Welcome to Vollrath University. I’m Chef Rich, and today we’re here to talk to you about a new product from Vollrath: the induction soup rethermalizer. This is a new product from Vollrath, and as I said, it’s induction. So the way induction works is it creates electromagnetic energy and this energy then vibrates the molecules in the pan to create heat. The unit itself does not create any heat. It vibrates the molecules in the pan. Because of that reason, we do need a special induction ready soup inset. Okay, so this is an induction ready inset. It has markings on the side that state that it’s induction ready. A regular inset will not work. Now, one of the major advantages of this unit because it’s induction, is that we don’t need to use any water. If we don’t have water we don’t have the cleanup issues of water, we don’t have the scaling issues of water, and we don’t have someone in the middle of the day forgetting to add water to the unit and therefore creating situations where the product cooks away. The unit is very, very even in heating. So even after 8 hours we’ve had this product in here, we don’t have that brown ring around the top edge because it’s heating so evenly even when there’s less than a full pot of soup. It’s the way that induction works. It’s very even we get much, much higher yields. As I said, we don’t need to use any water, so on the unit itself, we have it marked in several places, “Do not add water.” Now when you’re looking on the bottom of this unit, notice in the bottom right on the center, that’s a sensor that will tell you if you have an induction ready pot. It tells the unit that the pot is in there, and it will begin to heat. Also on the sides, there are two buttons. These units also sense that a pot is in there, and they’re also temperature sensors in three different zones to makes sure that we have even heating. We’ll talk about those in a little bit. So let’s now talk about the controls of the induction soup rethermalizer. Okay, we’ll turn the unit off and back on just to show you what it does. It welcomes you and it immediately reverts now to a preset temperature in the warming mode. We can adjust this temperature up or down depending on the desired temperature that we would like. We can toggle now to the next temperature, which will show the same temperature of that warming in Celsius. Hit the function again. Now we’ve entered into the preset mode. This unit has four presets so you can quickly preset to different types of food. So we have mac n’ cheese, chili, soup (which would be a broth-type soup), or C soup, which means “cream soup,” so thicker soups. We have this preset setting for those. Hit the function button one more time. Now we’re in the retherm mode. Now what the unit will do here is it will heat to 165 degrees. After the temperature reaches 165, it will revert back to our preset warming temperature. There it is in Celsius, and now we’re back to our preset warming temperature. Very intuitive, easy-to-manage controls. Now, from a supervisory point, if we have a control that we want set, we can simply hit the function and down arrow for one moment and now you’ll see that the controls are locked. This prevents people from coming up and changing the settings. To unlock, simply press down again and remove the lock. So another really cool feature of this unit is that it has an indicator letting you know when to stir the product. So those two buttons on the inside that we talked about earlier in conjunction with the sensor on the bottom sense temperature, and if there is a difference between the three that is too great, it’ll show up on the front panel and say that we need to stir the product, thereby making everything inside the pot a more even temperature. Okay, so there it is: the induction soup warmer. Once again, much more accurate control, temperatures with precise control result in higher yields and less food waste. And then again, the big benefit of no water. If you don’t have any water, you don’t have the scaling, the cleanup issues, or someone in the middle of the day forgetting to add water to the pot. And again, that instant heating. Immediately when you turn the unit on, it begins to heat so no pre-warming or warm up times are required. So for this product, to see more colors available and more information, please see us online at Vollrath.com.
Watch this video to learn about the innovative features and easy-to-manage controls that make the Vollrath Mirage induction soup rethermalizer a great buy!
Hello, this is John Wojckik. I am the project leader for the Mirage induction rethermalizer project. Today, I’m going to talk a little bit about how we developed this product to make it very valuable for users in the field. In talking with people, there were some key things that they would really like with a warmer. The first thing that they came to us with was that they wanted no water. So what we did is we used inducting technology as a means to use no water. Inside the unit, there is going to be what is called a 3D induction coil. The 3D coil is basically two segments on the side, and then one on the bottom. That will give it the same type of heat profile as you would get if you had a steam bath. So you get the very even heat, but then, again, you get no water. Again, I talked about it before; the concern was durability, obviously with any type of a commercial product. So we made choices of going with this heavy duty polycarbonate so that it would be durable, understanding that people drop these unit insets in when they use them. It’s polycarbonate; it’s a very strong product. It’s truly a commercial product, it’s not a consumer product converted. If you think about it, most standard warmers you are just going to have a rotary knob. And you set the rotary knob at some estimated level, and that gives you some estimated temperature of the soup itself. What we wanted is something much more accurate. So we put in the digital temperature control. The temperature control goes from 100 to 190 F (Fahrenheit). The research that we did is that we found out the temperatures used for warming at the lowest levels, and then also retherming at higher levels than the NSF requirement of 165 degrees Fahrenheit. So those are the temperature ranges that we put into the unit, controlled by the 1 degree Fahrenheit or 1 degree Celsius. It’s one of the things that first jumps out at users is that they can actually see that, and they can set it to a specific control versus trying to estimate it with a rotary knob. Regarding temperature, the other thing that is important, beyond being able to just set that, is the ability to maintain proper temperatures. Through our research what we found was that most people would tend to turn the temperatures up too high. They want to maintain food safety, they actually turn it higher than what the actual temperature should be to maintain both food safety and keep high quality product. In addition to the food quality, our research also found that there was a lot of waste. In an inset of 11 quarts, you might have 1/3 of it at the bottom of the inset. If that is overheated, then that will literally be ruined and typically tossed at the end of the day. In talking with operators, the other bi-product of that is by not cooking that last food in to the point where you can’t serve it, you’re also not cooking it into the inset which is a big labor savings, because then you’re not cleaning it out at the end of the day, you can save 20 minutes to a half an hour. The other part about the induction that they really thought was important was the fact that it heats immediately. A lot of times users will put the inset in and they’ll forget to preheat a conventional warmer. This the heat goes to it immediately. So again they see a labor savings at the beginning of the day. The Mirage induction rethermalizer uses 800 watts of power. That means you can put two of them into a dedicated 20 amp circuit. It only uses 800 watts of power when it’s in the retherm mode. When you’re just warming or hot food holding, when you put 150 degrees, for instance, product in there and hold it at 150, it only uses 100 watts of power. So it’s very efficient, uses very little power, because again, the induction is directly heating the vessel that the food’s in versus heating a water bath that’s actually heating the food. Mirage induction rethermalizers do require an induction ready inset. Induction ready insets are specially marked, so that when they’re nested with non-induction ready insets, you can actually see the difference. They’re labelled, and they have this ridge that goes through the top band so you can easily see which one is the induction ready inset. Vollrath designs and manufactures all of our induction products, including the Mirage induction rethermalizer. That allows us to maintain very tight tolerances, very tight quality control, to give you the best products possible in the commercial foodservice industry. And it allows us to come up with highly creative, innovative products like the Mirage induction rethermalizer. For more details just go to www.Vollrath.com.
Watch this video to learn about the Vollrath Mirage induction rethermalizer. This product has been reinvented for commercial use, bringing you ultimate durability!