Technology is changing the way we do even the most simple tasks in our day-to-day lives. We communicate, shop, and learn all though a phone. Technology tells us exactly how to get from Point A to Point B down to the second. And in commercial kitchens, technology is changing how we cook our food, making the process more efficient than ever before. When we landed on the moon nearly 50 years ago, nobody would have guessed that space-age technology would end up in our kitchens. Until now.
Nemco’s newest induction ranges and drop-in warmers take the latest in heating and induction technology and bring it right into your foodservice operation. How can it benefit your Washington, Oregon, or Pacific Northwest commercial kitchen? Let’s count the ways.
Cooks Exactly Like Gas
Nemco’s induction ranges are equipped with an exclusive “continuous field” feature. When other induction units shut off automatically when lifting a pan from the surface, it’s because it breaks the magnetic field. Even when lifted, the high frequency magnetic field is maintained on the pan, allowing you to float, dip, toss, and whatever other cooking technique you use, just like on a conventional gas range.
The space-age induction technology from Nemco uses a magnetic field to energize your cookware, making your pan its own heating element. That energy used to heat food is more efficient and saves on wasted energy that can occur from gas-cooking. When using a gas range, the kitchen obviously gets hotter, which means the air conditioning is turned up, which means the operator is paying more for energy. Induction energy dollars go directly into the food, without lost heat. Higher energy efficiency in cooking equipment can ultimately puts thousands of dollars into your bottom line each year.
Nemco products are built to last with a design for long-lasting, high performance. The induction ranges are no different, with a heat insulation system and sensors that adjust power output, along with high-impact resistant glass. Easy touch controls with remote capabilities give chefs and operators complete control wherever there are in their foodservice operation. And with no open flames or exposed electric coils, these induction range surfaces are cool to the touch. As a result, employees are safer from burns and fires.