Immersion Systems Appoints Maxwell-McKenney

Maxwell-McKenney is now representing Immersion Systems throughout Philadelphia.

Immersion Systems’ ImmersaFlex platform performs multiple food preparation processes in a compact system, including rapid code-compliant protein thawing, fruit and vegetable washing, seafood thawing and de-glazing, fresh-cut potato washing, rice washing and other specialty food preparation applications.

“We’re excited to represent a company that is redefining how commercial kitchens prepare food,” says Matthew McKenney, vice president/principal at Maxwell-McKenney, in a press release. “ImmersaFlex is much more than a rapid thawing system. It gives operators a smarter way to prepare food by improving food safety, reducing labor, minimizing product waste, freeing valuable refrigeration space and providing the operational flexibility today’s kitchens demand.”

John Cantrell, founder and president of Immersion Systems, also co-founded Power Soak Systems.