SAYL BUF120-80 Cold Buffet Display Case for Self-Service

A cold buffet display case keeps prepared dishes chilled while presenting them to customers for self-service. The unit circulates cooled air through a ventilated system, drawing heat away from the interior and expelling it at the rear. This continuous airflow prevents warm spots and maintains a uniform temperature across every shelf, ensuring food stays within safe limits without freezing or drying out.

The operator loads the three adjustable shelves with plated dishes, salads, desserts or cold cuts. Once the unit is switched on, the cooling system starts automatically, holding the interior between +2 °C and +6 °C. An illuminated interior shelf highlights the food, while tempered glass on all sides lets customers view the selection from any angle without opening the case. The front access panel allows diners to serve themselves without staff assistance, reducing queues during peak service.

The exterior is constructed from stainless steel, chosen for its resistance to corrosion and ease of cleaning in a busy kitchen. The worktop is finished in high-pressure laminate with a stone-effect surface, providing a durable, non-slip area that blends with modern or traditional interiors. Protective profiles around the glass edges guard against chips and cracks, extending the life of the unit.

Controls are minimal: a thermostat sets the desired temperature within the +2/+6 °C range, and an internal light switch activates the illumination. The 230 V single-phase connection plugs into a standard UK power outlet, drawing a load suitable for most commercial circuits without requiring dedicated wiring.

The 1300 mm width provides ample space for multiple dishes while fitting through standard kitchen doorways. The 700 mm depth allows placement against a wall or island without obstructing walkways, and the 1720 mm height keeps the top shelf within easy reach for loading. The weight of the unit ensures stability on tiled or vinyl flooring, though castors can be added for repositioning during deep cleaning.

Daily maintenance involves wiping the stainless steel surfaces with a damp cloth and mild detergent, while the glass panels are cleaned with glass cleaner to remove fingerprints. The ventilated cooling system requires periodic vacuuming of the condenser coils at the rear to prevent dust build-up, which can reduce efficiency. Shelves are removable for thorough washing, and the stone-effect laminate worktop resists stains but should be wiped down after spills to maintain its appearance.

A front-access version is available for self-service layouts, and the unit can be customised in colour and materials to match existing décor. The refrigerant used is R600a, a hydrocarbon with low environmental impact, meeting current climate class 3 standards for professional catering equipment.