Scaiola AIRONE

3/10°C, dimensions: 1450x800x1460 mm, mains power: 230 V, 50/60 Hz

Scaiola BREAKFAST

3/10°C, dimensions: 1420x1090x1460 mm, mains power: 230 V, 50/60 Hz

Scaiola BREAKFAST CALDA

30/90°C, installation type - floor standing, dimensions: 1450x800x2120 mm, mains power: 230 V, 50/60 Hz, 1.5 kW

Scaiola BREAKFAST CALDA Inox

30/90°C, gastronome containers capacity - 4, installation type - floor standing, dimensions: 1450x730x1450 mm, mains power: 230 V, 50/60 Hz, 1.5 kW

Scaiola BREAKFAST Inox

3/10°C, gastronome containers capacity - 4, aggregate compartment location - bottom, installation type - floor standing, dimensions: 1420x1090x1460 mm, mains power: 230 V, 50/60 Hz, 0.4 kW

Scaiola BUFFET

3/10°C, dimensions: 1450x800x1460 mm, mains power: 230 V, 50/60 Hz

Scaiola BUFFET CALDO

30/90°C, dimensions: 1450x800x1460 mm, mains power: 230 V, 50/60 Hz, 1.5 kW

Scaiola BUFFET FISH

3/10°C, dimensions: 1450x800x1460 mm, mains power: 230 V, 50/60 Hz

Scaiola CARRELLINO

3/10°C, dimensions: 1250x520x1390 mm, mains power: 230 V, 50/60 Hz

Scaiola CUPOLA CON ILLUMINAZIONE

3/10°C, dimensions: 1450x1450x1600 mm, mains power: 230 V, 50/60 Hz

Scaiola Cupola Inox

3/10°C, gastronome containers capacity - 8, installation type - in island, dimensions: 1380x1380x1720 mm, mains power: 230 V, 50/60 Hz, 0.4 kW

Scaiola ISOLA SENZA MENSOLE

3/10°C, aggregate compartment location - bottom, installation type - floor standing, dimensions: 1450x1310x1560 mm, mains power: 230 V, 50/60 Hz

Scaiola PARETE

3/10°C, dimensions: 1500x800x1950 mm, mains power: 230 V, 50/60 Hz

Scaiola PARETE MULTY

3/10°C, dimensions: 1450x800x2120 mm, mains power: 230 V, 50/60 Hz

Salad bars are a kind of display cabinets, which serve for layout of hot and cold dishes. Their use allows users to organize the service during business lunches, buffet service, etc.

Depending on the design of salad bars they are divided into:

    • salad bars designed for self-service, which are generally placed in the guest area arranged by island type and allowing visitors to approach them from all sides;
    • salad bars for staff service (wall-mounted) are usually mounted as part of food service lines;
    • saladettes installed on the territory of production halls. Salad bars may be refrigerated or heated, as well as neutral and combined.

Herewith, heated salad bars are similar to bain-maries on the basis of their operating principle and are used for layout of hot and side dishes, as well as for pastry. Refrigerated salad bars provides an opportunity of realization of seafood, salads and appetizers. Neutral salad bars are suitable for displaying gastronomic cold cuts, fruits and vegetables. Combined models of salad bars, unlike all other models, combine two independent one from the other sections, for example, heated, refrigerated and neutral.