(Before It's News)
1888 PressRelease – Thermodyne Foodservice Products, Inc. is pleased to announce that Sales Associate Corey Johnson will be demonstrating Thermodyne slow cook and hold ovens at the 2017 National Association of College & University Food Services (NACUFS) Mid-Atlantic Regional Conference. The conference runs from March5 to March 8 and takes place in Valley Forge, PA inside the Valley Forge Casino Resort.
Fort Wayne, IN – Thermodyne Foodservice Products, Inc. (http://www.tdyne.com/) announces that Sales Associate Corey Johnson will be showcasing Thermodyne slow cook and hold ovens at the 2017 National Association of College & University Food Services (NACUFS) Mid-Atlantic Regional Conference. The conference, running from March 5 to March 8, takes place inside the Valley Forge Casino Resort in Valley Forge, PA. Corey Johnson will be providing product information and equipment demonstrations in booth 106.
The Thermodyne 1900DWDT is a full sized slow cook and hold oven that offers dual temperature options within the same cabinet. Utilizing a separate control and heating system, the 1900DWDT offers the ultimate in menu flexibility. With different temperature set-points in the upper and lower compartments, users can hold multiple products that require different cooking times without cross flavoring.
The 2017 National Association of College & University Food Services (NACUFS) Mid-Atlantic Regional Conference is a four-day networking and informational event designed to bring foodservice professionals and industry experts together. This year’s conference will feature keynote speakers Dr. Richard Oppenlander and Greg Dresher. In addition to informational sessions, there will be a culinary challenge with the mandatory protein of bone-in pork loin. The winner of this year’s culinary challenge will compete against other regional winners at the 2017 NACUFS National Conference in Nashville.
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 106.
Thermodyne Foodservice Products, Inc.
corey.johnson ( @ ) tdyne dot com