Choosing a servery line

A servery is rarely one cabinet. Most lines pair heat and chill along the same run, and the order they sit in decides how the queue moves and how much of the menu stays at the right temperature until it is served.

Hot food display counters hold plated and tray food at serving temperature behind glass, and are the usual front of a counter service line. A bain marie sits underneath or alongside and holds in gastronorm pans, wet or dry, which is what a canteen or a buffet runs on. Carvery equipment adds the heated gantry and the carving deck where the service is built around a joint. Hot cupboards do the unglamorous part, holding plates and covered trays close to the pass so nothing is served onto a cold plate.

What to work out before you specify

Three things decide the specification. The length of the run you have, because a counter that does not fit the floor plan cannot be made to fit later. Whether the food is held wet or dry, because that is a different cabinet rather than a setting. And how long food has to hold, because a short lunch service and an all-day carvery ask different things of the same equipment.

What renting includes

Every servery and display unit goes out on an inclusive rental plan. Servicing, parts and call-outs are covered for as long as the equipment is with you, there is no upfront capital outlay, and new or fully quality-checked reconditioned Used Approved units are available across the range.

Explore the range: hot food display counters, bain maries, carvery equipment and hot cupboards.