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Electrolux

By September 6, 2013October 23rd, 2013No Comments

Electrolux_Group

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GETTING UP TO SPEED WITH ELECTROLUX’S NEW RANGE OF SOLUTIONS

Recently, Electrolux’s personnel from Italy were present in Singapore at the “Electrolux Professional Product Workshop” to talk about the new range of food service products to dealers around the Southeast Asia region.

Over two days, par ticipants were introduced to the first ever air-o-system, an oven and blast chiller combination, featuring cook and chill capabilities in addition to holding and rethermalising functions. The air-o-steam oven is par t of the complete cook and chill system with a boiler while the air-o-convect is boilerless yet able to provide 11 dif ferent levels of humidity in the cooking chamber. The combination ovens offer improved workflow and space efficiency as they handle the same food capacity and use the same handling accessories.Electrolux_Dynamic-Preparation-1

Dynamic Preparation is a range of equipment designed for heavy duty work like mixing a big pot of soup, purees or sauces with the por table mixer or preparing produce at a high yield. There was a great amount of demonstration as the speaker showed the crowd how to easily shift from a vegetable slicer to a food processor / emulsifier or how to use the combined slicer-cutter model to create more than 80 types of cuts (sizewise) with its line of over 40 stainless steel discs to complete a chef’s cutting reper toire.

With all the cooking in a kitchen, Dishwashing is certainly part of Electrolux’s product offerings. And the new Hood Type Dishwasher is made to be green-efficient and one of its key features is the automatic ZERO-LIME device that cleans the heating elements in the boiler, washing chamber, piping and the nozzles from scale that has built up over time with a simple touch of a button. Efficiency is greater improved with the hydraulics washing element that is able to wash up to 80 racks per hour with clever layout of wash nozzles. Meanwhile, the Rack Type Dishwasher is more compact and saves operators up to 17% in annual running costs. A built-in drain valve automatically cleans the wash and pre-wash tanks, automatically dumps and refills tank without needing to stop the unit.


Electrolux_Thermalinethermaline
introduced a unique ‘made to measure’ cooking station able to meet any customers’ needs. Identified as a Cooking Suite, the system can be fitted with a fryer, preparation area, washing up, induction cooking, gas stoves, holding cabinets and lots more. The thermaline range is also comprised of ProThermetic kettles and braising pans, with one of the most diverse products introduced being the Pressure Braising Pan that can double up as a fry top, kettle, steamer and pressure steamer. In the same vein as ‘made to measure’, participants had a glimpse of the legendary Molteni concept where customers can give their stove personality with creative design and colours – the value of owning a stove nobody else has is priceless.

The understanding participants gleaned from the workshop is innumerable and extensive. Suffice to say, Electrolux ensures that its people have in-depth understanding with actual models of products brought in to help them familiarise, in order to improve interest and confidence in a customer to experience the edge in operating a commercial kitchen with the Electrolux brand.