The Cafe Turiba Serving Line — a university canteen serving line is a complex project that combines hot meal service, salads, dessert selection, and a tray return segment into one efficient flow. The BHS project at Cafe Turiba is an example of how this concept can be implemented.
Composition and layout of the serving line
The Cafe Turiba Serving Line — the serving line consists of several stages that visitors pass through sequentially. Hot meal zone — a row of marmites with hot dishes (soups, main courses, side dishes); each container is kept at +65°C; marmite lids reduce heat loss. Salad bar — a chilled or temperature-controlled section with salads, side dishes and dressings; customers serve themselves using trays and tableware; see Canteen Projects. Bread and desserts — a separate zone with bread, desserts and fruit selection. Cashier station — the tray with meals reaches the cashier point where payment is made. BHS provides serving line equipment across Europe.
Marmite equipment in the hot meal zone
The Cafe Turiba Serving Line — marmites are the core equipment of a hot meal serving line; they maintain meals at serving temperature (+65°C or higher). Water bath or dry heating — marmites with water bath heating are gentler and prevent food from overheating; dry heating is easier to maintain. Integrated or freestanding marmites — serving lines typically use integrated marmites built into the countertop. Tray slide — a tray slide runs lengthwise along the entire serving line, allowing visitors to push their tray. See self-service restaurant. BHS supplies marmite equipment.
HACCP requirements in the serving line
The Cafe Turiba Serving Line — HACCP in university and corporate canteens is particularly important, as a large number of people are served every day. Temperature control — hot meals in the serving zone must not be kept below +65°C; regular temperature checks and recording are required. Salad bar refrigeration — salad bar equipment must not exceed +4°C; regular product rotation and monitoring are necessary. Visitor hygiene — hand sanitizer dispensers are available in the serving area; staff monitor hygiene compliance. See Canteen Projects. BHS provides HACCP compliant equipment.
Examples of serving line projects in HoReCa
University canteen (Cafe Turiba) — students and academic staff use the self-service serving line; 200–400 visitors during lunchtime. BHS provides setup. Office canteen with 100–200 employees — a compact serving line with 2–3 hot meal options, a salad bar, and a dessert zone. Factory or production plant canteen — a serving line with higher capacity during shift changes. BHS provides the project. BHS offers serving line setups for HoReCa businesses across Europe.
Frequently asked questions
How long should a serving line be for 200 visitors at lunchtime? The Cafe Turiba Serving Line — for 200 visitors per day, a standard serving line of 4–6 m with 3–4 marmites and a salad bar is sufficient; for larger customer flows, two parallel lines may be planned. Contact BHS; see Canteen Projects.
Should the serving line be designed together with the kitchen? The Cafe Turiba Serving Line — ideally, the kitchen and serving line are planned simultaneously, as their mutual layout affects food transport efficiency. BHS can consult on an integrated kitchen and serving area solution; see self-service restaurant.
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.
