Induction Dry Well
Vollrath Proves the Well Running Dry is a Good Thing
Vollrath Company decided to let off steam. Literally. The food equipment manufacturing company created a waterless induction heating system that recently won a National Restaurant Association Kitchen Innovations (KI) Award. The prestigious award is presented to companies that “develop forward-thinking equipment and technologies that increase efficiencies and productivity for foodservice operators.”
The Vollrath Dry-Well Drop-In System uses induction technology to deliver optimal hot food holding and precise temperature control. Induction means the heat is generated by the pan itself by creating movement in the pan molecules to heat the pan and its contents without wasting energy. It provides more precise, effective and energy-efficient serving solutions. There’s no water, no steam, no drain and no hassle.
The modular design of the system is also an innovative breakthrough for hot food service. Offering maximum flexibility and efficiency, the system is available with one well or up to six in a single drop-in module with only one cord and plug. Each well contains two induction capsules, providing dual warming zones that can operate independently or synced with a single control panel.
Compared to conventional steam wells, the Vollrath induction drop-in is nearly three times more energy efficient. An added bonus is that without steam or water, it’s also safer.
The KI Award recipients are selected by an independent panel of judges including industry leaders, consultants and design experts. This latest recognition is Vollrath’s third of four KI awards for products incorporating induction technology, one of the company’s key sectors of innovation. Its Modular Induction Dry Well Drop-In will be showcased at the National Restaurant Association trade show next month in Chicago.
Learn more about the Vollrath Dry-Well Drop-In Systems Here