VCS  

Versatile Chef Station

To elevate your craft, we elevated ours.

European design.
Unparalleled multi-function capabilities.
Unlimited creative possibilities.

Meet the new Vulcan VCS.

See the VCS in action

VERSATILITY MEETS PRECISION

The Vulcan Versatile Chef Station (VCS) redefines cooking versatility. Perform a wide range of techniques with a single, compact, multi-function cook top that delivers the precision of specialty equipment. Unleash your craft, while maximizing every inch of space and streamlining your workflow.

One Versatile Cooking Station. Endless Creative Possibilities.

PRECISION

Advanced technology ensures fast, accurate, even heat distribution.

Six integrated elements with built-in temperature monitors provide accurate, uniform heat—within 2°F corner to corner.

Integrated probe in cooking well senses liquid temperature, providing additional accuracy assurance.

Integrated probe in cooking well senses liquid temperature, providing additional accuracy assurance.

Advanced technology delivers the precision needed to elevate your craft, regardless of cooking technique.

control

Sophisticated cooking made simple with intuitive control across multiple functions.

Choose mode—Griddle, Boil, or Fry—and the VCS automatically sets the typical temperature. Fine-tune manually, if desired.

Precise digital display eliminates guesswork.

Add water to the cooking well with the press of a button, simplifying simmering and cleaning.

tempura

For tempura, simply set the cooking mode to Fry. The VCS does the rest, delivering the optimum temperature for a light and crispy product.

pasta

For pasta, dispense water in cooking well and set mode to boil, add pasta and cook. When done, simply drain liquid and add sauce for final cook.

Whether you’re simmering, boiling, frying, or browning, the VCS lets you control your desired temperature profile with unparalleled ease.

EFFICIENCY

Streamline and simplify your workflow, saving time and eliminating wasted motion.

Perform the entire cooking process at one station—no need to switch from piece of cookware or equipment to another.

Use the integrated water supply to speed the transition from braise to simmer

Clean up in just 3 minutes.

Drain waste liquids into a pan, optional 6-gallon shuttle, or directly into floor drain.

Cook ingredients, add liquid, prepare product for serving, and clean up—all without leaving your cooking station. The VCS enables unmatched efficiency.

design

CREATED EXPRESSLY FOR CHEFS WHO NEED MORE FUNCTIONALITY IN LESS SPACE.

  • Compact footprint—just 18" (single well) or 36" (double well). Saves costly hood space.
  • Durable construction—heavy-duty stainless steel front, top, sides, doors, and cooking surfaces.
  • Safe design—when in Fry mode, the integrated water supply is automatically shut off, minimizing risk of flare up.
  • Switch drain function quickly and easily—pan, shuttle, or floor drain.

Specifications

Accessories:

  • Set of 4 adjustable casters, 6" high
  • Banking strip
  • Manifold joint strip
  • Common condiment type, telescoping plate rail
  • 10", 22", 34" high back risers (no shelf)
  • 22" single deck or flo-thru high shelf risers
  • 34" single deck or flo-thru high shelf risers
  • Dolly frames
  • Drain caddy
  • Starch skimmer drain plug, for use as pasta cooker

Endless ways to express your artistry. The precision to showcase your craft.

technique 1

Sear

Perfect for: Pan-seared meats, scallops, burgers, sausage.

technique 1

Boil

Perfect for: All types of pasta, including delicate pasta, macaroni and cheese, veggies.

technique 3

Braise

Perfect for: Short ribs, osso buco, pork shoulder, coq au vin, fusion cooking.

technique 4

Shallow fry

Perfect for: Tempura, calamari, breaded chicken.

technique 5

simmer

Perfect for: Soups, broths, and stocks; reducing liquids when braising.

technique 6

Sauté

Perfect for: Sautéed veggies, smaller proteins like shrimp, stir fry.

technique 7

steam

Perfect for: Lobster, clams, mussels, potatoes, corn, veggies.

technique 8

retherm

Perfect for: Precision reheating vacuum-sealed, refrigerated, or defrosted foods.