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Boiling pans

Boiling Pans • Well and double skinned lid in stainless steel • Exterior panels in stainless steel with Scotch-Brite finishing • Pressed well and lid in 316 AISI stainless steel • Deep drawn well with rounded corners and seamless welding • Safety valve to guarantee working pressure on models with indirect heating • Manometer controls correct operation of the boiling pan • Solenoid valve for refilling with hot or cold water • External valve for manual evacuation of excess air accumulated in the jacket during heating phase on models with indirect heating • Closed heating system avoids wasting energy on models with indirect heating • Large capacity drain tap to discharge food Gas models • Stainless steel burners with optimized combustion, flame failure device, temperature limiter and protected pilot light Electric models.the modular cooking range born from the genius and passion of five generations of chefs.With over 200 models, gas and electric functions, the two lines - 700 evolution respectively 700mm in depth, offer the greatest flexibility and adaptability to any kind of kitchen space. The latest innovation, unique on the market: a series of high performing cooking appliances that can be combined with the flexible dual-temperature ref-freezer base. The ideal solution to have all the ingredients you need to cook immediately and in huge quantities spending less energy.Past, experience, inspiration When I go to a restaurant I consider two fundamental things: the first one is to meet the chef, the second is to visit his kitchen. There, I search for experience: I would never sit at a table without knowing that behind every dish, there is a tradition of success, passion for one’s own job and reliability; a history of values. But I also look for innovation, solutions that reflect logics and processes in tune with the passing of time; high performing, flexible and simple products. I saw my first Virtus kitchen when I was a child, in a small restaurant in front of my house: it was supplied with a big black cast iron plate and white enamel doors with silver writing. That kitchen was linked to an important destiny, the story of a man who had a dream, and he realized it, speaking about innovation, as “a combination of enthusiasm, loyalty, aggressiveness and belief, which is inspired by confidence in our organization and products, and faith in our success and our future” (Axel Wenner-Gren, founder of Virtus evolution 700 Evolution always originates from a special recipe. It is a long and passionate path, a deep awareness of the ‘rules of art’, without which there is no innovation, just improvisation. It is called experience: the willingness to emphasize the past while building the future. Today, that’s what inspires the research of Virtus in the professional foodservice industry: the design of solid kitchens, which can last forever, thus satisfying the requirements of five generations of chefs for more than a century, by means of highly performing, easy to use and green solutions. Future, evolution, innovation XP, the Virtus modular cooking range, born from experience as a source of inspiration and trust in a long tradition as ‘professional kitchen specialists’. When I look at it, I realize that the years - I won’t tell you how many – have passed also for me, and that times have changed since I was a child, when I peeked at that old enamel stove surrounded by thousands of pans and cookware in the heart of that kitchen, where the flames were the chef’s favourites, the real queens… XP, with its features, dimensions and functions, immediately shows its main purpose: to integrate the demand of modern cuisine with the evolution of the cooking methods and food styles (sustainability, multiculturalism, health and wellness, …), meeting the requests for modularity and versatility, which is more and more differentiated, and demands highly performing and durable equipment. From environments like pubs and Quick Service Restaurants, searching for optimal cooking performances often in reduced spaces, to high productivity kitchens, without forgetting the requirements of chefs and kitchen brigades, looking for simplicity and efficiency. Trust the experience, rely on the Virtus knowledge, feel confident with XP, the modular cooking range born from the genius and passion of five generations of chefs. I nearly forgot to tell you who I am… My name is Franco Patol, born in Stoke on Trent (Staffordshire, UK) in 1958, and since 2005 Virtus Executive Chef. • Heating elements with energy control, temperature limiter and pressure switch Direct heating - burners heat the well directly - food can reach a higher temperature than with indirect heating Indirect heating - uses integrally generated saturated steam at 110°C in double jacket - pressure switch control - models also available with automatic refilling of the water in the double jacket

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