First Impressions Count…………..

There’s no doubt about it, beautifully prepared food, attractively displayed, can prove to be irresistible. So choosing the right servery and food display equipment is a key issue for any catering business.

The choice however can be bewildering, with a vast array of manufacturers and models available – offering heated, ambient and refrigerated solutions. Here are some general guidelines and points to consider…

First and foremost you should always choose a reputable manufacturer to be sure of compliance with all relevant regulations, and to ensure ongoing service and spare parts availability.

Another sound piece of advice is to think about your future needs as well as your present needs. Try to buy the best unit that funds will allow, providing you with extra capacity as your business expands.

But what else should you look for?

 

  • Ensure that units look stylish and modern, especially if they will not be fully stocked all the time. However, the design should not detract from the products you are trying to display.

 

  • On refrigerated units, ensure that temperatures meet all food legislation requirements and that they have automatic defrost and water evaporation functions. Good units should have a digital temperature display to enable you to check the cabinet temperatures.

 

  • Heated units should have good heat distribution and may have a humidifying feature to prevent foods drying out.

 

  • Consider the layout of the units; for example, you may need to specify self-service or back service options. Refrigerated units may offer a choice of compressor on the left or right or even attached to the underside, out of sight; they should not be too loud or generate too much heat.

 

  • Units should be easy to clean at the end of the day without any hidden dirt, crumb or water traps.

 

  • The back service units should have double glazed glass to the rear to help retain heat within the cabinet.

 

  • Does the unit have internal illumination to show your products off to their best advantage?

 

  • Finally, you can always talk to us at busychef.co.uk! We offer the benefit of 30+ years in the foodservice industry,  and will visit you on site to see how the unit will be used.

With thanks to Lincat for their advice. We recommend Lincat Seal merchandisers and you can view the full range here at busychef.co.uk.

Holding And Warming Equipment – What’s The Difference?

Holding and Warming Equipment are essential to any foodservice operation, as they keep food hot and fresh during waiting times. There are many types of holding and warming equipment to choose from, so it’s important to find one that fits your operation. You need the correct type of warming equipment to make sure that foods are at a safe and hot temperature when taken to a customer’s table. How will you know what type of equipment is perfect for your foodservice operation? Keep reading to find out!

Drawer Warmers

Drawer Warmer

Drawer warmers ensure that foods arrive not only hot, but also at a safe temperature. Many drawer warmers let you control what temperature you’d like the food to be held at. Some warmers even let you control a different temperature for each drawer, such as if you need meat to be held above 63°C and mashed potato held at 72°C.

Heated Holding Cabinets

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Heated Holding Cabinets are taller than drawer warmers, and most come with castors so you can easily move the cabinet throughout your kitchen and restaurant. These cabinets can hold a variety of gastronorm containers and shelving, depending on which model you purchase. Heated holding cabinets also retain the quality your food, whilst keeping your food at a safe temperature! Easily control these cabinets by selecting the perfect temperature.

Food Warmers or Bains Marie

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Food Warmers are sometimes also called Bains Marie, but are essentially the same thing. These warmers usually sit on a countertop or within a food servery. You can keep warm a variety of foods with these units, depending on the type you purchase. Overhead food warmers have pre-focused heat that maintains serving temperatures longer without continuing to cook the food. An example of this would be a chip scuttle.

Heat Lamps

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Heat Lamps are very similar to overhead food warmers. They use bulbs or lamps to heat your food to maintain a safe temperature. Depending on the model type, some heat lamps can heat from above and underneath your food.

Hot Food Display Cases

These display cases keep wrapped products at foodsafe temperatures, and allow for easy dispensing or self-service. Busychef has hot food display cases that hold a variety of foods, such as burgers, soup, pizza and more.200-110

Heated Shelves

Heated shelves are ideal for pass through areas, servery counters or can be used as a heated work shelf. These shelves sometimes have an adjustable thermostat  and are easy to clean. Busychef has a wide selection of heated shelves so you can find the one that will fit your foodservice operation the best.

Soup Warmers/Kettles

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Soup kettles allow you to adjust the temperature and cook and hold your soup all in one. Soup Kettles can be used in the kitchen, or in a buffet line for self service. Busychef has soup merchandisers that not only hold and cook your soup, but also provide an attractive display to attract customers’ attention.

Rice Cookers

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Want a way to easily cook rice in large quantities? Rice Cookers not only allow you to easily cook rice, some models can also cook oatmeal, grits or liquids. The removable, nonstick pot is easy to clean and includes a moisture cup to collect water to prevent dripping on the counter.

Still Need Help?

If you’re still stuck on which piece of holding and warming equipment is right for your foodservice operation, give Busychef a call on free phone 0500 008 075. One of our sales team will gladly help you out with your needs!

See more at www.busychef.co.uk