Conserving water is an important part of saving the planet, but it can be difficult to do this when running a busy restaurant. Here is how to accomplish it!
"The steam from the Rational is very powerful, resulting in shorter cooking times" - Dan Hong, Executive Chef at Mr Wong
"Extremely functional and top of the line, it's also aesthetically beautiful - that's why I choose Mareno" - Andrew McConnell, Executive Chef at Cutler & Co, Supernormal and Cumulus Inc
“The tecnomac blast chillers & holding cabinets run continuously from 5am until 11pm and it handles each load perfectly, day in, day out.” - Adriano Zumbo, I Love Zumbo Owner / Patissier.