Upmarket carveries are the target customers for Moffat Catering Equipment's new servery unit, which has been designed to keep food at optimum serving temperatures thus avoiding unnecessary queues and bottlenecks.

It is designed with smooth curves, a granite surround and a choice of finishes. The three lift-off heated stainless-steel carving pads are individually controlled and each equipped with holding spikes and run-off channels that funnel waste into a removable container.

The plate-up point is located in the centre between the meats and vegetables. The large bain-marie can be used as dry or wet heat, while the sealed well contains perforated lift-out stainless-steel base plates that can accommodate a range of differing dishes.

Beneath the servery is a large heated cupboard with rod shelves and a fan heating unit to store extra servings, sauces and plates, along with ambient storage space and a detachable holding area for knives and sharpeners.

To buy it, call 01324 812272
E&R Moffat