Organized Holding and Serving at the Food Counter
The cafeteria steam table is used for holding, displaying, and serving cooked dishes, staple foods, soup, and portioned meals. It can be installed in school canteens, company restaurants, hospital dining areas, buffet restaurants, fast-food stores, and group catering service windows.
The product range includes an integrated constant-temperature serving table and a food-warming serving table. Four-pan, five-pan, and ten-pan configurations are available.
Separate food pans allow staff to arrange main dishes, side dishes, staple foods, and soups within one serving position. Food can be displayed, portioned, replenished, and combined into set meals without moving between several unrelated containers.
A four-pan or five-pan model is suitable for a regular service window with a focused menu. A ten-pan model can display more dishes and is better suited to a larger menu or higher-volume meal service.
Pan Quantity and Heating Options
The available pan quantities are 4, 5, or 10. The equipment can accommodate commonly used GN food pans, although the exact container dimensions should be confirmed according to the selected model.
Water-bath heating and dry heating are available. A water-bath system transfers heat from heated water to the food pans, providing relatively gentle and continuous warming for cooked dishes and some soups.
A dry-heating structure operates without filling the main tank with water and can be selected according to the type of food, installation conditions, and cleaning preference.
The supplied specification table lists a temperature range of approximately 30–100°C. Rated power is approximately 2–9kW and varies according to the number of pans and heating structure.
Serving-Line Operation and Cleaning
The temperature-control system helps slow food cooling during display and service. Actual food condition can still be affected by the loaded quantity, replenishment frequency, room temperature, and holding time.
Individual pans keep different foods separated and allow staff to serve planned portions more quickly. The integrated floor-standing structure combines the warming area, worktop, and supporting frame.
A cafeteria steam table can be positioned along a serving window or buffet line to create a clear customer and staff route. After service, the pans, worktop, and heating area should be cleaned promptly. Water-bath models should also be planned according to available filling, draining, and water-changing conditions.
Project Matching and Delivery
Zhejiang Anneng Kitchen Equipment Co., Ltd. can confirm the equipment according to menu size, serving-window length, pan quantity, GN pan dimensions, and available electrical supply.
The factory can adjust the external dimensions and operating direction according to project drawings. The product may also be coordinated with preparation tables, insulated delivery carts, tableware storage equipment, and canteen dining furniture.
The minimum order quantity is 10 units. Standard products normally require 7–20 days. Non-standard dimensions or special pan arrangements generally require 1–3 months.
A sample may be arranged before mass production. Photographs or videos can be provided during manufacturing. Every finished unit receives a 100% inspection before packing, and third-party inspection is accepted. Remote technical support, spare-parts coordination, and a one-year warranty are available after delivery.
Product Specifications
|
Parameter |
Specification |
|
Product Models |
Integrated constant-temperature serving table and food-warming serving table |
|
Number of Pans |
4, 5, or 10 |
|
Compatible Containers |
Common GN food pans; exact dimensions depend on the model |
|
Temperature Range |
Approximately 30–100°C |
|
Rated Power |
Approximately 2–9kW, depending on pan quantity |
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