Why Thermodyne? Each shelf in a Thermodyne unit is heated and temperature controlled, making every cubic inch of space in the unit available for use. Because the need for airflow has been eliminated, door openings will never cause a fluctuation in food temperature or energy consumption. In fact, many of our units are actually sold without doors.
In many cases Thermodyne's
full size units can handle the capacity of two competitive models; saving you valuable space in the kitchen. Or choose from Thermodyne's
half-size and
counter top models to replace a competitive full-size floor model. So whether your operational needs call for a small countertop quick serve unit or our largest doublewide unit, a Fluid Shelf® system from Thermodyne is the answer.
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- Controls bring food precisely to the correct cooked state and require minimal operator training..
- No circulated air is used in conductive cooking, so food retains its moisture and won't dry out..
- Conductive cooking yields up to 15% greater food volume..
- Evenly heats top to bottom with no hot or cold spots..
- Each container acts as its own private oven..
- Cook, hold, and reheat meat, bread, pasta, vegetables, and fish all at the same time..
- Uses less energy than conventional cooking equipment. Substantially more cooking and holding capacity than conventional cooking equipment.
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