When purchasing a warmer/merchandiser, its utilization will determine the type the operation requires. While self-serve units provide access to customers during slower periods of the day, products must be replenished regularly for a full appearance. Also, packaging plays a part in whether the food looks appealing in these units.
Warmers/merchandisers are not only functional, but they also serve as a selling vehicle for a variety of food types. These units offer both self- and full-service capabilities and are often used in the front of house to display either plated or packaged food.
Hot holding cabinets are temperature maintenance units in the same vein as refrigeration equipment. And though they are heated, foodservice operators do not use this equipment for cooking.
To help determine what size cabinet suits the application and the necessary number of shelves, operators should take into account how much food will be held at one time.
Hot holding cabinets are temperature maintenance units in the same vein as refrigeration equipment. And though they are heated, foodservice operators do not use this equipment for cooking.
The condition of front-of-house equipment and units visible to customers, such as heated display merchandisers, serves as a reflection of an operation. Keeping this equipment clean and properly maintained plays a critical role in the success of any retail operation as doing so will enhance the appearance of food displays and therefore draw customers.
The IHDCH-45 Intelligent Heated Display Cabinet with Humidity regulates air temperature while balancing the humidity level. The unit features 360-degree viewing and LED lighting, making it easier for consumers to see the food.
Flav-R-Savor Heated Air Curtain Cabinets have no front doors to provide customers easier access to hot products. Heated air at the front of the cabinet is forced downward, forming a curtain of heat, which is then drawn toward the rear of the cabinet, warming each shelf.
The confluence of high labor costs and consumers’ need for speed creates a recipe for accessible, portable food options, either as the main meal or as add-on items. As a result, the role of the reach-in continues to evolve from simple storage item to profit center for many foodservice operators, including fast-casual and quick-service operators.
Undercounter and underbar refrigeration serve as supplemental storage solutions for the front of house or in the kitchen as part of a prep station. Timothy A. Barker, founder of Table & Bar Consulting Group in Memphis, Tenn., provides information on what to consider when purchasing undercounter refrigeration.
Foodservice Equipment & Supplies is the longest-running publication serving the decision-makers of the nearly $15 billion E&S industry.
View current digital issueWant to receive a FREE subscription to Foodservice Equipment & Supplies?
Subscribe to magazineKeep up with the latest equipment and supplies news and products with our FREE newsletters.
Subscribe to newsletters
Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
