Aerohot vs. Thurmaduke Steam Tables
Duke, the first manufacturer of waterless hot wells, was founded in 1925 by M.P. Duke and has since introduced dozens of products to reliably meet the holding and serving needs of foodservice operations. Duke steam tables are available in two product lines: Aerohot, the economy line, and Thurmaduke, the premium line. KaTom's comparison of each option will explain what makes both lines unique and help you choose the right one for your operation.
Aerohot Steam Tables
As the economy option of Duke's two lines, Aerohot steam tables are constructed with five main features – infinite controls, adjustable plastic feet, die-stamped openings, a reversible poly cutting board, and a 20-gauge stainless steel body, top, and undershelf – and available in seven styles: exposed element, sealed well, individual well, wet bath, solid top, cold pan, and countertop warmer.
Exposed Element
Powered by electricity, these wells are constructed of galvanized steel and require spillage pans to be used with wet heat. Their capability to be used in both wet and dry heat applications makes them a great choice for operators on a budget.
Sealed Wells
These units, which are also powered by electricity, are constructed of stainless steel and don't require spillage pans. For operators with a more generous budget, steam tables with sealed wells make cleanup an easier process.
Individual Wells
Powered by natural gas or propane, these units include a radiation plate made of galvanized steel in each compartment. They can be paired with vented spillage pans for use with wet heat and are best for operators located in areas where gas is a less expensive utility than electricity.
Wet Bath
Aerohot's other gas-powered steam table option, wet bath designs offer bain-marie wells constructed of 18-gauge stainless steel and include a 1-inch brass drain and valve. This option is the better choice for operations offering a lot of dense foods.
Countertop
The countertop warmer is ideal for wet heat applications in concepts that require supplementary heating capacity or can't accommodate a full-sized steam table. It's constructed of stainless steel and includes a 6-foot cord.
Solid Top
One of two non-heated products from the Aerohot line, these stainless steel tables include full-length, 1⁄2-inch-thick poly cutting boards and an open base with an undershelf for storage. They make great prep and serving stations.
Cold Pan
Available as stationary units or on 5-inch casters for portability, ice-cooled Aerohot cold bars offer similar design considerations to the hot food products in this line.
Thurmaduke Steam Tables
Duke's premium line, Thurmaduke steam tables offer four main features: a body made of 16- to 20-gauge stainless steel that comes fully welded and assembled, sealed wells and manifold drains that come standard on electric units, an optional stainless steel or paint-grip steel exterior, and distinct models available at different price points. Unlike the Aerohot tables, Thurmaduke steam tables come fully assembled and are available in three styles: standard, deluxe, and portable.
Standard and deluxe steam tables are available with two to six thermostatic, sealed hot food wells, which include copper manifolds, drains, and a brass master valve that's extended to the center of the base. These units may be powered by electricity or gas; each compartment in a gas model has an individual burner with adjustable valves. Deluxe steam tables also include a dish shelf located above the controls, making them an excellent choice for cafeterias, buffets, and other dining concepts where food will be served by an employee.
Unlike standard and deluxe models, portable versions include a standard pusher bar and are only available in electric models with between three and six wells. Offering the durability and performance of a Thurmaduke unit with the added convenience of being mobile, a portable unit is a great fit for locations offering temporary setups in multiple parts of a facility, such as banquet halls and event centers.
