Introducing our exquisite Buffet Table, a sophisticated and versatile addition to any dining space. Crafted with precision and elegance, this buffet table seamlessly combines functionality with style. Its spacious design provides ample storage for your dining essentials, while its sleek finish adds a touch of sophistication to your decor. Elevate your dining experience with our Buffet Table, a perfect blend of form and function.
Product Overview: Buffet Table
A Buffet Table (also known as a Food Display Counter, Serving Line, or Hot/Cold Well) is a modular, commercial-grade workstation designed for the efficient, hygienic, and visually appealing presentation and service of food in self-service or staff-assisted settings. It provides temperature-controlled holding for dishes while offering ergonomic access for guests and staff.
Core Features & Benefits:
Temperature Control Systems:
Heated Sections: Electric or steam-heated wells maintain hot foods at safe serving temperatures (≥ 60°C / 140°F) via thermostatic controls. Options include dry-heat shelves, hot water baths (bains-marie), or induction heating.
Chilled Sections: Refrigerated compartments or cold pans keep salads, desserts, and perishables chilled (≤ 4°C / 39°F).
Dual-Temperature Models: Combine heated and chilled zones in a single unit.
Modular & Configurable Design:
Interchangeable components (hot wells, cold pans, dry shelves) allow custom layouts for diverse menus and space constraints.
Expandable lengths (1.2m to 6m+/4ft to 20ft+) with connectable ends/corners.
Adjustable legs or casters for leveling and mobility.
Food Safety & Hygiene:
Sneeze Guards: Standard removable acrylic or glass shields protect food from contamination.
Easy-Clean Surfaces: Stainless steel construction (304-grade preferred) with rounded corners, seamless welds, and removable pan carriers/drip trays.
Compliance: Meets NSF/ANSI 4, FDA, and local health codes for food contact surfaces.
Efficient Service Ergonomics:
Optimal height (850mm–950mm / 34"–38") for comfortable guest reach and staff replenishment.
Roll-top or sliding sneeze guards for easy access during refills.
Integrated utensil rails, napkin holders, and signage panels.
Energy Efficiency:
Insulated food wells minimize heat/cold loss.
Precision thermostats reduce energy consumption during idle periods.
Low-wattage LED lighting for display areas.
Durability & Stability:
Commercial-grade stainless steel resists corrosion, dents, and high temperatures.
Reinforced frames and heavy-duty casters (often with brakes) support high loads.
Key Components:
Base Frame: Sturdy stainless steel structure with adjustable legs/casters.
Food Pans/Wells: GN 1/1 (530x325mm) or full-size pans (typically 12"/6"/4" depths).
Heating/Cooling System: Electric elements, steam coils, or refrigeration units.
Sneeze Guard: Framed acrylic/glass canopy with supports.
Countertop: Stainless steel surface with cutouts for pans.
Utility Shelf: Lower storage for backup pans or supplies.
Control Panel: Thermostats, switches, and indicator lights.
Common Variations:
Hot Buffet Tables: Dedicated to heated service (e.g., scrambled eggs, sauces).
Cold Buffet Tables: For salads, sushi, desserts (may include ice beds).
Combi Buffet Tables: Hybrid units with hot & cold sections.
Dual-Purpose Tables: Convertible via interchangeable modules.
Action Stations: Compact units for live cooking (e.g., pasta, carving).
Drop-In Counters: Built into existing countertops.
Banquet Carts: Mobile heated/cooled units for off-site events.
Primary Applications:
Hotels: Breakfast buffets, banquet service.
Restaurants: Lunch buffets, salad bars, dessert displays.
Cruise Ships & Casinos: High-volume all-day dining.
Catering: Weddings, corporate events, off-premise service.
Healthcare/Schools: Cafeteria self-service lines.
Supermarkets: Prepared foods/hot deli counters.
