( FORT LAUDERDALE, FL) October 26, 2006.   With its doors officially open as of early October 2006, the Robert M. Nograd Center for Bachelor’s Degree Studies kitchen at Johnson & Wales University’s Florida campus showcases an extensive collection of high-tech, energy-efficient equipment from Electrolux Professional.

Chris Wagner, German Master Chef and Director of Culinary Operations at Johnson & Wales University’s College of Culinary Arts in North Miami, visited Electrolux Professional’s Culinary Event Center located at the company’s Fort Lauderdale headquarters during the facility’s grand opening in May 2005.   Wagner was so impressed that he later brought one of his senior classes to the center for presentations by Electrolux chefs and hands-on cooking demonstrations that utilized many of the cooking equipment showcased there.

Of particular interest to Wagner was the technology available from Electrolux Professional such as the company’s ENERGY STAR ^® rated Smart Refrigeration line with units that link to four temperature probes for continuous management of ambient, internal storage, condenser and evaporator temperatures.   They also have a defrosting function that automatically detects ice build-up on the evaporator and defrosts only when necessary to lower running costs.

“Electrolux’s equipment offered us some of the highest technology available in the U.S. market,” said Wagner.   “With this technology comes superior energy-efficiency, surfaces that are easy to clean and an attractive design.”

The kitchen, which will be used as a high-end classroom for students pursuing degrees in culinary arts and foodservice management, includes the following Electrolux foodservice equipment: tilting pressure braising pan, tilting steam-jacketed kettle, hood-type dishwasher, reach-in, roll-in and undercounter models of Smart Refrigerators and Smart Freezers and the Therma line S90 modular range line that includes a full surface induction cook top, fryer, four burner range with oven, two burner range, charbroiler, griddle and pasta cooker.   For a completely integrated cook and chill solution, Johnson & Wales chose the Electrolux air-o-system ™ which includes the air-o-steam ™, a combi oven with the flexibility and benefits of three cooking modes (convection, steam and combi), and the air-o-chill ™, a blast chiller/freezer that automatically chills in the appropriate time to meet food safety guidelines, even when the core probe is not inserted properly.    

Teachers and students using the new kitchen will also find food preparation products from Electrolux Dito such as a planetary mixer, meat slicer and the TR-Series Food Processor.   To train students in cooking onsite in venues with limited space, the college will use the Libero Point, a freestanding, mobile, self-ventilated counter with optional plug-in Libero cooking appliances.

“We are honored that such a prestigious culinary program such as Johnson & Wales University’s College of Culinary Arts would use our equipment to train the chefs of the future,” said Scott Applebee, Director of Marketing for Electrolux.   “Bringing the latest in innovative, technological solutions to the foodservice industry is what we pride ourselves on; that’s why our investment in research and development is so important to us.”         

Besides the equipment from Electrolux Professional, the college’s kitchen also features EKIS – The Electrolux Intelligent Kitchen System.   EKIS is an integrated software system that monitors Hazard Analysis and Critical Control Point (HACCP) for the equipment being used in the kitchen via an onsite computer.   Equipment in multiple kitchens can also be monitored by an offsite master computer.   EKIS allows for continuous tracking of time and temperature information, stores and retrieves historical information and alerts the operator when a HACCP violation occurs.  

“We are firm believers that today’s culinary students should be exposed to the technology of tomorrow,” said Wagner.   “Students who are familiar with this advanced equipment and technology will have an advantage when they enter the job market.”          

About Electrolux Professional North America – Foodservice

Electrolux Professional North America is the only truly global provider of fully integrated foodservice kitchen solutions, renowned the world over for its innovative range of specialist systems with a focus on safety, hygiene, food quality and leading-edge design.   Electrolux Professional, Inc., part of the Electrolux Group, is headquartered in Fort Lauderdale, Florida and offers three product lines: Electrolux, Electrolux Dito and Molteni.   In 2005, Group sales were about $13.5 billion and the Group had 57,000 employees.   Every year, Electrolux sells more than 40 million products to consumers in over 150 countries.   For more information, visit www.electroluxusa.com/professional.

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