Catering equipment
Buffet counters
A commercial buffet counter combines plate storage, serving surfaces and an overhead lamp framework.
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Menu display cabinets — display and use
Display ingredients clearly to support menu selection and restaurant service.
Catering equipment environments
관련 제품
Catering equipmentIce display tables
An open ice bed highlights the colour and texture of fresh seafood.
Catering equipmentSeafood aquariums
Commercial live seafood tanks for restaurants and supermarkets, with separate compartments for edible fish and shellfish.
Catering equipmentSoup simmering stoves
A soup preparation concept with heat source and stations configured to requirements.
Product questions
冷柜日常如何清洁与维护？
按设备说明书安排清洁与保养。保持通风位置畅通，定期检查门封和排水；涉及电气与制冷系统的维护，请由专业人员处理。
Read more ↗点菜柜怎么选择，才能与门店实际经营需求匹配？
选择点菜柜，应先明确经营任务，再比较设备外观和配置。以餐厅准备调整顾客看菜与后厨备餐之间的衔接为例，最先需要整理的不是想买几台柜，而是点菜展示盘、标价标签、分装食材与周转容器各自怎样存放、展示和周转。商品形式、人员动作与设备用途相互关联，只有先把这些条件说清楚，后面的方案才有可比较的依据。
Read more ↗点菜柜的摆放位置和周边动线应该怎样安排？
点菜柜的布局需要同时看顾客侧和工作侧，而不是把设备放进平面图里就算完成。餐厅准备调整顾客看菜与后厨备餐之间的衔接时，设备周围通常还会发生观看、取用、补充、清洁等动作。规划的重点是让这些动作在同一个空间里能够衔接，而不是单纯追求设备排列得整齐。
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Application guide · BAONIER
Menu Display Cabinet Changeovers: Trial Tray Sizes, Labels and Replenishment Order
Rehearse a new menu with empty trays before changing the display. Check tray combinations, labels and replenishment order in a restaurant menu display cabinet so staff can translate the menu into clear, usable positions.
Read article ↗选型指南 · BAONIER
点菜柜如何选型，先说清顾客怎样看菜和点菜
明确展示的是实物选菜、包装食材还是示意菜品，再选择相符的陈列结构。可展示的品类越多，顾客未必越容易决定；重点应是识别清楚、取放顺畅以及补盘之后仍能保持一致的秩序。
Read article ↗空间与陈列 · BAONIER
点菜柜布局：把顾客观看与员工补盘路线分开
顾客停留的位置不应堵住服务员通道；员工补盘时也不宜穿越等候人群。可展示的品类越多，顾客未必越容易决定；重点应是识别清楚、取放顺畅以及补盘之后仍能保持一致的秩序。
Read article ↗使用与管理 · BAONIER
点菜展示盘如何交接，标签和实物要同步变化
交接时记录展示盘对应名称与补盘状态，及时跟进标识和实际内容不一致的问题。可展示的品类越多，顾客未必越容易决定；重点应是识别清楚、取放顺畅以及补盘之后仍能保持一致的秩序。
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