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Versatile Vulcan bets big on ‘compartmentalized’ cooking

Vulcan Versatile Chef Station

Vulcan Equipment has been making waves at the NRA Show over the past four days after unleashing one of its most innovative ever creations on the North American market.

The Versatile Chef Station allows chefs to perform a wide range of techniques with a single, compact, multifunction cooktop that it claims delivers the precision of specialty equipment.

It is designed to aid chefs by compartmentalizing what they need to get done all at once by creating a streamlined system for kitchens of all sizes.

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Braising, pan searing, boiling, shallow frying, sautéing, steaming, rethermalizing and simmering can all be carried out on the system.

Vulcan’s signature Rapid Recovery technology has been integrated into the Versatile Chef Station. With an aluminium core and stainless-steel top and bottom, heat is distributed faster and much more evenly throughout the entire cooking surface.

Under the plate, printed heated elements allow for corner-to-corner uniform temperature control.

One of the key features is the plus or minus two degrees of temperature accuracy, so users know exactly how hot their cooking surface is at all times.

Chris Stern, Vulcan’s business unit manager for ranges, said the system offers the versatility of individual pots and pans, but with the functionality of multiple pieces of specialized equipment.

“The response we’ve received from introducing the VCS to the National Restaurant Association, as well as the International Chef’s Congress and HX18, has been phenomenal,” he commented. “Professionals appreciate that with the VCS they can cook anything from seared tuna to tempura to pasta in this one, easy-to-use, compact piece of equipment.”

Tags : cooking equipmentNRA ShowVersatile Chef StationVulcan Equipment
Andrew Seymour

The author Andrew Seymour

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