In the Red Chair offers an open and honest look at the performance and real-world use cases of our foodservice and cooking equipment. From induction to buffetware, we uncover the true stories of how our products are used by some of the world’s top brands. In this episode, we sit down with Chef Giuseppe Tentori to explore how he incorporates MAX Induction daily at GT Fish & Oyster, GT Prime, and BOKA Catering Group.
Foodservice Equipment Reports caught up with Certified Master Chef Gerald L. Ford at our booth, where he shared his insights on the power and precision of our induction cooking technology!
Here’s Chef Ford's full testimonial on using Spring USA induction in his professional kitchen:
“Spring USA’s induction units are the ideal blend of control, durability, and on-demand power for my professional kitchen. Providing consistent, reliable temperature control, the Spring USA induction units are perfect for tasks like rendering, simmering, controlled temperature cooking, poaching, confit, and frying. Durable and powerful enough to stand alongside a full range of cooking equipment, they’re an impressive addition to commercial kitchens or anywhere burners are needed, hood systems are a problem, or room temperature is a concern.”
We’re proud to support chefs like Chef Ford with tools that bring precision and performance to every kitchen.
