Food display and servery equipment
Present food safely and attractively across counter service, buffet and self-serve environments. Compare holding temperature, capacity in standard pan sizes, service access and the footprint each unit needs at the counter.
What this range covers
- Heated display cabinets
- Refrigerated display cabinets
- Bain-maries
- Food bars and buffet systems
- Countertop displays
- Merchandising refrigeration
Explore this range
Showing 313-336 of 913 products
Roband
Roband Straight Glass Hot Food Display Bar, 12 pans double row
Model E26$2,452.00 AUDexc. GST
Roband
Roband Straight Glass Hot Food Display Bar, 6 pans single row with roller doors
Model E16RD$2,309.60 AUDexc. GST
Roband
Roband Hot Bain Marie 12 x 1/2 size, pans not included, double row
Model BM26$1,390.40 AUDexc. GST
Roband
Roband Refrigerated Bain Marie 12 x 1/2 size, pans not included, double row
Model BR26$4,822.40 AUDexc. GST
Roband
Roband Hot Bain Marie 10 x 1/2 size, pans not included, double row
Model BM25$1,278.40 AUDexc. GST
Roband
Roband Straight Glass Hot Food Display Bar, 10 pans double row with roller door
Model E25RD$2,656.00 AUDexc. GST
Roband
Roband Curved Glass Hot Food Display Bar, 6 pans double row with roller doors
Model C23RD$3,270.40 AUDexc. GST
Roband
Roband Hot Bain Marie 4 x 1/2 size, pans not included, single row
Model BM14$1,030.40 AUDexc. GST
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Choosing food display and servery
Display equipment is judged on how the product looks after two hours, not two minutes. Check the holding temperature range, humidity control where offered, lighting type and how easily the unit can be stripped down and cleaned at the end of service.
What to confirm before you order
- The external dimensions, plus the clearance the manufacturer requires around the unit.
- The access route from the delivery point to the final position, including doorways, corners and steps.
- The electrical, gas, water and drainage services already available at the position.
- Who will carry out any licensed connection work, and when they are available.
Discuss your servery layout
Tell us the venue, the output you need and what you are replacing. We will shortlist suitable models and confirm what each one requires.
Request a quote Call 0488 111 152Common questions
Heated display equipment holds food at temperature; it does not reheat. Food must reach a safe temperature before it goes into the cabinet, and your own food-safety program governs holding times.
It is mostly presentation and reach. Square glass gives a contemporary look and better use of the top surface; curved glass gives a wider viewing angle. Confirm the internal usable depth in either case.
Count the pans on service at peak, allow at least one spare position for changeovers, and check the counter run against your queue flow and staff positions.
Other equipment ranges
Cooking Equipment
Ovens, ranges, fryers, grills and specialist cooking.
View range
Commercial Refrigeration
Upright, underbench, prep counters and display.
View range
Dishwashers and Warewashing
Undercounter, pass-through, glass and pot washing.
View range
Bakery and Pizza Equipment
Mixers, provers, deck ovens and dough preparation.
View rangeDiscuss your servery layout.
Share the model, equipment type, site details or plans you have. We will help identify the next useful step.