Serving lines should not require extensive cleaning if maintained properly during daily operation. Cleaning the hot or cold wells after each use will keep them running effectively. Quarterly or semiannual planned maintenance provides an opportunity to make sure that the equipment is running at peak efficiency.
With buffetware, caterers should be able to get a minimum of three to five years out of smaller, single units. That said, the larger custom units have a much longer life expectancy. Proper maintenance of the equipment always plays a huge role in determining the life cycle of these pieces.
Vidacasa temperature-controlled buffetware works independently of electricity, cords, gels, fire or ice. The modular components can mix and match to alter tablescapes and help keep food hot or cold. Stainless steel styles come in solid satin or hammered finishes. Hammered open-frame designs are available, too. Wood crates are available in black, bamboo, natural and vintage colors.
American Metalcraft Inc.
Evolution Chafers come in either a 7-quart round or 9-quart rectangular design. Both feature a slow-release glass lid and induction bases that work on units greater than 1,800 watts. Operators can pair these with 12-quart juice dispensers or 12-quart coffee or beverage urns from the Evolution line.
There can be many aspects to serving/buffet equipment, depending on the application and design. Operators need to consider the aesthetics of the front of the house as well as back of the house support to ensure menu flexibilities are accommodated.
Non-food countertop dispensers represent a functional part of the front-of-house aesthetic. For this reason, appearance, cleanliness of the dispensing process and sizing for the space are important factors to consider.