![]() “It’s fun from an engineering perspective to be able to use that technology and be part of that culinary lifestyle.”īrown has been with Viking Range for 10 years, the last five of which have been under the ownership of Middleby. “We have Wi-Fi connectivity, but we use it only where it enhances that experience,” he says. As an engineer, Brown says Viking’s ability to make subtle innovations are what attracted him to join the company in the first place. ![]() In this way, Viking stays innovative without following the same technology trends as the rest of the industry. Brown poses Viking’s approach to technology as a practical question: “Do we want a TV on our door or do we want our key lime pie not to taste like garlic?” What’s more, the purification in the air kills odors and prevents foods from absorbing the smells and taste of other items in the fridge. Cauliflower has lasted as long as three months in some tests. Viking’s new 7-series refrigerators feature Bluezone Fresh Preservation, which uses a patented air purification and food preservation technology to purify the air and extend the shelf life of fruits and vegetables. “It brings in technology that allows us to accentuate that and revolutionize ,” he adds. Brown says it’s an example of “bookshelf technology” – proven features that can be easily adopted into a residential product. Many of Middleby’s advancements for commercial chefs are finding their way into Viking’s 7-series wall ovens and refrigerators such has a no preheat option for the newest French door oven. Technology is one way Viking’s owner, the Middleby Corp., a manufacturer of commercial cooking and processing equipment, has supported and revolutionized the 35-year-old brand. Other entirely new technologies include the a French door double oven, which can open ambidextrously to improve ease of access, and the Viking TurboChef Oven that uses impingement air to cook 15 times faster than any other oven. These features and technologies, once reserved only for professional chefs are now available for the home chef, only from Viking.Įxamples of these proven commercial restaurant technologies include restaurant caliber convection systems, infrared broilers and high performance tower burners. The company’s goal is to develop features that engage its users and incorporates proven commercial technologies borrowed from sister Middleby companies into the Viking residential product line. Viking Range takes a different approach when deciding what technology to incorporate into its latest product lines. Although those technologies are impressive, they don’t improve the core cooking experience. Ovens feature high-resolution screens and fridges can open despite not having door handles. Kitchen equipment manufacturers today are rushing to cram as much technology as possible into their products.
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