Ask somebody else what a serve over is and it is not by any means certain that they would be able to tell you. It is after all one of those terms that is not often used by those not involved in the food industry. And yet most of us will see and use serve overs if not every day, then at least on most of those occasions when we go out shopping for food.
A serve over is a piece of equipment that is used for displaying food to potential customers - members of the public - whether it is in a supermarket, a small food shop, or a cafeteria or restaurant. As the food is on display it can be kept warm or cold, and is also usually shielded from onlookers in a way that discourages any kind of physical contact.
At the delicatessen a serve over could be deployed to display all the cakes and sundries that are there on offer. Sometimes a separate piece of equipment will house all the warm products such as the pies and pasties. In another shop along the road a not completely dissimilar contraption may host a selection of cold ice creams. It is truly a most versatile piece of kit.
It has become fashionable in certain supermarkets to use a serve over to display hot, cooked meat products. We are referring in this instance not to sliced meats that have been pre-cooked and are ready to eat but to hot, steaming sausage and spiced products that can be frighteningly alluring for the peckish.
Meanwhile a little further along the aisle freshly caught fish stare wide-eyed at the customer.
A serve over is also a more complex piece of equipment than the passer-by might appreciate. It is, in fact, very much more than a glass-covered display cabinet. Ordinarily it will incorporate a refrigerator below the display shelf sitself o that perishables in transit or otherwise not on display might be kept fresh.
Like any piece of substantial electronic apparatus serve overs will be available in a whole range of sizes and one needs to consider carefully how it will be expected to slot in with other, existing items. Available space is always a big consideration when trying to organise the layout of a shop or a canteen, and so a slimline version is sometimes an attractive and of course practical option.
Whether you are a fishmonger, an ice-cream vendor, or the proprietor of a delicatessen or supermarket,
A serve over is a piece of equipment that is used for displaying food to potential customers - members of the public - whether it is in a supermarket, a small food shop, or a cafeteria or restaurant. As the food is on display it can be kept warm or cold, and is also usually shielded from onlookers in a way that discourages any kind of physical contact.
At the delicatessen a serve over could be deployed to display all the cakes and sundries that are there on offer. Sometimes a separate piece of equipment will house all the warm products such as the pies and pasties. In another shop along the road a not completely dissimilar contraption may host a selection of cold ice creams. It is truly a most versatile piece of kit.
It has become fashionable in certain supermarkets to use a serve over to display hot, cooked meat products. We are referring in this instance not to sliced meats that have been pre-cooked and are ready to eat but to hot, steaming sausage and spiced products that can be frighteningly alluring for the peckish.
Meanwhile a little further along the aisle freshly caught fish stare wide-eyed at the customer.
A serve over is also a more complex piece of equipment than the passer-by might appreciate. It is, in fact, very much more than a glass-covered display cabinet. Ordinarily it will incorporate a refrigerator below the display shelf sitself o that perishables in transit or otherwise not on display might be kept fresh.
Like any piece of substantial electronic apparatus serve overs will be available in a whole range of sizes and one needs to consider carefully how it will be expected to slot in with other, existing items. Available space is always a big consideration when trying to organise the layout of a shop or a canteen, and so a slimline version is sometimes an attractive and of course practical option.
Whether you are a fishmonger, an ice-cream vendor, or the proprietor of a delicatessen or supermarket,
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