Thermodyne Foodservice Products, Inc. is pleased to announce that sales associate Corey Johnson will be demonstrating Thermodyne slow cook and hold ovens at the 2017 National Association of College & University Food Services (NACUFS) Southern Regional Conference. The conference runs from March 15 to March 17 and takes place at the Eldorado Hotel & Spa in Santa Fe, New Mexico.
Fort Wayne, IN - Thermodyne Foodservice Products, Inc. (http://www.tdyne.com/) announces that sales associate Corey Johnson will be showcasing Thermodyne slow cook and hold ovens at the 2017 National Association of College & University Food Services (NACUFS) Southern Regional Conference. The conference, running from March 15-17, takes place at the Eldorado Hotel & Spa in Santa Fe, New Mexico. Corey Johnson will be providing product information and equipment demonstrations in booth 304.
Fluid Shelf Technology, Thermodyne's revolutionary heating method, is designed to continuously circulate heated fluid throughout each shelf in the holding cabinet. With 100% distribution from top to bottom and left to right, each Thermodyne slow cook and hold oven provides an exact and even temperature. With no circulating air and continuous heat, food can be held for extended periods of time without fear of overcooking or drying out. The Thermodyne 1900DWDT is a full sized slow cook and hold oven that offers dual temperature options within the same cabinet. Utilizing a separate control and heating system, the 1900DWDT offers the ultimate in menu flexibility. With different temperature set-points in the upper and lower compartments, users can hold multiple products that require different cooking times without cross flavoring.
The 2017 NACUFS Southern Regional Conference, hosted by the University of New Mexico, is a three-day event where foodservice industry experts and service providers participate in networking events, showcase new products and present interest sessions. This year, keynote speakers include Actor Steven Michael Quezada of Breaking Bad, and restaurant owner and "Best Chef in the Southwest 2005" Mark Kiffin.
About Thermodyne Foodservice Products: Founded in 1987, Thermodyne specializes in manufacturing various sizes and customized slow cook and hold ovens. Each unit features Thermodyne's patented Fluid Shelf Technology, in which low-temperature heat is transferred throughout each shelf rather than through the air. This not only ensures food quality and safety but also allows products to be held for extended periods of time without affecting flavor or texture. Additionally, EPA 202 testing has determined that Thermodyne units are in compliance with Section 59 of UL710B. This means that Thermodyne slow cook and hold ovens do not require an exhaust hood. For more information, call 888-310-7352, visit www.tdyne.com or stop by booth 304.
Thermodyne Foodservice Products, Inc.
corey.johnson ( @ ) tdyne dot com