Product Features

Legend


Style of Service

Single Access - Self Service Buffet  Single Access

Double Access - Self Service Buffet  Double Access

No Access - Full Service Buffet  Full Service


Style of Base Module

Refrigerated  Refrigerated

Ice Cooled  Ice Cooled

Dry Heat  Dry Heat


Type of Illumination

Lighted Canopy  Lighted Canopy

Heated Canopy  Heated Canopy

Unlighted Canopy  Unlighted Canopy


Misc. Features

Fold Down Plate Rest  Fold Down Stainless Steel Plate Rest

4" Dia. Lock-In-Place Non Skid Casters 4' Dia. Lock-In-Place Non Skid Casters


Certifications

National Sanitation Foundation National Sanitation Foundation

Underwriters Laboratory Underwriters Laboratory

Galley Green ConstructionGalley Green Construction



1.     GALLEY SERVING LINES IMPROVE FOOD QUALITY

(1)     Food Quality is improved by proper temperature maintenance and proper holding techniques. 

(2)     At Galley, our hot wells are manufactured in accordance with National Sanitation Foundation Standard 4 (NSF STD 04) which simply states that the foods are to be held at no less than 165 degrees.  Hot foods taste better and are healthier.

(3)     At Galley, our cold wells are manufactured in accordance with National Sanitation Foundation Standard 7  (NSF STD 07) which simply states that the foods are to be held at no more than 40 degrees.  Cold foods served cold taste better and are healthier.

(4)     At Galley, our food shields and body components are manufactured in accordance with National Sanitation Foundation Standard 2  (NSF STD 02) which simply states that the food shields block breath in a manner dictated by NSF and that the body is easily cleanable without tools.  Such components display foods attractively and retard germs.

(5)     With Hot Air, we can heat to 500 degrees, just like an oven.  Moreover, the air stays hot.  The air heats the food from all four sides and bottom at a constant temperature.  The foods heat more evenly and hotter.  In addition, because of the high-efficiency design, these wells use one-half to two-thirds less energy than conventional wells. 

  1. 2.     GALLEY SERVING LINES IMPROVE FOOD SAFETY 

(1)     Food Safety is improved by proper temperature maintenance and proper holding techniques. 

(2)     At Galley, our hot wells are manufactured in accordance with National Sanitation Foundation Standard 4 (NSF STD 04) which simply states that the foods are to be held at no less than 165 degrees. 

(3)     At Galley, our cold wells are manufactured in accordance with National Sanitation Foundation Standard 7  (NSF STD 07) which simply states that the foods are to be held at no more than 40 degrees. 

(4)     At Galley, our food shields and body components are manufactured in accordance with National Sanitation Foundation Standard 2 (NSF STD 02) which simply states that the food shields block breath in a manner dictated by NSF and that the body is easily cleanable without tools.  Such components retard germs and discourage harborage.

(5)     NEW! Patented Energy Efficiency!
New patented energy-efficient hot wells use 1/2 (one half) the energy and keep foods above 160º.

(6)     New cold barrier keeps foods under 40º per HACCP and NSF guidelines.

(7)     Galley food shields are “safety glass” and not Plexi Glas.

(8)     Galley food shields lift up for each cleaning and access.

(9)     Galley tray slides include “backing plates” to stop spillage.

(10) Galley serving lines are manufactured to UL standards.

(11) Galley materials meet four (4) fire tests by UL:

                1. Surface flammability in accordance with ASTM E 162

                2. Smoke Generation in accordance with ASTM E 662

                3. Toxic Gas Generation in accordance to Boeing BSS 7239 and

                4. UL Standard 94-VO for low flammability.

  1. 3.     GALLEY GOES GREEN USING RECYCLED CONTENT

(1)     And most important, approximately, 70% of our body materials are recycled content.

(2)   Our intent is to use the maximum allowable recycled content in the material depending upon two variables.  First, we have to have enough recycled regrind of the proper color to insure that we do not get color “bleed through”. 

(3)   Second, the available regrind has to have the physical properties that allow us to certify the material.

  1. 4.     STANDARD SPECIFICATIONS & FEATURES:

(1)     Galley saves money on installation because all equipment is shipped fully assembled via Atlas Van Lines. This means that all the food protectors, shelves, tray slides, etc are all mounted and wired into a single cord and plug. You do not have to uncrate anything. We wrap the units in plastic and then blanket pads. They roll off the truck and into position. You remove the shrink-wrap plastic, line them up, and plug them into electric. That is the extent of installation.

(2)   All products are manufactured in the USA by craftsmen in Florida and Michigan

(3)     Galley costs less to install because of lower power requirements.

(4)     Galley costs less to install because of no field assembly

(5)     Galley costs less to install because of crates are not provided.

(6)     Galley costs less to maintain daily due to easy cleanability.

(7)   Top surface is to be 14 Ga. 300 series stainless with not less than a #4 finish with square turndown on all sides. Corners are to be fully welded, ground and polished.

(8)   Body material to be ABS formed plastic with a Haircell finish fastened to a galvaneal steel undercarriage. Body materials to have met four fire tests:

(i)     Surface flammability in accordance with ASTM E 162,

(ii)    Smoke Generation in accordance with ASTM E 662,

(iii)   Toxic Gas Generation in accordance to Boeing BSS 7239, and

(iv)  UL Listing for meeting UL Standard 94-VO for low flammability.

(9)   Body materials to have NSF approval for cleanability.

(10) Front panels are to be removable without tools for cleaning and/or access.

(11) Casters are to be concealed, plate mounted, swivel, and equipped with toe locks for each caster. A toe lock on 2 casters is not acceptable.

(12) There are to be no latches or line up locks.

(13) Bodies are to have pass through bases for access by servers on both sides.

(14) All electrical cords are to be 9 ½’ long.

(15) Galley conceals the casters

(16) Body Color to be Dove White.

  1. 5.     HOT WELL FEATURES:

(1)     GALLEY CUTS ENERGY USE IN HALF and SAVES WATER.

(2)     Galley patented heating methods cut energy consumption in half.  Galley uses ½ the amount of electric to heat foods than that used by other serving line manufacturers. 

(3)     Basically, the hot well that we manufacture has a patented hot well design.  This design results in Galley's hot Wells Using ½ the Electric of other hot food tables by heating from all 4 sides and the bottom.   Galley's Patented Hot Wells Meet NSF Standard 04 for temperature performance using less energy than competitive designs.  Only Galley manufactures energy savings hot wells.  Only Galley’s hot wells heat from all four sides and the bottom and draw only 500 watts per well.  500 watts is half the power than competitors.  This means lower electric bills and lower installation costs. Galley's hot wells are designed to be used dry (without water).  This saves on water usage.

(4)     This design saves $80 per year per hot well in use four hours per day where electricity costs 12 cents per kilowatt-hour.  Over the lifetime of the hot wells, the energy savings exceed the equipment costs.  Not only do you save on energy, you also save a lot more in labor. 

(5)     Galley hot wells are energy efficient heating from all four sides

(6)     Galley hot wells cost ½ to operate.

(7)     Galley costs less to install because of lower power requirements.

(8)     Using dry heat and avoiding water, saves on drains and the cost of sewage and waste treatment.

(9)     Galley hot wells are energy efficient heating from all four sides

(10) Galley hot wells cost ½ to operate.

(11) 4' deep,

(12) Without drains, and designed to be used without water.

(13) Each well is to be separately controlled with an infinite switch and have a pilot light.

(14) The well is to be heated with no more than a total of 500-watts.

(15) The modules containing the hot wells are to be listed by both NSF and UL for compliance with NSF Standard 04 and maintain foods at a minimum of 160 degrees.

(16) Each well is to be heated from all four (4) sides and bottom.

(17) Compliance with NSF shall be confirmed by a listing on the NSF web site: www.nsf.org/certified

 

  1. 6.     RERFIGERATED COLD WELL FEATURES:

(1)   10' deep,

(2)   With drains, and designed to be used with or without ice.

(3)   Each drain is to have a 1” flexible hose and brass shut off valve for draining to a bucket or floor drain.

(4)   There is to be a 3' cold air blanket above the pans.

(5)   The cold pan must be a step rail and fully welded. The use of a stainless steel angle is not acceptable.

(6)   The pans are to be set on a ledge three inches below the top surface.

(7)   Above this ledge, on all four walls, the wall is to frost during operation.

(8)   The cold wells are to be listed by both NSF and UL for NSF Standard 07 and maintain the foods between 33 and 41 degrees in an 86-degree room for four hours.

(9)   The cold wells are to be provided with a removable ice drain base.

(10) Compliance with NSF shall be confirmed by a listing on the NSF web site: www.nsf.org/certified

 

  1. 7.     FOOD PROTECTOR FEATURES:

(1)   Lighting to be slim-line fluorescent fixtures with T-8 'low-flicker' bulbs in a stainless steel fixture with ¼” tempered glass safety shield and lens cover with electronic ballasts.

(2)   Heat lamp fixtures are to be stainless steel and individually controlled.

(3)   Infrared warming fixtures are to be individually controlled and wired to the modules wiring.

(4)   Breath guards are to be lift-up safety glass.

(5)   Flat shelves are to be see thru safety glass.

(6)   All hardware is stainless steel

 

  1. 8.     PLATE RESTS & CUTTING BOARDS:

(1)   Folding cutting boards and plate rests are to be stainless steel

(2)   Folding cutting boards and plate rests are to include a clamp to lock and join adjacent tray slides.

 

  1. 9.     UNDER SHELVES:

(1)   Under shelves are to be 16-gauge stainless steel with a #4 bright finish.

(2)   Under shelves are to be field adjustable and removable without tools.

(3)   The low under shelf is to be 6” above the floor.

 

10.   TRAY SLIDES:

(1)   Galley tray slides include “backing plates” to stop spillage.

(2)   Tray Slides are to be Solid Stainless With 3 Ribs For Extra Strength

(3)   Tray Slides are to include a vertical stainless steel backing plate that extends up from the rear edge to stop spillage on the cabinets.

(4)   Tray slides are to include a clamp to lock and join adjacent tray slides.

 

11.  APPROVALS:

(1)   Modules must bear the National Sanitation Foundation, “NSF Approval”, label for Sanitation and Temperature Performance. Using component parts otherwise listed by NSF is not satisfactory unless the entire module has been tested and listed by NSF.

(2)   Modules must bear the Underwriter’s Laboratories, “UL Approval”, label for Electrical and Fire Safety. Using component parts otherwise listed by UL is not satisfactory unless the entire module has been tested and listed by UL.

 

12.  WARRANTY (Continental United States):

(1)   90 days Compressor parts and labor, no charge, no questions asked

(2)   90 days on-site labor on entire module, no charge, no questions asked

(3)   90 days parts on entire module, no charge, no questions asked

(4)   The warranty is to include at no charge

(a)   Travel time

(b)   Freight

.

13.  SHIPMENT & DELIVERY:

(1)   All accessories are to be factory installed and mounted and wired to a single cord and plug if applicable.

(2)   Delivery is to be fully assembled by Manufacturer, shrink wrapped, blanket wrapped, uncrated, and offloaded,

(3)   Crates are not to be provided and other wrapping material is to be removed from premises.