from your menu that have been prepared in advance are chilled and ready. Only when the order comes in is the food served on the plate cold. The food is given the Finishing® treatment in the SelfCookingCenter®.

You can also prepare pan-fried foods, for example, à la minute and add the side dishes completed in Finishing®. The sauce and garnish are added prior to serving.

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Finishing® for banqueting. The key to an attractive addition to the business.

Effortlessly mastering banquets in addition to normal service is only a question of organization. Your SelfCookingCenter® will help you with Finishing® plated banqueting. Whether you are catering for 10 or 1,000 customers in a plated service.

Plate the plates cold in accordance with the anticipated number of customers and store them chilled in the special mobile plate racks, whenever you have time to do it.

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Finishing® for buffets. Top quality foods regardless of volumes.

Finishing® is always ideal if you want to offer food variety in large quantities and with top quality.

Until now, food needed to be kept hot resulting in quality losses, which Finishing® puts a stop to completely. With skillful procurement and by menu design, you can significantly reduce your cost of goods, as the pre-produced foods can also be stored for several days in the cool room - and for even longer periods when vacuum-packed.

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Whichever way you're looking to use finishing in your unique operation, you can create hundreds of dishes with just the touch of a button.

Find out how by watching the Rational SelfCookingCenter® 5 Senses Video. 

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