And the winner is…the Built-In French Door Refrigerator and the Double Electric Wall Oven
Every year, The Chicago Athenaeum: Museum of Architecture and Design partners with The European Centre for Architecture, Art, Design and Urban Studies for a global awards program focused on design excellence and design innovation. The award, focused on design of the highest form, function and aesthetic see submissions from well-established manufacturers and corporations to the latest emerging start-up companies around the world. This year, BlueStar® is honored that two of its products were the recipient of such an award.
French Door Built-In Refrigerator
The latest addition to our refrigeration line is launching in February 2019. It offers the largest capacity of any 36” Built-In French Door refrigerator in its class, 22.2 cubic feet. With durable stainless steel interiors, dual compressors for enhanced food preservation and exceptionally roomy interiors, the new BlueStar® Built-In Refrigeration line is made for serious cooking and entertaining. The fully extending self close tray fits commercial-size sheet pans, making food preparation easier than ever. And when you are ready too cook simply move your prepped food directly to your BlueStar oven, for seamless cooling to cooking.
Double Electric Wall Oven
Our double electric wall ovens offer unmatched performance and capacity for the home chef. The powerful 2,500 watt bake element and the intense 5,000 watt infrared broiler provide restaurant-quality results every time. The 1800 watt heat assist element in the back of the cavity means faster preheating and less time waiting. Twelve different cooking modes including Bake, Convection Bake, Roast, Convection Roast, Broil, StoneBake™, Proof and Sabbath, provide numerous cooking options for unmatched versatility. A professional-quality, integrated artesian baking stone can used to create perfectly crisp breads and pizza which can be cooked right on top of the baking stone for restaurant style results. The stone mimics the conditions in brick ovens by absorbing heat from the oven to bake bread – and practically anything else – directly on top of the heat source. The built-in temperature probe on the baking stone helps insure perfect results every time.
Founded in 1950, the GOOD DESIGN® program began as a exhibition partnership between the Museum of Modern Art in New York City and the Merchandise Mart in Chicago and is continued today by The Chicago Athenaeum: Museum of Architecture and Design. It was the first time that an art museum and a wholesale merchandising center joined forces to present “the best new examples in modern design in home furnishings.” Now in its 68th year, GOOD DESIGN® honors the yearly achievements of the best industrial and graphic designers and world manufacturers for their pursuit of extraordinary design excellence. Since 1950, the Museum has awarded approximately 40,000 GOOD DESIGN Awards for design and innovation, sustainability, creativity, branding, ecologically responsible design, human factors, materials, technology, graphic arts, packaging, and universal design by various industrial design and graphic design firms working for the world’s major
manufacturers and Fortune 500 companies in over 50 countries.
