Cordless · Flameless · Ice-Free — Designed in Hong Kong

The Cordless Hot
& Ice-Free Cold
Engine for
Foodservice

HeatCore and ColdCore — the thermal engines inside the next generation of premium foodservice equipment. Partner with VIDACASA and bring technology your customers have never experienced before.

HeatCore Platform ColdCore Platform Technology Platform Designed in Hong Kong
110°C HeatCore max temp — fully cordless
3 hrs Flameless holding per charge
8 hrs ColdCore subzero, zero ice
2,000× ColdCore reuse cycles
Global Partner reach across 5 continents

The industry still runs on fire, cords & ice.

Three outdated technologies that were never designed for modern foodservice still dominate every hotel buffet, catered event, and food display worldwide.

Hot Platform Problem

Chafing Fuel & Open Flame

Millions of single-use gel cans burned every year. Open flame in hotel ballrooms. Fumes in enclosed dining spaces. Fire risk at outdoor events. Major hospitality groups are banning gel fuel.

Fire · Fumes · Waste · Ban Risk

Mobility Problem

Induction & Corded Electric

Cord-dependent setups. Trip hazards across ballroom floors. No outdoor catering possible. Constant power planning per station. Extension cables everywhere. Your venue limits your buffet.

Cord-Dependent · No Outdoors · Trip Hazard

Cold Platform Problem

Wet Ice & Plug-in Cold Wells

Melt water soaks tablecloths and floors. Cross-contamination risks. Ice runs out mid-service. Cold wells are fixed to outlets. Every catered event ends in a soaked tablecloth and a puddle.

Melt Water · Contamination · Fixed Location

We built something better.

The VIDACASA HeatCore and ColdCore engines are modular, cordless, flameless, and ice-free thermal platforms designed to replace every dependency on chafing fuel, cords, and ice — in any product, any brand, any market.

Five elements. One complete cordless thermal system.

VIDACASA builds the thermal intelligence — the engine beneath the surface. Our partners build the products. Together, we redefine what foodservice equipment can do.

HeatCore Platform

HeatCore H20

Cordless hot engine · formerly H1X Hot Cell

HeatCore H20 cordless food warmer

The 36W cordless thermal engine powering the next generation of flameless buffet and tabletop equipment. AI thermal control holds precise heat with no cord, no gas, no flame. The H20 is what manufacturers and product designers embed to power their next-generation equipment.

High heat output110°C / 230°F — 2 hrs
Low heat output80°C / 176°F — 3 hrs
TechnologyAI thermal control, direct heat
Wattage36W
Dimensions20 × 20 × 5 cm
ColdCore Platform

ColdCore C20

Ice-free cold engine · formerly C1 Pro Cold Cell

ColdCore C20 ice-free cold plate

Patented phase-change cooling plate. Holds food at near-freezing temperatures for 8 hours without a single gram of ice, no melt water, no electricity during service. The patented aluminum flat dispersion panel delivers even surface cooling.

Hold temperature−10°C / 14°F at element
Service duration8 hrs in insulated environment
Recharge (standard)24 hrs at −18°C freezer
Recharge (blast)6 hrs at −40°C blast freezer
Reuse cycles2,000× — patented Al panel
Instant Heat · Recurring Revenue

SteamShot S30

Water-activated flameless heat · formerly T30 Heat Blaster

SteamShot S30 instant heat cartridge

Water-activated instant heat cartridge. Flameless, odorless, no electricity required. The lowest cost entry point for any manufacturer wanting to offer cordless warming — and the razor/blade recurring revenue model for every installation.

Single-Use Cartridge Razor + Blade Model
ActivationPour water — works in 60 sec
Heat output90°C / 194°F steam
Duration30 min active · holds 45–60 min
IngredientsAl, CaO, NaHCO₃, NaOH — food safe
Revenue modelRecurring cartridge orders
Power System

PowerPack H20

Military-grade Li-ion · formerly H1X Battery Pack

PowerPack H20 battery pack

Military-grade lithium-ion battery that powers the HeatCore H20. Interchangeable across all H20-equipped equipment. Aluminum casing with LED charge indicator. Sold in volume alongside H20 units.

Battery lifespan1,500 hours
Output12V 5A + 5V 2A USB
Full recharge13 hours
CasingAluminum, LED indicator
Power System

PowerDock 6 / 18

Central charging station · formerly H1X Charging Dock

PowerDock 6/18 charging station

Central charging station for H20 battery packs. OEMs recommend one PowerDock per 6 or 18 active H20 units — creating a built-in recurring consumable sale for every installation at scale.

PowerDock 66 packs · 1 plug · 15 hrs
PowerDock 1818 packs · 1 plug · 15 hrs
InputUniversal 100–240V AC/DC

Why buyers switch to VIDACASA

Across every dimension — safety, mobility, temperature, cost, hygiene, OEM flexibility — HeatCore and ColdCore win. See the full comparison.

Dimension Chafing Fuel Induction / Corded Wet Ice Plug-in Cold Wells VIDACASA HeatCore / ColdCore
Fire / Safety RiskOpen flame, spill burns, fumesLow to mediumNoneLowZero flame, zero fumes
MobilityYes, but fire risk outdoorsCord-dependent, no outdoorHeavy & messyFixed to power outletFully cordless, outdoor-ready
Hot Holding Temp~80–90°C uncontrolled60–90°C (wired)N/AN/A60–80°C — AI-controlled
Cold Holding TempN/AN/A0–4°C with melt water0–4°C corded−10°C at element, 8 hrs
Recurring CostFuel cans every 2 hrsElectricityIce purchase + laborElectricity + maintenanceBattery recharge only
HygieneModerateGoodMelt water, contaminationGoodDry system — zero water
Integration FlexibilityFull product onlyFull corded product onlyNoFull corded product onlyModular engine · any brand
SustainabilitySingle-use cans, CO₂High power drawEnergy-intensive iceConstant power draw2,000× reuse; low-wattage
01

vs. Chafing Fuel & Open Flame

SteamShot S30 and HeatCore H20 deliver the same or better heat — zero open flame, zero fumes, zero single-use cans to landfill. Hotels are banning gel fuel. Be the solution they need now.

02

vs. Induction & Corded Electric

HeatCore H20 goes anywhere a buffet goes — outdoor terrace, rooftop, catering van, pop-up. No cable management, no power planning, no trip hazards. Cordless means your product sells where induction cannot reach.

03

vs. Wet Ice & Cold Wells

ColdCore C20 holds food at subzero temperatures for up to 8 hours without a single gram of ice. No melt water, no cross-contamination risk. Rechargeable 2,000 times — cheaper per use than buying ice.

From the first Classic to Universal GN — real products, deployed worldwide.

Every VIDACASA product line was designed and manufactured by our Hong Kong team. Classic buffetware sets. Universal GN ranges. Instant buffetware. Elements carriers. These aren’t renders — they’re shipped products in hotels, events, and catering operations around the world.

VIDACASA Classic T605 buffetware in use with H1X hot cell

Classic Series · Hot & Cold

Classic T605 Buffetware

The original VIDACASA Classic — rectangular T605 set designed around the HeatCore element. Available in white and black. Works with both HeatCore (hot) and ColdCore (cold) engines interchangeably.

VIDACASA Classic S305 buffetware

Classic Series

Classic S305 Buffetware

Compact square-format Classic set. Ideal for tabletop presentations and smaller catering stations.

VIDACASA Universal GN Full buffetware

Universal Series

Universal GN Full (GN1/1)

Hotel-standard full gastronorm buffetware. Accepts HeatCore H20 (hot) or ColdCore C20 (cold). Drop-in compatible with any GN1/1 pans.

VIDACASA Universal buffetware with H1X and Heat Blaster

Universal Series · SteamShot Compatible

Universal GN + SteamShot S30 Setup

Universal buffetware operating with both HeatCore H20 cordless engine and SteamShot S30 instant heat cartridges simultaneously — maximum flexibility for any catering scenario.

VIDACASA Instant Buffetware GN half gastronorm set with Heat Blaster

Instant Series

Instant Buffetware GN Half Set

GN1/2 format instant buffetware designed for SteamShot S30 cartridges. No electricity, no battery required — pour water, serve in 60 seconds.

Using SteamShot S30 to convert existing chafers to cordless

SteamShot Application

Retrofit: Convert Any Chafer

The SteamShot S30 heat insert converts existing chafing dish setups to cordless operation. No new buffetware needed — drop in the insert, pour water, done.

VIDACASA Elements system showing hot and cold simultaneously

Hot & Cold Together

Complete Hot + Cold System

VIDACASA Classic buffetware with both HeatCore (hot, left) and ColdCore (cold, right) elements active simultaneously. One platform. One design language. Both temperatures, zero infrastructure.

Want the full product catalog?

Technical data sheets, integration dimensions, CAD specs, and reference photography are available to qualified manufacturers and distributors upon inquiry.

Request Full Catalog →

See VIDACASA Technology in Action.

Every video captures a real-world application of VIDACASA cordless hot and cold technology — from outdoor catering events with no power access to restaurant delivery operations keeping food genuinely hot. Watch how flameless, cordless, ice-free becomes reality.

Hot Technology

Instant Hot Buffetware

For outdoor events where open flames are banned and power outlets don't exist. SteamShot S30 activates in seconds — no cord, no flame, no generator. Designed for rooftops, gardens, poolsides, and off-grid catering setups.

Delivery Innovation

Hot Food Delivery System

Restaurants and food kitchens can now keep food genuinely hot during delivery — without a cord, without flame, and without the unreliable insulation of traditional hot boxes. HeatCore H20 inside. Temperature held for hours, not minutes.

Buffet Systems

Universal Buffetware

For restaurants and catering companies who want to serve full buffet setups without flames or power cords. Designed for GN pan compatibility and daily commercial use.

Hard Polycarbonate Covers Commercial-grade durability for high-frequency operations

Signature Design

Classic Buffetware

VIDACASA's signature buffetware collection — designed to serve without flame or cord while looking unmistakably premium. Each piece is crafted for fine dining, luxury hospitality, and high-end events where presentation is everything.

Acrylic Covers Crystal-clear finish — beautiful but treat with care

Training & Operations

How to Use the H1X Cordless Warmer

The complete operational guide for the HeatCore H20 (formerly H1X). Charging protocol, insertion technique, temperature performance expectations, and best practices for high-volume service. Recommended viewing for all new partners and operators before first deployment.

Work with VIDACASA.

Think of VIDACASA the way the world knows Teflon® — the ingredient technology inside products made by manufacturers across every continent. HeatCore, ColdCore, and SteamShot are the engines embedded in premium equipment by partners who want to stand apart. When your product is Powered by VIDACASA, you're offering something the competition simply cannot match.

A

Technology Partner

You have the product vision and the engineering capability. VIDACASA supplies HeatCore, ColdCore, or SteamShot thermal engines with full technical documentation. The fastest path to embedding VIDACASA technology in your product line.

C

VIDACASA Inside™ Program

The deepest partnership level. VIDACASA designs the complete product — frames, bases, lids, carriers — and introduces approved factories. Your product launches with the VIDACASA Inside mark. Co-branding that end customers recognise and trust.

Integration Kits

Supply us the cavity spec — we supply the engine and the complete technical package to integrate it into your product line without guesswork. CAD, insulation, thermal data, reference gallery.

Request Integration Kit Info →

Kit 01

GN 1/1 Integration

Full-size gastronorm spec

Kit 02

GN 1/2 Integration

Half-size gastronorm spec

Kit 03

Tabletop Kit

S24, S28 tabletop frames

Kit 04

Carrier Kit

B28, B36, B62 carriers

The technology inside your next best-seller.

VIDACASA is a technology platform, not a product seller. We engineer the thermal core — partners bring it to market in products their customers love. Three ways the technology reaches the world.

01

Technology Access

Partners integrate VIDACASA thermal engines — HeatCore, ColdCore, or SteamShot — into their product lines. The technology travels through their products to hotels, caterers, and events on every continent.

02

Engineering Collaboration

Design and integration fees cover cavity specs, thermal data, reference designs, and full integration blueprints. We do the hard engineering work once — partners deploy it across their entire product range.

03

SteamShot Ecosystem

Every SteamShot S30 installation creates an ongoing technology relationship. The hardware opens the door — the disposable cartridges deliver continuous value. A consumable that never stops performing.

Two ways in. One standard.

Whether you make products or run operations — the path to VIDACASA technology is direct and the standard is the same.

For Manufacturers, Brand Owners & Product Designers

Build with VIDACASA Inside

Embed HeatCore or ColdCore into your product line and give your customers something genuinely different. VIDACASA partners bring next-generation thermal technology to market under their own brand — with the power of VIDACASA inside.

  • Access to HeatCore, ColdCore, and SteamShot thermal engines
  • Full engineering integration support and CAD specs
  • Reference designs from products already shipping worldwide
  • Direct conversation with our Hong Kong design team
  • Technical data sheets for your development team
Start the Conversation →

For Hotels, Caterers & Operators

Upgrade Your Operation

Running buffets, events, or catering operations? Eliminate chafing fuel, ice replenishment, and cable runs from your setup — and deliver a cleaner, safer, more impressive guest experience.

  • HeatCore H20 for flameless, cordless hot holding
  • ColdCore C20 for ice-free, dry cold display
  • SteamShot S30 for instant heat anywhere, anytime
  • Setup guidance and training support included
Tell Us About Your Operation →

The Industry Conversations That Need to Happen.

50 critical topics for foodservice operators, equipment manufacturers, and procurement leaders navigating the future of hot and cold. Explore the risks, costs, and innovations shaping the next era of the industry.

Fire & Safety
01

The Hidden Liability of Chafing Fuel: Why Operators Face Million-Dollar Insurance Claims

Most operators don't realise how exposed they are until a claim arrives. A deep dive into documented incidents and what insurers are actually saying.

Read Article
02

Sterno Fire Incidents at Banquet Events: Real-World Case Studies

Documented incidents from hotel ballrooms, outdoor events, and catering operations — and the policy changes that followed.

Read Article
03

Open Flame at Buffet Stations: What OSHA's Hospitality Guidelines Actually Say

The regulatory framework most operators misread — and the compliance gap that puts properties at serious risk.

Read Article
04

Carbon Monoxide From Chafing Fuel in Enclosed Venues: A Silent Danger

CO accumulation from multiple chafing dishes in enclosed banquet halls — the measurements that changed how some venues operate.

Read Article
05

Why Cruise Lines Are Eliminating Open Flame — And What It Means for Your Venue

Maritime safety rules drove the change at sea. Ground-level venues are facing the same pressure from insurers and regulators.

Read Article
06

Chafing Fuel Regulations by Country: A Global Compliance Reference

From the EU's aerosol directives to US state-level fire codes — a country-by-country guide to where the rules are changing fastest.

Read Article
07

The Banquet Hall Fire That Changed Industry Safety Standards

A case study of the incident that prompted major hotel brands to begin auditing their buffet equipment policies globally.

Read Article
08

Event Insurance and Open Flame Exclusions: Read the Fine Print

The clauses that operators overlook — until a claim is denied. What the standard event liability policy actually says about open flame.

Read Article
Worker Injury & Liability
09

Burns From Chafing Fuel: The Workplace Injury Nobody Talks About in Hospitality

Burn injuries from chafing fuel are significantly underreported. The real numbers behind worker compensation claims in hotel F&B departments.

Read Article
10

When Your Banquet Staff Files a Claim: Open Flame and Workers' Compensation

What happens after a staff burn injury — the legal process, cost exposure, and reputational damage that follows the incident report.

Read Article
11

Hotel FOH Staff Refusing Flame Duty: A New Workplace Reality

A growing number of hospitality workers in Europe and North America are refusing chafing fuel tasks. What operators are doing about it.

Read Article
12

The True Cost of a Burned Employee: Legal, Insurance, and Human Capital

Beyond the immediate medical bill — the full financial and operational impact of a single workplace burn injury in a hotel operation.

Read Article
13

Burn Injury Statistics in Foodservice: The Trend That Demands Attention

Aggregated global data on burn injuries in professional foodservice — and why the open flame buffet segment is the most preventable category.

Read Article
14

OSHA Violations at Hotel Buffets: The Inspections That Cost Operations Millions

Published OSHA violation reports from hotel F&B operations — patterns, penalties, and what the most cited deficiencies have in common.

Read Article
15

How Much Risk Are You Accepting When You Train Staff for Open Flame?

The training programmes most hotels use assume staff will work safely with flame. The incident data suggests something different.

Read Article
Food Safety & Bacteria
16

The 2-Hour Temperature Danger Zone: Why Most Buffets Are Already Non-Compliant

FDA guidelines on the hot and cold temperature danger zone — and the measurement data from real hotel buffets that reveals the compliance gap.

Read Article
17

Wet Ice and Bacterial Growth: The Overlooked Risk in Cold Food Display

As ice melts, food temperatures drift. As water accumulates, pathogens multiply. The microbiology behind the display table your guests eat from.

Read Article
18

The Norovirus Outbreak That Started at a Hotel Seafood Buffet

A documented outbreak traced to cold display temperature failure. The investigation, the litigation, and the operational changes that followed.

Read Article
19

FDA Temperature Requirements for Hot Buffet Operators: The Complete Breakdown

What the regulations actually require — and the gap between what most operators believe they're doing and what the law demands.

Read Article
20

Cross-Contamination at Cold Displays: Health Inspection Case Studies

Analysing published health inspection reports — the recurring failures at cold food stations and what the violation descriptions reveal.

Read Article
21

How Ice Melt Dilutes Food Quality and Creates Pathogen Risk

The chemistry of meltwater contamination — what happens to food quality and safety as ice degrades during service hours.

Read Article
22

Health Code Violations in Hotel Buffets: 2025 Industry Review

A review of publicly disclosed health inspection violations in hotel buffet operations — the categories that appear most frequently and why.

Read Article
Insurance & Legal
23

How Open Flame Claims Are Reshaping Catering Insurance in 2025

Insurance carriers are repricing and restricting open flame coverage across hospitality. What the market shift means for operators and venues.

Read Article
24

The Venue Manager's Guide to Flame-Related Liability Coverage

What a competent venue manager should understand about their liability exposure, indemnification clauses, and insurance gaps before signing any event contract.

Read Article
25

Insurance Denied: Why Your Chafing Fuel Incident May Not Be Covered

Documented cases where operators expected coverage and found none. The specific exclusion clauses that insurers are using most frequently.

Read Article
26

Event Catering Contracts and Flame Clauses: What Lawyers Are Seeing Now

Hospitality lawyers share what's changed in standard event contracts over the past three years — and the flame-related clauses driving the revisions.

Read Article
27

Five Personal Injury Lawsuits From Buffet Equipment That Set Legal Precedent

Five landmark cases involving buffet station injuries — what happened, how courts ruled, and what standard of care the decisions established.

Read Article
28

Why Foodservice Operators Are Losing Coverage They Didn't Expect to Lose

Mid-term policy revisions and non-renewals in the hospitality insurance market — the trend every F&B director should understand before next renewal.

Read Article
29

The Full Risk Landscape of Running a Traditional Open Flame Buffet

A comprehensive risk map — fire, injury, food safety, legal, insurance, environmental, and reputational — for the operator who thinks chafing fuel is just a budget line item.

Read Article
Cost & ROI
30

The Real Annual Cost of Sterno at a 200-Room Hotel: The Numbers Will Surprise You

Fuel, labour, disposal, storage, and risk premium — a full P&L breakdown of what chafing fuel actually costs a mid-size hotel per year.

Read Article
31

Wet Ice vs. Active Cooling: A Full Cost-Per-Season Breakdown for Hotel F&B

Ice purchase, delivery logistics, water management, and staff time — the hidden cost stack of wet ice cold display compared to active alternatives.

Read Article
32

What ROI Looks Like When You Eliminate Chafing Fuel Entirely

Payback period analysis, operational savings, and risk reduction value — the financial case for transitioning a hotel buffet operation to flameless technology.

Read Article
33

Labor, Disposal, and Liability: The True Total Cost of Open Flame Operations

When you factor in the full cost — not just fuel purchase price — the economics of chafing fuel look very different. A line-by-line analysis.

Read Article
34

How Leading Hotels Are Cutting F&B Costs Without Cutting Guest Experience

The procurement and operational strategies that top hotel groups are using to reduce buffet costs while actually improving the guest experience score.

Read Article
35

The Procurement Director's Case for Flameless Buffet Technology

How to build the internal business case for transitioning to flameless equipment — the numbers, the risk argument, and the presentation that gets approval.

Read Article
36

Buffet Efficiency Benchmarks: How Top Operators Are Changing the Math

Operational metrics from hotel F&B operations that have made the switch — setup time, labour hours, incident rate, and guest satisfaction score comparisons.

Read Article
Industry Trends & Innovation
42

The Slow Decline of the Chafing Dish: Where Foodservice Equipment Is Heading

Market data, operator survey results, and analyst commentary on the trajectory of traditional chafing dish sales — and what's replacing them.

Read Article
43

Why Michelin-Level Event Teams Are Rethinking the Buffet Format Entirely

How the world's top-tier event caterers are evolving the buffet — the role of precision temperature technology in elevating the format.

Read Article
44

Smart Buffets 2025: IoT, Temperature Monitoring, and Connected Food Stations

The converging technologies transforming how buffet equipment is monitored, managed, and reported — from sensor-connected trays to automated temperature alerts.

Read Article
45

The Post-COVID Buffet: New Hygiene Standards, New Guest Expectations

How five years of post-pandemic dining behaviour has permanently changed what hotel guests expect from buffet setups — and what operators need to deliver.

Read Article
46

Airline and Rail Catering Goes Cordless: Lessons for Ground-Level Foodservice

Weight limits, space constraints, and safety requirements in aviation and rail catering drove cordless thermal adoption years before hotels. What ground operators can learn.

Read Article
47

What Luxury Hotel Brands Are Demanding From Equipment Suppliers in 2025

Global procurement RFP analysis — the specification language changing across luxury hotel group tenders and what it signals about where the industry is going.

Read Article
48

The Rise of Pop-Up Dining Experiences — and Why Power Cords Are the Enemy

The global explosion in pop-up, outdoor, and experiential dining formats — and why the entire category runs better without cords, flames, or ice logistics.

Read Article
49

Cordless vs. Induction vs. Open Flame: The Definitive 2025 Buffet Heating Comparison

A side-by-side performance, safety, cost, and flexibility comparison of the three main hot food holding technologies in professional foodservice.

Read Article
50

The Ingredient Technology Model: How VIDACASA Is Building the Teflon of Buffets

How a technology-licensing model — like the one that built Teflon, Intel Inside, and Dolby — is changing the way premium buffet equipment gets designed, made, and sold.

Read Article

These articles are shared with the industry as part of VIDACASA's mission to raise standards in hot and cold foodservice technology. Subscribe to the VIDACASA knowledge series or send us a topic you'd like covered.

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Tell us what you're building.

Tell us about your project. If there's a genuine fit, we'll set up a direct conversation with our team in Hong Kong — no forms, no gatekeepers. We'll explore together how VIDACASA technology can give your product line a real edge.

Email Direct

For urgent inquiries: biz@vidacasa.com

Direct Meeting

If there's a genuine fit, we'll arrange a direct conversation with our team in Hong Kong within 3 business days.

Designed in Hong Kong

Vidacasa Limited · 10/F., Flat P, Block 2, Kingley Industrial Building, 33 Yip Kan Street, Hong Kong

Technical Downloads

Full technical data sheets and CAD integration specs provided upon NDA for qualified OEM partners.

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