Posted by
Patrick Maness +
You might say that fire, in some form or another, is the center of any kitchen. Heat, whether it’s from a gas-fueled flame or an electric coil, transforms raw ingredients into a medley of flavors and textures.
We’ve come a long way since our ancestors managed to build those first fires in damp caves thousands of years ago. In fact, we’ve come a long way from the stove top on which you probably cooked your first meal. And one of the industry leaders manufacturing some of the most exciting ovens and cook tops today is Vulcan.
Appropriately named after the Roman god of fire, Vulcan offers a wide range of tools and designs that allow for over 100 configurations and customization options that can fit into virtually any space.
Like many manufactures, they have gone to great lengths to produce more energy-efficient equipment. But judging by the way their units still manage to kick out power and evenly distribute heat, you'd hardly know they were using significantly less energy than comparable models.
The Endurance
Perhaps the centerpiece to their extensive line of products is Vulcan’s Endurance Restaurant Range. The key here is its flexibility. The designers at Vulcan have an ear to restaurant trends and know that today’s restaurant patrons demand novelty, variety and a fusion of flavors and dishes. Therefore, restaurants need kitchen equipment that can adapt to various trends and cook a range of cuisines without any hiccups.
The Endurance Range is the answer to this need. With a front plating ledge that makes for easy prep, a stove top that can accommodate a griddle from 12–72 inches and extra-deep burners in the back to accommodate large pots and pans, this range is perfect for delicate simmering or quickly boiling several gallons of water.
New Frontiers
The hallmark of their energy efficiency efforts (and the proof of their engineering inventiveness) is in their InfraRed eXtreme (IRX) technology, which cooks food with infrared waves, a faster and more efficient method than convection, conduction or radiation heat transfer. Because infrared heat doesn't rely on airflow, it doesn't dry out your food as much. This makes for a more delicious meal that requires less gas and energy to make.
Many believe this is where the future of cooking equipment is headed: Technology that saves money, lowers energy bills and cooks even better food. If this is a trifecta that sounds good for your business, talk to a TriMark representative to learn more about the exciting options available.