The refrigerated display that Stellinox offers for your cold buffets are mostly equipped with a hinged lid and can also be installed on counters to keep the food at the right temperature, thanks to an eutectic cooler that provides cooling.
On this page we also present a rotating tray that can easily be installed in a refrigerated display, but you can also choose to install it on a buffet.
Are you looking for cold buffet trays? You can find stainless steel cold buffet trays that fit into cold buffets as well as chrome plated metal cold buffet trays.
How to make a cold buffet a success?
The cold buffet is the most technical part of the breakfast buffet as it has to meet technical temperature requirements. Very often the cold buffet has to work completely independently, without the help of any electrical cooling system. Stellinox offers you a range of articles and accessories that will allow you to create your cold buffet presentation in complete safety. Thanks to the eutectic pads that are cleverly integrated into your buffet, under the stainless-steel tray on which the cold meats or cheeses are placed, you will be able to keep the products at a temperature of around 6°C for the duration of your breakfast service. What's more, all these trays and buffets can be fitted with a roll-top cover, which will help to maintain a cool temperature for even longer, while still allowing easy access for your customers. Solutions with eutectic pads are also available for various sizes of bowls and salad bowls to keep fruit salads, fruit juices, butter, etc. cool. Our cold buffet items allow you to present as much food as possible in complete safety (kept cold) for the enjoyment of your customers; while providing a functional solution as they are very easy to assemble and disassemble.
What is a cold buffet?
A cold buffet is a table set with a variety of cold meals, usually prepared in advance, and laid out in such a way as to be accessible to all customers or guests. Not only is a cold buffet practical for large receptions, it also offers a wide variety of choices so that everyone can find something to their taste. Here's how it usually looks:
Arrangement of meals
- Cold starters: mixed salads, with pasta, rice and potato salads; raw vegetables, with grated carrots, cucumbers and cherry tomatoes; cold meats, with ham, sausage and terrine.
- Cold meat and fish platters: cold roast beef, cold chicken, smoked salmon, fish terrines.
- Main courses: quiches, savoury pies, marinated poultry, meat in jelly, fish in cold sauce
- Cheeses: a wide range of cheeses, including Brie, Camembert, Roquefort, goat's cheese and Cantal, accompanied by dried fruit, walnuts and almonds, fresh fruit, including grapes and apples, and jams, such as black cherry.
- Desserts: fruit tarts, éclairs, chocolate mousses, fruit salads, various cakes.
Display and decoration
- Trays and platters: large trays, bowls and plates are used to present food. Often made of glass, stainless steel or porcelain for elegant presentation.
- Decoration: edible garnishes with fresh herbs, edible flowers, lemon slices, coloured or themed tablecloths, decorative elements such as candles and small bouquets or floral decorations.
Organisation and circulation
- Accessibility: The food is arranged so that guests can move freely around the buffet. Cutlery, plates, napkins and glasses are placed at one or more strategic points to avoid 'traffic jams'.
- Logical service: the buffet is often organised in a logical way, starting with starters, followed by main courses and side dishes, and ending with cheeses and desserts.
Practical considerations
- Temperature and freshness: meals are kept cool using refrigerated displays or trays, or cooler pads to maintain the correct temperature.
- Labelling: to make it easier for guests to choose, each dish can be labelled with its name and possibly with information about allergens or the main ingredients.
How to prepare a cold buffet in advance?
Preparing a cold buffet in advance requires good organisation and careful planning. Here are a few steps to help you prepare a tasty and well-organised cold buffet to ensure the success of your event:
Planning
- Define the menu: cold starters, main courses, side dishes, cheeses and desserts.
- Calculate quantities: estimate the number of guests, take into account dietary preferences and special diets
Prepare in advance
- One week in advance: make a detailed list of ingredients needed, order specific meats, fish or cheeses from suppliers
- Three days in advance: buy non-perishable ingredients and fresh produce that will keep well, and prepare terrines, quiches and savoury pies.
- Two days before: prepare salads that will keep well, pasta, rice and potatoes and put them in the fridge, marinate meat and fish, slice and arrange cold meats, cover and put them in the fridge.
- The day before: prepare desserts such as cakes, tarts and fruit salads, remove cheeses from the fridge, arrange on trays, cover and refrigerate, prepare sauces, dressings and condiments.
- The same day: in the morning, take out the dishes prepared the day before, arrange them on serving trays and add garnishes such as fresh herbs and decorations. Just before your clients or guests arrive, make sure the dishes are kept cool until it's time to serve and set the buffet table with cutlery, plates, napkins and glasses.
Buffet table organisation
- Layout: arrange the dishes so that they are easy to move around and separate the different sections: starters, main courses, side dishes, cheeses, desserts.
- Accessibility: place plates, cutlery and napkins at one end of the table, label dishes to indicate their names, allergens or main ingredients.
Preservation and food safety
- Temperature: Use cooling trays or cooler to keep food at a safe temperature. Avoid leaving food at room temperature for too long.
- Hygiene: Wash your hands regularly and use clean utensils when handling food. Cover dishes with plastic wrap or lids to prevent contamination.
Additional tips
- Proportionality: Provide a sufficient variety of meals to cater for the different tastes of customers and guests.
- Balance: Ensure a good balance between the different categories of dishes to avoid excesses or deficiencies.
- Labelling: use labels to indicate vegetarian, gluten-free or other special dietary requirements.
How much does a cold buffet for 50 people cost?
Preparing a cold buffet for 50 people requires a good estimate of the quantities for each type of meals. Here are some recommendations for preparing a complete and balanced cold buffet for 50 people to ensure a pleasant experience for all customers and guests:
Starters and salads
- Mixed salads: 3 to 4 types of salad for a total of 10 kg (about 200 g per person, i.e. about 2.5 kg per salad).
- Raw vegetables and dips: 5 kg of raw vegetables and about 1.5 L. of dips (sauces).
- Cured meats: 5 to 6 kg, or 100 to 120 g per person
- Main courses: 10 kg or 200 g per person for cured meats and 5 kg or 100 g per person for fish.
- Quiches and savoury pies: 6 to 7 pies or quiches, one quiche for 8 people.
- Accompaniments: 10 baguettes and 10 different types of bread, for a total of 20 loaves, 1.5 kg of butter, about 2 L. of condiments
- Cheeses: 6 to 7 kg of various cheeses, i.e. 120 to 140 g per person
- Desserts: 7 to 8 tarts or cakes, a tart for 6 to 7 people, 6 to 7 kg of fruit salads, about a hundred mousses, creams and small desserts, with 2 desserts per person.
- Drinks: 15 L. of water, 10 L. of fruit juice, 15 L. of soft drinks, 15 to 20 bottles of wine (1 bottle for 2 to 3 people) and 50 bottles of beer (1 beer per person).
See all the details of the products you are interested in by clicking on the Art. Nr. of the products you have selected.
Delivery times: Stellinox ships your orders within 24 to 48 hours if the product is in stock, otherwise it takes 10 working days. Free delivery in Metropolitan France for orders over 300 euros VAT excl., or collection at our plant with an appointment (we do not have a retail shop).