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

How Fluid Shelf Technology Works

Thermodyne’s Fluid Shelf Technology is a method of precision low temperature, conduction heating. Fluid Shelf technology gently transfers heat through each shelf by re-circulating hot fluid. This provides an even distribution of heat to all of your food products, regardless of where they are placed in the cabinet. Additionally, this method of low-temperature cooking preserves the foods’ natural moisture and flavor, without overcooking. With no circulating air, food can be held for extended periods of time without fear of drying out.

Thanks to Fluid Shelf Technology, an entire Thermodyne cabinet can be used for one or multiple food products concurrently without cross flavoring. Because Fluid Shelf Technology transfers heat directly from the shelf to the food, your food temperatures will remain consistent and safe even when the doors are repeatedly opened and closed. Additionally, this gentle method of heating assures compliance with HAACP food temperature safety standards. 

About Thermodyne Foodservice Products

Founded in 1987, Thermodyne Food Service Products, Inc. specializes in the manufacturing of both countertop and full-sized slow cook and hold ovens. Each unit features Thermodyne’s patented Fluid Shelf Technology, in which low-temperature heat is transferred throughout each shelf rather than through the air. This not only ensures food quality and safety but also allows food products to be held for extended periods. Contact us today to find out about the incredible flexibility and serving capabilities made possible by Fluid Shelf Technology. For more information, call 888-310-7352 or visit  

Slow cook and hold oven

Posted in: Innovation