Looking for a solution that optimizes you buffet’s space?
Thinking about doing so, Glasart developed the Glasart Double Refrigerated Shelf.
It is a Refrigerated Shelf on 2 levels that efficiently maintain the cold dishes temperature in your buffet.
With a digital temperature controller for each Refrigerated Shelf, you will be able to more accurately adjust the temperature of the various dishes disposed on your buffet.
If necessary, Glasart can also produce Mixed Double Shelves (hot/cold) in order to make your food distribution service even more versatile. In this option, we use Glasart’s Thermoelectric Glasses (hot shelf) in conjunction with Glasart’s refrigerated shelves.
The shelves use Glasart’s Thermoelectric Glass on two levels to optimize space and concentrate the service in a reduced space, with wide visibility for the user and operator control. Its use is simple, just connect the Thermoelectric Glass and start the service. The superior lighting helps to maintain the heat when using an infrared lamp and also the visibility of the products offered.
Pre-Operation: It is only necessary to turn on the lighting near the base of the Double Lane and also the Refrigerated Lanes on the digital temperature controllers, wait between 10 and 15 minutes and start the operation.
During Operation: You only need to worry about replacing food in the lower and upper shelves. If necessary, you can change the operating temperature of the digital temperature controllers or turn off the lighting of the tracks.
Post-Operation: Cleaning is simple. Wipe the glasses and contact surfaces with a damp cloth. Your equipment is ready for next use.
We selected some customer projects, as an example of visualization of our products, such as Tables and Counters, Hot Lanes, Cold Lanes, Sneeze Guards, and Serving Dishes from Glasart. If you want to understand how they were made and get a project quotation, contact us.
We have customers in the most diverse branches of foodservice. From commercial restaurants to major chains and franchises; from small inns to resorts and international hotel chains; from bakeries to supermarkets; factories; industrial offices and restaurants.
