MANUFACTURER SHOWCASE
TOUCHLESS FOODBARS
Vollrath brings food bars into the future with the introduction of the self-serve SerVue.
VOLLRATH SerVue Touchless Refrigerated Slide-In Having launched for specifi cation and pre-order at this year’s NAFEM Show, the SerVue touchless refrigerated slide-in has introduced what Vollrath calls “the future of food bars.” Eight interchangeable vertical canisters are used to showcase ingredients like lettuce, carrots, cheese, chicken, and a variety of other salad bar staples. Proximity sensors dispense the product automatically to give customers a quick, completely touchless experience. The canisters are held within a refrigerated cabinet to keep food fresh longer which, when combined with adjustable portion control settings, helps drastically reduce food waste in a self-serve setting. “Testing to NSF guidelines only requires a 4-hour hold time. However, we have demonstrated the ability to hold product for much longer periods, including overnight,” notes Michael Komendat, project development and product manager at Vollrath. Komendat says the SerVue is a great choice for B&I, K-12, college, retail applications, and even back-of- house prep areas.
The touchless dispensing negates the need for
shared serving utensils while keeping food safe from the airborne contaminants and cross-contamination that can burden traditional food bars. Because the enclosed refrigeration chamber eliminates the need for a food guard, patrons have easier access to the ingredients without awkward reaches. The bright LED lighting and unobstructed view also makes it easier for staff to recognize if a refi ll or other support is needed. Displaying the food vertically can be especially valuable when space is at a premium. “It fi ts the same footprint as a traditional four-pan cold drop-in,” Komendat says. “Customers can use less fl oor space with smaller cabinetry, freeing up additional space for other products or service offerings.” Komendat adds that the unit itself is sold as a component, but it can be integrated into custom millwork or serving systems by Vollrath or other suppliers. Canisters are available in a large size that is equivalent to a full size, 2.5-inch deep pan and a small size that has the same capacity as a half-size long, 4-inch deep pan. The refrigeration system is powered by a
Vollrath’s goal with the SerVue was to embrace all the
benefi ts of a conventional self-serve drop-in confi guration while getting rid of the pain points.
What Salespeople Need to Know Vollrath’s goal with the SerVue was to embrace all the benefi ts of a conventional self-serve drop-in confi guration while getting rid of the pain points. “We worked closely with dealers, designers, consultants, and operators for the initial launch of the product, as well as future developments within our product roadmap,” Komendat says.
simple cord and plug so there is no need for hardwiring or diffi cult remote connections. The digital control can be conveniently remote-mounted and gives operators control over portion sizing, number of uses, product selection, and other settings.
28 FEDA News & Views
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