Built for consistent heat response and daily use, this induction-ready sauté pan delivers precise control and reliable service for busy kitchens. Designed with an aluminum-clad bottom bonded to stainless steel, the pan transfers heat quickly and maintains uniform temperatures across the cooking surface. Restaurant and institutional chefs will appreciate a 2.25 Qt. capacity that balances portion control with efficient cooking cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe pan exterior and welded handle after each shift with a mild detergent and soft cloth; rinse with warm water and dry immediately to prevent staining and corrosion. Scrub cooked-on residue with a non-abrasive pad and soak in warm soapy water for stubborn soils. Sanitize high-touch areas like handles and lids between service to prevent germ transfer and customer complaints. Inspect for damage and store dry to extend service life and ensure CSA-compliant surface appearance.#@@#Additional Info#@#Vollrath’s Centurion 7.75" sauté pan offers 2.25 Qt. capacity in stainless steel, an aluminum-clad bottom, induction-ready performance, a welded handle, and NSF and CSA compliance for professional kitchen use.#@@#General Info#@#Description #@#
Built for consistent heat response and daily use, this induction-ready sauté pan delivers precise control and reliable service for busy kitchens. Designed with an aluminum-clad bottom bonded to stainless steel, the pan transfers heat quickly and maintains uniform temperatures across the cooking surface. Restaurant and institutional chefs will appreciate a 2.25 Qt. capacity that balances portion control with efficient cooking cycles.
#@@# Stainless Steel Body#@#
A stainless steel construction provides structural strength and resists corrosion in heavy-use environments. Kitchens will benefit from a smooth interior that tolerates high heat and frequent cleaning without surface degradation.
#@@# Aluminum Clad Bottom#@#
An aluminum-clad bottom ensures rapid, even heat distribution across the 7.75-inch diameter base. Operators will experience reduced hot spots, enabling consistent searing and sauce reduction across multiple pans used simultaneously.
#@@# Induction Ready Design#@#
An induction-compatible base allows this pan to perform on modern induction ranges and traditional gas or electric cooktops. Facilities can standardize on induction equipment to improve energy transfer and reduce cooking times.
#@@# Welded Handle#@#
A welded handle provides a secure, permanently attached grip that stands up to rigorous daily handling. Staff will experience improved control during tosses, transfers, and plated deliveries with minimal maintenance.
#@@# Optimal Capacity#@#
A 2.25 Qt. volume suits portioned sauces, reductions, and small protein sautés without excess space that slows heat response. Managers will optimize inventory and storage by selecting a pan that fits common portioning needs.
#@@# NSF Certified Finish#@#
An NSF-certified finish meets sanitation standards required in commercial foodservice settings and supports compliance during inspections. Foodservice directors will maintain operational standards while minimizing additional finishing or coating steps.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Delivery times may vary based on location and carrier.#@@#Maintenance Guide#@#Clean the Vollrath 3151 saute pan after each shift using warm water, neutral detergent, and a nonabrasive pad to prevent surface damage. Rinse thoroughly and dry immediately to avoid water spots. Descale with a 1:1 vinegar and water solution for mineral buildup, then rinse. Inspect the welded handle and replace pan when weld shows fatigue. Use flat cooktops for even heat; confirm induction compatibility prior to use. Season lightly when cooking acidic foods to protect finish.
