Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL
Ventless induction cooking station with integrated ANSUL R-102 fire suppression
Bring front-of-house cooking anywhere—no overhead hood or ductwork required. The Signature Server combines Vollrath’s proven Mirage induction technology with a UL-listed recirculating ventilation module and a sleek, curved breath guard that protects food and guests while keeping sightlines clear.
Features
- Ventless downdraft system captures grease, smoke and odor at the source—UL 710B certified.
- Factory-installed ANSUL R-102 fire suppression system for code-compliant protection (ships uncharged).
- 18 in (457 mm) curved, tempered-glass breath guard meets NSF® requirements and maximizes customer visibility.
- (2) reusable grease filters and (2) carbon/particulate filters included for clean, recirculated air.
- One 59501 Mirage® drop-in induction hob delivers 1–100 % power control, 1–180-minute timer and 86 % efficiency.
- Matching rectangular cutting board fills the non-induction well for prep or plating.
- Rugged 4-Series stainless-steel base with reinforced 18-ga unibody construction and tubular frame.
- Stainless kick plates on front, left & right sides for a finished, durable look.
- 5 in swivel locking casters with adjustable legs—roll it to service and level it for use.
- 6 ft power cord; vent module (NEMA 5-30P) and hob (NEMA 5-15P) plug into standard 120 V outlets.
Specifications
| UL Listings |
UL 710B (ventless), UL 197 (electrical), UL-Sanitation |
| NSF |
NSF/ANSI 2 & 4 |
| NFPA |
Meets NFPA 96 requirements |
| EPA Method 202 |
< 5.00 mg/m³ particulate (30% fat ground beef) |
| FCC |
Complies with Part 18 |
What our Experts Think
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Front-of-house ready, ventless induction: Includes a downdraft recirculating vent system and integrated fire-suppression, ideal for buffet lines, action cooking, or carving stations.
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Safe and compliant design: Tempered curved breath guard and built-in fire suppression ensure guest safety during cooking and food display.
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Efficient, precise induction cooking: Drop-in induction hob with 1–100% power control and timer allows sautéing, finishing, or keeping dishes warm with precise temperature management.
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Durable and mobile: Stainless-steel base, kickplates, locking swivel casters, and adjustable legs provide strength and easy movement and leveling.
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Polished presentation and workflow flexibility: Integrated breath guard and prep surface make it suitable as a front-of-house showpiece for chef-attended plating, buffets, banquet stations, or pop-up kitchens.
Q&A
Q: What is the 69718S‑1‑SL designed for?
A: It’s a mobile, induction-based hot food serving counter for front-of-house cooking and serving — ideal for buffet lines, action-cooking kiosks, banquet setups, or venues without traditional hood/duct systems.
Q: What cooking and ventilation technology does it use?
A: It has a built-in induction range for efficient heating and a downdraft recirculating vent system that removes grease, smoke, and odors without needing an overhead hood.
Q: Is it safe and compliant with standards?
A: Yes, it includes an integrated fire-suppression system and meets key safety and sanitation standards, including UL 710B, UL 197, UL-Sanitation, NSF/ANSI 4, and EPA emission standards.
Q: What are its mobility and build-quality features?
A: It has a heavy stainless-steel base with 5″ locking swivel casters, adjustable leveling legs, stainless kickplates for durability, and a tempered-glass curved “breath guard” for guest safety and presentation.
Q: In what environments does it work best?
A: Ideal for restaurants, hotels, buffets, banquets, pop-up kitchens, or any commercial food-service setting requiring clean, efficient, mobile cooking and serving without ductwork.
Maintenance Tips
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Clean the induction surface daily with a soft, damp cloth to remove spills and prevent residue buildup.
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Avoid abrasive cleaners or scouring pads to protect the induction surface from scratches.
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Check power connections regularly to ensure safe and consistent operation.
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Maintain proper ventilation around the unit to prevent overheating.
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Inspect induction coil and controls periodically for signs of wear or damage.
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Never immerse the unit in water; only use approved cleaning methods.
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Schedule professional maintenance as recommended to maintain efficiency and extend equipment life.
