Hints
• Finishing utensils
Porcelain plates, earthenware, glass, silverware,
copper pans, stainless steel, aluminium dishes
(brought in).
• Banqueting service/tour groups
Reheat plates in the mobile plate rack.
– Large quantities in next to no time.
– Fast loading and unloading.
– Shorter serving times, so high hourly through-
put, rapid table change, more turnover.
– For plates up to 31 cm in diameter
• Serving dishes are heated as well, storing heat
until the food reaches the table.
• Heat retaining hood: for bridging short wai-
ting periods or transporting food
• Arrange food evenly and not too closely on pla-
tes or dishes.
• Before arranging vegetables and side dishes for
finishing mix with a little butter or fat.
• Sauces
Usually added after finishing.
• Bulky items need more time to heat up.
Finishing
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