Different types of service carts

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.
  • Flambéed.
  • Others.

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  The fountains have 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, which is not the case with hors d'oeuvres trolleys  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.

Cheese cart

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 duffel 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, the hood will only be removed at the moment  of leaving and serving the cheese chosen by the client, not before.
Cleaning the hood requires special attention.
Drink Cart
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.

Hot Car
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.
Flamed Car
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.
It may interest you:  The A la Carte Service Step by Step
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