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Westside Community Schools, a public school district located in Omaha, Nebraska, recently purchased a 10-pan Electrolux air-o-convect hybrid convection oven to replace two convection ovens in Westside Middle School. The district consists of 11 elementary schools, one middle school, one high school and 11 other schools.
With only two chefs and 11 employees in the kitchen, Westside Middle School serves 1,000 seventh and eighth grade students a day, cooking most of their meals from scratch. Director of Westside Nutrition Services Diane Zipay was looking for cooking equipment solutions to help her staff, so she visited the Electrolux Professional Culinary Event Center in Ft. Lauderdale, Florida. Local Electrolux Sales Partner Mark Searles of Searles & Associates joined Zipay on this visit.
“I was very impressed with the Electrolux Professional equipment upon visiting the showroom, as well as the service warranty behind it,” said Zipay. She is extremely enthusiastic to have the air-o-convect in Westside Middle School’s kitchen, and is working towards having one installed in every kitchen in the school district as they change out equipment. The air-o-convect provides results that are not only fast, but also healthy for the student body.
“We cook anything and everything using the air-o-convect – from air-fried french fries, to grilled cheese and casseroles. The air-o-convect is fast and the quality of the food is fabulous because of the steaming function, and the automatic cleaning at the end of the day makes all the difference in the world,” said Zipay.
The air-o-convect is a multi-functional product that can replace both a convection oven and a steamer. In addition to performing all of the functions of a convection oven, the air-o-convect has a steaming function to add and retain moisture for high quality, consistent cooking cycles. Cooking modes include a convection cycle with an automatic moistener with 11 settings from zero to high moisture, double step cooking process, automatic pre-heating, a hold function and automatic rapid cooling.
For even heat distribution and extremely uniform results, the air-o-convect uses the air-o-flow function to take fresh outside air and pre-heat it, so as not to compromise the evenness of the cooking process. Simple, easy to use push buttons provide maximum ease of operation. Plus, by upgrading from a standard convection oven to the air-o-convect, an operator saves labor and improves sanitation with four instant-on, automatic cleaning cycles.
For additional information or to schedule a visit to Electrolux’s Culinary Event Center, please contact Betsy Earle at betsy.earle@electrolux.com or (954) 327-6776.
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