By Carla Landi
The flexibility Vollrath Hot/Cold Drop-Ins offer to creative foodservice professionals is inspiring the execution of new menu trends and serving applications. It’s not a mystery why these are gaining so much popularity among food pros.
With this unit, changing from a cold salad bar to a hot buffet or a hot/cold combination bar couldn’t be easier. Each well has its own thermostatically controlled switch that can be flipped up for hot and down for cold. When it comes to flexibility in menu and location, this unit rolls with you. It comes with a 6-foot cord and plug and does not require hard wiring. They are available with 1, 2, 3, or 4 individually controlled wells.
These hot/cold drop-ins are built to keep up in the most demanding environments. Other product highlights include:
- Top and seamless well are 18-gauge, 300 series stainless steel.
- High-density polyurethane foam insulation surrounds the well exterior for the ultimate in efficient performance and energy savings.
- The wells pass NSF 4 and NSF 7 performance testing for open top hot food holding and refrigerated buffet units.
- They are listed under NSF/ANSI 169 for special purpose food equipment and devices and they use 513A refrigerant.
We caught up with Rich Rupp from Vollrath at the National Restaurant Show to get a closer look at this unit. Check out the video.
