Newsletter – August 2017

Free Download of the Electrolux Professional SpeeDelight Recipe Book

The SpeeDelight high-speed unit can quickly cook more than just sandwiches. The new recipe book from Corporate Executive Chef Corey Siegel shows some of the different menu items that can be created with this versatile piece of technology.

In addition, you can watch videos of each SpeeDelight recipe being prepared. From French Toast with Strawberry Sauce to Peach Cobbler and everything in-between, feast your eyes upon all the different creative recipes that can be completed in record cooking times.

Download the SpeeDelight Recipe Book

Back to School: Rep Training 101

Team members from Professional Reps flew into Charlotte on August 7 for a 2-day equipment sales training at the Electrolux North American headquarters.

Professional Reps is the sales team that covers the Colorado, Utah, Wyoming, Montana, Idaho, Arizona, New Mexico and El Paso, Texas territories.

Rep Training 101 is for new sales reps that have joined Electrolux sales rep firms within the last 90 days and need Electrolux 101 training on the corporate culture and product line.

A combination of equipment presentations and hands-on training is provided to the attendees. Once the training is completed, each individual should understand the Electrolux corporate culture and product portfolio so that they are able to communicate effectively to customers.

Executive Chef Corey Siegel led the hands-on equipment training in the Center of Excellence while Electrolux sales team members, Mark Ortiz, Roger Kenney, Isaac Kim, Richard Bocian and Tom Washbrook presented the different product categories including cook and chill, Speedelight high speed cooking, food prep, thermaline pressure braising pan and kettle, EMPower restaurant range equipment, new rethermalizer and thawing cabinet, warewashing and commercial laundry.

Innovative Cuisine at Las Vegas Restaurant Steals the Show

Award-winning Las Vegas restaurant, Honey Salt, is a farm-fresh foodie utopia with a menu featuring creative twists on popular plates complimented with homemade desserts, hand-crafted cocktails, and a wonderful selection of beers and wines.

From the pan-seared cobia to the double cut Duroc pork chop, Honey Salt keeps its patrons coming back for more.

It’s no surprise that this establishment chose Electrolux Professional to complete its kitchen equipment needs. Executive Chef Anthony Taormina uses the air-o-steam Touchline combi oven and air-o-chill blast chiller/shock freezer for a powerful cook and chill equipment powerhouse package. Not only can he prepare perfectly baked fresh bread, cook sous vide, dehydrate vegetables or smoke his own bacon, but he can also quickly chill menu items to move on to the next task in his busy kitchen.

The new EMPower restaurant range is complete with a 6-burner gas range, smooth top griddle, charbroiler, convection oven base and fryers. The charbroiler is perfect for grilling pork chops and filet mignon or roasting fresh vegetables.

A new SpeeDelight high speed unit provides the opportunity to quickly toast a variety of menu items including the popular grilled cheese on bacon sourdough.

In addition, Kelvinator Commercial refrigeration was installed.

Chef Taormina commented on using the equipment, “I have been using the combi and blast chiller non-stop. They are the best (pairing of) equipment I have ever used in my career. I sous vide 36oz bone-in strip steaks for a coursed out dinner for 60 people. I put humidity to 100% and at 145 degrees for an hour and half. They were perfect and everyone was amazed. My new pastry chef is loving it too. I cannot believe how good the cleaning cycle works!”

Benefits of Foodservice Equipment
in Healthcare

Adventist Health Tehachapi Valley Hospital located in Tehachapi, CA knows a thing or two about procuring a healthy environment for its patients.

That is why the hospital invested in Electrolux Professional food service equipment for its kitchen.

The 24-bed critical access hospital provides quality care to over 200 inpatients including over 11,000 emergency room visits per year.

A growing medical staff of over 70 physicians and 190 employees keep the facility running smoothly. The medical center’s Garden Spot Café features a daily variety of selections from fresh fruits and salads to make-your-own sandwiches and heart-healthy entrees.

Three food service staff manage the kitchen using the newly installed Electrolux air-o-steam Touchline combi oven. The combi oven is perfect for air frying, steaming fresh vegetables, rice and grains and retherming frozen foods. In addition, the new TRK combination vegetable cutter/food processor allows the kitchen staff to easily cut and prep fruits and vegetables as well as process solid foods to a more textured meal option for patients.

Southern Ice Presents at Louisiana Foodservice & Hospitality Expo

The Louisiana Foodservice & Hospitality Expo is the largest and most attended showcase of its kind in the region. The show is held in New Orleans every August and hosts a wide variety of special events and educational seminars.

The Louisiana Restaurant Association invites companies to exhibit their products and services to an audience of thousands of restaurant owners and operators. This expo is a must for restaurant owners, managers, buyers, hotel food and beverage directors and many others to attend.

Southern Ice Equipment Distributors had a booth at the expo and displayed Kelvinator Commercial (refrigerators and freezers), Dito Sama (food prep equipment) and Veetsan Star (dishwashing).

Southern Ice is the distributor for these brands and covers the southern central United States. Mark Thompson and Richard Bocian are the managers for these brands and attended the event.

“It was good to get exposure to the Louisiana market and we also received a great response from the attendees with their refrigeration, dishwashing and food prep needs,” Bocian said.

WorldChefs Seminar #2:
Vegetarian Cuisine

The focus of the August WorldChefs seminar was to explore the use of new culinary techniques to produce interesting and delicious tasting vegetarian dishes.

Electrolux Professional Executive Chef Corey Siegel led the group of attending chefs and provided hands-on culinary demonstrations in the Center of Excellence test kitchen in Charlotte, NC. With summer in full swing, Chef Corey gathered his garden harvest of fresh fruits,

With summer in full swing, Chef Corey gathered his garden harvest of fresh fruits, vegetables, and grains to prepare a variety of menu items using cook and chill and food prep techniques.

The focus was on the vegetarian themed menu while Electrolux Professional equipment prepared the variety of fresh foods. The high speed cooking of SpeeDelight quickly produced an ear of corn in husk with butter, paprika, tarragon and queso fresco.

The combi ovens and pressure braising pan perfectly cooked a variety of vegetables for a colorful veggie medley of quinoa, cauliflower and carrots as well as pita bread with smoked eggplant. Sous vide vegetables were also prepared using the air-o-steam Touchline combi oven with remaining portions being quickly chilled for storage in the air-o-chill blast chiller.

Canning, pickling and controlled fruit dehydration were showcased also. Dried chickpeas were quickly turned into a tasty chana masala recipe using the pressure braising pan.

“There is a common philosophy that when a person tries (a vegetarian) dish, their initial reaction is that it is very good for a ‘vegetarian dish,’ Chef Corey said. “We wanted to inspire the chefs to create dishes that people could eat and just say, ‘Wow! This is delicious!'”

Attending chefs were thrilled with the results and were interviewed on camera for their thoughts on the seminar. Stay tuned for the upcoming video documenting this event!

Newsletter – August 2017 2017-08-18T08:20:57+00:00 Electrolux Professional