Serving Line

A non-standard Serving Line is a custom-designed system for food distribution, developed when standard modular systems are unsuitable for the specific space or concept. Custom design allows precise length, component sequence and zone distribution to be determined according to the establishment’s service model and space configuration.

Serving Line components

A Serving Line can include various functional zones depending on the food range and service model. Cold zone — salad bar, beverage station, chilled dessert display with constant cooling. Hot zone — steam well for hot food items, infrared heating shelf. Neutral zone — space for dishes and utensils, cashier shelf, cashier station. Custom design allows the precise sequence and length of these zones to be determined according to the order flow and space dimensions.

When it is necessary

A non-standard Serving Line is necessary when the space length does not match standard module combinations. A typical situation: the space is 4.35 m long, but the standard module combination provides 4.0 or 4.5 m. An additional reason is a specific service model — a particular number and sequence of zones regardless of space proportions. Hotel breakfasts with various stations, school canteens with a specific menu structure or banquet buffets with specific zone requirements are typical cases.

HACCP compliance

In a Serving Line, HACCP requirements apply to temperature maintenance — hot food above 63°C, cold food below 4°C. A non-standard Serving Line is designed with appropriate heating and cooling capacity in each zone. Stainless steel ensures a hygienic surface throughout the line. A neutral element is provided between cold and hot zones to prevent temperature transfer. A food protective screen ensures compliance with hygiene requirements on the customer side.

Applications

Non-standard Serving Lines are developed for various projects. Hotel restaurants with buffet breakfasts — customer flow and the number of zones determined the precise length and structure. School canteens with a menu structure requiring a specific zone sequence. Cafés with narrow space configurations where a standard wide modular system would not fit. The shelf is part of the Non-standard Solutions range along with other BHS custom equipment.

Frequently asked questions

How long does the design and manufacture of a custom Serving Line take? Design and approval typically take 2–3 weeks, manufacturing — 4–8 weeks depending on complexity. The total time from the first consultation to installation is approximately 2–3 months.

Materials and manufacturing quality

A non-standard Serving Line is manufactured from stainless steel, which is a mandatory material in food contact zones. BHS uses the same steel quality standard as in catalogue products. The inner food contact surfaces of the Serving Line are polished or brushed, ensuring easy disinfection. Thermal insulation material is used at the junctions between cold and hot zones to prevent temperature transfer. All welding seams are rounded and ground. Electrical heating or cooling components are installed according to the manufacturer’s specifications and safety requirements. After manufacturing, each section is checked — temperature parameters, surface quality and compliance with the drawing — before delivery.

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.