During the grand opening festivities of the
Sheraton Phoenix Downtown Hotel, Executive Chef
Frank Belosic and his team were able to serve 3,600
banquet guests in just 38 minutes from beginning
to end of the cooking process. And only nine
servers were needed at a luncheon and dinner that
would typically require a staff of 35 to 40.
To achieve this triumph of smooth and efficient
service, Chef Belosic relied not only on the expertise
and skill of his staff but also on the support of Electrolux
Professional Chef Chuck Hoover in using the
Electrolux hotel banquet cooking equipment in his new kitchen.
Being put to the test at Arizona’s largest hotel
were nine Electrolux air-o-steam 202 combi ovens,
an air-o-steam 61 combi oven, and several
banqueting racks. The Electrolux air-o-steam combis
have the ability to cook using three variable cooking
modes—convection, steam, and a combination
of convection and steam—and control the
humidity level and air distribution, which come
together to ensure food is cooked properly
while busy kitchen staff can focus their attention
elsewhere.
“We have received much praise from guests
on the quality, temperature, and presentation
of food,” Chef Belosic says. “And we are extremely
impressed with the speed at which we
are able to serve our customers.” –JT
During the grand opening festivities of the
Sheraton Phoenix Downtown Hotel, Executive Chef
Frank Belosic and his team were able to serve 3,600
banquet guests in just 38 minutes from beginning
to end of the cooking process. And only nine
servers were needed at a luncheon and dinner that
would typically require a staff of 35 to 40.
