The Ritz-Carlton Shanghai (China) chose Electrolux... Electrolux equipped the kitchen of the best ranked Estonian restaurant... Electrolux Professional with Little Buddha, in the “Island of Aphrodite”... Electrolux Professional at the royal court of Alain Ducasse... Electrolux Professional completes renovation at Park Inn Pribaltijskaya hotel in St. Petersburg... The new Donbass-Arena, the elite stadium in Eastern Europe, chose Electrolux Professional... Westin Mumbai Garden City... New Electrolux Professional Kitchen Installed at Kendall College... Electrolux Professional at the Four Season in Milan.... A great kitchen for great wines.... An extraordinary art gallery... Molteni, the winning choice for a quality restaurant: Antica Corte Pallavicina.... Hilton Madrid Airport... SD26 Opens in New York Using Electrolux Professional Products Exclusively... COA chose Electrolux Professional as technical sponsor for its “Lucky 8” Take Away restaurants... Electrolux Professional Products Help Westin Tabor Center’s Kitchen Run More Efficiently... A revolution in hospital meals... Grand Hotel du Cap-Ferrat... Electrolux Professional assists brand new Sheraton Hotel in serving a full meal in minutes... Restaurant Acqua Pazza... Fine Dining Restaurant Cooks in Unity by Using Customized thermaline S90 Cooking Range from Electrolux Professional... Electrolux Professional Assists Middle School In Serving 800-900 Students Daily... Electrolux Professional Products Help Westin Tabor Center’s Kitchen Run More Efficiently... | Electrolux Professional assists brand new Sheraton Hotel in serving a full meal in minutes
The Sheraton Phoenix Downtown Hotel held its grand opening on October 1, 2008. Prior to opening, the hotel purchased nine air-o-steam® 20 GN 2/1 combi ovens, an air-o-steam® 6 GN 1/1 combi oven and several banqueting racks. To kick off the banqueting events, Electrolux Professional assisted Executive Chef Frank Belosic and other Sheraton chefs in preparing a luncheon and a dinner at the hotel.
Electrolux Certified Chef Chuck Hoover supported Chef Belosic by cooking chicken and risotto with a black bean tomato salsa to 3,600 people using only nine servers. Distribution of this many meals would normally require 35-40 servers. The whole cooking process using the air-o-steam® combi ovens, from beginning to end, took only 38 minutes!
The air-o-steam® is a combi oven that has the ability to cook using three cooking modes – convection, steam and combination of convection and steam – as well as control the humidity level and air distribution. The air-o-steam® also uses the patented, Lambda-sensor driven air-o-clima, an automatic and constant real humidity control. When cooking in the hot air (convection) or the combi cycle, air-o-clima ensures that food maintains the perfect moisture level by adding or removing the humidity from the cooking cavity, resulting in consistent food quality every time.
Additionally, the air-o-steam comes equipped with a 6-sensor probe – the lowest measured temperature among those 6 points is the one that drives the cooking process to ensure temperature stabilization above the danger zone.
“We have received much praise on quality of food, temperature of food and presentation from guests,” said Chef Belosic. “Additionally, we were extremely impressed with the speed at which we were able to serve the food to our customers.”
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