Banquet halls and buffets · +4 to +10 °C
Display Cases & Showcases for banquet halls and buffets
Refrigerated buffet counters for raita, salads, chaat toppings, cut fruit, rasmalai and cream pastries.
The cold side of an Indian buffet — dahi bhalla, raita, chaat with curd, salads, cut fruit and rasmalai — is the riskiest part of the spread, because dairy-based dishes warm quickly in a busy hall. Refrigerated display cases keep these items cold behind curved glass and protect them from guests leaning over, while gentle airflow stops cut fruit and salads drying out. Countertop cases sit on the buffet counter itself, so the hall does not need special furniture. Staff replenish small trays from the reach-ins rather than filling the case once for the night.
How to configure it
- Put dairy-based dishes, cut fruit and cream desserts in the refrigerated cases; keep hot and ambient items elsewhere.
- Switch cases on well before the function so they are fully cold before food goes in.
- Replenish in shallow trays rather than heaping one large tray.
- Keep cases away from tandoor and live-cooking counters.
Mistakes to avoid
- Filling the case to overflowing at the start of a four-hour function.
- Topping up warm raita with fresh raita instead of replacing the tray.
The display case range
Refrigerated countertop showcases for sushi, deli, pastry and confectionery. Curved glass keeps the product in view while the case holds an even, gentle chill that does not dry the surface out.
Specifications
Also for banquet halls and buffets
- Reach-in RefrigeratorStaging storage for a function: prepped salads, raita bases, chutneys, marinated meat for live counters and cold desserts, held before and during the event.
- Deep FreezerKulfi and ice cream counter freezers, backup dessert stock and ice for drinks.
- Glass Door Refrigerator / Visi CoolerBeverage station coolers for soft drinks, water, juices and mocktail bases.
Other businesses using display cases
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