Thermodyne has been engineering commercial food holding equipment since 1987. What started as a single conduction-based heat transfer method has grown into a full line of cook and hold, steaming, chilling, and thawing equipment, all built on the same Precision Temperature Technology and backed by direct, hands-on support from demo to installation and beyond.
As a manufacturer of food holding and warming equipment, we've spent nearly four decades refining a single idea. Thermodyne was founded in 1987 by Vince Tippmann, who brought five generations of heat transfer and refrigeration expertise, dating back to 1896, into the foodservice equipment industry. In the late 1970s, our research team set out to solve a specific problem: how to transfer heat to food at an exact temperature, without ever exceeding it, using conduction instead of air. That work became the foundation of Precision Temperature Technology, and our first model, the THS 2000, brought cooking, holding, and rethermalizing together in a single cabinet.
Today, we offer more than 35 models, ranging from a compact countertop unit to a full-size cabinet capable of holding 42 steam table pans, many available for same-day shipment across the United States. We're still a family owned company headquartered in Fort Wayne, Indiana, and we still build every unit around the same core technology we started with.
Our mission is to give foodservice operators equipment that removes variability from the equation, not equipment they have to work around. We built Thermodyne on the belief that precise, conduction-based heat transfer could hold food at exact temperatures without drying it out, and that same commitment to operational precision guides every unit we build today. We measure our success in reduced product loss, more efficient service, and equipment that performs the same way at every location, every shift.
Every Thermodyne unit is built around the same proprietary precision technology and backed by an operational partnership that doesn't end at delivery. We stay close through the demo, the install, and everything after, so equipment performance never depends on perfect staffing or guesswork.
At the core of every Thermodyne unit is our patented Precision Temperature Technology, a heat-transfer system that uses circulating fluid through each shelf to deliver heat by conduction rather than air. The same technology powers our smallest countertop food warming drawer to our largest cook and chill equipment.
That design gives you stable temperatures regardless of how often doors open and close, no fans drying out food, and full use of every cubic inch of cabinet space, which translates to longer hold times, better-looking food, higher yields, and consistent results across every shift.
You get direct access to our team: tailored recommendations, hands-on demo support, and a relationship that continues long after installation.
We can build for any operator, supporting different footprints, layouts, and operational constraints with a breadth of temperature-control solutions.
Our precise temperature control improves operational reliability and efficiency, providing dependable performance in even the highest-volume kitchens.
Don't take our word for it. Here's what operators across foodservice, education, and healthcare have to say about running on Thermodyne.
Tell us what you're working on, and our team will help you find the right fit, from a single unit to a custom-built fleet solution.
See how operators put Thermodyne equipment to work in their own kitchens, from single-location independents to multi-unit chains.