From their showroom in the A&D Building in NYC, Phillip Raspanti, corporate chef for Sub-Zero Wolf Cove, discusses the company’s commitment to performance in the categories of cooking, refrigeration, and cleaning. Of note, the Sub-Zero line employs NASA-developed technology that purifies the air within their refrigeration units every 20 minutes, extending the shelf life of foods of all kinds. The Wolf line has a lengthy reputation for excellence in transferring heat, and the Cove line underwent 10 years of rigorous research and development to meet the standards set by the company’s existing brands. What’s more, products like their warming drawers are finding homes beyond the kitchen, as designers and homeowners increasingly add them to bathrooms where they keep towels warm, and their wine storage units have been developed to not just cool but to protect and preserve collections. The overarching goal for the company is to be considered true specialists in all its categories.
