The Temp

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Food in the heated compartment is regenerated to a temperature of approx. The static cooling system for the refrigerated compartment is controlled by microprocessors in the central control unit.

The temperatures in the two compartments can be viewed in the control-unit display. The worktop consists of two separate heatable sections made of heat-resistant glass. So, as well as enabling the attractive presentation of the food on offer, the worktop will also keep it piping hot.

Its introduction is supporting a centrally organized, modern meal-distribution system tailored specifically to the requirements of school catering.

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The Temp-Classic buffet trolleys offer the following advantages: The pupils can decide on the spot which menu and which individual meal components they would like. Rather than having to accept pre-set meals, they can choose from a range of meal components. Meals do not have to be ordered a day in advance.

The pupils have a say in the size of the portions they are served. Direct contact with the young diners provides the catering staff with more accurate feedback.


Administration costs have been reduced no meal-requirement cards, and therefore no card processing. Less food has to be ordered in, since the main meal components are delivered in bulk containers. And since meals are not plated until just before they are consumed, there are far fewer leftovers, which means less work for the catering staff.

Setting and Cancelling a Temp Target

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