Vollrath Company has been recognized with one of the foodservice industry’s most prestigious awards for its Modular Induction Dry Well Drop-In, which uses induction to deliver superior hot food holding and precise temperature control in a waterless well.
The National Restaurant Association Kitchen Innovations (KI) Awards honor manufacturers for bringing forward-thinking equipment and technologies to market that increase efficiencies and productivity for foodservice operators. Each recipient and each product honoree will be showcased in the interactive KI Showroom at the National Restaurant Association Restaurant, Hotel-Motel Show, to be held May 18-21 in Chicago at McCormick Place. The KI Awards program is judged by an independent panel of judges comprised of industry leaders and internationally recognized food facility consultants, multi-unit executives, and design experts.
Offering unmatched flexibility, the Vollrath Modular Induction Dry Well Drop-In is available in one, or as many as six wells in a single drop in module with one cord and plug.
Every well contains two induction capsules, which allows for two warming zones per well that can operate independently or be synced with a single control panel per well. Compared to conventional steam wells, the Vollrath induction drop-in is 2.9 times more energy efficient.
“We are very proud to receive the KI Award from the National Restaurant Association. It’s a real honor,” says Brian Hedlund, vice president of serving systems and components for Vollrath. “This is our third of four KI Awards that incorporate Vollrath induction technology, which is one of our key innovation areas.”
Each induction capsule accommodates 2.5-inch or 4-inch deep full-size or half-size pans by a simple fold in/out of the capsule legs. The Vollrath drop-ins are NSF and FCC certified, UL listed, and carry a one-year warranty.
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