There are different types of service carts, whose objective is to facilitate the service and give a note of eye candy, making the delicacies to the client more appetizing.
Auxiliary tank or Gueridón:
The gueridones are auxiliary tables that are used for table service in restaurants category. In them they tureens, fountains, etc. are deposited with delicacies and they place the food and other food in sight of the customer.
The guerrillas are covered with a fleece and a tablecloth and they are placed near the tables when starting a service. In general, one is available every 2 tables.
Currently, they are made of wood like the rest of the tables, with the difference that most are with wheels to facilitate displacement.
Recall that the gueridón is used as an auxiliary table to give a more attractive service and carry out a series of operations that would be uncomfortable for the client and for the dining room staff, to be held at the same table. These operations are:
Tmeat and poultry.
- Fish topping
- Plating of viands.
- Preparation or finish of some dishes.
The most common measurements of a gueridón are 60 x 45 cm.
Hors d'oeuvre cart
As its name indicates, it serves to transport this type of food. It allows to serve a large number of clients with quickly and efficiently, making it widely used in hotels and big restaurants. At the same time it provides the client with the opportunity to choose what you want in sight.
The hors d'oeuvres are usually of several types, but the so-called ferris wheel, with suspended sources that rotate around an axis, they are very useful. Each of the fountains has several compartments where the different products are placed, it has the advantage that the food to be plated (put on the plate) is always at a comfortable height, something that does not happen with the snack carts fixed.
The latter has several floors or shelves with various compartments where the different components of the hors d'oeuvres, as in the “noria” car.
Both the wheels and axles of these cars must be regularly greased so that they move easily and do not make noise.
When a compartment has been emptied, it must be changed immediately by replenishing the product.
As many parts as necessary must be used to avoid mix different flavors. If there is no compartment calipers and compartments adjoining are of different products, not take the tweezers corresponding to these in no case. You should go to the sideboard and pick up some clean tweezers, but not before asking the customer to wait a few seconds.
Dessert carts (Pastry)
The pastry trolley has the same advantages and characteristics as the snack trolley and the same standards we have cited. They are usually fixed, why not it is customary to have as much variety of desserts as hors d'oeuvres and pastry desserts (cakes) are usually quite bulky, making the fixed trolley platforms more suitable.
The cheese cart usually has a single platform with a transparent plastic protective hood, the main mission is to avoid the diffusion of odors from strong cheeses. Underneath there is a shelf where the supplies necessary for your service.
On the platform there will be a fleece and a cover that must be checked before starting each service, since the cheeses give off some fat that stains the fabric and produces a bad effect, presenting the car of cheeses with dirty tablecloth.
It is advisable that the tablecloth is slightly damp to keep the cheeses constantly fresh and not dry out.
Considering what we have stated about the strong smell of some cheeses, only the bell is removed at the moment of leaving and serving the cheese chosen by the client, not before.
Cleaning the hood requires special attention.
It is used in some establishments and it is available, on the upper tray, the bottles of the most common drinks, an ice bucket and tongs and, on the tray bottom, the glasses and glasses to serve them, some bowling with lemon and sliced oranges, and the necessary supplies.
Generally used to transport delicacies and parts large, such as sirloin, gigot, etc., which must maintain a certain temperature to maintain their qualities.
They are stainless steel or stainless metal and wood, have a water tank, under which there is one or two alcohol burners that keep the water at an appropriate temperature. Above the tank is a plate or iron where the delicacy is placed, it also has container tanks where the sauces are placed, which thus also keep warm. The trolley is covered with a kind of hood that maintains the temperature and must only be opened when serving.
The hot car has, in addition to a container with hot water where knives, forks or other useful for food handling and carving, and the service of the sauces, and a plate holder at the time of to serve.
The tank, like the rest of the car must be cleaned after each service.
It is the mission of the helpers to have the car ready when it goes to be used in the service, filling the water tank, checking the amount of alcohol in the infiernillos and the wick condition, etc.
They are cars whose use is spreading and which are used to the preparation of dishes, especially reductions, flambées and crepes. They consist of a fire fed by a small gas cylinder that carries the car inside, as well like containers for sugar, butter and fruit juices, as well as the most commonly used liquor bottles for the preparation of these specialties, salt cellars, and spice, etc.
Sometimes they also have a small cutlery drawer.
They have somewhat displaced the “rechaud”, because it works with alcohol, as we will now see and the gas flame is more effective and easier to graduate.