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Powering Down: Trends in Energy-Efficient Equipment

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Energy efficiency is always on the mind of restaurant operators, whether they’re designing a new kitchen or uncovering new energy-saving strategies with...

Hot Commodities: Exploring Oven Selection

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For many chefs, one or two combi ovens or a convection oven are enough to fill their day-to-day needs. But when the...

Game-Changing Equipment Innovations are Taking the Sting Out of Rising Costs...

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It hasn’t been an easy time for operators — escalating operational costs, labour shortages, more stringent health-and-safety requirements and an increasingly competitive landscape are...

Rational Canada Grows Team

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MISSISSAUGA, Ont. — Rational Canada has expanded its salesforce to 17 professionals working across Canada in order to meet growing market demand. “Commercial kitchens in...

Rational North America Captures 45 Per Cent Market Share 2017

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MISSISSAUGA, Ont. — Rational North America announced its full-year 2017 results following a year of record growth and product launches. The company continued its...

Accelerated and Multi-purpose Equipment Will Drive Trends for 2017

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When it comes to the latest equipment trends, it’s all about innovation. As consumer demand for healthier prepared foods, faster service and higher-quality standards...

Combi Ovens Have Gone from Novelty to Mainstream for Restaurant Operators

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Chris Koehler recalls the days when he was introducing combi ovens to the North American market. “Back then, we’d sell maybe one unit a...

The 2014 Equipment Trend Report

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By: Denise Deveau When it comes to the big-ticket kitchen items, it’s all about achieving more with less. From fine-dining and quick-service establishments to commissaries...