Business Wire, April 27, 2000
Business Editors
MT. PROSPECT, Ill.–(BUSINESS WIRE)–April 27, 2000
Salton, Inc. (NYSE: SFP) announced today that it has signed an exclusive worldwide licensing agreement with Ultravection International to market ovens using Ultravection’s patented technology. The revolutionary technology utilizes several design and technical patents which, when combined, produce extraordinary cooking results that are not achievable in standard ovens, toaster ovens, or microwaves.
The Ultravection(TM) oven was originally developed for commercial use and is much more versatile than a convection oven. It brings together all three methods of heat transfer-radiant, conduction and convection heat-simultaneously creating superheated air subjected to high turbulence. By combining all three elements, the Ultravection(TM) method allows for greater moisture retention and is perfect for cooking fish, steaks, pastries, poultry, seafood and french fries. Foods cooked in the Ultravection(TM) ovens can be cooked either fresh or frozen.
The Ultravection(TM) method holds in flavor, resulting in foods that are cooked with a superior taste, texture and appearance that are not possible with any other oven-cooking method. Its touch control software directs the functions of the oven, so that timings and temperatures interface perfectly with the particular food being cooked.
Leon Dreimann, Chief Executive Officer of Salton said, “The Ultravection(TM) technology is perhaps the most exciting thing that has happened to cooking in decades. We’re convinced that Ultravection(TM) ovens will revolutionize the way consumers cook. The system combines three distinct heat sources which together result in super heated turbulent air. Not only does it dramatically reduce cooking times, but it also completely eliminates the use of oils, pans or trays. Foods like french fries and onion rings can now be cooked fat-free without oils. The upcoming Ultravection(TM) product line reflects Salton’s continued commitment to healthy cooking and nutrition. Ultravection(TM) is truly an amazing technology and we’re pleased to bring it to consumers at affordable prices.”
Mr. Dreimann continued, “We plan on introducing the Ultravection(TM) ovens by early 2001. Initially we plan to introduce countertop Ultravection(TM) ovens, and then introduce larger ovens that may replace the more traditional kitchen ovens
convection toaster ovens