COLD BUFFET :
To help for the service of cold food on a buffet, BOURGEAT has develop a practical refrigerated display unit with hygienic design and compatible with gastronorm dimension. This unit allows better control of critical points within an HACCP framwork.

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Designed to maintain cold ingredients with statutory requirement (from +3°C to +10°C during 3 hours).

Refrigeration by GN1/1 - 12°C eutectic block or crushed ice

High-density polyethylene base - CFC-free foam insulation prevents condensation

The "support" AISI 304 (18/10) stainless steel lid store the cold

Transparent smoked polycarbonate protective lid designed in 2 parts

Easy cleaning


Full cover for total protection
cover open at 50% for service

uncovered cold buffet vertically stacked to save space