Good consultancy depends on more than just knowing what equipment is available. It means understanding how it performs, how it is engineered and how it affects operating cost, sustainability, workflow and long-term resilience. That is why technical visits like this matter both to MYA and, ultimately, to our clients.
Last week, Benjamin Donaldson and Elizabeth Clouting visited the RATIONAL AG factory in Landsberg, Germany, for two days of product insight, technical learning and, inevitably, some very good food.
A particular highlight was seeing the iHexagon in action and exploring how its microwave and combi technology can support speed, consistency and operational efficiency. The visit also offered a closer look at Rational’s intelligent cleaning systems, sustainability work and the technologies helping operators reduce costs and emissions without compromising performance.
For our design team, the technical detail mattered just as much as the cooking. Ben and Elizabeth explored the Rational online toolbox, reviewed the data available to consultants and examined how equipment information can support more accurate, coordinated and commercially effective design decisions.
The factory tour brought the process to life, following a combi oven from individual components through to the finished product. It was a useful reminder that good foodservice design involves far more than choosing equipment from a schedule. It requires a proper understanding of how that equipment is engineered, operated, maintained and integrated into the wider system.
Thank you to everyone at Rational for the generous hospitality and for sharing your expertise so openly.
A special mention, too, to Graham. Congratulations on your retirement, and our very best wishes for a happy and healthy next chapter.
If you are planning a new kitchen, reviewing an existing operation or trying to reduce cost, energy use and operational risk, speak to MYA about how informed equipment strategy and technical design can improve the result.