You are here
Two models from Electrolux Professional North America Foodservice were featured prominently and put to good use during the Culinary Institute of America’s (CIA) recent 2009 Greystone Flavor Summit in Napa Valley, Calif. The invitational leadership retreat is held annually for a select group of food and beverage executives, corporate and executive chefs, and other experts in hotel, resort, casino, and cruise sectors, among others.
As a bronze sponsor of the prestigious event, Electrolux Professional had a chance to showcase its mini combi-oven and Libero Point 3 cooktop.
Weighing a mere 45 pounds, Electrolux’s mini combi-oven can plug into most 110-volt outlets and doesn’t require a water connection or water drain, making it perfectly portable for any function. With controlled ventilation for humidity and four cooking modes -- low-temperature steam, high-temperature steam, convection, and a combination of steam and convection -- the petite, sleek oven is a breeze to operate.
Meanwhile, Elctrolux’s self-ventilating Libero Point 3 is a mobile, self-ventilated counter that can hold up to three Libero cooktops while removing odors and steam when cooking in front of customers. Cooktop options include woks, griddles, infrared and induction, all of which can be easily plugged into and removed. The Libero Point represents a compelling solution for hood-free cooking while solving the need for off-site catering programs.
For more information, visit www.electroluxusa.com/professional.