Hotel kitchens · +4 to +10 °C
Display Cases & Showcases for hotel kitchens
Cold display on all-day-dining buffets for cut fruit, yoghurt, cold cuts, cheese, sushi, salads and pastry.
A hotel breakfast buffet runs for hours, and many of its items — cut fruit, yoghurt, cold cuts, smoked fish, cheese, salads, pastries with cream — need to stay at or below about +5 °C the whole time. Ice beds and chilled platters struggle in a warm dining room with guests coming and going, and they look tired by the second hour. A refrigerated display case holds temperature behind curved glass, protects food from guests, and its gentle airflow keeps cut fruit and cheese from drying. The countertop footprint lets it sit on the existing buffet counter, and the same case can carry sushi or desserts at dinner.
How to configure it
- Put cut fruit, yoghurt, cold cuts and cream pastries in the case; keep whole fruit and breads on ambient platters.
- Replenish in small, shallow trays from the garde manger reach-in several times during a long buffet.
- Keep display cases away from chafing dishes, toasters and live cooking stations.
- Check product temperature with a probe midway through service, not only the case's display.
Mistakes to avoid
- Heaping trays above the load line for a look of abundance, so the top layer warms within the hour.
- Switching the case on just before the buffet opens instead of giving it time to pull down.
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 hotel kitchens
- Reach-in RefrigeratorSection cold storage alongside the cold room: butchery, garde manger, pastry and the 24-hour room-service pantry each run their own cabinet.
- Undercounter RefrigeratorLine storage at live breakfast stations, the all-day-dining show kitchen, specialty restaurant lines and the room-service tray station.
- Deep FreezerSection freezers for the pastry kitchen's laminated dough and ice creams, plus overflow frozen seafood and meat during banquet peaks.
Other businesses using display cases
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