All Thermodyne commercial and electric food warmers feature our patented Fluid Shelf Technology. In this form of low temperature cooking, heat is transferred throughout each shelf in the unit rather than through circulating air. By not using re-circulated air, Thermodyne ovens allow you to hold crisp or moist products in the same cabinet at the same time. Additionally, this allows food products to be held for extended periods while still ensuring food quality and safety. Specially designed to hold precise temperatures and keep food products at a uniform temperature, Thermodyne units can be effectively used for Holding, Slow-Cooking or Rethermalizing all in one unit. 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 as opposed to convection. 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 Commercial Food Warmers are sure to meet your current and future food holding requirements in a cost effective manner.

How Fluid Shelf Technology Works

Thermodyne’s Fluid Shelf Technology is a patented method of 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 products, regardless of where they are placed in the cabinet. This patented method of low temperature cooking preserves the foods’ natural moisture and flavor, without overcooking. With no circulating air and continuous heat, food can be held for extended periods of time without fear of overcooking or drying out. Thanks to Fluid Shelf Technology, an entire Holding 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, internal cabinet temperatures remain consistent and safe even when the doors are repeatedly opened and closed. Thermodyne Foodservice Products offer innovative solutions for a full array of cooking, rethermalizing, and holding with its unique patented Fluid Shelf Technology. This gentle method of reheating assures compliance with HAACP food temperature safety standards.

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