Thermodyne Foodservice Products, Inc. is pleased to announce that Sales Associate Corey Johnson will be showcasing Thermodyne slow cook and hold ovens at the 2017 NACUFS Pacific Regional Conference. The conference, hosted by Azusa Pacific University, runs from March 2 to March 4 and takes place in Pomona, California inside the Sheraton Fairplex.
Fort Wayne, IN - Thermodyne Foodservice Products, Inc. (http://www.tdyne.com/) announces that Sales Associate Corey Johnson will be demonstrating the company's line of slow cook and hold ovens at the 2017 National Association of College & University Food Services (NACUFS) Pacific Regional Conference. The conference, running from March 2 to March 4, takes place inside the Sheraton Fairplex in Pomona, California. Visit booth 113 for slow cook and hold oven demonstrations as well as product information.
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. Additionally, with heat in the shelf rather than the air, food is protected from unstable environments such as door openings, hot spots, and additional air flow. With no risk of temperature fluctuation, kitchens enjoy reduced shrinkage and product waste as well as less energy consumption.
The 2017 National Association of College & University Food Services (NACUFS) Pacific Regional Conference, hosted by Azusa Pacific University, will allow attendees and exhibitors a chance to network with foodservice professionals and industry experts. The three-day event will feature a number of speakers and culinary challenges. Forums and interest sessions will also take place throughout the event.
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 113.
Thermodyne Foodservice Products, Inc.
corey.johnson ( @ ) tdyne dot com