Oser Communications Group

Restaurant Daily News Day 2 FRLS 2012

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R e s t a u r a n t D a i l y N e w s S u n d a y, S e p t e m b e r 2 3 , 2 0 1 2 6 AIR-O-CONVECT: THE PERFECT OVEN TO FIT YOUR VERSTILE KITCHEN By Tracy Drake, Marketing and Sales Support Specialist, Electrolux Professional Electrolux Professional brings you everything you need from a boilerless combi oven. The air-o-convect brings in a whole new dimension of cooking to your kitchen. Whether you need to serve fast casual customers with little time and different tastes or you need to prepare hundreds of meals all day in a formal set- ting, you can choose among the wide selection of air-o-convect oven models and combinations suiting every type of cooking environment. The air-o-convect is perfectly suited for front cooking, deli shops, quick- and full- service restaurants, supermarkets, small and large hotels, schools, canteens, cen- tral and high-capacity kitchens, and ban- quet events. With 11 humidity settings, the air-o-con- vect is the only oven that guarantees the maintenance of humidity without a steam generator. Poach, stew, braise, roast and bake – endless cooking opportunities allow you the freedom to cook what you want, when you want. This is a professional oven with impres- sive product features. The simple and clear control panel makes it easy to oper- ate. On the panel, a digital temperature display shows the green digits indicating actual temperature while the smaller red digits show the set temperatures. Both are displayed at the same time for the operator's comfort. In addition, a time/food probe dis- play shows you the green digits indicating real time while the smaller red digits communicate the set time. Additional product features include a pulse ventilation option for the interior fan, which is recommended for baking, slow roasting and keeping food warm. Leave the exhaust control valve open to provide extra-crispy results. The central dial can set the humidity, cooking cham- ber temperature, time, food probe tem- perature and advanced features. An auto- matic cleaning feature allows you to choose your option: press start and go! Food safety is the focus of air-o-convect. The HACCP button pro- vides monitoring via an integrated PC network (HACCP advanced). Now you can offer per- fectly cooked dishes while granting safe food according to HACCP regulations. With impressive product features, high efficiency and savings, and a complete and flexible range, the air-o-convect boil- erless combi oven from Electrolux Professional belongs in your kitchen. For more information, visit profession- al.electroluxusa.com, call 866-449-4200 or email electroluxprofessional@elec- troluxusa.com. See a demo of the air-o- convect oven at booth #1953 at the Florida Restaurant & Lodging Show 2012. By Rochelle Van Pelt, Regional Sales Manager, JLA Equipment Distributors We continue to hear from dealers all over Florida on how JLA Equipment Distributors has become such a valu- able vendor. So, what does JLA do dif- ferently that makes it such a valuable vendor to customers? We truly try to become a supply chain partner with our dealers. I think any of our dealers with tell you that we are always quick to respond and most of the time we can provide the product the next day. We also realize that pricing is criti- cal. We work very closely with our vendors and buy in bulk so that we can provide the lowest possible pricing to our dealers. We've been in business for 10 years and continue to grow in sales, invento- ry, and lines. We currently have five strategically located warehouses in the state of Florida to ensure our lines are in stock locally and available to our dealers. For more information, visit booth #1529 and check out www.jladistributors.com. JLA BUILDS ON DISTRIBUTION EXPERIENCE AND SERVICE

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