Glasart’s Ice Easy Cold Trays were developed for cold food and beverage distribution services. It uses crushed ice or in pieces as the main element for cold dishes cooling and drinks. It has an elegant design and is suitable for use in various environments, both indoor and outdoor, with no use of electrical energy.
It is very practical and functional, enhancing cold food distribution services.
Glasart’s Ice Easy Cold Tray is supplied in a single model, composed of aluminum structure, painted in silver and white high-impact polystyrene bowl. It is available in the size of 1080x640x100 mm (42 1/2″x 25 1/4″x 4″).
The Ice Easy Cold Tray consists of a support base and a vat, where ice is placed to cool food and drinks. The support base is equipped with 4 feet, which serve to support any flat surface, whether on counters or tables. It has a drain at one end of the tub to remove water after use.
The support base is formed by an aluminum structure, painted in silver.
The vat is made of high impact resistance polystyrene, in white.
The feet are made of plastic, non-slip material.
The temperature is maintained by the ice, which must be renewed during service, if necessary.
It is hygienic and easy to clean. Just drain it and wipe it with a cloth after service.
Applicable for use in indoor or outdoor areas, where electricity is not available.
Operation: The temperature is maintained by the ice, which must be renewed, if necessary, to keep food and beverages refrigerated. Thus, the staff of the buffet needs to be concerned only with the supply of ice.
Post-Operation: After the service is finished, just open the vat drain to remove the water. Cleaning can be done simply and quickly, using only a cloth.
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.
