FORT LAUDERDALE, FLA.—The braising pan that makes it possible to cook for more customers in half the time, the Pressure Braising Pan by Electrolux Professional, has won a prestigious Kitchen Innovations (KI) 2007 Award. It was presented by the National Restaurant Assn. (NRA).
As a recipient of a KI Award, the Pressure Braising Pan was judged to be highly innovative by an independent, expert panel of food facilities consultants and multi-unit executives. The panel included: Martin Cowley, Senior Manager, Restaurant Design, Disneyland Resort; Rick Gentry, Director, Technical Services, ARAMARK; Robert Forrester, V.P., Concept Development, Quiznos Sub, Robert Marshall, V.P., U.S. Operations, McDonald’s Corp.; and Kathleen Seelye, President, Foodservice, Ricca Newmark Design.
“Whether reducing energy and water consumption, enhancing food safety practices, or reducing cooking times, new and innovative equipment and technology help the nation’s 925,000 restaurants become more successful,” says NRA President and CEO Steven C. Anderson.
Pressure cooking is a fast and gentle method for preparing a variety of foods, and with the Electrolux Pressure Braising Pan—which cooks under the pressure of saturated steam rather than water—cooking times are reduced, on average, by 50 percent. This highly effective method of preparation prevents any alterations to the food’s form while cooking, ultimately improving the final quality of the meal. Specifically, the Electrolux Pressure Braising Pan guarantees customer satisfaction by ensuring that the vitamins, nutrients, flavors and color of the food remain intact. By cooking with steam, the product effectively prevents burning and does not require stirring.
Meat Yield Increased
Another feature that makes the Electrolux Pressure Braising Pan so innovative is its ability to increase yields when cooking meat products. Compared to conventional cooking methods, the Pressure Braising Pan increases meat yields by more than 15 percent by cooking in saturated steam. The relatively pure water vapor utilized in the process prevents any transfer of taste. For this reason, it is possible to cook several components of a meal in the same load simultaneously. The tightly sealed cooking compartment and the short cooking times allow the unit to achieve significant energy savings.
One of the most versatile braising pans on the market, the Electrolux Pressure Braising Pan can be used as a braising pan, a griddle, a kettle, a steamer and a pressure steamer. Used in restaurants, hotels, schools, supermarkets, hospitals, catering operations and more, the Electrolux Pressure Braising Pan is available for gas or electric cooking in 16-, 24-, 26- and 40-gallon sizes.
The Pressure Braising Pan by Electrolux will be showcased and demonstrated, along with other KI 2007 Award winners, in the exclusive Kitchen Innovations Pavilion at the 2007 National Restaurant Association Restaurant, Hotel-Motel Show that will take place in Chicago from May 19 to 22.
Go to Electrolux.
