Taking Self-Serve Vertical
It can be difficult to maximize space in a salad bar setting since space is at a premium as the number of offerings increase. But what if there is an innovative solution that can solve the space conundrum?
Ideal for schools, business and industry, and healthcare applications, Vollrath’s new SerVue™ touchless refrigerated slide-in provides space-saving vertical dispensing for as many as 30 different toppings.
“This is our take on enhancing the salad bar,” says Tyler Eilenfeldt, Vollrath product manager. “While traditional salad bars are horizontal, this vertical unit offers benefits others don’t have.”
Touchless sensors automatically dispense ingredients reducing food waste.
Not only can customers view food in the see-through containers, verifying its freshness, but with SerVue’s dispensing method, salads are not cross contaminated with other ingredients or serving utensils. Infrared sensors located near the bottom of each canister detect the presence of a bowl or plate and dispense ingredients accordingly.
“Because all ingredients are in individual canisters, there is no unintentional mixing of ingredients,” Eilenfeldt says. “Also, with people more hesitant to share serving utensils like in a traditional salad bar format, SerVue circumvents that with its touchless dispensing method.”
Along with providing the theater of food visibility, added safety and utmost sanitation, the total cost of ownership is another benefit of Vollrath’s SerVue line.
“Total cost of ownership is lower for several reasons,” Eilenfeldt says. “SerVue requires less upkeep than a traditional salad bar and reduces food waste thanks to the refrigerated ingredients staying fresher longer. And it can take an hour to clean a traditional food bar, but now operators can skip this step and reallocate employees.”
Also, SerVue does not require pricey breath guards, since food is safely contained until distributed.”
In addition, operators can choose portion sizes for distribution, from extra small to extra-large, which not only provides added versatility but also reduces waste.
SerVue has two canister sizes that are both the same height. The small canister holds 5.4 qts equivalent to a half-size long 4” deep food pan while the large accommodates 9 ½ qts equivalent to a full-size 2.5 ” deep food pan.
Because this unit is refrigerated and enclosed, it doesn’t have to be disassembled or cleared out at the end of the day, which equals even more labor savings and reduced food waste.
The verticality of SerVue allows designers to maximize the space while showcasing the foods freshness and streamlining the serving process.
Each unit is equipped with eight interchangeable containers giving flexibility to the operator. For larger volume operations multiple units can be placed back to back or adjacent depending on the footprint and available space. Measuring just 21 inches deep and 51 inches wide, the unit can be easily retrofitted into an existing space.
“It also speeds up the salad bar, taking just about 20 seconds to dispense down the line compared with a minute or more with a traditional salad bar.
Vollrath is currently testing multiple SerVue pilots in the field — including one in a major tech firm’s foodservice operation and one with an upscale independent grocer.
“SerVue is the result of continuous improvement from our engineering team, and we see great potential for it in the future,” Eilenfeldt says.