|
DUKE PRODUCT HOLDING UNITS |
|||||||||||||||||||||||||||
|
The Most Advanced Engineered Solutions in the Food Service Industry |
|||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||
|
HEATSINKtm |
|||||||||||||||||||||||||||
|
This patented technology of the HEATSINKtm units allows for even heat distribution and eliminates hot and cold spots. Available in multiple pan sizes and configurations, this technology is excellent for both fried and broiled products. The new advanced engineered control makes the unit easy to operate and reprogram. |
|||||||||||||||||||||||||||
|
ELIMINATE FOOD FLAVOR AND ODOR TRANSFER |
|||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||
|
Infrared Product Holding Unit |
|||||||||||||||||||||||||||
|
These units deliver up to 2x increase in hold times versus traditional IR units. Each compartment can be independently controlled to deliver optimal IR energy for all types of fried and battered foods. The surfaces are smooth and easy to clean and the unit is available in multiple sizes and configurations. |
|||||||||||||||||||||||||||
 |
 |
||||||||||||||||||||||||||
|
DISTINCTIVE CAPABILITIES OUTSTANDING VALUE |
|||||||||||||||||||||||||||
|
Dri-Channel-Hot Holding |
|||||||||||||||||||||||||||
|
Tri-Channel Refrigeration |
|||||||||||||||||||||||||||
|
The DRI-CHANNEL technology provides heat from three sides with each channel being independently controlled to deliver optimal holding temperature. The smooth channel design operates without water making it easier to clean and maintain. The unit is also very energy efficient versus traditional steamtables, which help lower energy costs. |
|||||||||||||||||||||||||||
|
This Duke exclusive technology provides superior holding consistency because the food is never more than 3.5 inches away from the refrigeration. This patented technology exceeds NSF-7 without forced air or recessed food pan. The unit also enables food holding flush with counter top surfaces for better presentation. |
|||||||||||||||||||||||||||