Commercial kitchen equipment, bespoke bar stations, and turnkey Horeca solutions.
Engineered in Germany, the 26-plate Finishing rack for RATIONAL 10-1/1 features wider vertical gaps for deep bowls and elaborate garnishes. Convection steam circulates effortlessly, ensuring uniform warmth throughout.
Made in Germany, the RATIONAL Finishing Plate Rack for 10-1/1 ovens holds 32 plated dishes for fine-dining restaurants. Secure stainless clamps hold plates firmly during smooth roll-in loading via transport trolley.
Crafted in Germany, the record-capacity 120-plate Finishing rack for RATIONAL 20-2/1 maximizes the colossal cavity of 20-2/1 ovens. Feeds thousands of banquet guests with flawless temperature control and synchronized plating timing.
Imported from Germany, the 100-plate Finishing rack for RATIONAL 20-2/1 sets the gold standard in international convention catering. Guarantees uniform serving temperature across all 100 plates, eliminating lukewarm food complaints.
Engineered in Germany, the royal banquet Finishing plate rack for RATIONAL 20-2/1 handles 84 large plated meals. Generous plate clearance protects tall artistic garnishes, preserving pristine plating aesthetics and freshness.
Made in Germany, the high-density Finishing plate rack for RATIONAL 20-1/1 accommodates 60 plated covers per batch. Maximizes combi output, allowing banquet brigades to present piping-hot tables concurrently with surgical timing.
Crafted in Germany, the Finishing banquet plate rack for RATIONAL 20-1/1 holds 52 plated meals (up to 31cm diameter). Regenerates 52 dishes piping hot simultaneously in minutes without drying sauces, upholding fine-dining standards.
Imported from Germany, the 16-rail rack for RATIONAL 20-2/1 strikes the perfect balance between high capacity and convection air paths. Monolithic stainless build accelerates service flow in massive wedding banquets and conventions.
Engineered in Germany, the wide-spacing 15-rail rack for RATIONAL 20-2/1 provides generous 84mm height between shelves. Ideal for massive lamb roasts, suckling pigs, and artisan bread loaves during international culinary banquets.
