“Small kitchen” and “precision cooking” are no longer mutually exclusive with Vulcan’s introduction of a new kind of multi-functional cooking platform. Known for its quality, energy efficient commercial cooking equipment, Vulcan is introducing the Versatile Chef Station, a compact, cooking station that is already winning awards thanks to features that allow chefs to maximize every inch of space while streamlining their workflow.
“In every kitchen, regardless of size, space is always at a premium,” says Chris Stern, Business Unit Manager. “Knowing this, we designed the award-winning Versatile Chef Station to provide every last inch of functionality and efficiency in a compact footprint. With multi-function cooking capabilities, the VCS makes the whole kitchen more efficient by freeing up other cooking platforms, saving on costly hood space and reducing clean-up time.”
Unlike anything else available in the U.S., the Versatile Chef Station’s unique design and multifunction capabilities are winning industry accolades. The National Restaurant Association named Vulcan’s VCS as a recipient of the Kitchen Innovations 2019 Award, presented by the National Restaurant Association Restaurant, Hotel-Motel Show. The VCS also received the 2018 StarChefs International Chefs Congress Innovator Award for Heavy Equipment, and the Editor’s Choice Award in New Equipment from the Hotel Experience Show.
The Vulcan VCS acts as a griddle, fry pan, stock pot, saucepan and rondeau pan all in one. The cooking surface of the VCS is a shallow well that can be used for searing, braising, simmering, steaming, boiling, shallow frying, sautéing and retherming. A double well setup measures just 36 inches wide, while a single well setup measures 18 inches wide. To change between cooking methods, chefs need to only turn a knob to their desired cooking mode (griddle, boil, or fry) and the VCS automatically sets the temperature to the typical pre-calibrated temperature for griddle cooking (450°F), boiling (212°F), or frying (360°F). Temperature adjustments can then be finetuned with a manual temperature dial.
Designed for precision cooking, the VCS is built with patented Intelligent Heating Technology (IHT) that incorporates six printed heating elements per well to provide uniform heat (within just 2°F corner to corner, front to back). Combined with a patented tri-metallic cooking surface (aluminum core sandwiched between stainless steel) that provides faster, more even heat transfer than all-steel surfaces, the IHT elements heat the VCS up quickly and recover heat fast, at a rate of 2.7°F per second.
Integrated temperature monitors ensure accurate heat while a precise digital display eliminates temperature guesswork. To provide additional functionality, Vulcan designers incorporated cold water line connections into the VCS. With the push of a button cooks can add water to a cooking well to boil pasta or move from braising to simmering.
An integrated probe in the cooking well directly senses NEWS RELEASE cooking liquid temperature in Boil and Fry modes, providing additional accuracy assurance. For additional safety, the water control is locked out while the VCS is in fry mode. During cleanup, waste liquids can be drained into a pan, six-gallon shuttle or directly into the floor drain.
“Whether it’s steaming shellfish, shallow frying tempura, or braising meats, the VCS will transform a kitchen’s efficiency and open new options for the menu,” says Chris Stern. “It’s one versatile cooking station with endless creative possibilities.”
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