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Electric Cooking Serves up more Profits


* EVERYTHING'S UNDER CONTROL
when cooking is done electrically. You set a
dial; you get better, tastier food...consistently!
* LESS MEAT SHRINKAGE .. because
electric heat provides better control and more
uniform temperatures.
* ELECTRIC DEEP-FAT FRYERS save up
to 50% in frying compound. Fats don't "break
down" quickly; can be re-used longer.
* ELECTRIC GRIDDLES have 100% usable
area .. no hot spots, no cold spots.


* YOU SAVE HOURS of clean-up time;
save on repainting costs; because flameless
electric makes no soot, smoke, or fuel grime.
* SURFACE ELEMENTS are in direct con-
tact with pots and pans . very little heat
seeps into the kitchen. This reduces the oper-
ating costs of air conditioning equipment.
* FLAMELESS ELECTRIC EQUIPMENT
offers many other advantages: flexible
arrangement; faster peak service; more satis-
fied customers; and it costs less in the long
run because it lasts longer.


See your dealer or call Commercial Cooking representative
 at your electric utility company.