Culinaire
Culinaire CR.CWCF.U.GSF.4 4 Bay, Under Bench Flat glass gantry
1502 × 830 × 1095mm
$15,138.00$17,400.00
In Stock
Display Showcase
Refrigerated buffets and cold wells in the current range cover distinct commercial service formats: Culinaire drop-in and under-bench cold wells with flat glass gantries, finished top-and-panel units, mobile models with angled perspex gantries, a Polar refrigerated buffet bar and a Thermaster bench station. The Culinaire cold-well families currently list 4, 6 and 8 bay options; no 2 bay model is currently shown on this page.
Choose the physical format before comparing bay count. A drop-in cold well is a fit-out decision, an under-bench model has a different installation envelope, and a mobile refrigerated buffet must suit the complete movement and service path. Treat “bay” as the supplier’s model label: it does not by itself prove a particular gastronorm pan quantity, usable capacity or menu fit. Confirm those facts, overall dimensions, services and installation requirements on the exact SKU.
Start with the job: a cold well integrated into a planned counter, an under-bench format, a finished refrigerated service unit or a movable buffet bar. Then compare the exact bay or pan arrangement, overall footprint, customer and staff access, protection above the food, site services and cleaning access. Do not select from the words “buffet” or “cold well” alone.
The current Culinaire range lists drop-in and under-bench flat-glass-gantry models in 4, 6 and 8 bay versions. A drop-in purchase must be coordinated with the counter or joinery design; use the exact installation drawing and never derive the cut-out from the listed overall dimensions. For an under-bench model, confirm the exact final position, operating clearances and service access from its own documentation.
Map every food container required at peak service, its exact format and the order in which customers or staff reach it. The current cold-well titles use 4, 6 and 8 bay labels, but a bay label is not a universal promise of one 1/1 GN pan per bay. Verify the supported pan layout and usable capacity for the selected SKU before treating bay count as menu capacity.
The current range includes two Culinaire models explicitly titled as mobile with angled perspex gantries, in 6 and 8 bay versions, plus a Polar G-Series refrigerated buffet bar. For a movable unit, measure the full route as well as the final position: doorways, corners, ramps, lifts, floor transitions, cable position, plate landing space and the staff replenishment path can all change practical fit.
“Refrigerated” does not establish one temperature range across every listing. Compare the exact model’s documented operating range and loading instructions with the food, service duration, ambient conditions and the venue’s food-safety plan. Do not transfer a temperature, capacity or power value from one Culinaire, Polar or Thermaster product to another.
This page owns commercial refrigerated buffet, refrigerated buffet bar, cold well, drop-in cold well, under-bench cold well and chilled servery selection where active refrigeration is the defining need. Broad stands, risers, baskets and buffet-presentation comparison belong in Buffet Display. Heated display belongs in Hot Display Cabinets; wet or dry pan-based holding belongs in Commercial Bain Maries; chilled ingredient access and staff preparation belong in Benchtop Salad Bars or Salad Prep Fridges.
Match the unit to your counter and service layout before choosing a bay count.
Choose drop-in, under-bench, finished top-and-panel, mobile or buffet-bar format first. The two Culinaire four-bay models below have different footprints. Their overall dimensions are not bench cut-out dimensions.
| Model and format | Listed dimensions | Selection check |
|---|---|---|
| Culinaire CR.CWCF.D.GSF.4 Four-bay drop-in, flat glass gantry | 1537 × 825 × 1095 mm | Use the exact installation drawing to check the counter opening before joinery is made. |
| Culinaire CR.CWCF.U.GSF.4 Four-bay under-bench, flat glass gantry | 1502 × 830 × 1095 mm | Check the under-bench installation and service access; the shared bay count does not make it a substitute for the drop-in model. |
| Polar PG007-A G-Series refrigerated buffet bar | 1058 × 740 × 1356 mm | Lists capacity for four 1/1 GN pans and tray-slide access from either side. Allow space for diners on the sides you intend to use. |
Polar's stated four-pan capacity applies to PG007-A. Do not transfer it to a Culinaire four-bay label. Map your peak-service containers, then confirm the selected model's supported pan sizes, depths and arrangement. Check which pans and accessories are included before ordering.
PG007-A's lower storage is ambient. Plan it for plates, cutlery or condiments rather than chilled reserve food.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of refrigerated buffets & cold wells that fits your budget, venue type and compliance needs.
Standards & Compliance
Bind the decision to the exact model and current supplier documents. Confirm external dimensions, the installation or cut-out drawing where applicable, bay and pan configuration, operating temperature information, power, ventilation, drainage or condensate requirements if specified, required clearances and delivery access. Overall product dimensions are not a substitute for a bench cut-out dimension, and the category name is not evidence that every product shares one installation method.
FAQ
The page currently includes Culinaire drop-in and under-bench flat-glass-gantry cold wells, finished stainless-steel-top or stone-top units with panel options, mobile angled-perspex-gantry models, a Polar refrigerated buffet bar and a Thermaster two-door bench station. Compare the exact product title and documents because the range is not one interchangeable format.
The current Culinaire cold-well families on this page list 4, 6 and 8 bay versions. No 2 bay model is currently shown. Check live availability and the exact SKU because the catalogue can change.
Not automatically. Bay is the supplier’s model-family label. Confirm the supported pan sizes, arrangement and usable capacity in the exact product specification instead of converting bay count into a GN-pan claim.
Choose from the planned installation, not appearance alone. A drop-in model must match the counter or joinery design and its exact installation drawing. An under-bench model needs a confirmed final position, clearances, site services and service access. Compare the exact product documents before the bench is built or altered.
Why KW
Send the required format, menu or food containers, preferred bay count, available W × D × H, service direction, servery or joinery drawing, power and other known site services, suburb or town, postcode and complete access path. KW can then help compare current SKUs and identify which model-specific facts still need supplier confirmation before an order or fit-out commitment.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
| Current format | Current catalogue evidence | Primary buying checks |
|---|---|---|
| Drop-in cold well with flat glass gantry | Culinaire 4, 6 and 8 bay titles. | Exact installation drawing, cut-out, overall size, services, clearances, pan layout and access. |
| Under-bench cold well with flat glass gantry | Culinaire 4, 6 and 8 bay titles. | Final position, overall size, services, operating clearances, service and cleaning access. |
| Finished top-and-panel unit with flat glass | Nine Culinaire titles across stainless-steel or stone tops and panel or joinery-panel descriptions, in 4, 6 and 8 bay versions. | Top and panel configuration, footprint, delivery path, pan layout, service direction and exact site requirements. |
| Mobile angled-perspex-gantry unit | Two Culinaire titles, in 6 and 8 bay versions. | Movement route, final position, power, floor conditions, customer access and staff replenishment. |
| Refrigerated buffet bar | One Polar G-Series title. | Exact pan arrangement, two-sided or staff-side access where documented, footprint, power, holding range and movement plan. |
| Two-door bench station | One Thermaster title specifying 4 × 1/1 GN pans. | Confirm whether the actual job is refrigerated buffet service or staff preparation; use the dedicated prep route when preparation is primary. |
| Route | That page is responsible when… |
|---|---|
| Refrigerated Buffets & Cold Wells | Active chilled buffet service, a refrigerated buffet bar, a cold well, a drop-in or under-bench cold well, or a chilled servery is the defining requirement. |
| Buffet Display | The buyer needs broad buffet presentation, including stands, risers, baskets and mixed service formats without assuming refrigeration. |
| Hot Display Cabinets | Heated food presentation is the defining requirement. |
| Commercial Bain Maries | Wet or dry pan-based holding, including broad or cold bain-marie intent, is the defining requirement. |
| Benchtop Salad Bars | The job is compact chilled ingredient access. |
| Salad Prep Fridges | The job is staff preparation on a refrigerated bench. |
| Cold Display Cabinets | Chilled cabinet presentation rather than a well, buffet or servery is required. |
| Ambient Display | The display specifically requires no active chilled or heated holding. |
Measure the full movement route and final service position, including doorways, turns, ramps, lifts and floor transitions. Also check the exact model’s power connection, operating clearances, customer or staff access, plate space, replenishment route and documented holding conditions.
No. This category owns active refrigerated buffet and cold-well intent. Use Commercial Bain Maries when the purchase is wet or dry pan-based holding, including broad or cold bain-marie searches.
Use Benchtop Salad Bars for compact chilled ingredient wells and Salad Prep Fridges for staff preparation benches. A bench-station product on this page does not transfer broad preparation intent to the refrigerated-buffet category.
Send the required format, peak-service food containers, preferred bay count, available W × D × H, servery or joinery drawing, service direction, known site services, suburb or town, postcode and complete delivery access. Include an exact SKU if one is already shortlisted.
KW accepts commercial refrigerated buffet and cold well enquiries for Sydney and regional NSW, Melbourne and regional Victoria, Brisbane and Queensland, Adelaide and South Australia, Perth and Western Australia, Canberra and the ACT, Hobart and Tasmania, Darwin and the Northern Territory. Send the required format or exact SKU, bay and pan plan, available dimensions, site services, suburb or town, postcode and delivery access. Availability, freight and installation requirements are confirmed for the individual quote.
Return to Display Showcase for the complete display family. Use Buffet Display for broad presentation equipment, Hot Display Cabinets for heated presentation, Commercial Bain Maries for wet or dry pan-based holding, Benchtop Salad Bars for compact chilled ingredient wells, Salad Prep Fridges for preparation benches and Cold Display Cabinets for chilled cabinet presentation.
19 results
1502 × 830 × 1095mm
2182 × 830 × 1095mm
2862 × 830 × 1095mm
1537 × 825 × 1095mm
2217 × 825 × 1095mm
2897 × 825 × 1095mm
1720 × 1000 × 1260mm
2400 × 1000 × 1260mm
3080 × 1000 × 1260mm
1720 × 1000 × 1260mm
2400 × 1000 × 1260mm
3080 × 1000 × 1260mm
1740 × 1000 × 1260mm
2400 × 1000 × 1260mm
3080 × 1000 × 1260mm
2164 × 770 × 1524mm
2825 × 770 × 1524mm
1460 × 790 × 850mm
1058 × 740 × 1356mm