Happy
This type of equipment is used in both self and full-service applications across markets like K-12, healthcare, and business dining. It can include features such as hot tops, cold pans, and steam tables.
Serving/buffet equipment
This is the standard height for serving/buffet equipment.
Between 34"-36"
Room service carts are typically open and use these insulated systems to keep individual trays warm during quick distribution.
Insulated covered tray systems
What is an example of a problem that is due to using thick product with dispenser pumps?
Clogging the pumps or requiring a harder push (hard on pump)
Although this material gives an upscale look, it’s not recommended for humid environments because it can harbor bacteria if it’s porous.
Wood or millwork
Combi ovens tend to have ____ scale build-up, so proper cleaning and maintenance is a must.
Lime
Name a reason a restaurant owner would want to use buffetware dishes with large rims.
The look of larger plates can encourage customers to take smaller portions (thus saving money).
Choosing whether a boiler or boilerless oven is warranted comes down to how ________ a recovery is needed as well as what maintenance requirements work best.
Fast
To prevent burn-through holes and extend the life of buffet wells, operators should periodically check this during usage.
The water level in the unit
This type of serving setup allows operators to rearrange or repurpose their buffet equipment for multiple uses, such as school lunches, sporting events, or celebrations.
Modular serving and buffet line equipment
NSF classifies these transparent barriers into self-serve, cafeteria-style, or full-serve types to protect food from contamination.
Food shields
In hospital room service programs, meals are typically delivered in carts with this many trays to ensure food stays above 140°F for hot items and below 40°F for cold ones.
10 trays
Why is water filtration a key component for extending service life of a steamer?
Boiled water results in calcium, lime scale and mineral deposits that are hardened and left behind.
Operators must choose between these two types of condiment dispensing, with one offering less waste and more control, and the other suited for high-volume operations.
Portion control (prepackaged) and bulk dispensers
List 2 things operators should consider when deciding which serving or buffet equipment to purchase.
Menu, customer volume, or available space
This type of cleaning system makes combi ovens convenient to clean.
Automate cleaning systems
Single-serve, prepackaged condiments are typically dispensed using units made from these two materials.
Plastic and stainless steel
While some operations use food-grade sanitizer on dispensers, substances containing these can damage the integrity of plastic or metal and affect mechanisms.
Bleach or heavy detergents
What are the 4 types of steam generation?
What is one brand of steam equipment that we sell?
Amana, Solwave Ameri Series, AccuTemp, Cleveland, Groen, Panasonic, Sterline MFG, Town, Vulcan