FORT WAYNE, Ind., Feb. 2, 2011 (GLOBE NEWSWIRE) -- If you have ever found yourself in need of a cook and hold oven, you know it can be a frustrating venture to be without one. Perhaps you run a facility with several different eating times and need to accommodate large quantities of people at different times. What are you to do without a cook and hold oven? If you prepare all food ahead of time, the later guests will have cold food or food that's had to be reheated and was, in turn, overcooked or dried out.
Our cook and hold ovens are specifically designed for facilities with mass feeding and variable service times. A cook and hold oven not only cooks the food for you at the time you designate, it then holds it at the perfect temperature, allowing everyone to enjoy hot quality food. In addition, Thermodyne cook and hold ovens ensure foods are held in the safety zone, so there is no need to fear problems with questionable food safety. With seven models in the cook and hold oven category, Thermodyne has a model to fit your individual needs.
Thermodyne Foodservice Products, Inc. is the maker of Thermodyne ovens for commercial foodservice. Their patented Fluid Shelf® cooking system is the latest technological innovation in their 60-year heritage of manufacturing for the foodservice industry. For further information, write or call Thermodyne Foodservice Products, Inc., 2300 Meyer Road, Fort Wayne, IN 46803. Phone: (260) 428-2535; Toll Free: (800) 526-9182; Web site: .
Edward M.Stevens, APR,
Stevens Strategic Communications
440-617-010- ext. 201
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