TO ELEVATE YOUR CRAFT, WE ELEVATED OURS.
As a Chef of a busy restaurant kitchen, you need to make every menu, every motion, and every square foot of floor and hood space count. With a single, compact, and flexible cooking station, you can perform a wide array of cooking techniques with absolute precision. The VCS is your griddle, your fry pan, your stock pot, your saucepan, your rondeau pan, and more—all in one.
Awards
The VCS has received the 2018 StarChefs International Chefs Congress Innovator Award for Heavy Equipment, the Editor's Choice Award in the New Equipment Category at the Hotel Experience Show and most recently the the Kitchen Innovations 2019 Award presented by the National Restaurant Association, Hotel-Motel Show.
SEAR
Perfect for: Pan-seared meats, scallops, burgers, sausage.
BOIL
Perfect for: All types of pasta, including delicate pasta, macaroni and cheese, veggies.
BRAISE
Perfect for: Short ribs, osso buco, pork shoulder, coq au vin, fusion cooking.
SHALLOW FRY
Perfect for: Tempura, calamari, breaded chicken.
SIMMER
Perfect for: Soups, broths, and stocks; reducing liquids when braising.
SAUTÉ
Perfect for: Sautéed veggies, smaller proteins like shrimp, stir fry.
STEAM
Perfect for: Lobster, clams, mussels, potatoes, corn, veggies.
RETHERM
Perfect for: Precision reheating vacuum-sealed, refrigerated, or defrosted foods.
SEAR
Perfect for: Pan-seared meats, scallops, burgers, sausage.
BOIL
Perfect for: All types of pasta, including delicate pasta, macaroni and cheese, veggies.
BRAISE
Perfect for: Short ribs, osso buco, pork shoulder, coq au vin, fusion cooking.
SHALLOW FRY
Perfect for: Tempura, calamari, breaded chicken.
SIMMER
Perfect for: Soups, broths, and stocks; reducing liquids when braising.
SAUTÉ
Perfect for: Sautéed veggies, smaller proteins like shrimp, stir fry.
STEAM
Perfect for: Lobster, clams, mussels, potatoes, corn, veggies.
RETHERM
Perfect for: Precision reheating vacuum-sealed, refrigerated, or defrosted foods.
PRECISION
Six integrated elements with built-in temperature monitors provide accurate, uniform heat—within 2°F corner to corner.
Integrated probe in cooking well senses liquid temperature, providing additional accuracy assurance.
Patented tri-metallic cooking surface with an aluminum core sandwiched between stainless steel provides faster, more even heat transfer than all-steel surfaces for superior heat uniformity and rapid recovery.
Control
Choose mode—Griddle, Boil, or Fry—and the VCS automatically sets the typical temperature. Fine-tune manually, if desired.
Precise digital display eliminates guesswork.
Add water to the cooking well with the press of a button, simplifying simmering and cleaning.
DESIGN
Compact footprint—just 18" (single well) or 36" (double well). Saves costly hood space.
Durable construction—heavy-duty stainless steel front, top, sides, doors, and cooking surfaces.
Safe design—when in Fry mode, the integrated water supply is automatically shut off, minimizing risk of flare up.
Switch drain function quickly and easily—pan, shuttle, or floor drain.
