While competitors introduce flashy tech, Viking Range is making improvements that better engage and truly deliver professional performance for the home chef. By Tim O’Connor
Kitchen equipment manufacturers today are rushing to cram as much technology as possible into their products. Ovens feature high-resolution screens and fridges can open despite not having door handles. Although those technologies are impressive, they don’t improve the core cooking experience. Viking Range takes a different approach when deciding what technology to incorporate into its latest product lines. 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. These features and technologies, once reserved only for professional chefs are now available for the home chef, only from Viking.
Examples of these proven commercial restaurant technologies include restaurant caliber convection systems, infrared broilers and high performance tower burners. 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.