Fort Wayne, Indiana (May 14, 2014) – AccuTemp Products, Inc. has announced the appointment of David Brinkley, CFSP, as Vice President, Combi Oven Division. Brinkley will be responsible for the sales of AccuTemp’s new Fusion Line of combination oven-steamers to commercial and institutional operators. He will report directly to John Pennington, CFSP, AccuTemp’s Executive Vice President, Sales/Marketing and Senior Corporate Chef. He will work out of his office in St. Louis, Missouri.
“David is an exceptional foodservice professional with strong hot-side cooking equipment knowledge and years of experience working with design consultants, chain restaurant accounts and the full spectrum of institutional foodservice operators,” according to Pennington. “His experience at the manufacturer, rep and dealer level will be invaluable in establishing and growing AccuTemp’s innovative Fusion Brand in the competitive combi-oven category. The addition of someone of Dave’s caliber to AccuTemp’s Sales & Marketing Team underscores our customer-centric focus and unwavering mission of: Setting the standard for others to follow.”
Prior to joining AccuTemp, Brinkley was Lang Manufacturing’s Director of Sales for every state west-of-the-Mississippi, plus Illinois and all of Canada. His previous experience includes 15 years as a manufacturer’s rep with BSHL Group, the final year as partner; and a five year stint with Northern California-based Northbay Restaurant Equipment as Sales Manager.
David is a Michigan State University Graduate and has been a Certified Food Service Professional (CFSP) since 1990.
About AccuTemp Fusion Combi Ovens
The innovative, new AccuTemp Fusion Combi Oven Line includes gas and electric-heated, six and ten-pan half-size models, seven and 12-pan full-size models, plus 20-pan half and full size roll-in-rack models. All models can be ordered with either of two distinct control packages which are tailored to the cooking sophistication and production needs of the operator.
About AccuTemp Products, Inc.
AccuTemp Products, Inc. is the world’s leading supplier of connectionless-boilerless steamers and steam-heated griddles to the foodservice industry. Steam’N’Hold was the first connectionless steamer and remains the only vacuum-capable, variable-temperature steamer. The new Evolution Series combines the dependability of a boilerless steamer, with the convenience of a connected steamer, while delivering the lowest water usage in its class. The Accu-Steam Griddle features near-instant heat recovery and the most uniform cooking surface temperatures available.
In 2011, AccuTemp introduced a broad line of steam jacketed kettles and tilt skillets (braising pans) to complement their one-of-a-kind steamers and griddles. These high quality lines include self-contained electric and gas heated tabletop and floor-model kettles, plus gas and electric tabletop and floor model tilt skillets.
For more information on AccuTemp’s new line of Fusion Combi Ovens, or their family of ENERGY STAR® qualified Steam‘N’Hold connectionless-boilerless steamers, Evolution gas and electric boilerless convection steamers, Edge Series line of kettles and tilt skillets or the steam heated Accu-Steam Griddle, call: 800 210-5907; fax: 260 493-0318; write: AccuTemp Products, Inc., 8415 North Clinton Park, Fort Wayne, IN 46825; or visit: www.accutemp.net.
January 12, 2017 | Pizza Headlines
I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But… Read More ›
January 11, 2017 | Press Releases
Dallas, Texas – RAVE Restaurant Group, Inc. (NASDAQ:RAVE) today announced that the Board of Directors has named Scott Crane as Chief Executive Officer, effective today. Crane succeeds Interim CEO Clinton J. Coleman, who will remain in his role as a member of the Board, where he has served since 2007. “Scott is dynamic leader… Read More ›
January 4, 2017 | Pizza Headlines
As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More ›