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<v 0>The next time you order off a menu or visit a buffet, think about this.</v>

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There's a good chance your food was prepared, cooked,

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or served with RAF smallwares and food service equipment.

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In addition to their traditional gas and electric equipment options, vol wraps,

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expanding line of induction products are heating up the food industry with more

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precise and energy efficient cooking that's safer and faster.

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Today we're in Shabo and Wisconsin to find out what makes Vol so hot.

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<v 1>For almost 145 years,</v>

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the volrath Company has been manufacturing high quality small wares and food

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service equipment right here in Sheboygan, Wisconsin.

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Today we continue to be family owned and we continue to grow through new product

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acquisitions and innovations of our own.

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So with nine manufacturing facilities across North America, Europe, and Asia,

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we continue to supply a wide variety of products to many international food

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service.

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<v 0>Markets.</v>

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The Mirage series is durable by design and able to withstand the daily use and

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abuse of a professional kitchen, ensuring their equipment is built to last.

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<v 2>Our industrial design team gets involved at the very beginning stages of new</v>

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product development all the way through the team process to the end.

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It's a very integrated process.

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A good example of this is our garage induction buffet warmer,

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which is a terrific collaboration of industrial design and

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engineering.

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So what we ended up with is a very sophisticated looking product,

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but it's very robust, very efficient using induction heat.

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So really we've improved on the customer serving experience.

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And what's really nice about this product is that you can connect three of

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together and just have one cord going to the wall.

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<v 0>Simple, smart, safe.</v>

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The team at volrath works diligently to evolve induction technology inside and

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out.

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<v 3>As far as r and d,</v>

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we work closely with our customers to understand the rigors of their

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kitchens because a commercial kitchen can be very difficult on equipment,

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we then work on advanced development here as well,

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and we marry the two to design something that works the best for them.

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With aesthetics, reliability, and fine control in mind,

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the whole way through our expansive product selection makes us a

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one-stop shop for our customers. In induction.

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<v 1>Products themselves started in this flat state.</v>

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They were primary cooking and people loved them for the efficiency of the units

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and the control.

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If I can dial something in here and get an exact power setting each and every

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time, and we can control it by time as well,

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we have very repeatable results that anyone can achieve.

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So I think one of the biggest innovations though,

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has come when we have taken the coil now and brought up the sides of the unit.

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So this now provides very even heating around the soup pot.

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Typically when you see on the inside of the pot,

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if you ever go to a soup bar and you see all that soup on the top edge,

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that's just waste. Operators really love how even this heats.

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We have a chain that has reported to us over a 30% increase in their food

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yields. I mean, that's real money, and people just love the waterless design.

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<v 0>Here at ra,</v>

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they built an entire training facility for food service professionals to provide

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a more hands-on experience.

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<v 1>As our business evolved,</v>

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we recognized the need to have a industry leading training facility.

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We wanted a space that customers could actually come in and touch and feel the

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products.

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We tried to be like the Ivy League of the food Service University industry.

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If there is such a thing in the university, we have three areas.

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Our first area is our classroom area,

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and this is where really the details come out.

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We train on the features and benefits of the products.

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Then we have our showroom area,

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and this is now a space that the customers or guests can go into and touch the

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product and really feel what we talked about in the training. And then again,

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the test area coming in here and using that product.

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That's such a critical step for a lot of our customers.

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It really brings everything together.

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<v 0>These best in class products. Definitely take the cake.</v>

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<v 2>Making a product look engaging and safe and intuitive,</v>

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but at the same time, robust and commercial can be a challenge.

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But we like that challenge and we're really pretty good at it.

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<v 0>Vora induction technology line continues to outperform every day,</v>

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proving that the only fire a chef really needs is inside

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bone Appetit.