Thermodyne can offer stress-free foodservice – even in the busiest kitchen
On stand N1916 Advance Catering Equipment will be highlighting the latest Thermodyne feature: the ability to hold high volumes of food, in premium condition, for longer, so that caterers can cope with peak demand more easily.
Thermodyne is a low-temperature system for holding, slow cooking or reheating without overcooking or drying out. Used as a holding cabinet it maintains food quality better and for longer than traditional methods. That’s because, unlike conventional holding equipment, with Thermodyne the heat is transferred by conduction from glycol liquid within the cabinet’s shelves. This ‘Fluid-Shelf’ technology distributes heat uniformly, so all the food is gently held at precise temperatures and maintained at the same high quality.
Meanwhile, however busy the kitchen, Thermodyne keeps the food safe. Even continuous door openings cause no temperature loss, as the Fluid-Shelves keep delivering the correct temperature directly to the food.
Chefs can rely on Thermodyne to hold all the food for their peak periods of service, since the technology ensures that quality is maintained, even over an hour or two. They simply take out as much of the food as they need to, when it is required.
"As a holding cabinet, Thermodyne can really take the stress out of kitchens at their busiest times," says Advance’s Steve Coates. "It allows chefs to hold the food safely then serve it, in high volumes, fast."
Advance Catering Equipment is part of the Advance Group. For more information on the Thermodyne range call 0800 597 7427 or visit www.advancegroupuk.co.uk
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Editors notes
What is Thermodyne?
Thermodyne is a low-temperature system for holding, slow cooking or reheating without overcooking or drying out. Used as a hot cupboard it maintains food quality better and for longer than traditional methods. As a slow cooker it produces superior results, even with cheaper cuts of meat.
Unlike conventional ovens and hot cupboards, where the heat is introduced to the cabinet cavity, usually by fan, with Thermodyne the heat is transferred by conduction from glycol liquid within the shelves of the oven. This ‘Fluid-Shelf’ technology delivers heat to every inch of the cabinet, so all the food is gently held at precise temperatures and maintained at the same high quality.
Thermodyne eliminates danger zone temperatures, the most common food safety concern. With Fluid Shelf technology, continuous door openings do not cause temperature loss, as the Fluid Shelf continues to deliver accurate temperatures to the food, ensuring the highest level of food safety possible.
Thermodyne is probably the easiest-to-use hot cupboard/slow cooker ever. So much so that the American manufacturer claims it is ‘dummy-proof’. There are no confusing dials or controls – it’s either on or off. Little or no staff training is required.
And it’s efficient. In the USA Thermodyne has Energy Star approval.
Sizes: Thermodyne is available in a choice of sizes, from compact counter-top units to high volume, dual cabinet models.