Serving lines

Serving lines bring together the equipment used to present, hold, dispense, and process food in self-service dining areas. They are commonly arranged as a sequence of modules so guests can move through a cafeteria, canteen, buffet, or similar foodservice setting in a clear order. This category includes serving line ranges from Abat, ATESY, Stillag, and other named collections, as well as salad bars and built-in dispensing line options. Product examples show cash register modules, refrigerated display counters, refrigerated countertop modules, refrigerating baths, and marmites for hot dishes.

Together, these types of equipment support different stages of service, from chilled food presentation to hot meal holding and payment. A line may use modules from a coordinated collection, such as Premier, Riviera, Viola, Lira, Lira-Profi Eco, or Asta, or may be planned around other dispensing-line equipment. Selection depends on the menu, whether products need refrigeration or heated holding, the number of dishes being offered, customer traffic flow, and the role of the service point. Consider how individual modules will be positioned to create practical access for staff while keeping food choices easy for diners to see and reach.

Cash register sections can be placed where they fit the intended route through the line. Refrigerated counters and baths are suited to items requiring chilled presentation, while marmites are relevant for prepared hot dishes. The final arrangement should account for the operational sequence of food replenishment, serving, and checkout.