Food Distribution Systems

Moving a plated meal from the production kitchen to a ward, a resident's room or a function floor at the right temperature is its own discipline, and this is the equipment that does it: heated and refrigerated banquet trolleys, tray delivery carts, insulated transport boxes, plus conveyors and clearing systems for tray assembly at volume. Burlodge covers cook-serve, cook-chill and cook-freeze service, from Logiko trolleys with air-convected heating and refrigeration to the RTS aged-care cart, which uses a fixed divider wall to keep hot and cold food apart on the one tray. Aladdin Temp-Rite works at tray level with induction-heated bases and insulated domes, Rieber spans gastronorm containers, banquet trolleys and Thermoports, and Sweden's SDX Thermobox runs from passive boxes to compressor-cooled and heated ones. Suited to hospitals, aged care, prisons, school canteens and large-scale catering, where HACCP temperature control has to hold from plating to the last tray served.