Posts Tagged ‘DANVER stainless steel’

PREMIER OUTDOOR KITCHEN MANUFACTURER EXPANDS OPTIONS WITH NEW ELECTRIC HEATER

July 18, 2012

NEWS RELEASE

FOR IMMEDIATE RELEASE

PREMIER OUTDOOR KITCHEN MANUFACTURER EXPANDS OPTIONS WITH NEW ELECTRIC HEATER

Danver Introduces New Bromic Tungsten Smart-Heat Electric

WALLINGFORD, Conn. (August 2012) —The nation’s premier manufacturer of stainless steel outdoor cabinetry and amenities for outdoor living, DANVER Stainless Steel Cabinetry, has announced the availability of the new Bromic Tungsten Smart-Heat™ Electric, an infrared electric heater blending aesthetics with function.

The Tungsten Smart-Heat™ Electric is stylishly designed to provide efficient directional heating for both commercial and residential locations. The heater is available in four models of varying heating power and is compatible with smart control systems to enable precise dimming control.

“We are looking forward to teaming up with Rasmussen Iron Works in the distribution of the new Bromic Tungsten Smart-Heat™ Electric heater,” commented Mitch Slater, president and founder of DANVER. “Coupled with DANVER’s extensive outdoor product offerings, we feel our customers will now have the market’s leading options for outdoor kitchens and accessories at their fingertips. Their great look and ease of installation will appeal to Architects and Designers searching for a bold, contemporary look.”

Included with the heater are wall and ceiling mounting brackets to allow adjustable angle of the heating direction with simple one-touch on/off switch. Heaters are equipped with a spectral reflector for excellent radiant heat output and are weatherproof.

For more information on Danver Stainless Steel Cabinetry and the new Tungsten Smart-Heat™ Electric Heaters, visit www.danver.com  or call 888.441.0537. Find us on Facebook and follow us on Twitter.

About DANVER

Headquartered in Wallingford, Conn., DANVER is the leading provider of stainless steel cabinetry and amenities for outdoor living including US made stainless steel gas grills, refrigerators, ice makers, pizza ovens, ceramic smoker/grills, outdoor bartending centers and beer dispensers …all designed to maximize enjoyable outdoor entertainment.

Danver Media Contact: Laura Roman
Direct: (703) 625- 1648
lroman@kleberandassociates.com

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DANVER OUTDOOR KITCHENS INTRODUCES ASKO OUTDOOR DISHWASHER

July 16, 2012

NEWS RELEASE

FOR IMMEDIATE RELEASE

DANVER INTRODUCES ASKO OUTDOOR DISHWASHER

Premier Outdoor Kitchen Manufacturer Expands Options with New Outdoor Dishwasher

WALLINGFORD, Conn. (July 2012) DANVER Stainless Steel Cabinetry, the nation’s premier manufacturer of stainless steel outdoor cabinetry and amenities for outdoor living, announces the availability of the ASKO Outdoor Dishwasher. ASKO is the latest addition to the company’s one-stop shopping approach to outdoor kitchens, living and entertainment centers.

As the outdoor living space becomes more elaborate, the dream outdoor kitchen design becomes more diverse, more intricate, and more like its indoor counterpart. One of the things that make that transition fully possible is the outdoor dishwasher from ASKO. Fully equipped to handle the most demanding loads of dishes just like an indoor model, the outdoor dishwasher can be easily hooked up with a water supply hose, a drain hose and an electric cord. However, the wiring and electronics in the dishwasher are reinforced and protected to withstand the coldest winters as well as the harshest, warmest summers.

“We are looking forward to offering the ASKO outdoor dishwasher, as this has been a long-sought after product by our clients,” said Mitch Slater, president and founder of DANVER. “Coupled with DANVER’s extensive product offerings, we feel our customers will now have the market’s leading options for outdoor kitchens and accessories at their fingertips.”

The features of the ASKO outdoor dishwasher include:

  • Durable stainless steel exterior cabinet protects from harsh weather conditions and is built to protect from rust.
  • 7-wash spray system that uses six programs and six temperature settings reaching up to 160 degrees Fahrenheit.
  • Extensive capacity, holding about 14 complete plate settings in total.
  • Adjustable steel feet work to keep it level, regardless of the terrain.
  • Winterization system allows it to be prepared to spend the harshest winters outdoors.
  • 100 percent factory tested for full quality, functionality and look.
  • Water and energy efficient, using only about 3-4 gallons per wash with Normal wash.

For more information on Danver Stainless Steel Cabinetry and the new Asko Outdoor Dishwasher, visit www.danver.com  or call 888.441.0537. Find us on Facebook and follow us on Twitter.

About Asko Appliances

ASKO products have been marketed throughout North America by ASKO Appliances, Inc. for over 23 years. As an Energy Star® Partner, ASKO is a leader who consistently exceeds Energy Star® standards. We develop innovative dishwashers, washing machines and dryers that save water and energy while providing superior performance and revolutionary design. In addition, all ASKO residential products offer an industry leading 2 Plus 1 Warranty – two years of coverage with an additional one year of coverage upon product registration. No other warranty provides parts and labor protection like the ASKO 2 Plus 1 Warranty.

Danver Media Contact: Laura Roman
Direct: (703) 625- 1648
lroman@kleberandassociates.com

MAKER OF DANVER OUTDOOR KITCHENS ENTERS STRATEGIC PARTNERSHIP WITH BROWN JORDAN

July 2, 2012

NEWS RELEASE

FOR IMMEDIATE RELEASE

BROWN JORDAN ANNOUNCES STRATEGIC LICENSING PARTNERSHIP WITH CT ACQUISITIONS

Brown Jordan® Outdoor Kitchen Collection will combine unmatched style, unrivaled quality and functionality providing enhanced outdoor living solutions for homeowners, designers and builders.

El Monte, Ca. (April 2012) — Brown Jordan, the leading brand in outdoor leisure furnishings, announced that it has entered into a licensing agreement with Wallingford, CT.-based CT Acquisitions., to develop and market a collection of high quality and stylish outdoor kitchens.  The Brown Jordan® Outdoor Kitchen collection will include a breadth of exclusive cabinetry designs and styles to meet the needs of today’s consumers, architects, designers, and builders who seek Outdoor Kitchens that can uniquely fit the décor, style and personal tastes for an outdoor living environment.   CT Acquisitions, maker of Danver Stainless Steel Cabinetry, will develop Brown Jordan’s first-ever designer line of custom outdoor kitchens.

“CT Acquisitions is a pioneer in the industry of outdoor kitchens and has been pushing the market development over the past decade.  They have a proven track record of high quality and innovation and by offering the most extensive selection of outdoor kitchen cabinetry and related equipment in the industry, the Brown Jordan collection will reflect the outdoor leisure and entertaining heritage of our brand,”, said Chris Carmicle, President of Brown Jordan.

CT Acquisitions flagship offering is stainless steel cabinetry which continues to grow in popularity as homeowners demand, and designers create, robust outdoor living spaces with functional kitchens. Outdoor kitchen owners are looking for more than quality appliances that fit into standard designs.  They are seeking elegant outdoor kitchen solutions with adaptable cabinetry layouts that represent high-quality and premium design without the high price tag for maintenance and repair. The Brown Jordan collection will offer the durability of stainless steel combined with the style of various customized wood grain patterns, designer paint colors and subtle textures that are virtually maintenance free.

“We are excited to offer discerning trade customers a toolkit with which to build value into their designs helping them express their vision and creativity for consumer’s outdoor living environment,” said Mitch Slater, president of Danver.  “As the industry leader, we feel confident that Brown Jordan can accelerate the overall consumer, designer, and architect community awareness and penetration of this category – and we’re excited to provide both new and existing channel partners with a functional and profitable outdoor kitchen collection that emphasizes great style and creative choice. The Brown Jordan name is synonymous with outdoor entertainment and leisure and we’re proud to partner with them to launch a new, innovative product line. ”

“Brown Jordan and CT Acquisitions are both proven leaders in the outdoor living industry, and we share a commitment to superior design and high quality products,” said Mitch Slater. “We’re confident that this will be a strategic opportunity to lead a rapidly growing product category and launch an outdoor kitchen collection that is relevant to the needs of the market place.”

Brown Jordan Outdoor Kitchens will debut at HD Expo 2012 in May in Las Vegas.  The collection will be available to the trade at select Dealers and Brown Jordan Showrooms and via consumer retail at specialty outdoor and other dealers in 2012.

About Brown Jordan

Since 1945, Brown Jordan has designed iconic leisure furnishings that defined and transformed an industry. Established by Robert Brown and Hubert Jordan in Pasadena, California, Brown Jordan was the first company to create furniture for full-time outdoor use. The first of these innovative designs, constructed of tubular aluminum and vinyl lace, was fittingly called “Leisure” and marked the birthplace of outdoor furniture.

Brown Jordan furniture is designed to complement your leisure lifestyle. The Brown Jordan portfolio features more than 30 collections in a range of design styles and material. Distinctive silhouettes are hand- and machine-crafted into high quality furnishings that enhance traditional, transitional, and contemporary environments. Our collections are appropriate for residential and contract environments, both indoors and out. Known for producing stylish, award-winning designs, we have built a reputation on more than 60 years as the industry leader in innovation and design integrity.

Corporate offices are located at 9860 Gidley Street, El Monte, California 91731. Find inspiration at www.brownjordan.com.

About CT Acquisitions

Headquartered in Wallingford, Conn., CT Acquisitions is the leading provider of stainless steel outdoor kitchens, cabinetry and amenities for outdoor living including ventilation hoods, kitchen carts, US made stainless steel gas grills, refrigerators, ice makers, pizza ovens, ceramic smoker/grills, and outdoor bartending centers…all designed to maximize enjoyable outdoor entertainment.  www.danver.com

BROWN JORDAN is a trademark of Brown Jordan International, Inc. and is used under license to CT Acquisitions, LLC.

Brown Jordan
Contact: Stephen Elton, Chief Brand Officer                                                
Direct: (703)625-1648
selton@brownjordan.com

CT Acquisitions/Danver
Media Contact:  Laura Roman                                                
Direct:  770-595-1266
lroman@kleberandasociates.com

DANVER was recently featured on CFT411 blog!

May 19, 2011

“Come the Revolution”

It has been my experience that outdoor kitchens range in size-and budget-from the very modest to the holy-smokes-are-you-kidding-me! The latter, by the bye, is featured at the top of this blog. All of the pictures in today’s blog, though, are courtesy of the manufacturer, namely Danver Stainless Steel Cabinetry, one of the many companies I was privileged to meet while at KBIS. Over the last ten years they have become an industry trendsetter, in large part, I think, because they have consciously posited themselves on the cutting edge of outdoor kitchen design. The field they are working in is not just outdoor living, but outdoor living as it has evolved.

Stainless Cabinets in Stone Enclosure

It started as just that, simple outdoor living, which can really be not much more than some outdoor furniture. Well, show me someone who’s got some chairs outdoors, and I’m sure to sure to show you someone who has, at an absolute minimum, a barbecue, and from that it’s just a step to outdoor kitchens. And now we are seeing a move towards complete outdoor rooms, and Danver is there to lead the way.

One of the changes that Danver has noticed is a shift from the traditional barbecue island to one of those glorious setups of modular cabinets inside a three-sided stone surround, not unlike the one at the top of this blog. Danver cites that as one of the biggest changes in recent years. People have come to think of their yards as outdoor living and entertainment centers. In looking at what Danver has done with outdoor living areas in recent years I’m not sure which came first, their cabinetry or the demand for it, but it is very much a fact that what they have developed at Danver brings to these areas luxury, convenience and, surprisingly, an element of cost effectiveness. (Read More)

Understanding Infrared Grilling

March 2, 2011

Understanding Infrared Grilling

Industry Experts Give Helpful Advice to Make the Correct Choice Among the Many Available Grills

Cooking

Charcoal vs. gas; infrared vs. conventional. What does it mean?

We all like to eat good, tasty food. Everyone who grills outdoors wants to achieve or exceed “restaurant quality” results, and to do so consistently. For this discussion we want to focus on direct heat cooking (most frequently done) as opposed to indirect (like smoking). With direct heat cooking the food is usually placed over the heat rather than to the side.

With so many grills to choose from and new ones entering the market all the time, many people are confused. Sales hype and too much conflicting information make it difficult to make an informed decision. In this short space I hope to give you practical facts to help you with that decision.

When people say they like charcoal better than gas, they are usually referring to the taste of the final product. They feel they have more control over the fire, more consistent heat and a hotter fire. In some respects, this is true. When the coals turn white hot, that’s when to put the food on because you can sear it properly. Then you finish the cooking process by moving the food to a less hot area which yields juicy, succulent food regardless of whether it is meat, fish or vegetables. Gas grill manufacturers have tried to simulate that cooking process while giving the chef the convenience of gas (easy to light, continuous heat settings, less mess).

Everyone is familiar with the actual gas grill results that keep people searching for a better grill or keep the ”traditionalists” using charcoal:

  • There are hot and cold spots because the burners clog and rot so you have to keep moving the food around
  • if it is cooler out, it takes longer to cook, so results vary
  • you have to keep the grill cover closed so you can’t watch the food
  • the fire is not really hot enough to sear the food so the entire cooking process is really drying out the food

Grilling is a simple matter of the relationship between the type of food, heat and time. By following guidelines and modifying them through your experience to match your specific tastes and degree of doneness, it will allow you to consistently achieve great grilling results. Unlike infrared grills, the problem with conventional grills is their inability to be consistent.

With a conventional gas (natural or propane) BBQ grill, your food is actually cooked using an indirect source of heat because you are really heating the air between the heat source and the food. It is referred to as convection heating because it is similar to cooking in an oven. Conventional grills have burners usually made from a metal (steel, stainless, cast iron, brass) tube with 35 or 40 jets and will reach a temperature of approximately 450°-600°.  It doesn’t get hot enough to sear and you have to cook with the lid down to hope to maintain a consistent temperature. If there is a metal piece between the burner and the grate or ceramic “briquettes”, sometimes called a “flavor enhancer” or “flare-up” retarder, the heat at the grate will not reach 600°. Attaining temperatures above 600° is very important for searing. Meats need to be seared at temperatures of at least 650° and 700° to lock in the flavor and juices.

How Infrared Cooking Works

With a charcoal grill, when the charcoal turns white, it is producing heat at approximately 1200°, which is infrared heat. Infrared cooking is nothing new. It has been used in commercial kitchens for 50 years. In restaurant kitchens, infrared burners are called Salamanders and are positioned over the food. Going back to the concept that grilling is a matter of the relationship between the  food, heat and time, infrared burners produce a consistent heat so that restaurants can produce consistent quality and doneness regardless of the type of food! Every time you visit a Morton’s or Capital Grille, that’s how they get it right every time.

To achieve this same consistency and cooking quality for the home grilling market, several years ago the Thermal Engineering Corporation (TEC) obtained a patent to position an infrared burner below the food in a grill. These grills are powered by either natural gas or propane. They led the revolution that continues to this day with infrared grills. The burners in these grills are rectangular shaped ceramic, stainless or inconel units with approximately 300 gas jets that reach a temperature between 1200° and 1400°. At these temperatures, you can truly sear food. These burners allow the cook to achieve white hot charcoal temperatures in 3 minutes, and maintain that temperature for as long as the cook needs to! That is the breakthrough of infrared grilling!

This is how the infrared technology works: as the burner is heated to a very hot temperature, it starts to emit infrared radiation which cooks food and is independent of the ambient air temperature. A good example of this is when you are standing in the shade but you put your arm in the sun; your arm warms up. That is infrared heat!

Using infrared heat to cook will make your foods taste more flavorful as the high heat locks in the moisture and natural juices. The thing to remember when cooking on infrared burners is to keep the grill lid open, sear for the appropriate short time, and use the two other settings on the control knob, medium and low, to finish the cooking process depending on the type of food. If the burner is left on high, you will burn everything. However, using your heat/time relationship and experience, you can cook anything and everything: meat, chicken, fish and vegetables. These grills heat in 3 minutes and food cooks in half the time of ordinary grills. And because of the consistent heat, the cooking times are unaffected by the air temperature because you are not heating the air to cook like with conventional burners. So a steak cooks the same in the winter as in the summer! Just remember your time and temperature relationship.

The Grill Market

After TEC’s patent ran out, around the year 2000, there were only 2 companies making all-infrared grills: TEC and Solaire. The traditional grill and well known indoor appliance companies (Viking, DCS, Dacor, Wolf, etc.) spent time and money pooh-poohing the need for infrared heat in grilling rather than embracing the technology. Over the next several years, a segment of the market was converted to grilling with infrared heat so the traditional grill companies were forced into offering their own infrared burners. Typical initial infrared burner introductions by these companies were in the form of rear rotisserie burners which they contended was the only time necessary to use infrared heat. With some of these companies, this continues today. While this is an excellent use of infrared burners, it neglects the 99% of the other cooking that occurs on the grill.

Most of the traditional grill companies now sell an infrared burner option in the normal burner position (with conventional burners in the rest of the grill). They market these as “sear zones” and instruct their customers to sear the food on the infrared burner and move it over to the conventional burners to finish it. This is required with some manufacturers because their sear zones don’t have a temperature control; they only work on “high”. Others have temperature controls, but they still instruct the cook to move the food over. While this works, it effectively reduces the cooking surface area of the grill by as much as ¼ to ½ of your cooking area depending on the number of burners. If a manufacturer is instructing the use of a grill in this manner, a better option might be to purchase a “sear pod” or separate infrared burner that can be built in alongside the built-in grill. The obvious downside is the chore of transferring all of the food from the “sear pod” to the grill.

Many of the outdoor kitchens today employ several types of grills depending on the type of cooking being done. Just like indoor kitchens where several cooking appliances from different manufacturers (“Best in Class”) are used, the outdoor kitchen offers the same opportunity for “Best in Class” cooking appliances. Consider the type of cooking required and employ the best appliance for each job. Some of the popular products are Ceramic “Egg” smoker grills powered by charcoal, high output “Power Burners” that can boil large stock pots for lobsters, crabs, crawfish and shrimp, pellet grills and many others. I believe you will find the infrared grill ideal for direct-heat cooking. The infrared grill has made it possible to char broil steaks and other types of barbecuing that could formerly only be done with commercial equipment. The infrared technology is easy to use and will have you barbecuing great tasting food in a fraction of the time that it takes with traditional gas and charcoal grills.

For more information on infrared grilling, please visit DANVER Stainless Steel Cabinetry online www.danver.com.