Cold Surface DROP-IN

A cold surface DROP-IN is an indispensable component of the canteen serving counter, ensuring the safe storage of cold products – salads, marinades, cold side dishes, cheeses and desserts – at the correct temperature throughout the entire serving shift. HACCP requires that all cold products be stored below +4°C. BHS offers cold surfaces DROP-IN to canteens across Europe.

Cold DROP-IN surface technology

Direct-cooling DROP-IN surfaces – the cooling system contacts directly with the base of the GN container, ensuring faster and more efficient cooling. Ice-base DROP-IN surfaces – GN containers rest on ice, a traditional method for simple maintenance. Electric-cooling DROP-IN – modern compressor systems provide precise temperature control without the need to replenish ice. Salad bar DROP-IN systems – specially designed for self-service salad bars with large simultaneous product display. All models integrate into standard serving counter widths with GN 1/1, 1/2, 1/3 configurations. BHS offers cold DROP-IN surfaces for various applications, space sizes and serving counter configurations.

Canteen salad bar setup

A cold DROP-IN surface is a key element of a salad bar – it ensures that salads, vegetables and side dishes are kept fresh and at a safe temperature throughout the lunch shift. The salad bar DROP-IN surface often combines several GN openings – each container for a different side dish and salad type. A protective glass cover on the customer side prevents food contamination. BHS can provide a complete salad bar setup, including the cold DROP-IN surface, GN containers, protective glass and ergonomic serving zone planning.

HACCP and temperature control

Cold products on the serving counter must be kept below +4°C throughout the entire serving shift. A cold DROP-IN surface provides constant cooling, but in an open serving counter, the customer side exposes products to warm air – use GN container lids between serving cycles or ensure sufficient cooling capacity. Regular temperature documentation. BHS equipment complies with HACCP and European food safety standards. Models with integrated temperature recording simplify HACCP documentation for canteen staff.

HoReCa usage scenarios

School canteen with a salad bar – a cold DROP-IN surface with several GN openings for different salads, cold dressings and side dishes for self-service customers. Business canteen – an integrated cold DROP-IN zone on the serving counter next to hot surfaces. Self-service buffet in a hotel – a cold DROP-IN surface for cold products, delicatessen and desserts. BHS helps design canteen serving systems with cold and hot DROP-IN zones, ensuring full HACCP compliance.

Frequently asked questions

What is the difference between an electric cold DROP-IN surface and an ice base? An electric cold DROP-IN surface provides precise temperature control without the need to regularly replenish ice. An ice base is simpler but requires ice replenishment every 2–4 hours. The electric version is more efficient for long dining shifts.

Is a cold DROP-IN surface suitable for serving seafood or fish? Yes, with appropriate cooling capacity, a cold DROP-IN surface is suitable for displaying seafood and fish at +0 to +4°C. Special versions with ice are designed for premium fish displays and seafood counters.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.