Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL
Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL
Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL
Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL
Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL
Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL
Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL
Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL
Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL
Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL

Vollrath 69718S-1-SL 4-Series Signature Server Induction-Based Warming Equipment - 69718S-1-SL

$18,198.50 $16,742.99 Sale

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

  • 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.

  • Safe and compliant design: Tempered curved breath guard and built-in fire suppression ensure guest safety during cooking and food display.

  • 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.

  • Durable and mobile: Stainless-steel base, kickplates, locking swivel casters, and adjustable legs provide strength and easy movement and leveling.

  • 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

  • Clean the induction surface daily with a soft, damp cloth to remove spills and prevent residue buildup.

  • Avoid abrasive cleaners or scouring pads to protect the induction surface from scratches.

  • Check power connections regularly to ensure safe and consistent operation.

  • Maintain proper ventilation around the unit to prevent overheating.

  • Inspect induction coil and controls periodically for signs of wear or damage.

  • Never immerse the unit in water; only use approved cleaning methods.

  • Schedule professional maintenance as recommended to maintain efficiency and extend equipment life.