What equipment does the distribution line consist of?

The convenience and range of a food service establishment depend on its technical equipment. A special serving line is used to distribute prepared dishes. Its equipment allows food to remain warm or, conversely, chilled for an extended period of time. On the website https://oborud.shop/shop/linii-razdachi/ Information on possible configuration options is provided. We invite you to familiarize yourself with the main items.

Standard equipment

A typical distribution line includes a variety of modules, each with a specific purpose. It may include:

• A refrigerated display case allows you to display ready-made cold appetizers to your customers. The temperature maintained inside the unit prevents the spoilage of cold meats, cheeses, and all types of pastries.
• Chilled counter. Used to reduce the temperature of foods typically served chilled. This type of counter serves salads, drinks, and more.
• Heated counter. Designed specifically for first and second courses, it allows you to adjust the heating level of the container contents. Steam, hot water, or air is used to warm plates or special containers. The heating depends on the type of serving line.
• A module responsible for warming clean dishes. This will prevent the first and second dishes from cooling down too much while you wait in line.
• Racks. Used to display cutlery and trays. They have special sections separating one item from another. They are located in various places, most often at the very beginning of the serving line. Sometimes between adjacent modules and at the end.
• Neutral elements. These allow you to display products that don't require special storage conditions. These could include bread, tea, chocolate, and much more.
• The cash register module is located at the very end of the serving line. The cashier is positioned behind it, calculating the cost of the assembled order.

Arrangement order

The ease of use of equipment depends not only on its design but also on its placement. Most often, it is arranged in the following order:

• stands with trays and cutlery;
• cooling counter;
• counter for warming up first courses;
• counter for heating main courses;
• display case with desserts and drinks.

If space is limited and a serving line won't fit, individual items are combined. Not only the sequence but also the arrangement of the modules varies. It can be:

• frontal, with all elements placed in a straight line;
• angular, which involves the formation of the letter "p" or "g";
• free-standing, when a distance is provided between the elements;
• curved, implying the presence of turns and bends depending on the configuration of free space.

More information about the distribution line can be found on the website https://oborud.shop/.