Saladettes
Ingredients at your workstation. Not three metres away.
A saladette combines refrigeration, storage and workspace at one point. Your chef works faster, takes fewer steps and stays focused during peak service.
Range
Our saladette range
For every kitchen the right saladette, matched to your workflow, capacity and space.
Pizza saladettes
Specifically developed for fast pizza preparation. Wide work surface with GN pans for toppings directly in view of your preparation area.
Application: Pizzerias, Delivery restaurants
2-door saladettes
Compact model for smaller kitchens with limited space. Sufficient capacity for normal operation.
Application: Lunch rooms, Small food service
3-door saladettes
More storage capacity for higher volumes and continuous production. Suitable for more intensive kitchens.
Application: Restaurants, Catering
Saladettes with overhead refrigeration
With chilled overhead unit for maximum visibility and hygienic presentation of ingredients on the work surface.
Application: Food courts, Staff canteens
Salad bars
What your guest sees first at the buffet.
A salad bar presents salads and cold dishes clearly and chilled. For self-service, buffets and concepts where appearance and food safety meet.
Range
Our salad bar range
JMGT supplies salad bars in various versions, matched to your concept and layout.
Built-in salad bars
Integrated into buffets or counters for a clean, fixed installation.
Freestanding salad bars
Freestanding and flexible for changing layouts and self-service.
Chilled buffet modules
Modular systems for bespoke buffets and larger installations.
Combination hot/cold buffets
Combined units for complete meal distribution, hot and cold in one installation.
Hoshizaki saladettes in stock at promotional prices
JMGT regularly has saladettes and refrigerated counters available with attractive discounts. Direct delivery, including installation and workstation advice.
Buying advice
What should you consider when buying?
The right choice depends on your situation. These are the points we always go through in a consultation.
Available space
The dimensions of your workstation or buffet installation determine the format. We measure on site if needed.
Type of refrigeration
Static or ventilated. Ventilated is faster, static drier. Depends on your product and working environment.
Climate class
Hot kitchens above 25 degrees ambient temperature require a higher climate class. Ignore this and the refrigeration works harder than necessary.
Capacity and GN pans
How many products do you need to chill simultaneously? That determines the number and format of the pans.
Work height and ergonomics
Wrong work height costs energy and causes back problems. We set the height at delivery.
Alignment with your workflow
A saladette only works well if the layout matches your working method. We discuss this in advance.