Montague wins 2015 Kitchen Innovation Award for versatile Glycol Ice and Heat Sate Station

No business wants to run hot and cold. But the Montague Company has shown that combining ice and heat can be quite rewarding with their highly advanced innovative Glycol Ice and Heat Sauté Station— a winner of the Kitchen Innovations® 2015 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show®. Built to perform, last—and save The Montague Glycol Ice and Heat unit is the ultimate tool for helping chefs better prepare their most sophisticated dishes. Infused with famous Montague quality, it combines many high-tech features with tough 304 stainless steel construction to deliver superior performance, longer life and significant cost savings. Available in lengths from 36" to 72", this compact but versatile unit saves space and labor by putting everything right at the chefs fingertips, including a chilled raised rail, powerful 30,000 BTU raised-port star burners, plus large refrigerated drawers designed to keep raw ingredients at a consistent temperature. Precisionground heavy-duty cast iron grates support easy sliding of even the biggest pots and pans.

All about cool innovation

​The refrigerated base of the Glycol Ice and Heat Sauté Station is cooled by a Turbo Coil powered evaporator coil made from 304 stainless steel for superior life, and is epoxy-coated to resist damage, moisture and debris. In addition, the station employs a glycol system to keep the raised rail at an even temperature without icing. Refrigerant is pumped through stainless steel tubing submerged in glycol, cooling the glycol and chilling the pans. Environmentally friendly R290 refrigeration with glycol means zero GWP (global warming potential), and satisfies tough Kyoto and Montreal Protocols. Chef-friendly, energy-efficient and eco-smart, Montague’s new Glycol Ice and Heat Sauté Station proves that it’s possible to be very cool and very hot at the very same time.