The Machinery and Equipment for presenting and keeping food hot at a stable temperature, allows us to offer customers a product in optimal conservation, with all its properties and without microbiological risks.

For a buffet there are several types of temperature maintenance devices, such as:

Rethermalizers: Although they can only be used as temperature maintainers for soups, sauces or purees, rethermalizers are actually the best option to perform the preheating that these products require before consumption. By introducing the frozen food directly into the rethermalizer, it will bring it to its optimum temperature in a safe and efficient way, saving time, energy and intermediate steps during which the product can be contaminated.

The rethermalization process allows the already cooked product to be brought from a refrigerated state, in the zone considered to be at risk (HACCP), up to 73.9ºC in less than 90 minutes and then keep it at a service temperature, without microbiological risks, of 65 , 6 ° C.

Maintaining induction hobs: Using induction technology, these hobs keep food at the desired temperature with the lowest energy consumption and without the risk of burning or overcooking food, making them ideal for hotels, catering and events.

At a time where communication is a key element, signage and information elements now become a valuable and indispensable resource that every catering establishment must have.