Holding stations
24 March 2003 by Kathy Bowry
To deal with a 200 per cent increase in food turnover, Worcester Rugby Football Club invested in two Banquetline cabinets at the end of 2001 to transport hot food produced in the basement kitchens to where it is needed including a large marquee, boxes (of which there are 36) or takeaway food outlets.
Head chef Kevin Harford says that because the units hold food at optimum temperature, food quality has improved.
So has flexibility since the cabinets can double as fridges if need be or be used with any internal steam facility to hold puddings when these are on the menu. Banquetline units range from 50 to 200 plate capacity or from 4 to 28 GN1/150 trays.
Victor Manufacturing
