The "hybrid kitchen" from Rieber combines the company's Thermoport and Thermoplate food holding and food transport systems with its Varithek cooking options.
The result is a compact, mobile, modular cooking unit that will transport, finish and serve both hot and cold food. It can cater for between 15 and 50 guests in hotels, conference venues, and contract and function events where facilities are limited.
The options include woks, griddles, and boiling tops for cooking, stainless steel chafers for hot food, and transparent chilled units for salads, pastries or desserts.
The system is linked by removable gastronorm ports that can be detached to serve as tabletop bottle chillers and plate or cutlery holders
To buy it, callBGL Rieber