Volrath sells to home cooks. Type in Volrath on Amazon and you’ll see plenty of items to buy.
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Yes,
It’s possible to buy some from retail sources–but that’s not their business model. In order to get a warranty on my Vollrath Induction unit, I had to prove that I was a professional caterer . . .
They only were willing to service equipment for commercial users.
Ray
I used to have a Vollrath baking sheet. I hated it.
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I have a Vollrath frypan and a 4 quart Vollrath low and wide saucepan, and a lid. Bought them from a restaurant supply store years ago. They’re excellent performers, just not aspirationally gorgeous. Which is one of the reasons I bought them.
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Harters apparently didn’t understand that your question, “Do you ever wonder what cookware they use in professional restaurants ?” was meant to be rhetorical. Neither did I.
The fact is that for the vast majority of home cooks, most restaurant cookware is useless. Most home cooks have no use for 25 to 140 quart stand mixers, 60 quart stock pots, etc.
Upon a chef friend’s advice I bought a commercial immersion blender. I love it, but I bought the smallest one. The larger models would be useless to a home cook.
I bought a Vitamix and I returned it. It couldn’t emulsify small quantities.
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In the U.S., the only thing that is necessary for warranty is proof of purchase. Contact them with the phrases “breach of warranty” and “small claims” and I think you’ll be surprised how quickly they’ll respond.
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I have taken an internet break on this magnificent early summer weekend day so missed 90% and haven’t time or energy to properly review.
So, cutting to the chase, restaurants have a bottom line and cookware is a substantial cost factor. Successful restaurants stock the most cost efficient pots and pans, seldom coveted household names. What produces and can be replaced at reasonable cost.
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Hi SP,
Vollrath wants to stay with commercial users, and staff that way. They really have no one to help a private person–and much of their sales are big contracts.
To avoid the general public responsibility, they OEM as well as sell in their own name.
I like that about them.
I just answered the question on the warranty card–I met their catering standard, no problem.
Ray
Above a certain level, it’s all durable. What it’s not is affordable. Not many restaurants can afford an 8x-10x multiplier for best-in-class cookware, especially when they must buy many pieces of each common size and shape.
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Yes, the things made for large quantities are completely out of place in a home kitchen, but a lot of commercial stuff fits right in: single serving fry pans and gratins, jelly roll pans, workhorse tools like tongs, whisks, and serving spoons. And don’t forget the commercial cleaners like Carbon Off and those rolls of plastic wrap that will last years in a home kitchen!
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Please note that the discussions in this thread is degenerated and has nothing to do with the OP, the topic is now closed.
Moderator.
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All, if you disagreed with the premise of the topic, you were certainly welcomed to disagree respectfully. But I am removing all replies that are provocative/ passive aggressive in nature.
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