Hestan teams up with Thomas Keller to outline versatile cooking units


Hestan is preparing to unveil an innovative line of customizable and modular commercial kitchen appliances, including cooking suites, freestanding ranges and wine cellars.

The company will give dealers their first glimpse of the latest lines when the doors to the NRA Show open this week.

It will be joined at the show by world-renowned chef and longtime brand ambassador, Thomas Keller, who will be on Hestan’s stand between 10am and 2pm this Saturday. He will take part in a Q&A session.

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“The NRA Show is one of the annual highlights of our industry,” says Eric Deng, president and co-founder of Hestan Commercial Corporation. “We’re very excited to share our latest products with the professionals who provide the inspiration for Hestan’s continued innovation.”

Attendees of the NRA Show will also have the opportunity for hands-on experience with product favorites from Hestan, including its upright convection ovens, which are ideal for customers looking for larger production capabilities, sauté stations and wine cellars.

It will also showcase open burner rangetops, which are designed to focus heat towards the epicenter of the 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 — allowing rangetops to be as adaptable as the chefs using them.

“At Hestan we have spent years designing and refining a suite of high-quality, versatile products that can be customized to meet the individual needs and tastes of chefs and culinary professionals,” added Deng. “Our design and technology is unlike anything the industry has seen before, and we will continue to raise the bar to transform the commercial kitchen industry.”

Headquartered in the heart of Southern California, Hestan boasts a 130,000-square-foot, state-of-the-art manufacturing facility that includes a showroom, test kitchen and innovation lab.

Tags : cookingHestanThomas Keller
Andrew Seymour

The author Andrew Seymour

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