Garland Induction â Green Heat - Garland Group
mtwfs.com
Garland Induction – Green Heat
Temperature Controlled Induction Hold-Line
Garland Induction Hold-Line Green Heat
The temperature controlled Hold-Line is ideal for buffets, events and banqueting, providing constant temperature and accurate control to ensure top quality food items presentations and appeal. A single generator powers up to four hotplates. Install Hold-Line fits seamlessly with any buffet concept.
Green Heat. Imagine how efficient and fast it would be if you could generate a precise amount of heat in only the cooking vessel itself. No Pan, No Heat. That’s exactly what Garland Induction Technology is all about. Barrier-free creative potential with precise, instant and consistant heat concentrated exactly where you need it most. GREEN HEAT TECHNOLOGY IMPROVES PERFORMANCE
TEMPERATURE CONSISTENCY
OF YOUR BUFFET
• RTCSmp communicates with the generator and ensures
• The induction unit only generates power when a pan is
the correct amount of power is sent to the vessel to
in contact with the surface
maintain the proper temperature – automatically.
• The amount of radiant heat is seriously reduced,
• Only one generating unit for every 4 surface plates
resulting in energy savings
• Surface plates have more sensors than the
RTCSmp: REALTIME TEMPERATURE CONTROL SYSTEM
• Electronics are fast, safe, and controlled • Temperature control is instantaneous and precise EASE OF USE AND MAINTENANCE
• The prepared food vessels can be transferred directly to the serving or buffet line • Accommodates odd shaped cooking vessels
competition, resulting in better temperature consistency across a greater variety of pans FLEXIBILITY IN BUFFET DESIGN AND IMPROVED AESTHETICS
• Induction warming and holding is easier to set up and maintain • It allows design flexibility when incorporating any number of components below the surface, such as refrigeration, ovens, plate warming or even open clean space
U S A S a l e s : 8 0 0 -4 2 4 -2 4 1 1 Ca n a d i a n S a l e s : 8 8 8 -4 4 2 -7 5 2 6 o r v i s i t w w w. g a rl a n d - g ro u p. co m
1 1 7 7 K a m ato R o a d, M i s s i s s a u g a G I -H O /I N 1 8 0 0 a lso ava i l a bl e G I -H O /I N 3 2 0 0
O nt a ri o, Ca n a d a L4 W 1 X 4 9 0 5 -6 2 4 -0 2 6 0 , f a x 9 0 5 -6 2 4 -5 6 6 9
Garland Induction – Green Heat
Temperature Controlled Induction Hold-Line
Garland Induction Hold-Line Green Heat
The temperature controlled Hold-Line is ideal for buffets, events and banqueting, providing constant temperature and accurate control to ensure top quality food items presentations and appeal. A single generator powers up to four hotplates. Install Hold-Line fits seamlessly with any buffet concept.
Green Heat. Imagine how efficient and fast it would be if you could generate a precise amount of heat in only the cooking vessel itself. No Pan, No Heat. That’s exactly what Garland Induction Technology is all about. Barrier-free creative potential with precise, instant and consistant heat concentrated exactly where you need it most. GREEN HEAT TECHNOLOGY IMPROVES PERFORMANCE
TEMPERATURE CONSISTENCY
OF YOUR BUFFET
• RTCSmp communicates with the generator and ensures
• The induction unit only generates power when a pan is
the correct amount of power is sent to the vessel to
in contact with the surface
maintain the proper temperature – automatically.
• The amount of radiant heat is seriously reduced,
• Only one generating unit for every 4 surface plates
resulting in energy savings
• Surface plates have more sensors than the
RTCSmp: REALTIME TEMPERATURE CONTROL SYSTEM
• Electronics are fast, safe, and controlled • Temperature control is instantaneous and precise EASE OF USE AND MAINTENANCE
• The prepared food vessels can be transferred directly to the serving or buffet line • Accommodates odd shaped cooking vessels
competition, resulting in better temperature consistency across a greater variety of pans FLEXIBILITY IN BUFFET DESIGN AND IMPROVED AESTHETICS
• Induction warming and holding is easier to set up and maintain • It allows design flexibility when incorporating any number of components below the surface, such as refrigeration, ovens, plate warming or even open clean space
U S A S a l e s : 8 0 0 -4 2 4 -2 4 1 1 Ca n a d i a n S a l e s : 8 8 8 -4 4 2 -7 5 2 6 o r v i s i t w w w. g a rl a n d - g ro u p. co m
1 1 7 7 K a m ato R o a d, M i s s i s s a u g a G I -H O /I N 1 8 0 0 a lso ava i l a bl e G I -H O /I N 3 2 0 0
O nt a ri o, Ca n a d a L4 W 1 X 4 9 0 5 -6 2 4 -0 2 6 0 , f a x 9 0 5 -6 2 4 -5 6 6 9
