Culinaire equipment is built for the realities of high-volume food service: trays and plates moving constantly, doors opening and closing, carts and trolleys contacting units, and strict hygiene requirements across multiple meal periods. Frames are reinforced, interiors are fully welded, and double-skinned insulation is used to keep heat inside the cavity—not radiating into staff or customer areas. As a Stoddart brand, Culinaire modules are dimensionally aligned with Stoddart benches, gantries, overshelves and sneeze guards, allowing cohesive, integrated servery lines that support left-to-right workflow and institutional tray-line operations.

Engineering

Fully welded stainless liners with hygienic radius cornersDouble-skinned insulation reducing external heat and energy wasteAir-mixing airflow to minimise top-to-bottom temperature differencesWet/dry/hybrid bain maries tailored to food & service lengthInfrared chip dumps combined with perforated bases for moisture-off dryingPlate dispensers with spring lift and heated tube convectionReinforced frames and doors designed for institutional duty

Installation & service

Confirm plumbing and drainage for wet bain mariesEnsure electrical circuits are appropriately ratedProvide adequate ventilation space around hot unitsCheck castor brakes or mounting for stability and safetyPlan integration with Stoddart benches and gantriesRely on Stoddart’s national parts and service network

Engineering

Installation & service