Thermodyne Foodservice Products, Inc. is pleased to announce that Sales Associate Corey Johnson will be attending the 2017 School Nutrition Industry Conference (SNIC). The conference takes place January 22-24 in Orlando, Florida at the Hyatt Regency Orlando.
Fort Wayne, IN-Thermodyne Foodservice Products, Inc. (http://www.tdyne.com/) announces that Sales Associate, Corey Johnson, will be providing information on their extensive line of slow cook and hold ovens at the 2017 School Nutrition Industry Conference (SNIC). The event, running from January 22-24, takes place at the Hyatt Regency Orlando in Orlando, Florida. Product brochures and information will be available, visit table 38 for more information.
Thermodyne manufactures both countertop and full-sized slow cook and hold ovens. In addition to their current line of hot well series food holding units, Thermodyne also offers the convenience and flexibility of a dry well option. The Thermodyne 744HW hot well series unit combines steam table capabilities with Fluid Shelf Technology. While most steam tables offer little more than wasted space below the unit, Thermodyne provides cooking, holding, and rethermalizing capabilities within the same space, eliminating unnecessary trips to and from the kitchen.
The School Nutrition Industry Conference (SNIC) brings together hundreds of school nutrition operators and industry partners for three days of events, conferences, informational sessions and learning labs. The focus of the 2017 SNIC will be “imagination + knowledge = INNOVATION.” The goal of SNIC is to provide a setting for high-level meetings and bring together foodservice operators and equipment manufacturers. This year’s general session speakers and keynote speakers include Kai Kight, Jim Painter, PhD, RD, Sharon Schaefer, SNS, and Cindy Long, Deputy Administrator for Child Nutrition at USDA’s Food and Nutrition Service.
About Thermodyne Foodservice Products: Founded in 1987, Thermodyne Food Service Products, Inc. specializes in the manufacturing of both countertop and full-sized slow cook and hold ovens. Each unit features Thermodyne’s patented Fluid Shelf Technology, in which low-temperature heat is transferred throughout each shelf rather than through the air, ensuring food quality and safety while allowing food products to be held for extended periods. Contact us today to find out the amazing flexibility and serving capabilities made possible by Fluid Shelf Technology. For more information, call 866-937-8176, visit www.tdyne.com or stop by Table 38.
Contact
Thermodyne Foodservice Products, Inc.
Corey Johnson
866-937-8176
corey.johnson ( @ ) tdyne dot com
http://www.tdyne.com
