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Shaw DFAC receives innovative equipment

Aidan Waite, Rational USA executive chef, demonstrates the capability of the Rational Self-Cooking Center at Shaw Air Force Base, S.C., Dec. 4, 2018.

Aidan Waite, Rational USA executive chef, demonstrates the capability of the Rational Self-Cooking Center at Shaw Air Force Base, S.C., Dec. 4, 2018. The center will provide the 20th Force Support Squadron Emerson E. Williams Dining Facility with a means to cook foods in a mass batch while keeping quality. (U.S. Air Force photo by Senior Airman Christopher Maldonado)

U.S. Airmen assigned to the 20th Force Support Squadron Emerson E. Williams Dining Facility (DFAC), participate in a Rational Self-Cooking Center training at Shaw Air Force Base, S.C., Dec. 4, 2018.

U.S. Airmen assigned to the 20th Force Support Squadron Emerson E. Williams Dining Facility (DFAC), participate in a Rational Self-Cooking Center training at Shaw Air Force Base, S.C., Dec. 4, 2018. The Airmen assigned to the DFAC will receive training to become proficient with the new machinery. (U.S. Air Force photo by Senior Airman Christopher Maldonado)

A U.S. Airman assigned to the 20th Force Support Squadron Emerson E. Williams Dining Facility looks at the touchscreen interface of a Rational Self-Cooking Center at Shaw Air Force Base, S.C., Dec. 4, 2018.

A U.S. Airman assigned to the 20th Force Support Squadron Emerson E. Williams Dining Facility looks at the touchscreen interface of a Rational Self-Cooking Center at Shaw Air Force Base, S.C., Dec. 4, 2018. The facility will use this technology to provide the best quality of food for the base. (U.S. Air Force photo by Senior Airman Christopher Maldonado)

SHAW AIR FORCE BASE, S.C. -- The 20th Force Support Squadron Emerson E. Williams Dining Facility received a new cooking center, Dec. 4.

The center, which is a Rational Self-Cooking Center, will provide the dining facility with a means to cook various types of food and retain food quality over through numerous batches.

“It makes the cooking process a lot easier,” said Aidan Waite, Rational USA executive chef. “It’s combining numerous pieces of equipment to give you better quality of food when it comes out.”

With the introduction of the cooking center DFAC Airmen will be able to provide quality food for Team Shaw members.

“We have numerous recipes that we use here in the dining facility,” said Tech. Sgt. Terry Cooper, 20th FSS dining facility manager. “Being able to save our recipes onto the oven will help speed up our cooking process while keeping our quality of food.”

The Airmen assigned to the DFAC will receive training on the touchscreen designed cooking center throughout the months to become proficient with the machinery.

“It’s definitely going to be a learning process with about 22 people here,” said Cooper. “Ensuring that our Airmen are properly trained is paramount to mission success.”

While producing mass quantities of food is a necessity for DFACs across the Air Force the oven will cook proficiently no matter the number of items being cooked.

The oven can prevent uneven cooking and minimize foodborne illnesses caused by inconsistent cooking methods.

“If I test one item and it comes out nice, I can fill it up and the oven will adjust heat, fan speed and humidity throughout the system,” said Waite.

Remaining innovative and training on new pieces of equipment, the Airmen assigned to the DFAC will provide the base with the energy needed to keep the mission going both stateside and downrange.