SHEBOYGAN, WI - The Vollrath Company, LLC, a leading manufacturer of equipment and smallwares for the foodservice industry, announced its plans to exhibit in booth 1435 at The North American Association of Food Equipment Manufacturers (NAFEM) Show, held from Feb. 9-11 in Orlando, Florida, at Orange County Convention Center. New for the show, Vollrath will feature in-booth appearances by internationally recognized chefs – chef Angus An and chef Jonny Hunter – who will discuss how Vollrath products help create their signature dishes in the booth’s new demonstration kitchen.

An, chef and owner of Maenam, a Thai restaurant in Vancouver, British Columbia, will speak about his passion for Vollrath induction products – particularly the Vollrath Induction Wok and induction ranges. At Maenam, which was named Restaurant of the Year by Vancouver Magazine in 2016, 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 them ideal for any kitchen. An, who uses Vollrath’s portable model induction range for off-premise catering and special chef-focused events, also owns a 24-seat noodle bar, Fat Mao Noodles, quick-serve Freebird Chicken Shack, and Thai comfort food eatery, Longtail Kitchen.

Hunter, owner of the Underground Food Collective in Madison, Wisconsin, will continue the excitement by cooking some of his signature dishes for NAFEM attendees in the Vollrath demonstration kitchen. Hunter, who was named 2015 Chef of the Year by Madison Magazine, uses a variety of induction products for prep applications in the Underground Food Collective – an operation that is made up of a butcher shop, a catering service, a retail store and a New American restaurant named Forequarter. The precision and control of induction makes it perfect for back-of-the house use at his restaurant.

MORE ABOUT VOLLRATH INDUCTION

How and why induction works

The key concept of induction is that heat is generated by the pan itself. The induction unit achieves this by creating movement in the molecules of the induction-ready pan. Induction turns the cookware itself into the heat source transferring the heat straight to the pan and its contents. Gas and electric ranges, on the other hand, work by creating a heat source beneath the pan, which in turn must transfer its heat to the cookware. This is an indirect transfer of heat.

Nothing is more efficient

By using direct heat transfer, induction transfers more heat directly to the cooking service than gas or electric cooktops. Less wasted heat means faster cooking times and lower energy costs.

Nothing is faster

Energy isn’t the only thing you will be saving with induction. By directly transferring heat, induction also greatly reduces cooking times. Induction gets straight to the point by delivering heat only where you need it.

Nothing is more precise

Rather than adjusting a gas flame up or down in hopes of altering the temperature in the pan, induction allows users to dial in a precise power level or temperature. Induction is more responsive than gas, giving the operator greater control. This is especially crucial for more intricate menu items when repeatable results are expected.

Nothing is safer

There is no heated surface on an induction range. The pan gets hot. The food gets hot. But the induction range only produces magnetic fields; so if there is no pan on the unit, no heat is produced. Vollrath goes above and beyond the inherent safety of induction with features like overheat protection, small article detection, pan auto detection, empty pan shut-off, safety auto-shut-off and a "hot" warning display.

For more information on Vollrath’s induction products, visit vollrath.com/induction.

About Vollrath Company

The Vollrath Company LLC, based in Sheboygan, Wisconsin, has a reputation for the design, development and manufacture of the foodservice industry’s finest smallwares and equipment. With a collection of exceptional people, industry leading products and helpful consultative services, Vollrath is assembled for one purpose – to advance the art of hospitality. For more information about Vollrath, its products, facilities in the U.S., Europe, Mexico and China, and the 19 foodservice industries it serves, visit vollrath.com.

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