What is viking range?

Viking Range

Viking Range Corporation is a privately held company that manufactures ultra high-end professional kitchen appliances for home use. Viking originated the "professional" segment of kitchen appliances with its introduction of the first professional-grade range for home use in 1987. Today the company offers three complete lines of premium appliances including cooking, ventilation, kitchen clean-up and refrigeration, as well as various outdoor appliances. In addition to their "Professional" and less expensive "Designer" series, Viking's latest offering is their new "Commercial" line of kitchen appliances for use in restaurant and other commercial kitchens. Headquartered on historic Cotton Row in downtown Greenwood, Mississippi, Viking Range employs more than 1,000 people at four manufacturing facilities in Leflore County.

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Some articles on viking range:

Viking Range - 2011 Product Safety Settlement
... CPSC) accepted a settlement under which Viking agreed to pay a $450,000 in civil penalties to settle charges that it failed to report defects in its ... Between 1999 and 2006, Viking manufactured side-by-side and bottom-freezer refrigerators that were alleged to be unsafe by the CPSC ... to the settlement agreement between the CPSC and Viking, the company received its first complaints involving hinge failure in January 2001, and introduced redesigned hinges ...
Fred Carl, Jr. - Viking Range
... contractor, first discovered the need for a commercial quality range for the home in the 1981, when he discovered the range he wanted for the home he was designing didn’t exist ... At the time, genuine commercial ranges were large, impractical, expensive, and did not meet residential building codes ... power and quality with the stylings and safety of a residential range, he gathered local investors and incorporated Viking Range Corporation ...

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    Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.
    John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)