The holiday rush doesn't just bring in more orders. It brings higher expectations. Catering teams are juggling larger menus and tighter timelines while still needing to deliver consistent, high-quality food in bulk. During this time, the right equipment is essential so you can keep customers happy and the holiday rush smooth.
We asked the Vulcan Culinary Team what their go-to pieces of equipment are to stay efficient during peak seasons. Their answers reflect the realities of feeding crowds quickly without compromising flavor or quality. Keep reading to see their bulk cooking essentials and how they would put them to use.
Vulcan Holiday Essentials
Chef Jason: 100% would be Chef'sCombi™ because of the versatility it has for prepping, whether it is steamed, rethermed, or baked. Precision cooking for "fire-ready" items is so valuable to catering operations to alleviate labor struggles. The ability to cook overnight and control humidity during food holding in high-production environments maintains product quality. Last but not least, after you have cooked all day and all night, and most ovens would require cleaning, the Chef'sCombi cleans itself!
Chef Louella: My go-to piece of equipment during this busy catering season would be the VACB Charbroiler. It gives me that instant, high-heat caramelization that makes everything taste like I had way more time than I actually do. The VACB adds that perfect char for finishing, bringing holiday magic and warmth to every dish!
Chef Hank: A Vulcan PowerFry5 fryer would be my secret weapon for holiday catering. It's perfect for producing crispy, golden sides in bulk without sacrificing quality. I'd use it for crowd-pleasers like fried Brussels sprouts, sweet potato fritters, and even quick appetizers like tempura winter squash to add variety to the spread.
Chef Casey: The VC5 Convection Ovens are one of those pieces that just makes life easier in a kitchen. I've used it for everything—pies, turkeys, legs of lamb, apps—and it delivers the same even browning and consistent results every single time. No rotating pans, no guessing games, just reliable airflow that cooks exactly the way you want it to. It is the dependable workhorse you can trust.
Another thing I really appreciate is the grab-and-go rack system. With the VC5 Oven I'm not reaching deep into a hot oven anymore, so I'm not walking out of the kitchen with scorched forearms. It's quick, efficient, and—honestly—just safer.
PS: I've been buying VC5s since my days opening and operating restaurants, and honestly, they're what first turned me on to Vulcan.
PREPARE FOR PEAK SEASON
No matter what your menu looks like during peak seasons, we're here to support you with the reliable equipment you need. If you’re considering adding any of these chef picks to your kitchen, your local Vulcan rep can help you plan ahead and be ready for the next holiday rush.
Happy holidays!