Corporate Executive Chef Stanton Ho

• SUBJECT:      DIPO INDUCTION USA, INC.                         INDUCTION RANGE  - CK-26-A FROM:            STANTON HO CORPORATE EXEC. CHEF CHOCOLATES A LA CARTE DATE:            JUNE 26, 2009 TO:                  DON LINDEBERG   “THE USE OF DIPO INDUCTION RANGE IS A REVOLUTIONARY CHANGE FOR THE FUTURE OF PROFESSIONAL CHEFS COOKING.  USING IT, I AM A FIRM BELIEVER THAT THIS EQUIPMENT IS FOR ALL CHEFS IN SAVORY AND PASTRY KITCHEN.   IT’S TRULY A MULTI-PURPOSE EQUIPMENT IN EVERY KITCHEN.  COOKING IS VERY POSSIBLE IN ANY INDUSTRIAL COMMERCIAL KITCHEN SETTING, OR TO THE INDIVIDUAL KITCHEN STATIONS, AND EVEN THE ACTION STATIONS ON BUFFET LINES OR BUFFET HOT LINES.  IT HAS THE MANY POTENTIAL OF KEEPING FOOD AT A SAFE SERVING TEMPERATURE,  EVEN TO HOLDING “TEMPERED CHOCOLATE” WITHOUT DIFFICULTIES.  THE UNIT IS THEN TURNED UP FOR AN INTENSE HEAT IN RAPID TIMING REDUCTION OF SAUCES OR TO COOKING SUGAR FOR ARTISIC SUGAR CRAFTS. THE DIPO - INDUCTION UNIT MAKES FOR A UNIQUE AND ALL PURPOSE EFFICIENT EQUIPMENT.  ADDITIONIONAL BENEFITS TO THIS FEATURES, COST SAVINGS IN POWER BILLS ARE A POSITIVE CONSIDERATION IN ANY BUSINESS.  THIS IS PART OF “GOING GREEN IN THE FUTURE” WITH OUR PROFESSION.”