The Vollrath Company, LLC, announces the launch of a new drop-in powered by induction. The Modular Induction Dry Well Drop-In uses induction technology to deliver superior hot food holding and precise temperature control in a waterless well. Offering unmatched flexibility, the Dry Well features the option of as few as one, or as many as six wells.
Constructed of stainless steel, the well and flange are durable, easy to clean, and seamlessly match other commercial foodservice equipment. Each well contains two induction capsules for two warming zones per well. The zones can operate independently or be synchronized and run through a single control panel per well. Additionally, each well can accommodate both 2.5” and 4” pan depths with easily adjustable nylon risers on the induction capsules. Vollrath’s new induction-ready Super Pan V® pans are designed to optimize compatibility and warming performance with the Dry Well and are required for operation. A safety feature displays a warning message if a different pan is placed in the well.
Temperature/power control includes a temperature setting of 140◦-190◦F (60◦-88◦C) or choice of three power levels in order to maintain the freshness and quality of the food. The efficient temperature control results in less food waste and better food consistency.
Enhanced operator and customer safety
Induction ultimately eliminates the need to refill wells with water, reducing employee labor and maintenance during operation. It also removes the risk of burns from steam. There is enhanced operator and customer safety with induction because the drop-in’s flange stays cool to the touch, since all of the energy and heat goes into the pan, not the entire unit.
No water eliminates the need for drains, and the expensive plumbing infrastructure that goes along with them.
Safety features include: overheat protection, small article detection, pan auto detection and no pan shut-off. It can also alert the user if the unit was plugged into an outlet with incorrect voltage. The intelligent drop-in even detects an empty pan if accidently placed in the well by gradually heating it to protect the integrity of the pan. The wells can be cleaned with soap and water and the sealed well design contains spills and prevents from reaching the more sensitive components of the unit.
The Dry Well is NSF and FCC certified, UL listed and comes with a one-year warranty. Patents are pending.
For more details, visit vollrath.com/inductiondrywell.
Vollrath to feature guest chef induction cooking demos at NRA Show
Vollarath has also announced it will feature in-booth appearances by internationally recognized chef Angus An Saturday and Sunday of the National Restaurant Association Restaurant, Hotel-Motel Show® (May 19-22 in Chicago, Illinois). He¹ll be serving up a variety of signature menu items in the booth¹s induction demonstration area alongside Vollrath¹s corporate chef Rich Rupp.
Trained at Michelin-starred fine dining establishments, chef An is a successful restaurateur, award-winning chef and influential figure in Vancouver¹s food community.
He will be sharing his passion for induction products particularly the Vollrath induction wok and induction ranges. At his restaurant Maenam, which was named No. 23 restaurant in Canada by Canada¹s 100 Best of 2018, An uses induction woks to cook the same dishes he would otherwise prepare with traditional gas woks, but with less energy use and uncomfortable heat in the kitchen. The compact and durable woks (and all Vollrath induction products) require minimal ventilation and electrical needs making it ideal for any kitchen.
An, who uses Vollrath¹s portable model induction range for off-premise catering and special chef-focused events, also owns several casual eateries in the region (Fat Mao Noodles, Sen Pad Thai, Longtail Kitchen and Freebird Chicken Shack).
Further details:
Vollrath offers a full line of high-quality foodservice equipment and smallwares to boost efficiency, foster creativity and drive profitability. Whether a chef, proprietor, foodservice director, operations manager, purchaser, consultant, dealer or broadliner, the work impacts how people experience a meal wherever it’s served. Vollrath works hard every day to make each component in that value chain more productive and more inspired with a collection of exceptional people, industry-leading products, helpful consultative services and Vollrath University training facility.
For more details, visit vollrath.com, and follow VOLLRATH on Facebook, Google+, Instagram, LinkedIn, Twitter and YouTube.
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