À la carte virtual training

à la carte is the practice of ordering individual dishes from a menu in a restaurant. And now, Vulcan has applied the same model to product training!

On the first and third Thursday of each month at 1pm EST and 4pm EST, Vulcan will air a cooking segment to highlight the Vulcan Difference. From fryers to ranges to braising pans and every type of cooking equipment in between, join us for a fast-paced culinary learning experience.


Salamander with play button 725x400

Vulcan Salamander Broilers

Chef Pete Schellenbach executes several dishes including thinly-sliced haddock, parmesan-crusted zucchini, broiled scallops and of course, a cup of French onion soup on the Vulcan Salamander Broiler. Learn why salamander broilers elevate any operation by providing flexibility and versatility for many menu items.


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Minijet with play button 725x400Minijet™ Combi Ovens

Chef Pete demonstrates the benefits of Combi cooking in a space saving design. Watch beautifully executed dishes using the different cooking modes the Minijet™ Combi offers.

More resources: Combi Ovens

Oil Filtration with play button 725x400KleenScreen PLUS® Filtration System

Establishing good oil management processes is critical for any frying operation. Chef Pete demonstrates how Vulcan's KleenScreen PLUS® Filtration System extends oil life, lowers operating and oil costs and delivers ROI for customers.

Fryer 2 with play button 725x400

PowerFry5™ High Efficiency Fryers

Chef Pete explains how the operating efficiency of a fryer impacts a foodservice operation’s bottom line.  We feature patented heat transfer systems, which enables the production of better-tasting food in shorter cook times.

More resources: Fryers

Ovens with play button 725x400VC4 & VC5 Convection Ovens

Consistent performance is key for convection ovens.  Chef Pete demonstrates the amazingly consistent results possible in both the VC4 and VC5 Convection Ovens.

More resources: Convection Ovens

Steamer with play button 725x400EA Series Steamers

Vulcan’s Chef Pete Schellenbach walks you through the Vulcan EA Series Steamers. Learn about energy savings and easy-to-use features as chef Pete prepares a delicious dish.

More resources: Steamers

ABC7_v2 with play button 725x400ABC7 Combi Oven

Vulcan’s Chef Pete Schellenbach walks you through the ABC7 Combi Oven. Learn about the unique and easy-to-use features of this combi oven.  Easy as A-B-C to prepare a trio of roasted menu items.

More resources: Combi Ovens

Play Vulcan A la Carte Kettle VideoVulcan Kettles

Watch Chef Pete utilize the Vulcan K6ETT Kettle to create a delicious chili.  Chef Pete will highlight Vulcan’s state-of-the-art features for improved ease of use and accuracy in any commercial operation.

More resources: Kettles

Charbroiler-with-play-button-725x400Vulcan Charbroilers

Vulcan charbroilers set the standard for durability, performance and food quality in the foodservice industry. From the traditional VACB charbroiler to the innovative VTEC charbroiler, Vulcan offers equipment to match the operational and menu needs of many customers.

More resources: Vulcan Charbroilers

Griddle Plate Video ImageGriddle Plate Types

Learn about the differences between Steel, Rapid Recovery™ composite and Chrome griddle plates. After watching this video, you will know which plate is best for different types of operations, menus and budgets.

More resources:  Vulcan Griddles

Vulcan Versatility a la carte - Aired 06-03-2021

The Vulcan Difference

Working with a full-line manufacturer of cooking equipment offers many benefits. Learn more about the Vulcan Difference and watch chef Pete Schellenbach utilize chicken as a base ingredient across multiple pieces of equipment.

 

Final Heated Holding a la carte - aried 5-20-2021

Vulcan HEATED HOLDING

Watch Chef Pete discuss the many benefits of using heated holding equipment in a commercial kitchen. 

 

More resources:  Vulcan Heated Holding

Final Braising Pan a la carte for landing page

Vulcan Braising Pans

Watch Chef Pete utilize the Vulcan VG30 Braising Pan to make several styles of mac & cheese – including cafeteria-style, banquet and fine dining.

 

More resources: Vulcan Braising Pans

online a la carte April 15 Finishing Ovens_1

Vulcan Finishing Ovens

Learn about the benefits of a finishing oven and how to execute a delicious menu with this useful piece of kitchen equipment. Menu items include shrimp scampi, crab cakes and pan-seared filet. 

More resources: Vulcan Ranges

BroilerVulcan upright broilers

Vulcan’s broad line of broilers includes Single Deck Range-Matched Upright Broilers, Double Deck Broilers and Chophouse Broilers. Watch Chef Bruce broil crab cakes, cod fish and filet mignon – very quickly. 

More resources: Vulcan Broilers

Range Tops a la carte aired 03-04-2021

range top versatility

To execute their menu, chefs often seek versatility in their cooking equipment. Learn about Vulcan’s range top types, including open top burners, standard and VTEC infrared charbroilers, and French tops. 

More resources: Vulcan Ranges