Newsletter – April 2018

Visit Electrolux at the National Restaurant Association Show 2018

Are you ready for the NRA Show 2018? See the latest culinary breakthroughs, experience new equipment, and technology and leave intrigued by bold insights from industry leaders. Visit Electrolux at booth 4040 at the McCormick Place Convention Center in Chicago on May 19-22.

Learn how to grow your business with Electrolux using the innovative cook/chill/thaw/retherm system.


Customers will be able to take a closer look at the most complete cook and chill process in the industry that can help them achieve profitability in their business via sustainable methods while staying healthier and creating a better work environment.

Click here to schedule your appointment to visit Electrolux at booth 4040

NC Hospital Increases Food Production Capabilities with New Equipment

Electrolux Professional Territory Sales Manager Roger Kenney traveled to Nash General Hospital in Rocky Mount, North Carolina, in early March to provide start-up training for the two new SpeeDelight units installed in the kitchen.

One flex unit and one non-flex unit were both set up to increase the food production capabilities at the hospital. The kitchen plans on using the SpeeDelight units to make a variety of menu items including wraps, panini sandwiches, grilled cheeses, and burritos. Aramark manages the food program at the hospital.

The benefit of having a SpeeDelight flex unit allows the hospital to produce a variety of different menu items (with varying heights) from a thin-pressed panini to a thick burrito or tall sandwich, without squeezing out all of the good stuff inside it.

The benefit of having the additional non-flex unit is that this allows the hospital to manually squeeze the food product when it is needed – like a good grilled cheese or a Cuban sandwich. This covers the bases when providing a variety of quick-serve menu items.

Carolina Marketing was the sales partner working through United Restaurant Equipment to complete the installation.

New Sales Rep Team Members
Trained in Charlotte

The 2Market Group recently merged with WB Marketing based in Ohio to grow their team and presence in the area. The new sales team members traveled to the Electrolux Professional Center of Excellence in late March for equipment training and education. Chris Cheap, Kim Portman, Kevin Cassidy and Glenn Eaton (formerly of WB Marketing) attended. The 2Market Group represents Electrolux Professional food service equipment in the Ohio, Kentucky, West Virginia, Indiana and Michigan sales territory.

New sales team member, Chef Barry Brooks, with Illinois Culinary Equipment from Chicago, joined the training as well as new sales team member, Caleb Waters, with Pro Rep Marketing, covering the Tennessee, Georgia, Alabama and Florida panhandle area.

Executive Corporate Chef Corey Siegel and Territory Sales Manager Roger Kenney led the two-day training and education seminar in the Charlotte, NC facility.

Hands-on equipment demos were presented in the test kitchen showcasing the range of applications using cook and chill equipment (combi ovens paired with matching blast chillers, thawing cabinet and rethermalizer), high-productivity cooking (pressure braising pan), high-speed cooking (SpeeDelight), EMPower restaurant range equipment, food prep equipment, and dishwashing.

Benefits of using Electrolux Professional accessories were presented for chefs to maximize the use of their equipment. Sales team members learned about the available sales tools and marketing resources available to them and the powerful service program in place to support their customers.

KaTom Restaurant Supply Training in Charlotte

At the beginning of March, KaTom Restaurant Supply members Derek Hodges, David Gower, Josh Harrison, Nick Taylor, Anthony Chiappeta, and George Benfield traveled to the Electrolux Professional Center of Excellence in Charlotte, North Carolina, to see the range of commercial foodservice equipment that Electrolux Professional can offer.

KaTom Restaurant Supply is one of the leading online commercial restaurant supply and equipment dealers. They promote themselves as a supplier of all the equipment you need to build your commercial kitchen and have been in business since 1987. KaTom is a BBB accredited business, a certified Women’s Business Enterprise and one of the fastest growing companies in America.

Richard Bocian, North America Category Manager for Electrolux Professional, along with Bob Pires and Jeff Ringel with Pro Rep Marketing, hosted the Katom team.

KaTom expressed interest in the Electrolux Professional range of foodservice equipment (combi ovens, food prep equipment, and SpeeDelight) and Kelvinator Commercial refrigeration/freezer products. Bocian stated that this customer visit not only allowed the customer to get their hands on the product that they will be promoting but also for Electrolux and Kelvinator to continue their push into e-commerce.

The opportunity to strengthen both brands’ digital presence in the fast-growing e-commerce arena is key to future successes.

Northeast Equipment Dealer Celebrates Centennial

The 31st Annual Singer Equipment Company show was held Sunday, April 15 and Monday, April 16. Singer Equipment Company is a foodservice equipment and supply dealer with almost 500 employees and is celebrating its 100th year of service.

Headquartered in Elverson, Pennsylvania, Singer maintains eight offices throughout the mid-Atlantic and Florida as well as three distribution centers.

Nordon is the Electrolux Professional territory sales representative team for Pennsylvania, New Jersey, and Delaware areas. Nordon partnered with Singer at the 31st annual event to display the innovative Electrolux SpeeDelight.

SpeeDelight is the high-speed cooking solution to create a variety of sandwiches, wraps, burritos, flatbreads and more to generate an end product that is crispy on the outside as well as perfectly cooked on the inside. Customers at the event were amazed by the performance of the unit and the products it yielded. They were surprised to see the variety of cooking applications that SpeeDelight offered. Panini sandwiches, asparagus, and chocolate cake were some of the menu items prepared using the unit at the event.

Representing Electrolux Professional at the event was Roger Kenney. Representing Nordon was Niki Arakelian, Nick Schmid, Steve Kauf, Chef Mark Seyboth, Barrett Johnson and John Nelson.

Newsletter – April 2018 2018-04-25T13:55:37+00:00 Electrolux Professional