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(1888 PressRelease) Thermodyne Foodservice Products, Inc. is pleased to announce that sales associate Chris Nelson will be demonstrating Thermodyne slow cook and hold ovens at the 2017 National Association of College & University Food Services (NACUFS) Northeast Regional Conference . The conference runs from March 12-15 and takes place in Groton, Connecticut inside the Mystic Marriott Hotel and Spa.

 

Fort Wayne, IN – Thermodyne Foodservice Products, Inc. (http://www.tdyne.com/) announces that sales associate Chris Nelson will be presenting the company’s line of slow cook and hold ovens at the 2017 National Association of College & University Food Services (NACUFS) Northeast Regional Conference. The conference, running from March 12-15, takes place inside the Mystic Marriott Hotel in Groton, Connecticut. Visit booth 403 for slow cook and hold oven demonstrations as well as product information. 

 

Thermodyne manufactures countertop and full-sized slow cook and hold ovens as well as commercial steamer cabinets. Each unit features Thermodyne’s revolutionary heating method Fluid Shelf Technology. Designed to continuously circulate heated fluid throughout each shelf within the holding cabinet, Fluid Shelf Technology allows foods to be held for extended periods of time. The Steam Giant, by Thermodyne, utilizes a mixture of steam and air that provides a cooking or holding environment with temperatures between 140°-212°F. With near-instant recovery, the Steam Giant cooks food products evenly and effectively while ensuring product safety. Enhance menu variety with batch cooking or a la carte requirements. 

 

The 2017 National Association of College & University Food Services (NACUFS) Northeast Regional Conference is a three-day event that will feature a number of speakers, industry experts, and culinary challenges. The agenda for this year’s conference will have a number of interest sessions including food waste management strategies, creating a customer service culture, and making the most of a small IT budget. 

 

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 403. 

 

Contact

Thermodyne Foodservice Products, Inc. 

Chris Nelson

888-310-7352

chris.nelson ( @ ) tdyne dot com

 

http://www.tdyne.com