Tricks of the trade.

• Ever wonder how restaurants can serve so many hot meals to large groups? One of their tricks is the Traulsen Blast Chiller, which lets restaurants prepare food in advance, bring temperatures down safely through the Danger Zone (135º F to below 41º F) in approximately 90 minutes and then reheat and serve.
• Serve restaurant-fresh salads and sandwiches with Traulsen’s prep tables, which use a unique air flow system over the top, bottom and sides of pans to keep ingredients safe and fresh, meeting and even exceeding NSF 7 standards.
• Traulsen refrigerators have INTELA-TRAUL® microprocessors for precise temperature control to keep food fresh.
• Air Curtains let your staff work with the refrigerator door open for up to an hour for maximum productivity in the kitchen, all the while keeping the food safe and cool.

Productivity, Cost Management and Flexibility.

• Traulsen’s R & A and G-Series refrigerators are Energy Star rated, saving you energy which lowers operating cost year after year.
• Stainless steel exterior and interior construction means long life under demanding conditions for our R & A Series refrigerators, blast chillers and full size undercounter units. The longer the life, the lower the cost of ownership.
• Our blast chillers let you prepare food up to a week in advance, then heat and serve, letting you maximize your labor.
• Our INTELA-TRAUL® microprocessor delivers precise temperature control to keep your food safe and fresh.
• Our heated cabinets feature the same precise temperature control for keeping food at between 135º F and 180º F, so you can serve fresh, hot meals on short notice.
• Our prep tables have a unique air flow system (VPS) that keeps food safe and fresh, meeting or exceeding NSF 7 standards, reducing waste and lowering cost.
• Our equipment is designed to be easy to operate, requiring minimum training.
• Our numerous programming options let the chef control the quality and flow of production in your kitchen.