New Technology for Tomorrow’s Business
The First Infrared Burner that is Cost Effective and Gas Efficient!
Radiant Infrared VT Chamber
Reaches Efficiencies Above 65%
exceeding any range top burner on the market
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Go Green
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50% Gas Reduction
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Gas Savings up to $1m
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25% Speed Improvement
Visit Us At:
Call to Schedule
Your Demo at the Show
941-541-1882
VT Burner will be present at the National Restaurant Show Kitchen Innovation Booth from 18th to 21st of May 2019. It will take place at the McCormick Place Chicago IL.
At the Show, VT Burner will present the latest innovations in burner technology to give POWER and SPEED to the restaurant industry.
All Products are Customized for Your Needs
The VT BURNER is a Revolution in the Cooking Industry
Its patented construction and VT fins are unique to its design which helps magnify the heat beneath the pot and pans. Therefore, cooking speeds are increased and energy consumption is reduced.
VT Chamber Maximizes Heat Absorption
Contact Us:
- Durable Cast Steel
- 2 Piece Easy Cleaning
- Debris Protected Ports
- Self-Cleaning Infrared Fins
- Multiple Shapes and Designs
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Gas Savings up to $1m a Year
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Improve Speed up to 25%
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Enhance Performance
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Reduce Gas 50%
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Utility Incentives
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Rebates
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Competitive Edge
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Innovative Products
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Increase Sales
Restaurants ARE YOU THROWING AWAY MONEY ?
Power and Speed
According To Recent Studies
60% OF YOUR GAS IS BEING WASTED
Hotter is Faster!
Radiant and Infrared Power Delivers Intense Heat and Surpasses Today’s Technology!
BENEFITS:
- More product throughput
- Reduce your cost of ownership
- Drastically reduce utility bill expenses
- Save money on incentive programs & rebates
Paul Hubbard, associate director of foodservice operations, Stony Brook University Hospital in Long Island, NY, states, “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.”
ENVIRONMENT
The VT Burner Is Extremely Efficient and Good For The Environment
DOLLARS and SENSE
Energy Saving Technology
- Lower Energy and Cooling Bills
- Reduce wasted gas and conserve energy
- Help your bottom line with energy efficiency
- Cut your bills and improve your public profile
Regulations Are Coming Soon
a recent article stated:
Air Quality South Coast Air Quality Management District
In a NAFEM brief that was issued to its members, the (SCAQMD) of California is actively working to establish emission standards that could impact the Food Service cooking equipment industry.
SCAQMD’s actions could result in required changes to charbroilers and other appliances with burners used in commercial cooking in Orange County, Calif. The standards could impact various aspects of new burner technology, including energy efficiency, energy consumption and food safety. Of course, required changes to product specifications also could have potential unintended negative business consequences.
Experts Agree…
FES Magazine Cost of Ownership; Dave Zabrowskiis the director of the Commercial Cooking Equipment Technology Institute “One issue that does not seem to have gained as much traction with operators despite receiving a lot of attention is energy efficiency. There is a need for education in this area, Zabrowskisays. “
Paul Hubbard, associate director of foodservice operations, Stony Brook University Hospital in Long Island, NY; “My assistant director of retail services, and I are also actively pushing for more of the new equipment to be Energy Star rated for efficiency.”
Dealers & Consultants
According To Recent Studies
60% OF YOUR GAS IS BEING WASTED
Are Your Clients
Throwing Away Money?
The Food Service Technology Center Reported Many Commercial Ranges are Less Than 40% Efficient and Using Outdated Technology
FE&S’ Forecast 2018: Written by Joseph M. Carbonara, Editorial Director
“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.”
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.
As Quoted in the FES Magazine Cost of Ownership
Dave Zabrowski is the Director of the Commercial Cooking Equipment Technology Institute. “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.”
Innovation for Tomorrow’s Business
