Hotel F&B Magazine
» Reader Picks Index Page

READER PICKS » Spring Line

Spring USA induction ranges and mobile cooking stations When Executive Chef Anthony Arbeeny of the Grand Hyatt New York wanted to expand his menu of hot items in the lobby-based outlet, he looked to Spring USA's line to meet his needs and avoid the pitfalls often associated with a satellite pantry kitchen area.

Using two Spring Induction Ranges in the hotel along with Spring USA's AF350 Induction Air Filter, Arbeeny increased his hot offerings by 40 percent.

"With Spring induction cooktops and air filter, I'm able to cook extremely fast and efficiently, cleaner, safer, and less expensively than using alternative heat sources," Arbeeny says.

This arrangement also eliminates the heat and smoke exchange that was a concern given the outlet's lobby location, Arbeeny says.

Spring USA President Tom Brija recalls that Arbeeny approached him at the 2003 International Hotel, Motel and Restaurant Show in New York, explaining how he wanted to expand his menu but faced space constraints.

Working together, Brija and Arbeeny transformed Spring USA's hotel mobile cooking stations for this hotel's specific needs, designing a permanent tabletop with the air filter positioned underneath.

"We made the Spring portable induction unit permanent--and also created a permanent solution to our problem," Arbeeny says.

Arbeeny also uses Spring USA's buffet cooking equipment for a successful omelette station.--SBH

Share:
Facebook Twitter LinkedIn Stumble Upon Print Email a Friend


ARTICLE CONTACT INFORMATION
PHONE
630-527-8600
WEB
www.springusa.com




















































Associations and Affiliations