March 27, 2020

To: Mr. Dalton McGinty and Mr. George Smitherman

From: Albert Ramen

Subject: Replacement of the Cleveland Convection Oven

EXECUTIVE SUMMARY

Recommendation

I request you approve the release of funds for the purchase of a Rational Combi CPC 61, as it will greatly benefit the facility. Provided with the Combi, our foodservice department will exceed its goals of quality assurance and fiscal responsibility. Its use will capture the facility’s strategic initiatives to deliver exceptional experiences for our residents and staff.

Problem

Seven Oaks Long Term Care facility, located in the heart of downtown Burlington, is a one hundred-bed resident facility and community outreach center for seniors. Over the years it has set the standard in senior’s care in the community. It has consistently achieved its vision statement to deliver exceptional experiences for the residents and staff. The facility’s foodservice department’s mission is to exceed the standard in quality, and service, which of late it has struggled with. The main reason for not meeting the standard is aging equipment especially the seventeen-year-old convection oven. A recent audit of its performance indicates it is no longer financially feasible to operate and due for replacement because of:

· Maintenance and Repairs Over the last two years there’s been a steady increase in maintenance repairs, which has resulted in an increase of twenty seven percent to the department. Numerous thermal recalibrations and most recently the replacement of the door’s spring locking system have exceeded the budget allowances.

· Operation Cost Fluctuations in the oven’s cooking and holding temperatures have caused a 12% increase in food cost due to loss and spoilage. The oven’s continuous use has measurably decreased it efficiency and power conservation by thirty percent. Based on the age and the current condition of the oven, the costs of maintenance and operation will only increase with time.

· Customer Satisfaction Inadequate cooking and holding temperatures have resulted in poor quality products, increased resident complaints, and revenue loss.

Benefits of the Rational Combi

The Rational provides measurable benefits for the operator, facility, and resident. There will be immediate short-term and long-term gains for the facility. Within two years it will deliver an increase in profit and savings to pay for its original cost. The benefits are:

· Labour Cost It will allow for a savings of .6 FTE’s per week or $ 1,460.76 dollars with an additional saving from efficient preproduction, unsupervised overnight cooking, and quick daily maintenance and service.

· Food Cost It’s precise cooking technology will provide an approximate 22% percent savings in raw material and 95% in added cooking fats.

· Energy Conservation the Combi’s seven different cooking modes will replace the need for multitasking and acquisition of another conventional kitchen equipment. A savings of $906.00 dollars will be gained per year in energy costs and an additional 2% per year when used continuously.

· Customer Satisfaction the Combi’s seven modes of cooking applications and precise automated cooking will improve the quality and variety of food. It will minimize the chance of human error and guaranteeing the resident’s satisfaction.

· Health and Safety the Combi will minimize the possibility of workplace accidents and human intervention during cooking and cleaning procedures. The automated HACCP logging system will reduce manual monitoring, recording and interpreting critical control points during cooking.

Methodology

Through benchmark comparisons and contrasts with another leading manufacture’s model the Combi was evaluated for its efficiency, ease of operation, operating costs, safety features and ability to recoup its purchase price. A plan of its quick installation and in-depth training has been detailed within the report. Its installation will minimally disrupt the residents and flow of work in the facility. The ease and safety of cleaning and maintaining its performance has been encapsulated in a maintenance plan.

INTRODUCTION

Profile

Seven Oaks Long Term Care Facility is a 100-bed facility and senior community outreach center. It is located in the heart of Burlington’s downtown residential community at the corners of Bayberry and Center Street. It is a religious non-medical health care facility accredited by the Ontario Ministry of Health and Long-Term Care. Founded in 1970, its one of Burlington’s oldest facilities caring for the elderly in the community. As an award-winning leader in long-term care its vision is to strive for excellence in the provision of care and services by meeting the needs and exceeding the expectations of its residents.

Organizational Structure Overview

The organizational framework of the Foodservice department is effectively organized with defined roles for each supervisor and their department. Christine Wellington, Foodservice Director and Chair of Operations is responsible for its operations. Stephen Field, Foodservice Manager is responsible for daily operations. Reporting to Stephen Field is his supervisory team of Janice Smith and Gordon Papers. Stephen Field is responsible for the daily activities of his department supervisors, six cooks and four dinning room attendants, and three sanitation maintenance staff. His key responsibility is in the coordination of food production, maintenance programs, health and safety.

Kitchen Operations/Equipment

The foodservice operation is responsible for providing three daily meals for its 100 residents and 60 daily meals for its cafeteria. The cafeteria provides light meals and snacks for residents, visitors and the general public. Currently, the majority of the kitchen equipment is aged being the original equipment installed. It is maintained regularly and meets Ontario Workplace Standards. The convection oven being the central piece of equipment for all food preparation is maintained although serviced continually. Upon recommendation of the facilities Health and Safety committee it has been reported for numerous health and safety infractions.

Health and Safety Report

The Health and Safety committee is responsible for monitoring procedures, processes, and equipment within the facility. Due to the age and condition of the convection oven two consecutive equipment audits have been completed within the last year. The oven’s safe operation is in question due to three reported health and safety incidents within the last six months.

Installation Plan

The removal of the existing convection oven and pending installation of the Rational Combi will be in accordance with an installation time schedule (see appendix). The existing oven is central to the ongoing business and a necessity for the daily preparation of all hot foods. Therefore, two contingency plans have been developed to address the need for the oven during installation and any prolonged delays in its installation.

During installation an alternative menu plan will alleviate any demand for the use of the oven for food preparation. The alternative menu plan will be put into effect the day of and the following day if necessary. It will utilize other pieces kitchen equipment to produce a suitable menu for the residents (see appendix).

In the event of a prolonged delay in installation an emergency contingency menu plan will be activated. The emergency contingency menu plan will be in place for the duration of the installation and until it’s fully operational.

Power interruptions have been accounted for during installation by careful planning prior to installation. All necessary electrical work was completed during the twelve days prior to installation. The power interruption the day of installation will be minimal with only a thirty-minute period of interruption. The interruption will take place after lunch service during off peak times for kitchen preparation.

Maintenance Plan

Maintenance for the Combi is streamlined and can be easily performed by trained facility staff. The required maintenance for the Combi has been divided into two distinct categories. One category represents the work to be completed by certified Rational technicians. The second category addresses maintenance to be performed by in house by trained staff. Rational staff will conduct the maintenance training the following day of installation.

The required maintenance performed by Rational technicians is categorized by service faults indicated on the Combi’s display panel (see appendix). Rational customer service support center and local certified technicians are available seven days a week.

A facility maintenance plan has been developed to include all necessary service to be performed by the facility’s authorized staff (see appendix). The facilities maintenance and kitchen staff is to be trained by Rational technicians during the training session as part of the purchase plan. The maintenance plan has been divided into two categories maintenance as required and daily cleaning and maintenance.

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COMPARISON/CONTRAST CHART of SELECTED COMBI MODELS

Although the Rational ClimaPlus Combi CPC 61 and Blodgett Combi BC 14E are both electric industrial combination ovens

suitable for our facility’s needs and applications, they are very different models with unique features. The following is a

comparison of the two Combi models.

Point of Contrast

Oven Model A: Rational ClimaPlus Combi CPC 61

Oven Model B: Blodgett Combi BC-14E

Exterior Construction

Stainless steel top, front, and sides

Stainless steel top, front, and sides

Stainless steel door, right/left hinge

Stainless steel door, right hinge only

Tempered viewing window

Tempered viewing window

Door mounted condensate trough

Door mounted condensate trough

Top mounted exhaust and rear external fresh air intake

Side exterior exhaust and fresh air intake

Interior Construction

Fully welded stainless-steel frame

Fully welded stainless-steel frame

Fully insulated cooking chamber

Fully insulated cooking chamber

Fixed drain bottom center/back of cavity

Fixed drain bottom center of cavity

Self draining door drip pan

Self draining door drip pan

Interchangeable mobile loading rack with safety locks

Fixed loading rack

Plug in door gasket

Insulated door gasket

Fan wheel brake double motor

Two speed fan no brake or auto shut off

Halogen illuminated cooking cabinet

Safety illuminated cooking cabinet

Dimensions

Width 35.1" Depth 30.43" Height 32.75"

Width 31.33" Depth 34.5" Height 33"

Shipping Weight Gross 560 lbs

Shipping Weight Gross 680 lbs

Entry Clearances

Uncrated 33" Crated 42"

Uncrated 34" Crated 45"

Oven Clearances

Right Side 2" Left side 2" Back 2"

Right Side 1" Left Side 4" Back 6"

Power Supply

10KW 60HZ Three Phase 208V 28amps

10KW 60HZ Three Phase 208V 50amps

Single Phase 208V 49amps

Single Phase 208V 43amps

Energy Conservation

Delta T cooking standard feature with gradual temperature in cabinet

Auto power shut off with opening off cabinet door. Auto power package available for continuous mode with power conservation.

Auto power shut down in continuous use mode

Maintain constant differential to current core temperature

1/2 power energy optimization system

Energy reduced by 50% for 18KW to 9KW in optimization mode

External Heat Source Proximity

Minimum left side clearance 13.75" when there is heat source located on the left-hand side

Minimum left side clearance 12.0" when there are sources of heat on the left-hand side

Minimum back side clearance 4" when there are sources of heat on the right-hand side

Water Supply

Range 30psi - 87psi (200-600 kPa)

Range 30psi - 87psi (200-600 kPa)

Must maintain 30psi minimum flow pressure

Must maintain 30psi minimum flow pressure

Based on quality portable water only

Based on quality portable water only

Water treatment 6-7 ph. or higher

Water treatment 7 ph. or higher

Water supply cold water 2" diameter steam temperature resistant

Water supply hot water 2" diameter steam temperature resistant

On board water heater booster and non-filter system

Water heater booster and filter system optional

Water Consumption

Average total water consumption 8.5 gallons per hour using combi steam option with combination heat and dry moist modes

Average total water consumption 5.5 gallons per hour using combi steam option with combination heat and dry moist modes. Option is available at additional cost

Values excluding usage of hand shower additional 2.0 gallons per cycle

Values excluding usage of hand shower additional 2.25 gallons per cycle

3.2 gallons with dry heat and poaching feature only

2.2 gallons with dry heat and steaming feature only

Ventilation Systems

Steam ventilation system with automatic vapour quenching system

Steam ventilation system with automatic vapour quenching system optional at additional cost

Exhaust duct vented on top of unit back left/right side

Exhaust duct vented on unit back left side. Clearance 4"

Non filter system with automatic descaling of ventilation

Filter system with manual descaling of ventilation

Cleaning Systems

Online CleanJet system fully automated

Automated cleaning cycle optional at additional cost

Tablet detergent system WHISM compliant

Liquid detergent system WHISM compliant optional at additional cost

Required 50-degree Celsius average temperature rinse

Required 60-degree Celsius average temperature rinse

Hand shower power wash hose

Spray hose for rinse cycle hot water feed nonelectrical powered

Manual clean with automated cycle

Manual clean cycle

Descaling automated 3 settings for continuous descale cycle

Descaling automated 2 settings for continuous descale cycle

Deliming bottle and pump assembly included

Deliming bottle and pump assembly included optional at additional cost

5 settings for cleaning cabinet 3 separate programs

1 setting for cabinet cleaning cycle with auto dry

Computer Technology

IQT technology using probe and profile logic systems

Digital readout available at additional cost

7 customized setting for roasting browning

Automated descaling system with auto indicators optional at additional cost

Program Library containing 8 factory settings for cooking modes

Delta T cooking technology for energy conservation internal probe at additional cost.

CalcDiagnosis system descaling indicator

IQT sensory technology for internal probe temperatures

Delta T cooking technology for energy conservation

Vario Steam technology for automated vapour quenching system

IQT sensory technology for internal probe temperatures

HACCP logging technology with Combi Link software

Microprocessor for self cooking panel digital readouts and monitoring

Vario Steam technology for automated vapour quenching system

Accessories with Purchase

G-N containers and grids. Chicken grids for roasting spit mode

Five stainless steel wire shelves for internal cabinet locking system stationary fit

Frying baskets. Mobile oven rack with locking safety system

Locking system for rack assembly

Manual cleaner and hand pressure spray gun

Manual cleaner and hand pressure spray gun

Hinged rack for baking

Stationary rack for baking

Ultra vent condensation and exhaust hood

Hand shower power wash hose

Accessories with Purchase

Exhaust hood attachment and assembly

Hand shower power wash hose

Optional Accessories

Two step door locking system

Direct steam unit available. Descaling automatic feed system

Special voltage specifications with Single Phase feed

Special voltage specifications with Single Phase feed

Security version

Security version

Left hinge door

Right hinge door only

Mobile oven rack and loading with safety locking system

Mobile oven rack and loading with safety locking system

Optional Accessories

Legs and castors with extension option

Chicken Racks

Legs and castors with extension option

Interior Cabinet Capacity

Six stainless steel wire shelves per section

Five stainless steel wire shelves per section

Maximum capacity 14 steam table pans 7 bake sheets

Maximum capacity 12 steam table pans 5 bake sheets

GN containers lengthwise loading 6 each 6 by 1 by 1

GN containers lengthwise loading 5 each 4 by 2 by 2

HACCP Controls

Continuous output of HACCP process data via unit interface

Continuous output of HACCP process data via unit interface

HACCP process data is stored for 14 days output via interface

HACCP automated digital processor optional at additional cost

Pc/Laptop optional combi link software loaded standard feature

Records only on time and temperature of each cooking mode and date of each deliming cycle. Date is accessible via RS 232 serial communications via Lab top computer or PDA

Health and Safety Certification

S/A - NSF - and UL certified with all parts, accessories and operation systems

ETL CUS, Sanitation ETL listed and CE certified with all parts, accessories and operating systems

HACCP approved logging and data monitoring

ISO2000 certified

Oven Mobility

Optional at additional cost die-cast metal casters and adjustable legs 4", 6", 25"

Optional at additional cost die-cast metal casters and adjustable legs 4", 8", 24" Extended DFG- 200 model assembly kit for stacking oven

Table leg 4" mount legs standard feature with purchase

Table leg 4" mount legs standard feature with purchase

Locking system for metal casters

Locking system for metal casters

Maintenance

CleanJet automated cleaning system

Automated cleaning system optional at additional cost DGF Zephaire EG system compliant

Manual semi automated cleaning system mode

Manual semi automated cleaning system mode

Hand shower power wash hose

Water hose with spray nozzle

Self drying mode

Self drying mode

Tablet detergent system WHISM compliant

Liquid detergent system WHISM compliant

Cleaning, deliming, and rinse cycle.

Cleaning, deliming, and rinse cycle automated optional with purchase.

Automated descaling cycle mode using CalcDiagnosis

Automated descaling cycle mode BGF continuous flow cycle optional with purchase

Automated steam flushing and steam generator descaling system

steam generator descaling manual system

Hand pump and spray bottle included for descaling semi automated system with auto rinse cycle

Hand pump and spray bottle included for manual descaling

Warranty

One-year parts and labour

One-year parts and labour

Start up inspection service by factory authorized service agent

Start up inspection service by factory authorized service agent

Operational testing and installation inspection

Operational testing and installation inspection

Onsite training by authorized Rational Canada training experts

Extended two year warranty available.

Onsite programming of mode cycles by training experts

Technical customer service support 7 days a week.

Rational chefline technical support 5 days a week North American support

Comparison Summary of the Combi Models

The Rational ClimaPlus Combi model provides exceptional benefits for the operator, facility, and resident. Rationale’s superior operating

features provide optimized cost control, profit margins, safety features and resident's satisfaction.

Cost Control

The IQT technology precisely monitors and optimizes the cooking process to eliminate comprehensive data input such as temperature,

time, and humidity. The Delta T cooking technology provides smart efficient use of energy. The microprocessor Self Cooking mode

automatically detects product specific requirements and load sizes to produce consistent finished products each time.

Profit Return/Savings

Its innovative design reduces space allocation with optimal capacity using a smaller foot print in comparison to the existing convection

oven. The IQT technology replaces the need for all other cooking appliances such as convection ovens, ranges, steamers and deep fryers.

The Combi ovens efficient operation system and built in energy conservation features provide an immediate return in savings.

Safety Features

The Clean Jet’s innovative circulation system ensures optimal hygiene, health protection, and reduced water consumption.

The patented CalcDiagnosis system automatically monitors lime scale levels and eliminates lime buildup with no need for buying

or maintaining expensive water softening equipment. The automated HACCP logging continuously records critical control point information

with Combi Link transferware. The automatic logging ensures health protection and eliminates timely monitoring, recording, and manual

interpretation.

Resident Satisfaction

The digital microprocessor uses one control to provide seven different cooking modes. The different cooking modes provide

limitless culinary variety. The Self Cooking technology eliminates flavour and odour transfer, even when there are different products cooked

at the same time. The nutritional value in foods is preserved ensuring the retention of vitamins and minerals. The outstanding consistency

along with optimal quality cooked food will inspire the resident's confidence and satisfaction day after day.

Challenges

The Rational combi involves a more complex lengthy installation and training period in comparison to the other model. Although over the

long term the costs for installation and training will be returned in profit savings. The operation of the Rational model is easy although

it involves a more complicated lengthy training program for the kitchen staff. The intensive training program is included in the

purchase. The trained will ensure its performance and maintenance is optimized. The cost of cleaning and descaling chemicals will increase budget allowances although the labour costs will counterbalance the offset in costs.

1

CONCLUSION

Summary/Savings in Cost

· In this section write a conclusion that highlights the importance and need to acquire the piece of new equipment. Review the body of the purchase proposal to identify the reasons and how the new piece of equipment would benefit the operation, improve customer satisfaction and employee performance.

· Provide four advantageous in acquiring the piece of equipment. Hint think about cost savings in food and labour, improved employee performance, improvement of process of production, enhanced quality of finished product, energy savings, boost employee morale,

Section 7 - Customer Satisfaction

· In this section write about why the purchase of the equipment would improve overall customer satisfaction. Think about health and safety of the residents, employees. Cost savings in customer service recoveries etc. How the oven may provide advantageous to expand the dessert, bread or menu items.

Section 8 – Recommendations

· In this section write about why this equipment addresses the value and mission statement of the operation. Write about why the purchase of this equipment addresses the need for improvement in the food and labour cost cycle of control. Apply what you have learned in kitchen management and why improvement in operating equipment is essential to cost control, health and safety and employee motivation and customer satisfaction.

COMPARISON/CONTRAST CHART of SELECTED COMBI MODELS

Although the Rational ClimaPlus Combi CPC 61 and Blodgett Combi BC 14E are both electric industrial combination ovens
suitable for our facility’s needs and applications, they are very different models with unique features. The following is a
comparison of the two Combi models.

Point of Contrast	Oven Model A: Rational ClimaPlus Combi CPC 61	Oven Model B: Blodgett Combi BC-14E

Exterior Construction	Stainless steel top, front, and sides	Stainless steel top, front, and sides
	Stainless steel door, right/left hinge	Stainless steel door, right hinge only
	Tempered viewing window	Tempered viewing window
	Door mounted condensate trough	Door mounted condensate trough
	Top mounted exhaust and rear external fresh air intake	Side exterior exhaust and fresh air intake
Interior Construction	Fully welded stainless-steel frame	Fully welded stainless-steel frame
	Fully insulated cooking chamber	Fully insulated cooking chamber
	Fixed drain bottom center/back of cavity	Fixed drain bottom center of cavity
	Self draining door drip pan	Self draining door drip pan
	Interchangeable mobile loading rack with safety locks	Fixed loading rack
	Plug in door gasket	Insulated door gasket
	Fan wheel brake double motor	Two speed fan no brake or auto shut off
	Halogen illuminated cooking cabinet	Safety illuminated cooking cabinet
Dimensions	Width 35.1" Depth 30.43" Height 32.75"	Width 31.33" Depth 34.5" Height 33"
	Shipping Weight Gross 560 lbs	Shipping Weight Gross 680 lbs
Entry Clearances	Uncrated 33" Crated 42"	Uncrated 34" Crated 45"
Oven Clearances	Right Side 2" Left side 2" Back 2"	Right Side 1" Left Side 4" Back 6"



Power Supply	10KW 60HZ Three Phase 208V 28amps	10KW 60HZ Three Phase 208V 50amps
	Single Phase 208V 49amps	Single Phase 208V 43amps

Energy Conservation	Delta T cooking standard feature with gradual temperature in cabinet	Auto power shut off with opening off cabinet door. Auto power package available for continuous mode with power conservation.
	Auto power shut down in continuous use mode	Maintain constant differential to current core temperature
	1/2 power energy optimization system
	Energy reduced by 50% for 18KW to 9KW in optimization mode
External Heat Source Proximity	Minimum left side clearance 13.75" when there is heat source located on the left-hand side	Minimum left side clearance 12.0" when there are sources of heat on the left-hand side
		Minimum back side clearance 4" when there are sources of heat on the right-hand side
Water Supply	Range 30psi - 87psi (200-600 kPa)	Range 30psi - 87psi (200-600 kPa)
	Must maintain 30psi minimum flow pressure	Must maintain 30psi minimum flow pressure
	Based on quality portable water only	Based on quality portable water only
	Water treatment 6-7 ph. or higher	Water treatment 7 ph. or higher
	Water supply cold water 2" diameter steam temperature resistant	Water supply hot water 2" diameter steam temperature resistant
	On board water heater booster and non-filter system	Water heater booster and filter system optional
Water Consumption	Average total water consumption 8.5 gallons per hour using combi steam option with combination heat and dry moist modes	Average total water consumption 5.5 gallons per hour using combi steam option with combination heat and dry moist modes. Option is available at additional cost
	Values excluding usage of hand shower additional 2.0 gallons per cycle	Values excluding usage of hand shower additional 2.25 gallons per cycle
	3.2 gallons with dry heat and poaching feature only	2.2 gallons with dry heat and steaming feature only
Ventilation Systems	Steam ventilation system with automatic vapour quenching system	Steam ventilation system with automatic vapour quenching system optional at additional cost
	Exhaust duct vented on top of unit back left/right side	Exhaust duct vented on unit back left side. Clearance 4"
	Non filter system with automatic descaling of ventilation	Filter system with manual descaling of ventilation

Cleaning Systems	Online CleanJet system fully automated	Automated cleaning cycle optional at additional cost
	Tablet detergent system WHISM compliant	Liquid detergent system WHISM compliant optional at additional cost
	Required 50-degree Celsius average temperature rinse	Required 60-degree Celsius average temperature rinse
	Hand shower power wash hose	Spray hose for rinse cycle hot water feed nonelectrical powered
	Manual clean with automated cycle	Manual clean cycle
	Descaling automated 3 settings for continuous descale cycle	Descaling automated 2 settings for continuous descale cycle
	Deliming bottle and pump assembly included	Deliming bottle and pump assembly included optional at additional cost
	5 settings for cleaning cabinet 3 separate programs	1 setting for cabinet cleaning cycle with auto dry
Computer Technology	IQT technology using probe and profile logic systems	Digital readout available at additional cost
	7 customized setting for roasting browning	Automated descaling system with auto indicators optional at additional cost
	Program Library containing 8 factory settings for cooking modes	Delta T cooking technology for energy conservation internal probe at additional cost.
	CalcDiagnosis system descaling indicator	IQT sensory technology for internal probe temperatures
	Delta T cooking technology for energy conservation	Vario Steam technology for automated vapour quenching system
	IQT sensory technology for internal probe temperatures
	HACCP logging technology with Combi Link software
	Microprocessor for self cooking panel digital readouts and monitoring
	Vario Steam technology for automated vapour quenching system
Accessories with Purchase	G-N containers and grids. Chicken grids for roasting spit mode	Five stainless steel wire shelves for internal cabinet locking system stationary fit
	Frying baskets. Mobile oven rack with locking safety system	Locking system for rack assembly
	Manual cleaner and hand pressure spray gun	Manual cleaner and hand pressure spray gun
	Hinged rack for baking	Stationary rack for baking
	Ultra vent condensation and exhaust hood	Hand shower power wash hose
Accessories with Purchase	Exhaust hood attachment and assembly
	Hand shower power wash hose
Optional Accessories	Two step door locking system	Direct steam unit available. Descaling automatic feed system
	Special voltage specifications with Single Phase feed	Special voltage specifications with Single Phase feed
	Security version	Security version
	Left hinge door	Right hinge door only
	Mobile oven rack and loading with safety locking system	Mobile oven rack and loading with safety locking system
Optional Accessories	Legs and castors with extension option	Chicken Racks
		Legs and castors with extension option
Interior Cabinet Capacity	Six stainless steel wire shelves per section	Five stainless steel wire shelves per section
	Maximum capacity 14 steam table pans 7 bake sheets	Maximum capacity 12 steam table pans 5 bake sheets
	GN containers lengthwise loading 6 each 6 by 1 by 1	GN containers lengthwise loading 5 each 4 by 2 by 2
HACCP Controls	Continuous output of HACCP process data via unit interface	Continuous output of HACCP process data via unit interface
	HACCP process data is stored for 14 days output via interface	HACCP automated digital processor optional at additional cost
	Pc/Laptop optional combi link software loaded standard feature	Records only on time and temperature of each cooking mode and date of each deliming cycle. Date is accessible via RS 232 serial communications via Lab top computer or PDA
Health and Safety Certification	S/A - NSF - and UL certified with all parts, accessories and operation systems	ETL CUS, Sanitation ETL listed and CE certified with all parts, accessories and operating systems
	HACCP approved logging and data monitoring
	ISO2000 certified
Oven Mobility	Optional at additional cost die-cast metal casters and adjustable legs 4", 6", 25"	Optional at additional cost die-cast metal casters and adjustable legs 4", 8", 24" Extended DFG- 200 model assembly kit for stacking oven
	Table leg 4" mount legs standard feature with purchase	Table leg 4" mount legs standard feature with purchase
	Locking system for metal casters	Locking system for metal casters


Maintenance	CleanJet automated cleaning system	Automated cleaning system optional at additional cost DGF Zephaire EG system compliant
	Manual semi automated cleaning system mode	Manual semi automated cleaning system mode
	Hand shower power wash hose	Water hose with spray nozzle
	Self drying mode	Self drying mode
	Tablet detergent system WHISM compliant	Liquid detergent system WHISM compliant
	Cleaning, deliming, and rinse cycle.	Cleaning, deliming, and rinse cycle automated optional with purchase.
	Automated descaling cycle mode using CalcDiagnosis	Automated descaling cycle mode BGF continuous flow cycle optional with purchase
	Automated steam flushing and steam generator descaling system	steam generator descaling manual system
	Hand pump and spray bottle included for descaling semi automated system with auto rinse cycle	Hand pump and spray bottle included for manual descaling
Warranty	One-year parts and labour	One-year parts and labour
	Start up inspection service by factory authorized service agent	Start up inspection service by factory authorized service agent
	Operational testing and installation inspection	Operational testing and installation inspection
	Onsite training by authorized Rational Canada training experts	Extended two year warranty available.
	Onsite programming of mode cycles by training experts
	Technical customer service support 7 days a week.
	Rational chefline technical support 5 days a week North American support





Comparison Summary of the Combi Models
The Rational ClimaPlus Combi model provides exceptional benefits for the operator, facility, and resident. Rationale’s superior operating
features provide optimized cost control, profit margins, safety features and resident's satisfaction.

Cost Control
The IQT technology precisely monitors and optimizes the cooking process to eliminate comprehensive data input such as temperature,
time, and humidity. The Delta T cooking technology provides smart efficient use of energy. The microprocessor Self Cooking mode
automatically detects product specific requirements and load sizes to produce consistent finished products each time.

Profit Return/Savings
Its innovative design reduces space allocation with optimal capacity using a smaller foot print in comparison to the existing convection
oven. The IQT technology replaces the need for all other cooking appliances such as convection ovens, ranges, steamers and deep fryers.
The Combi ovens efficient operation system and built in energy conservation features provide an immediate return in savings.
Safety Features
The Clean Jet’s innovative circulation system ensures optimal hygiene, health protection, and reduced water consumption.
The patented CalcDiagnosis system automatically monitors lime scale levels and eliminates lime buildup with no need for buying
or maintaining expensive water softening equipment. The automated HACCP logging continuously records critical control point information
with Combi Link transferware. The automatic logging ensures health protection and eliminates timely monitoring, recording, and manual
interpretation.

Resident Satisfaction
The digital microprocessor uses one control to provide seven different cooking modes. The different cooking modes provide
limitless culinary variety. The Self Cooking technology eliminates flavour and odour transfer, even when there are different products cooked
at the same time. The nutritional value in foods is preserved ensuring the retention of vitamins and minerals. The outstanding consistency
along with optimal quality cooked food will inspire the resident's confidence and satisfaction day after day.
Challenges
The Rational combi involves a more complex lengthy installation and training period in comparison to the other model. Although over the
long term the costs for installation and training will be returned in profit savings. The operation of the Rational model is easy although
it involves a more complicated lengthy training program for the kitchen staff. The intensive training program is included in the
purchase. The trained will ensure its performance and maintenance is optimized. The cost of cleaning and descaling chemicals will increase budget allowances although the labour costs will counterbalance the offset in costs.