According To Recent Studies 60% OF YOUR GAS IS BEING WASTED

Radiant and Infrared Power Delivers Intense Heat and Surpasses Today’s Technology!

“Years ago, you were just happy that you could cook a piece of chicken in it, or that you got 50,000 BTUs. We are now looking at efficiencies for each piece of equipment.”- Paul Hubbard, associate director of foodservice operations, Stony Brook University Hospital in Long Island, NY, states,

What is the benefit to dealers and consultants?

  • Sell more and benefit your client
  • Give yourself a cutting edge in the marketplace by providing innovative options to your clients
  • Do not leave money on the table
  • Provide a substantial cost benefit analysis to your customers and increase your sales, reputation, image.
  • More money for you in your projects.
  • The more cost savings you can provide to your customer the stronger your relationship, repeat business and improve sales.

Cost Effective Infrared Technology… at a price they can afford

The gas expense of a six burner range-top with 30,000 BTU burners is between $5000 to $6000 annually. This is significant when burners are throwing away over 60% of your customers’ money.

The patented fin design and V-Turbocavity maximizes the heat absorption beneath the pots and pans to increase cooking speed and reduce gas. That’s good for the environment and money in your clients’ pockets.

Innovation for Tomorrow’s Business

The Food Service Technology Center Reported Many Commercial Ranges are Less Than 40% Efficient and Using Outdated Technology

“There’s an element of the population that’s doing great and is spending on foodservice,” Veidenheimer says. “And there’s another part of the population that’s not doing as well. They are looking for cost-effective solutions for food and other areas.”
Joseph M.Carbonara, Editorial Director
“There is a need for education in this area. Many operators may not be aware of the impact of equipment choices on their operating costs. The industry needs to wake up and be willing to pay more for equipment that offers increased performance, lower energy usage and greater reliability. As long as purchasers focus on the price as the bottom line, then the industry will continue to use the least efficient equipment designs.”
Dave ZabrowskiDirector of the Commercial Cooking Equipment Technology Institute.