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VTEC’s Infrared platform is the first product in a line of products that will be sold under
the IRX brand. And IRX is infrared extreme – it’s a true infrared platform that brings
productivity, energy savings, and ease of operations to the end user. You can replace
any charbroiler with this product and be perfectly satisfied. And realize benefits immediately.
Because you have more usable space, you can control your cooking environment much more
effectively. The gas savings alone will pay for the unit. But in addition, the food product
that you make is going to be so much better; the customers are actually going to be more
interested in eating at your restaurant than the competition. Charbroilers, historically,
have been something that have been difficult to manage. Normal charbroilers cook with a
lot of convective drying and conduction; as a result, it strips a lot of the moisture
out of the food. The VTEC product utilizes only infrared technology. It cooks as quickly
as any other platform, but without that convective drying. The food product that comes off of
it is noticeably larger, heavier, and juicier than you would get off of any other charbroiler.
VTEC’s burner system is made up of three components. We have an atmospheric burner,
an emitter panel, and a stainless steel cooking grate - The three of these components work
together to generate a true infrared platform. Unlike normal charbroilers which have hot
spots and cold spots, the VTEC platform, every burner zone is entirely uniform. It’s typical
for heavy-duty charbroliers to exhibit as much as 4 to 450 degrees temperature difference
across corners. On the VTEC platform, plus or minus 20 degrees. In addition, the operational
improvements you get are reflected both in the ability to utilize every square inch,
but also with the fact that clean-up is no longer punishment duty. Everything that falls
in these emitter pans are reduced to carbon and ash. As a result, clean-up is dry, you
simply brush away the debris. Because everything that falls on this emitter panel is reduced
to ash, you don’t have any flare-ups at all. But in addition, you have no grease or
debris that’s falling into the crumb tray beneath that results in secondary fires. The
types of restaurants that can use VTEC really range from all independent operators all the
way up to chophouses that require a tremendous amount of production. We have 14 inch through
60 inch sizes – that’s one burner zone through five. And what that offers is a diverse
menu on a small platform, but zone control on a larger platform. Which means you can
set one burner for one temperature range, and another burner for another temperature
range. Twenty years from now, when these things expire, who is going to build the charbroiler
that weighs three times as much, uses twice as much gas, and gives you a fraction of the
performance. And the answer is there’s nobody. You simply get a peek into the future on the
VTEC, because this is what everyone is going to be using.