VT Burner Reinvents How America Cooks with New Burner Technology

VT Burner
The innovative VT Burner in action
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In a post-pandemic era where gas prices only seem to rise, maintaining an efficient bottom-line is a priority for restaurants and foodservice operators.

VT Burner, led by CEO Ray Williams and President Brenda Williams, promises massive savings on annual gas expenditures that power the nation’s commercial ovens and cooking equipment.

VT Burner Ray and Brenda Williams
Ray and Brenda Williams

Guided by his background in engineering and product development, Ray Williams learned the importance of the burner to the commercial kitchen while developing range tops. “The range is really number one,” he noted, “it’s the first thing you notice when you enter almost any kitchen, and it plays a vital role in the cooking arena.” Adapting burner technology, he explained, immediately impacts restaurant performance; such drive to innovate is what pushed him to pioneer the anti-clog burner; which by using infrared technology, helps to eliminate the detrimental impact that cooked-on food spills can have on burner effectiveness.

Ray’s guiding principle of innovation in both commercial and residential cooking is what led him to establish VT Burner and revolutionize range top cooking. “Being in the appliance industry for over thirty years, I’d always felt as though the industry fell short in creating a new burner technology to improve the industry standard.”  Nevertheless, the executive’s ‘aha!’ moment occurred while considering the efficiency of gas appliances in the kitchen: “We are living with an industry standard that wastes 60% of the gas which is unacceptable. VT Burner’s products are the first of its kind and the most unique commercial gas burners developed in over 50 years,” he explained, “Gas is getting really expensive, and as an innovator, I feel obligated to develop ground-breaking products to improve the effectiveness and reduce operating costs in commercial kitchens.”

With the goal of improving gas appliance efficiency, VT Burner was born. Williams involved himself in all aspects of product research to improve the heating process and efficiency by converting waste heat into radiating infrared. The revolutionary patented VT Burner technology combines two different heating processes. The answer lies in infrared technology, The VT Burner, subsequently, converts a significant amount of the wasted energy into radiation; the appliance itself consists of both a burner and a radiator. Additionally, cast iron steel construction is extremely durable and comes with a low cost to build, making the company’s line of new burners a no-brainer.

  • Atosa USA
  • RATIONAL USA
  • T&S Brass Eversteel Pre-Rinse Units
  • AyrKing Mixstir
  • McKee Foodservice
  • Imperial Dade
  • Texas Pete
  • Inline Plastics Safe-T-Chef
  • DAVO Sales Tax
  • Red Gold Sacramento
  • RAK Porcelain
  • BelGioioso Burrata
  • Day & Nite
  • Simplot Frozen Avocado

Since its introduction, VT Burner has replicated their findings through third-party certifications with CSA, So Cal Gas, and the Food Service Technology Group, all of whom have independently confirmed the burner’s energy-saving capabilities.

How does decreased energy use translate to bottom-line savings? “Yesterday’s industry average six-burner range top uses anywhere from $4,000 to $6,000 annually in gas,” Brenda added. “Bottom line, VT Burners advanced burners produce around 22K BTUs of energy and deliver the performance of the traditional 30K BTUs burner. That translates to a decrease in gas expenditures of 25-35% per six-burner range top.”

Heating with convection and radiation means that food can be prepared in half the time (varies depending on the product). Multiplying these savings across multiple six-burner range tops and additional brick-and-mortar locations can lead to bottom-line savings “in the hundreds of thousands,” Williams outlined, “which has incredible implications for expenses, and the environment. Large restaurant chains can save into the millions, you can discover your savings with our online gas calculator.  With an expanded line of VT Burner products available, they are the right choice for your restaurant.”

VT Burner is currently releasing a next generation of high-efficiency burners that will be used in griddles, range tops, charbroilers, fryers, stock pots and woks. Despite the simple nature of making a retrofit into a range, Williams recommends purchasing the technology from a manufacturer already certified with VT Burner.


VT Burner works with some of the largest manufacturers across the globe, you can learn more about them at their website.

  • RATIONAL USA
  • RAK Porcelain
  • Texas Pete
  • McKee Foodservice
  • Imperial Dade
  • AyrKing Mixstir
  • BelGioioso Burrata
  • Simplot Frozen Avocado
  • DAVO Sales Tax
  • T&S Brass Eversteel Pre-Rinse Units
  • Day & Nite
  • Red Gold Sacramento
  • Atosa USA
  • Inline Plastics Safe-T-Chef