By Carla Landi

 

Vulcan’s award-winning Versatile Chef Station (VCS), is a dream come true for foodservice professionals.  The VCS allows operators to perform a wide variety of cooking functions in one versatile, compact unit.  Basically, the VCS is your griddle, fry pan, stock pot, saucepan, rondeau pan, and more.  You can sear, braise, simmer, steam, boil, shallow fry, saute´, and retherm, all in one station.

 

The features on this compact, but durable cooking station allow operators to cook with absolute precision. Whether you choose griddle, boil or fry, the VCS automatically sets the typical temperature for the mode chosen.  If your preference is to adjust settings manually, that works too. Either way, the precise digital display eliminates the guesswork. Six integrated elements with built-in temperature monitors provide accurate, uniform heat, within 2°F corner to corner. Integrated probe in cooking well senses liquid temperature, providing additional accuracy assurance. Patented tri-metallic cooking surface with an aluminum core sandwiched between stainless steel provides faster, more even heat transfer than all-steel surfaces for superior heat uniformity and rapid recovery.

 

Vulcan’s Versatile Chef Station has been turning heads since it was launched. It has received the 2018 StarChefs International Chefs Congress Innovator Award for Heavy Equipment, the Editor's Choice Award in the New Equipment Category at the Hotel Experience Show and most recently the Kitchen Innovations 2019 Award presented by the National Restaurant Association, Hotel-Motel Show.

 

With a footprint of just 18” on a single well and 36” on a double well, the VCS will not need a lot of floor space to join your kitchen line-up. It’s built to keep up in the most demanding kitchens with heavy-duty stainless steel front, top, sides, doors, and cooking surfaces.

 

Be sure to watch the video for a closer look at this industry game-changer.