Saladette
In gastronomy, a saladette is a piece of stainless steel furniture with a cooled tub on the top and cooled door compartments or drawers in the lower part, each of which holds containers for food . They are related to refrigerators , refrigerated counters and refrigerated counters and are used to hold, prepare and portion salads and other cold dishes that or their ingredients must be kept refrigerated . Depending on the intended use, there are different designs - sometimes also for the preparation of hot food - and names, with the transition to the refrigerated counter or the refrigerated counter being fluid. They are mostly found in the kitchen area of restaurants , community catering utilities and catering companies . They are also used in the counter area at fast food outlets and similar catering establishments .
In addition, there are training courses for saladettes, which are available as a salad bar in the guest room or dining room for the guest to self-service . Such open self-service cabinets are also available in the delicatessen areas of supermarkets and department stores to be found for self-service sale.
Names and uses
- Kitchen furniture is referred to as a saladette or salad bar or cold buffet if it has an upper tub area, in the lower part door compartments or, more rarely, drawers as well as a storage and work surface. They are used to keep prepared salads or salad ingredients or other cold dishes ready, which can be quickly removed, portioned and served.
- Combinations of cooling table and saladette are referred to as a pizza table or pizza cooling table or as a (cooled) receipt station . They have a (wider) worktop and, as the name suggests, are used in the gastronomic pizza production and similar.
- As evidence Station Sushi, Tapas smaller cooling units are referred to, which can be installed as set-top boxes on desks or off. They are used in the production of sushi or tapas .
- Smaller refrigerated showcases are referred to as cooling units . They are mostly used in the counter area and are used to store and present mostly ready-made and portioned salads or cold dishes, such as desserts .
- As a salad bar or salad bar (-Buffet) such courses are considered by Saladettes that are accessible for the guest self-service. The term refrigerated buffet is also used here. Most of the time, they do not have any cooled storage areas in the lower part, but only a cooled upper tub for storing containers. A special form is the refrigerated serving cabinet , which is mobile by means of rollers and which can be placed in the guest room or taken directly from the guest table.
- Salad bars in the form of specially designed, open self-service freezers can also be found in the delicatessen areas of hypermarkets and department stores. In delicatessen shops, the sale of unpackaged salads, salad ingredients and other cold dishes is usually not self-service, but predominantly at refrigerated counters and refrigerated display cases with service.
Small salad bar in a fast food restaurant , here with glass plates as shelves and sneeze protection.
Salad bar in a restaurant , here with sneeze guard washers and tub inserts for cooling the salads etc. in hanging bowls.
Salad bars and self-service cabinets in a consumer market , here with even bare cooling tanks.
details
Features, usual sizes
Saladettes and salad bars are designed with an overhead cooled tub in which gastro-norm containers (GN) are placed. In the case of saladettes, there is a storage area in front of it on the service side to place the plates or salad bowls to be occupied, in some cases this also serves as a work and cutting surface. Salad bars sometimes have no storage space.
The overhead cooling trough is covered with Saladettes with an upwardly foldable and lockable cover, at salad bars openable covers or stationary come cough protective hoods used. In the lower part of the saladette there are cooled door compartments, and in some cases also cooled drawers, into which GN containers can also be placed or pushed. Salad bars usually have no refrigerated door compartments, sometimes they are designed with open (uncooled) storage compartments in the lower area.
The standard saladette can be equipped with a size of 2.5 × GN 1/1 for the area below the lid as well as 2 refrigerated door compartments each with a size of 1 × GN 1/1. The various manufacturers also offer these in the sizes 3 × GN 1/1 and 4 × GN 1/1, i.e. with 3-door or 4-door door compartments in the lower part. The door compartments are subdivided with bars, grates or pull-out, tilt-proof support rails; some versions with drawers are also offered.
As a rule, stainless steel is used as the material , whereby the storage area for saladettes is usually made of polyethylene and, for larger widths such as for serving stations, also of stainless steel. At Pizza tables and countertops are granite offered. In salad bars, the visible surfaces are usually clad with wood veneer or materials with a wood look or made of wood . The cover or sneeze guard hoods of salad bars are mostly made of plexiglass , sometimes also of safety glass or stainless steel.
The cooling device is usually located in the lower part, where it is arranged next to or below a then correspondingly smaller door compartment or in the base area. Similar to refrigerators, it usually consists of a compression refrigeration machine or an absorber (evaporator). In most cases, electricity is used as the drive energy , the saladettes and salad bars etc. are delivered ready to be plugged in or plugged in.
providers
Saladettes and salad bars etc. are manufactured by companies specializing in catering technology, commercial kitchen technology or cooling technology . In addition to direct sales, sales are carried out through equipment and furnishing companies for restaurants, hotels and large kitchens. Since it is usually more or less "mobile" and "plug-in devices" that do not make great demands on their installation or installation, distribution is increasingly taking place through general trading companies. In recent years, more and more saladettes from the Far East have come onto the German market, which has led to a very strong price war among importers and manufacturers on the market. Many of these entry-level devices are equipped with relatively weak compressors (low wattage), so that the service life of these devices is severely limited.
business
For commercial use, the food hygiene regulation VO (EG) 852/2004 also applies to saladettes and salad bars, etc. , according to which the use of an HACCP system is required. This includes, for example, maintaining the correct cooling temperature and monitoring it.
literature
- Manfred Rohatsch (Ed.): Large kitchens. Planning, design, furnishing . 5th, completely revised. Edition, Huss-Medien, Berlin 2010, ISBN 978-3-345-00929-7 .
