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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Hot and cold cupboards from Bourgeat

15 June 2006
Hot and cold cupboards from Bourgeat

The growth of "on-the-go" service from food courts and kiosks is making new demands on the good old hot cupboard by encouraging more compact sizes and less institutional styling. France's Bourgeat has taken these needs on board with its latest Satellite cupboards which range from six to 17 levels, including versions small enough to squeeze into tight under-counter or back-bar spaces.

Equally notable is the ability to switch cupboards from heated to cold storage by turning off the heat and putting in a prefrozen eutectic block. Built-in ventilation keeps the required temperature balanced throughout the cabinet while an on-board three-litre water reservoir guards against food drying out. All cupboards are based on the gastronorm 1/1 module, with prices ranging from £1,846 for a GN 6 unit to £2,480 for GN 17 - for humidification facilities add a further £400. A similarly sized range of banquet trolleys has also been introduced.

Available from: Bourgeat SA 00 33 476 321444
www.bourgeat.fr

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