Premium Collection Serving Dishes were developed by Glasart to allow its full use, both in terms of space and in terms of maintaining food’s temperature.
Manufactured in cast aluminum, an excellent thermal conductor and with an internal non-stick coating, they optimize the use of temperatures in hot and cold lanes.
Premium Collection Serving Dishes provide uniform temperature transmission and because they are resistant, they are ideal for day-to-day handling.
They can accommodate any type of food with beauty and practicality, valuing and enhancing their environment.
The sizes offered adapt perfectly to use on Cold and Hot Tracks.
They facilitate the service with different amounts and varieties of food.
They promote versatility in use and beautify your service.
Premium Serving Dishes (Polished Version) are the ideal choice for everyday buffet use: versatile, elegant, and easy to match with any restaurant décor or design style.
Available in five sizes: 9.06 × 9.06 in, 9.06 × 5.91 in, 13.39 × 5.91 in, 13.39 × 9.06 in, and 18.50 × 9.06 in.
They allow for countless layout combinations and adapt perfectly to different service formats.
They feature the same design as the Premium Serving Dishes line, ensuring a perfect fit for Cold and Hot Lanes, as well as maximum space efficiency thanks to their smart square shape.
Glasart’s Premium serving dishes are produced in injected aluminum which high thermal conductivity helps maintain food temperature, both cold and hot.
The finishing is done in two steps, non-toxic paint on the outside and non-stick coating on the inside for greater hygiene and practicality.
They were developed for the best use and optimization of the surfaces of the hot and cold lanes. They have 7 size options for any buffet.
The use of serving dishes facilitates food replacement and helps to reduce waste. Light, resistant and durable, they can be easily sanitized.
They are ideal for taking advantage of temperature and space. Made from die-cast aluminum, they are light and efficient.
Pre-Operation: Premium serving dishes must be used for placing food according to the selected menu and positioned on the hot or cold lanes, according to the layout and strategies defined by the customer.
Operation: the buffet operation staff needs to arrange food on the serving dishes and replace it when needed.
Post-Operation: the cleaning of the Premium serving dishes can be carried out simply and quickly, using soap and water. They must be carefully stored so as not to damage the external paintwork.
