Self-service display counter SAYL BUF150A

A refrigerated buffet keeps chilled dishes ready for service without drying or spoiling them. Static cooling circulates cold air gently across the food, preserving texture and moisture better than forced-air systems. The evaporator coil cools the air inside the cabinet, and natural convection carries it over the dishes, maintaining an even temperature from the front edge to the back wall. Because there is no fan, the unit runs almost silently, making it suited to open-fronted display areas where noise would be intrusive.

The operator loads GN containers directly onto the refrigerated surface, then sets the desired temperature between +4 °C and +8 °C using the digital control panel. Once the temperature is reached, the system holds it steadily, compensating for ambient heat and the warmth of newly added dishes. LED strips under the canopy and above the interior shelf illuminate the food evenly, so colours remain vivid and presentation stays sharp throughout service.

The buffet is built on a stainless-steel frame that supports a high-pressure laminate worktop with a stone-effect finish. The evaporator and condenser are housed in the base, and the static coil sits behind the rear panel, leaving the full width of the surface free for containers. A single-phase 230 V supply powers the compressor, lighting and control circuit, so the unit can be plugged into a standard kitchen ring main without additional wiring.

Overall dimensions of 1300 mm wide, 700 mm deep and 1400 mm high give enough space for multiple GN containers while keeping the footprint compact enough for most servery layouts. The right-side model can be ordered in a left-side version, and the colour and material of each module can be customised to match existing décor.

Cleaning is straightforward: the stainless-steel frame and laminate top can be wiped down with a damp cloth and mild detergent, while the evaporator coil behind the rear panel should be vacuumed periodically to remove dust that would reduce cooling efficiency.