Vollrath to Highlight Induction Products at NRA Show | Food Newsfeed
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Vollrath to Highlight Induction Products at NRA Show

May 15, 2018 Industry News
Industry News

The National Restaurant Association Restaurant, Hotel-Motel Show, hosted by the National Restaurant Association  from May 19-22 in Chicago, is the largest and most comprehensive event for the foodservice industry. The annual event features seminars, celebrity chefs, networking opportunities, and an exhibition floor for restaurant, foodservice, and hospitality industry professionals. At the show, the Vollrath Company will be showcasing a wide variety of its foodservice equipment, smallwares and serving systems solutions for commercial applications including many new product introductions.

“Vollrath manufactures a lot of equipment for the foodservice industry – we have more than 12,000 products! Everything from steam table pans, dispensing solutions and preparation equipment to conveyor toasters and ovens, soup rethermalizers, frozen beverage equipment, serving systems, and much more,” says Christina Wegner, Vice President of Marketing. “The NRA Show is a great opportunity for us to present our new products and meet with many of the independent and chain restaurateurs who use our equipment, along with representatives from the top dealer/distributor, retail, and contract management organizations.”

Among new products to be showcased in the Vollrath booth, many feature induction technology. Headlining the new introductions is the Modular Induction Dry Well Drop-In, which uses induction to deliver superior hot food holding and precise temperature control in a waterless well, followed by the Mirage Induction Buffet Warmers in a variety of new sizes and designs.

Vollrath will feature in-booth appearances by internationally recognized chef Angus An from Vancouver Saturday and Sunday of the show. At his restaurant Maenam, which was named No. 23 restaurant in Canada by Canada’s 100 Best of 2018, 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. He’ll be serving up a variety of signature menu items in the booth’s induction demonstration area alongside Vollrath’s corporate chef Rich Rupp.

The Vollrath Company booth #4413 will also feature other new, updated and existing products.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.