Exubera Pro from Everpure®(www.everpure.com), a Pentair company, announced that it received a Kitchen Innovations 2008 Award presented by the National Restaurant Association Restaurant Show. A distinguished panel of independent industry experts judged and selected the award recipients, who were chosen for having provided cutting-edge products that successfully address the growing needs of foodservice operators.
The Exubera Pro, a turn-key premium water system, is based on an in-depth analysis of operators’ water and a tailoring of the appropriate filtration solutions that operators have come to appreciate from Everpure. The six-step process, from testing and analysis through installation and maintenance, ensures operators a premium water system designed to specifically meet their needs. Serving ambient, chilled and chilled sparkling water, the Exubera Pro system includes a water filtration system designed to solve each operators specific water problems, providing the highest level of quality water to customers. Most importantly, the state-of-the-art Exubera Pro also is an affordable alternative to environmentally unfriendly bottled water.
“We are tremendously pleased to have received such a distinctive honor within the foodservice industry,” says Mark Selander, marketing manager of Everpure. “We have been proud that the residential Exubera system has been honored with several awards. The Kitchen Innovation Award demonstrates that the Exubera Pro commercial system has also revolutionized premium water, meeting the challenges and quality needs of restaurateurs while allowing them to reduce their carbon footprint.”
As a Kitchen Innovations 2008 Award winner, Exubera Pro will be featured in an exclusive interactive area during the National Restaurant Association Restaurant, Hotel-Motel Show at Chicago’s McCormick Place, May 17-20. The Exubera system for residential applications has received numerous other accolades for its product innovation, which include Women’s Day 2008 Kitchen & Baths KB Award; 2007 Kitchen + Bath
