Thermodyne Foodservice Products, Inc., founded in 1987, revolutionised heat transfer with its groundbreaking technology. The journey began in the late 1970s when research and development focused on improving heat transfer methods for food. The goal was to maintain food quality for extended periods without exceeding the desired temperature.
Innovative Heat Transfer Technology
The research aimed to transfer heat at an exact temperature without surpassing it. Additionally, the team sought to develop an efficient heat transfer method suitable for the foodservice industry. This approach aimed to reduce the usage of damaging high temperatures.
The THS 2000 Model
After extensive testing, Thermodyne released its first model, the THS 2000. This three-in-one unit earned the nickname “Swiss Army Knife” of the foodservice industry. It offered remarkable capabilities in cooking, holding, and rethermalising a variety of food products simultaneously. Over the years, Thermodyne refined its technology and expanded its product line to accommodate varying food capacity needs.
Heritage and Family Ties
Thermodyne’s roots run deep in the foodservice equipment industry. Vince Tippmann, the company founder, entered the marketplace nearly 50 years ago. He drew on five generations of heat transfer and refrigeration knowledge dating back to 1896.
Perfecting the Technology
Once Thermodyne perfected the heat transfer technology, the company began shipping units domestically and internationally. Operators eagerly adopted the latest technology available. Although components and materials have evolved, the core heat transfer method remains unchanged from its original design.
Current Offerings and Customisation
Today, Thermodyne offers more than 35 different models. Many are available for same-day shipment in the United States and Canada. The company also provides extensive design experience and manufacturing capacity to customise equipment to specific customer needs.