I chose a used Rational oven over a brand new Viking and it saved my pop-up

Had to pick between a 10 year old Rational SCC combo oven for $1,200 or a shiny new Viking convection for $2,800 last month. Went with the Rational because I knew it could handle the high volume for my Friday night pop-ups at The Rusty Tap in Portland. That old thing pumped out 80 orders of chicken wings without breaking a sweat while the Viking would have choked. Anyone else go used commercial over new consumer gear and come out ahead?

2 comments

2 Comments

anthony_wells16d agoMost Upvoted

Ngl, that Rational for $1,200 is a steal if it's actually running right. But here's what i'm wondering - how's the steam function holding up on that old unit? I've seen those SCCs get real finicky with the humidity sensors after 7 or 8 years, and if you're doing wings you gotta have that steam dialed in or they come out like rubber. Did you run the calibration test on it before you bought it, or just trust the guy selling it?

lucas_price8316d ago

I ran the calibration test right there in the guy's garage before I handed over the cash. The steam sensor was off by 2 percent but I dialed it back and it's been solid ever since. For wings I just do a quick steam blast at the start then finish dry and they come out perfect with crispy skin.