There’s a lot of factors to consider when it comes to designing a hotel buffet counter. Below we’re outlining all the questions you need to ask yourself, to design the work top that’s right for you.
The hot and cold combined food display plate from Catertherm can get around the majority of issues designers and hotel general managers come up against when designing a hotel buffet. Providing each plate has a 25mm gap between, every plate can be controlled at a different temperature and work efficiently. This is ideal if, for example, the breakfast service uses a majority of hot display but the lunch service needs half hot and half cold.
Another huge benefit of the hot and cold combined unit is the required depth underneath the counter: only 150mm, leaving a huge amount of space to be used for whatever storage is required. This is much different to most frost tops on that market that need all of the area below to store the compressor. We can supply a multi-functional heat lamp that can be hot for when the plate is turned over to hot, however can be operated as light only when the plate is switched to cold.
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