Duke Manufacturing announces new product enhancements to its waterless hot food well
2022 NRA Kitchen Innovation Award recipient now available with ganged functionality
Duke Manufacturing, a privately held, global foodservice equipment manufacturer, announced today it has expanded its line of functional restaurant solutions with the launch of its latest innovation, the Duke Waterless Hot Food Well, a waterless hot food well that leads the industry in efficiency and ganged functionality by operating on multiple units off a single control.
A 2022 Kitchen Innovation award recipient from the NRA (National Restaurant Association), the Duke Waterless Hot Food Well is easy and fast to service, as each well lifts out and unplugs for service. With reduced utility requirements, it is faster to preheat and costs much less to operate compared to other traditional wet hot food well options. The gentle heating technology and exact temperature control of the Waterless Hot Food Well keeps starchy foods such as rice, macaroni and cheese, and mashed potatoes hot without scorching.
The waterless well comes with Duke’s patent-pending removable non-stick liner that makes cleaning easy and quick. Foodservice operators can wipe off spilled food from the liner or take the liner out of the well and run it through a dish machine. It also does not require H2O connections or floor drains. Furthermore, operators can connect five units on a single 208-volt, 15-A circuit. These reduced utility requirements also make it a prime candidate for install in mobile carts.
The Duke Waterless Hot Food Well has a fast preheat time at only 20 minutes making it 33% faster than traditional wet hot food wells. This leads to additional savings as using national electric rates, the Duke Waterless Hot Food Well costs approximately $115 to operate versus a traditional wet well at $395 per year*.
*Assumes preheat, 2 hours idle and 7 hours hold with a national average KWH of $0.167
Along with saving money, the new waterless well will save operators from getting burnt by steam due to the absence of hot water and steam in waterless hot food wells.
“Our waterless hot food well is the latest in a long line of leading-edge foodservice and kitchen equipment innovations from Duke,” said Jim Klimt, vice president of sales, institutional segment for Duke. “The new well provides foodservice operators with the right functionality and precision control technology while helping to increase operational efficiency and cost reduction over time.”
For more information on the Duke Waterless Hot Food Well, please visit www.dukemfg.com/products/waterless-hot-food-well