Canteen Line Projects — a canteen serving line is a functional and hygienic HoReCa equipment solution that ensures food distribution to customers in an organic and efficient manner; BHS designs canteen lines for businesses of various sizes — from small 50-person corporate canteens to large 500+ person institutional canteens — while adhering to HACCP requirements and the daily workflow of the canteen.
Main components of canteen lines
Canteen Line Projects — a full canteen serving line includes several interconnected elements that together form the food distribution flow from the kitchen to the customer. Hot bain-marie section — the canteen’s hot food holding area with GN containers for hot dishes — soups, main courses and side dishes; a hot water or steam bath maintains the temperature above 65°C; the number of sections corresponds to the menu size. Cold salad and dessert section — the canteen’s cold zone ensures the display of chilled salads, desserts and side dishes; refrigeration ensures cold food safety in accordance with HACCP; the customer selects themselves or staff serves; see Canteen Projects. BHS designs canteen lines.
Design and planning of canteen lines
Canteen Line Projects — each canteen serving line project is individual, as canteen space dimensions, customer flow, menu and enterprise requirements differ; BHS specialists design the canteen line according to the specific case. Space layout and customer flow analysis — the canteen serving line is positioned in the space so that the customer movement direction is natural: from the entrance through the serving line to the cashier zone and dining area; width, length and number of sections depend on the maximum customer flow. Impact of menu specifics on the project — the canteen serving line configuration reflects the menu: a single-category canteen (only hot dishes) requires a simpler bain-marie line; a comprehensive canteen with salads, desserts and beverages requires a multi-section configuration; see Canteen Line as an example. BHS designs canteen serving lines.
HACCP compliance in the canteen serving line
Canteen Line Projects — HACCP requirements apply to all stages of food processing and distribution, including the canteen serving line; temperature control, material hygiene and cleaning possibilities for contact surfaces are criteria in serving line design. Stainless steel surfaces — all food contact surfaces in the canteen serving line are made of stainless steel, which is a HACCP compliant material; stainless steel is smooth, easy to clean and does not absorb bacteria. Temperature requirements in the hot and cold zones — the canteen’s hot zone maintains temperatures above 65°C, the cold zone maintains temperatures below 8°C; automatic temperature maintenance is built into the canteen serving line equipment; see Canteen Project. BHS supplies HACCP compliant canteen lines.
HoReCa usage scenarios
Corporate canteen with a canteen serving line — a large number of employees during lunch shifts; bain-marie and cold salad sections ensure fast and organized service; the BHS canteen serving line withstands daily intensive use. Educational institution or hospital canteen with a serving line — regular and predictable customer flow; strict hygiene requirements; BHS designs canteen serving lines that meet public sector requirements. Industrial enterprise canteen with a serving line — a production canteen with shift workers; various lunch times depending on the shift; the BHS serving line ensures flexible work organization; BHS supplies the products. BHS designs canteen serving lines for HoReCa enterprises.
Frequently asked questions
How long does it take to implement a canteen serving line project? Canteen Line Projects — project duration depends on the complexity of the layout, number of sections and customization requirements; more complex custom projects may take longer; see Canteen Projects.
Is a canteen serving line suitable for a small enterprise canteen? Canteen Line Projects — yes, BHS designs canteen serving lines for canteens of various sizes; a small canteen may only need a 2–3 section compact serving counter; a large canteen requires a multi-section full canteen line; see also Canteen Line.
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.
