The DUO Cart, an innovation from Glasart, provides hot and cold maintenance in a single product. It is a portable equipment, with wheels, black glass structure, which serves both as a hot track through the thermoelectric glass and as a cold track with an integrated condenser unit.
The name DUO reflects its ability to switch between hot and cold with the flip of an on-off switch, and it has LED lights to indicate the temperature.
Length: 70cm Depth: 70 cm Height: 36 cm The MDF finish can be customized and can also be delivered with glass on the sides.
You can meet both hot and cold food keeping needs in one product.
The structure of the DUO Cart is made of carbon steel with black electrostatic painting for greater load capacity and durability. The surface and details are made of Antiqua coated MDF.
The digital controller attached to the product makes it possible to regulate the surface temperature of the Thermoelectric Glass, which can be adjusted to the desired temperature, between 30 and 160 degrees Celsius.
The Duo Cart is hygienic and easy to clean, simply wiping it with a damp cloth after use. Its edges are free of electrical resistance to avoid accidents or scares when inadvertently touching them during operation.
Pre-Operation: the Duo Cart needs just 15 minutes to reach the previously programmed operating temperature.
During the Operation: temperature is maintained and controlled automatically. Therefore, the buffet operating staff only needs to worry about supplying and replacing the food.
Post-Operation: the equipment is turned off and the temperature returns to the normal ambient level. Cleaning can be carried out quickly and simply, using only a damp cloth and neutral soap, when necessary.
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
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