Hestan Teaching Kitchen opens at The Culinary Institute of America at CopiaMarch 1, 2018
Hestan Takes Home 2018 Excellence in Design Award for Pass-through Convection OvenJune 4, 2018
Industry Acclaimed Innovator Spotlights New Open Burner Rangetops, Large Convection Ovens; Hosts Chef Thomas Keller at Booth #7616
Hestan—the award-winning culinary brand renowned for creating the market’s most advanced, powerful and versatile commercial kitchen equipment—is prepping for the upcoming National Restaurant Association Show 2018, where it will be showcasing its innovative lineup of cooking suites, custom lineups, freestanding ranges, countertop units, specialty products and more. From Saturday, May 19 to Tuesday, May 22, approximately 66,000 industry professionals will gather in Chicago for the annual event. Attendees will have the opportunity to experience Hestan’s award-winning products, as well as get a first glimpse of the company’s brand new large convection ovens and open burner rangetops. In addition, those in attendance at 11 a.m. on May 21 are invited to participate in a live question and answer session with world-renowned chef, Thomas Keller, a longtime supporter and brand ambassador for Hestan Commercial. The first 100 people to arrive at the booth at 10:30 a.m. will be gifted with an autographed photo of Chef Keller, and a personal photo opportunity will follow the question and answer session.
“We look forward to sharing our commercial lineup with NRA’s thousands of attendees, who represent the most forward-thinking chefs and restaurateurs in the country,” said Eric Deng, president of Hestan Commercial Corporation. “We will be revealing our new large convection ovens and open burner rangetops, with designs directly inspired by working with world-renowned chefs.”
Open Burner Rangetops: Hestan’s new rangetops are designed to focus heat towards the epicenter of its brass burners, creating an unprecedented balance for accurate cooking. The burner systems can produce power as high as 35,000 BTU/hour and as low as 1,500 BTU/hour — providing ideal searing, broiling and simmering — so the rangetops are as flexible as the chefs using them. Heavy-gauge welded body construction, highly polished stainless steel rod grates and the removable lift out burner bowl ensure durability and easy cleaning, while providing the long-lasting functionality that a commercial kitchen requires. Large Convection Ovens: The new large convection ovens mark Hestan’s expansion into yet another category of cooking and answers the demand of customers looking for larger production capability. Energy efficient, the ovens provide extremely consistent results at a larger oven capacity than previous models — optimal for baking in high volumes. With precise site lines and a low-profile convection fan system, the ovens feature a small back-to-front footprint, ensuring lineup with the same depths as the rest of the heavy-duty line.
“Our products are the result of decades of combined experience and will continue to set the tone for what chefs can and should expect from today’s restaurant kitchen,” added Deng. “We are honored to attend this year’s NRA event and look forward to sharing the show floor with Chef Thomas Keller.”