Vollrath 741101DR
11 QT INDUCTION RETHERM REPAIR
SKU: VOL741101DR
Condition: NEW
Induction cooking is performed using direct induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved, and changes in heat settings are instantaneous.
Induction cooking is performed using direct induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved, and changes in heat settings are instantaneous.
Rethermalizers reheat food that has been previously cooked and keeps it at a set temperature. They do this by heating water to a specific temperature and vacuum sealed product gets placed in the water. The water brings the contents of the package up to the set temperature and holds it.
A therm is a unit of heat. Gas and electric cooking equipment may be rated in therms as to energy efficiency. In other foodservice equipment the abbreviation "therm" may be used interchangeably for "thermostat", "thermocouple", "thermopile", and "thermistor" when describing certain temperature measurement and control components despite the fact that these components may have different operating principles.
HTS Category Code: 8208.30.00
UNSPC Category Code: 48100000
NAICS Code: 333241
Manufacturer Code: VOL
Width: 13.9 in (35.31 cm)
Height: 11.412 in (28.99 cm)
Length: 13.9 in (35.31 cm)
Unit of Measure: Each (EA)