Complementing Glasart’s line of utensils, we offer square casseroles that harmonize with our serving platters. Their square shape optimizes space on your hot and cold food trays.
They are ideal for keeping hot dishes with a lot of broth, such as soups, beans, feijoada (Brazilian black bean stew), and others.
They are lightweight, have a non-stick coating, and can be used with or without a lid.
They feature a glass lid that allows you to monitor the cooking and presentation of the food while covered on the buffet, when necessary. Their fixed aluminum handles facilitate presentation and use on your buffet.
They are compatible with induction, gas, electric, ceramic glass, dishwasher safe, and much more!
They can be found in 4 sizes:
Marketed by Glasart, these containers are made of injected aluminum with high thermal conductivity, helping to maintain the temperature of both hot and cold foods.
The finish is distinctive, with paint on the exterior and a non-stick coating on the interior for greater hygiene and convenience.
Multipurpose product, can be used in hot and cold food display areas for food presentation.
Casseroles make restocking easier and help reduce waste at buffets.
These casserole dishes are excellent for optimizing temperature and space. Manufactured by a third party and distributed by Glasart, they are suitable for use on the stovetop and in hot and cold food stations. They come with lids, which facilitates serving when needed.
Preparation: The casserole dishes should be used to hold the food according to the selected menu and placed in the hot and cold food stations as required.
Operation: Buffet staff only need to place the food on the trays and replenish them from the kitchen.
After use: Cleaning the casserole dishes is quick and easy with soap and water.
São excelentes no aproveitamento da temperatura e do espaço. Fabricadas por terceiros e fornecidas pela Glasart, as Caçarolas são produtos que podem ser utilizados no fogão e nas Pistas Quentes e Frias. Possuem tampas, facilitando o serviço quando necessário.
Pré-Operação: as Caçarolas devem ser utilizadas para colocação dos alimentos conforme menu selecionado e posicionadas nas Pistas Quentes e Frias, de acordo com a necessidade.
Operação: o pessoal de operação do buffet necessita preocupar-se apenas com a disposição dos alimentos nas Travessas e reposições por outras vindas da cozinha..
Pós-Operação: a limpeza das Caçarolas pode ser efetuada de uma forma simples e rápida, utilizando-se água e sabão.
