Cozum BTK 4

dimensions: 700x660x1500 mm, bread section - true, cutlery section - true, tray section - true

Cozum BTK5

dimensions: 900x660x1500 mm, bread section - true, cutlery section - true, tray section - true

Cozum HPL232

dimensions: 890x460x900 mm, plates capacity - 100 pcs, heating plates - true, maximum plates diameter - 320 mm

Cozum HPL432

dimensions: 890x860x900 mm, plates capacity - 200 pcs, heating plates - true, maximum plates diameter - 320 mm

Cozum MBK55

dimensions: 790x670x900 mm

Cozum MHBK55

dimensions: 790x670x900 mm

Cozum MTCD55

dimensions: 550x570x1300 mm, cutlery section - true, tray section - true

Cozum MTR55

dimensions: 550x570x900 mm, tray section - true

Cozum NPL232

dimensions: 890x460x900 mm, plates capacity - 100 pcs, heating plates - true, maximum plates diameter - 320 mm

Cozum NPL432

dimensions: 890x860x900 mm, plates capacity - 200 pcs, heating plates - true, maximum plates diameter - 320 mm

Cozum SMHPLC

dimensions: 900x900x870 mm, plates capacity - 100 pcs, heating plates - true, maximum plates diameter - 320 mm

Cozum SMHPLM

dimensions: 900x900x870 mm, plates capacity - 100 pcs, heating plates - true, maximum plates diameter - 320 mm

Cozum SMPLC

dimensions: 900x900x870 mm, plates capacity - 100 pcs, heating plates - true, maximum plates diameter - 320 mm

Cozum SMPLM

dimensions: 900x900x870 mm, plates capacity - 100 pcs, heating plates - true, maximum plates diameter - 320 mm

Dispensers, equipment stands, counters, intended for distribution and dispensing of tableware, trays, cups, plates are usually located at the beginning of the food service line and are an integral part. They are typically installed in the dining rooms and self-service cafeteria. These modules, as well as others in food service line, may be equipped with guides for trays.

Dispensers, equipment stands and counters used in the food service lines are generally made of stainless steel or other materials. Herewith, they may differ in their construction and have a different number of tiers. Equipment stands may be provided with separate vertical or horizontal containers for table/tea spoons, forks and knives. Counters for trays and tableware have an additional compartment which is used for storage of cutlery, trays and other equipment. Plate dispensers are also used in the food service line and may be used for heating plates, that allows organize the process of food service in the most optimal way.