FORT LAUDERDALE, FLA.—In support of their commitment to building upon an innovative range of foodservice equipment systems, Electrolux Professional North America will be showcasing several new products at their booth at the 2009 North American Association of Food Equipment Manufacturers (NAFEM) Show in Orlando, Florida, February 5-7, 2009. The highly anticipated air-o-convect, a hybrid convection oven which Electrolux just introduced to the market in April 2008, will be on display. Also exhibited at the Electrolux Professional booth #2080 will be the new, 6-pan full size air-o-steam combi oven and several enhanced Electrolux Dito products.
Combining the features and benefits of a convection oven and a steamer, the air-o-convect is easy to use and versatile. It is very operator-friendly for current convection oven users, while also giving them the cooking quality and automatic cleaning benefits that are generally associated with high performance combi ovens.
In addition to performing all of the functions of a convection oven, the air-o-convect also has a steaming function to add and retain moisture. This ensures high quality, consistent cooking cycles that yield an optimal final product. By upgrading from a standard convection oven to the air-o-convect, an operator also saves labor and improves sanitation with four instant-on, automatic cleaning cycles.
An Electrolux GREEN SPIRIT Product
In keeping with the Electrolux commitment to environmental issues at every stage of the product life cycle, the air-o-convect is an Electrolux Professional GREEN SPIRIT product. The hybrid convection oven provides a significant savings in the consumption of gas and electricity, as well as a reduction in carbon dioxide (CO2) and nitrogen oxide (NoX) emissions.
The air-o-convect is available in 6-pan and 10-pan full size models in both gas and electric. The 6-pan unit can be mounted on an open base or stacked on a 10-pan full size or another 6-pan full size air-o-convect oven or air-o-steam combi oven.
The air-o-steam combi oven is now available in a 6-pan full size model which will be on display at the Electrolux Professional NAFEM Show. The air-o-steam has the ability to use three cooking modes— convection, steam and a combination of convection and steam—to offer maximum flexibility for the operator. The new 6-pan full size unit can be mounted on an open base or stacked on a 10-pan full size or another 6-pan full size air-o-convect or air-o-steam. It is the ideal size combi oven for full and quick service restaurants.
Gas-operated models now have higher efficiency and lower emission gas burners that can save operators up to $1,000 per year in gas consumption. This is a significant enhancement that has been made to the air-o-steam since the last NAFEM Show. The air-o-steam is also an Electrolux Professional GREEN SPIRIT product.
More Design Improvements
Another improvement to the air-o-steam is the new door and locking mechanism for improved insulation and functional design. The cooking cavity has also been redesigned and there are two new air-o-steam accessories—a frying griddle with ribbed and flat sides and frying baskets for air-frying inside the combi oven.
Also at the NAFEM Show booth, Electrolux Dito will showcase the new Planetary Mixers line that responds to the heavy duty demands in pastry making and preparation of the most delicate desserts. Electrolux Dito will also display an improved line of Panini Grills, the new TRS Vegetable Slicers and TRK Combination Food Processors. All of these Electrolux Dito products and more will be on demonstration for visitors of the 2009 NAFEM Show.
The new air-o-chill with Cruise is an equipment enhancement that Electrolux Professional has unveiled since last year’s NAFEM Show. This one touch, automatic chilling feature reduces the amount of time needed to chill or freeze, while eliminating the potential for freezer burn. The new units also feature non-stop chilling and freezing for bulk production. Used with the air-o-steam, they create the new and improved Electrolux air-o-system for achieving a completely integrated cook and chill process.
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