One Thing in Foodservice Remains the Same: It’s Always Changing. Fuzion Food Group is Leading the Way in the “Greening of Foodservice”

Sioux Falls, SD, June 10, 2007 --(PR.com)-- In foodservice, one thing remains the same: menu offerings, presentation, service modes and cooking processes are always changing. “The most significant components at Fuzion Food Group are the utilization of a custom cooking platform utilizing a sealed oven with high velocity air, an induction cook top and state of the art cook-and-hold. Neither of these platforms emits grease laden air or energy fumes. As a result no exhaust or fire suppression is required” according to Executive Vice President Technical Services and Executive Chef Andy Revella. “Recognizing some additional advantages, the lack of exhaust systems and accompanying makeup air reduces energy consumption so it is an overall environmentally friendly package” commented President Blaze Okerlund.

When it comes to ongoing cleanliness programs Fuzion utilizes a cleaning program that does not include any harsh chemicals or other undesirable products that are unfriendly to the environment. It is a salt water and electrolysis process with superior effectiveness and no harmful effects. Along with Andy Revella, Professor Tom Johnson is leading the industry with total environmentally green solutions that create greater profits without the harmful side effects. “We know of know other cleaning system that has both the NSF and CDC endorsement. Heck “even our logo is green in color” commented Executive Director Tom Coyle.

Fuzion Food Group is headquartered in Sioux Falls, South Dakota and provides foodservice solutions primarily to on site high traffic venues including entertainment venues, hotels, the military channel and other specialty applications.

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