Thermodyne’s Innovated Fluid Shelf Technology

All Thermodyne models feature our patented Fluid Shelf Technology. In this form of conduction heating, heat is transferred throughout each shelf in a uniform manner, rather than through circulating air. By not using convection heating, Thermodyne ovens allow you to hold crisp or moist products in the same cabinet at the same time. Since no room is needed for air circulation, the entire cabinet space can be utilized. Additionally, this allows food products to be held for extended periods while still ensuring food quality and safety.

Specifically designed to hold precise temperatures and keep food products at a uniform temperature, Thermodyne models can be effectively used for slow cooking, rethermalizing or holding all in one oven. Transferring heat directly to your foods via conduction is also more energy and time efficient than traditional convection models. At the same temperatures, heat is transferred 30 times faster through conduction. This permits cooking larger quantities of food in less time at lower temperatures. With no risk of temperature fluctuation and discrepancies, users experience reduced shrinkage, less product waste, higher yields, and less energy consumption. With the benefits and advantages gained through Fluid Shelf Technology, Thermodyne’s precision slow cook and hold ovens are sure to meet your current and future equipment needs in a cost-effective manner.

Benefits of Fluid Shelf Technology

• Higher Yields
• Reduced Product Waste
• Cook at Lower Temperatures
• Cook, Hold, and Rethermalize in One Unit
• Precise Temperature at +/- 1 degree
• Longer Holding Times
• Higher Food Quality
• Preserves Nutrients, Flavors and Natural Juices
• No Cross Flavoring
• Less waste
• High Capacity
• Durable
• Easy to Use
• Reduced Labor Costs