Serving lines should not require extensive cleaning if maintained properly during daily operation. Cleaning the hot or cold wells after each use will keep them running effectively. Quarterly or semiannual planned maintenance provides an opportunity to make sure that the equipment is running at peak efficiency.
With buffetware, caterers should be able to get a minimum of three to five years out of smaller, single units. That said, the larger custom units have a much longer life expectancy. Proper maintenance of the equipment always plays a huge role in determining the life cycle of these pieces.
There can be many aspects to serving/buffet equipment, depending on the application and design. Operators need to consider the aesthetics of the front of the house as well as back of the house support to ensure menu flexibilities are accommodated.
Non-food countertop dispensers represent a functional part of the front-of-house aesthetic. For this reason, appearance, cleanliness of the dispensing process and sizing for the space are important factors to consider.