A warming method in which hot water under the food provides the necessary heat. The water can be heated either by fuel paste or by induction.

Direct type of food presentation as an alternative to à la carte. The food is presented on a counter or table and the guests can help themselves.

Built-in or built-in solution is the variant of installation of induction units in which the induction unit is inserted flush into a cut-out in the top plate.

A bus connection is the linking of several units that can then all be operated from one control panel. With the InductWarm® heaters, for example, up to 10 units can be linked together.

This includes catering for patients in social and health care facilities, i.e. hospitals or retirement centres.

A manufacturer of artificial stone. Attention! After in-house tests, Gastros does not recommend this cast stone manufacturer as a cover material for buffets with undercounter induction.

Container for keeping food warm, cf. rechaud. As a rule, the food container rests on a rack. Underneath is a heating device, traditionally an open flame, electric hot plate or inductive warming module.

Dish bell for keeping food warm while serving.

A so-called coil is built into every induction module and forms the basis for the electromagnetic field that generates the heat in the bottom of the vessel.

Communal catering is about the regular catering of, for example, employees or guests in companies, educational institutions, health and care institutes.

This term refers to cooking and keeping food warm until it is served.

A manufacturer of artificial stone. Attention! After in-house tests, Gastros does not recommend this cast stone manufacturer as a cover material for buffets with undercounter induction.

Describes all the ways to finish off a buffet with undercounter induction. The IW130+ appliances from Gastros work under wood, artificial stone, glass.

A manufacturer of artificial stone. Attention! After in-house tests, Gastros does not recommend this cast stone manufacturer as a cover material for buffets with undercounter induction.

Dynamic Power Control - a technical feature that we build into our induction modules. DPC recognises the type of pan and adjusts the power of the appliance accordingly.

Is another term for Built-In.

Known from the hotel industry, but also from hospitals or large companies at the workplace. With floor service, food is brought directly to the room. For example, with the inductive room service table from Gastros Switzerland.

The Free Flow system is mainly known from communal catering, for example in staff and school catering where instead of a long serving counter, individual free-standing serving counters prevent long waiting times and queuing. In care catering, this concept can also be realised with the mobile food distribution trolley from Gastros and the food can be transported directly to the guests.

Or show kitchen describes the cooking or preparation of a dish directly at the guest. Here, for example, our InductCook® appliances are used. Front cooking offers guests a change with an experiential character. As an alternative to the conventional offer, it is also an offer that attracts new guests.

The InductCook® line consists of various built-in and tabletop appliances. They round off the product portfolio of Gastros Switzerland AG. The induction cookers for use in front cooking serve the common standards and come in the elegant Gastros design.

When heating metal without contact using induction, an electromagnetic field generates energy directly in the bottom of the vessel that is placed on top of it, thus producing heat. The heat is therefore only generated where it is needed. This results in a heating method without energy loss and radiated heat.

Bowls, dishes and so on that have a special layer of induction-compatible material. This means that ceramic vessels can also be placed on the warming modules and the food kept warm in them. This offers visual advantages for the overall concept of the buffet.

The InductWarm® line includes all inductive appliances for keeping food warm in buffets, counters and so on. The sophisticated technology is optimally matched to the needs of our customers and meets all design requirements. There is a choice of table-top, built-in and under-counter units.

The InductWarm® food serving trolley. A mobile inductive trolley that can be used to bring food directly to guests and distribute it on site. The trolley is equipped with unique battery-powered induction technology, making it cordless and completely mobile. The food on it stays warm for up to 3 hours. The InductWarm® food distribution trolleys have proven particularly successful in free-flow meal concepts in retirement homes.

The award-winning InductWarm Battery Module (IWBM) is at the core of all our mobile induction solutions. With full batteries, food can be kept warm for up to 3 hours at four different levels. The IWBM is an OEM product and, with its multiple applications, allows hot food to be served anywhere, independent of power sockets. Existing products with the IWBM are, for example, inductive room service tables or serving trolleys.

A manufacturer of artificial stone. After multiple testing, Gastros recommends Laminam as the optimal top surface for buffets with the InductWarm130+.

A manufacturer of artificial stone. Attention! After in-house tests, Gastros does not recommend this cast stone manufacturer as a cover material for buffets with undercounter induction.

This collective term refers to any type of catering outside of private households. This includes public catering, company catering, communal catering such as catering for children, schools, patients and senior citizens, but also inmate catering in correctional institutions.

The heat that is generated by the various methods of keeping food warm and is released into the environment. When keeping food warm with induction, this is much less compared to keeping food warm with bain-marie or fuel paste.

Hot plate for plates, etc. (French term)

A method of keeping food warm on a plate that is kept warm with electricity. Resistive hot plates have the disadvantage that they consume a lot of electricity, as they often remain switched on even though no food is placed on them.

The rubber pads are an optional accessory for the InductWarm® 130+ undercounter units. They protect the buffet surface.

Mostly large spoons or forks that lie ready for scooping food on buffets.

A manufacturer of artificial stone. Attention! After in-house tests, Gastros does not recommend this cast stone manufacturer as a cover material for buffets with undercounter induction.

The classic type of induction modules when it has to be practical and mobile. Tabletop or tabletop units are quick to set up and can be placed anywhere there is a power socket nearby.

The temperature display for induction modules. It should be noted that the temperature display for induction modules is only a guide. The exact temperature is highly dependent on the induction cookware used.

The term for induction modules that are invisibly installed in buffets. A range of cover materials can be selected. Artificial stone or glass are particularly popular, for example, but wood is also possible. The InductWarm® 130+ undercounter units are designed in such a way that the induction also works over the distance to the inductive dishes and the food is kept warm optimally.

The watt display for induction modules is usually a more accurate guide than the temperature display. Depending on the vessel or pan used, the same amount of wattage will produce different temperatures. In contrast to the temperature display, however, it is absolute and therefore offers a clearer guideline.