Buffet counters
12 products
Brochure - Buffet modules
Our series of buffet modules with cold, hot and neutral can stand individually or be assembled into a complete buffet line for a canteen.
Buffet series from Spanish SAYL, consisting of a number of different buffet counter modules that can be used in canteen buffets. SAYL has become known in record time for their beautiful designs within the food industry. The modules have a laminated stone look and are on wheels. They can be put together so that you get exactly the functions you need in a flow that fits into the premises. Read more at the bottom of the page or in the brochure.
- Neutral without cooling or heating
- With integrated cooling plate
- With built-in cooling well
- With integrated heating plate
- With built-in bain marie
- With built-in cooling cabinet on top
Whether it is a smaller buffet in a canteen or a larger buffet in a restaurant, many of the same elements are actually involved. There are several things to remember when setting up a buffet:
- Hot food must be kept above 65 degrees if it is left out for more than 3 hours (including preparation time)
- Cold food is normally kept below five degrees, unless the food is left out for less than 3 hours incl. preparation. If it stands for more than three hours, then you must choose a cooling product with a ventilated cooling system which ensures a more uniform temperature.
- There must be a sneeze screen or other solution that prevents employees or customers from sneezing/coughing into the food.
- Pliers and other ta clothes must have a good long length.
We have good experience with the products from SAYL , and know that they work well in a buffet. You can choose a model with a flat bottom for hills or with space for large, deep hills. Either with dry heat to have a dish standing on or a bain marie solution where hot water keeps the gastro tray and its contents warm. Bain marie preserves the liquid in a better way, but there is a risk of heaters going off if you forget
topping up water or using water with a very high lime content.
If it is for cold cuts, then the small buffet is a good solution. It is placed on a table and can be accessed from several sides. Extra glass dishes can be purchased so that filling can be done quickly.
For a cold salad bar, we recommend a ventilated salad bar, where a draining board is used in the gastro trays that have wet cases in them. It could be a tomato, for example.
Several canteens have surplus food after lunch and here it is obvious to make small portions that employees can take with them if necessary. from a grab'n go cooler.
A solution for a company could, for example, look like this:
- A station with plates and cutlery. (SA-BUN)
- A free station with a bread basket and a cutting board with French bread or the soup of the day. Preferably so there is room to put a plate down. (SA-BUN or SA-BUN90)
- A station with a hotplate to have hot liver pâté with bacon and roasted mushrooms, pizza slices, a platter of meatballs or the like. (SA-BUSA)
- A station with bain marie to have the dish of the day standing in. It could be chili con carne, creamed potatoes, rice, pasta, lasagne, scramble eggs or the like. (SA-BUBA)
- A station with gastro trays for refrigeration with salad mix, for example. (BUF65)
- A BUF 360P for cold cuts or fruit. (BUF360P+8xPVP)
- A station with a large cooling plate for salmon, for example on a slate plate. (SA-BUF15A)
- An empty station with a sneeze screen to hold a cake tray, muffins or fruit. (SA-BUN)
- A station with refrigerated cases with sliding doors on both sides, so that the employee can take a soft drink, a bottle of water or some freshly squeezed juice. (BUF60IA or BUF120IA – These models are also available with sliding doors only on one side)
- Possibly a station with a cash register or other solution if a fee is charged. (SA-BUN)