Vizu Other Equipment

The Vizu VI700PTMS is a pass-through food warmer designed to sit on a central service counter and act as a practical bridge between the kitchen and the service area. Food is loaded from the rear and served from the front, which keeps production and service flows separate and supports a clean, controlled handover point during busy periods.

Inside, the multi-stack rack configuration allows for a substantial volume of product to be held at one time. The unit maintains a high relative humidity alongside the correct holding temperature, which is particularly important for moisture-sensitive items such as fried chicken, roasted meats, and bread or pastry products. Dry holding is a common failure point in quick service environments — this design actively works against that. The racking layout also lends itself well to FIFO stock rotation, helping operators turn product efficiently without guesswork.

From an operational standpoint, the key practical advantages are:

• Pass-through design separates kitchen loading from counter-side service
• Humidity-controlled environment helps retain moisture in cooked proteins and pastry
• Multi-stack racking supports FIFO rotation and clear product organisation
• Stainless steel construction handles the rigours of daily commercial kitchen use
• Compact footprint relative to capacity makes it viable on tighter counters

At 100kg the unit requires a sturdy, level counter capable of bearing the load. The 1.9kW electrical supply is a standard commercial draw, but it is worth confirming available socket capacity at the intended location before installation. The unit is not suited to light-duty or domestic counter surfaces, and access for rear-loading should be factored into counter layout planning.

This warmer is well suited to quick service restaurants, takeaways, food-to-go counters, and high-throughput hospitality sites where consistent holding quality during service periods is a priority. For operations with significantly higher volume demands, larger-capacity alternatives are available within the range.

If you are unsure whether this unit fits your counter layout or service volume, the team is happy to talk it through before you commit to an order.

The Vizu VICG450OCL is a freestanding smooth plate clam griddle designed for commercial kitchen environments where consistent, repeatable cooking results are a daily requirement. The unit uses upper and lower flat plates that close together to cook food from both sides simultaneously, with the smooth plate surfaces maximising contact between the food and the heat source for even, controlled results across the cooking area.

In a busy service environment, the clam format significantly reduces cook times compared to a conventional open griddle, which helps maintain throughput during peak periods. The flat plate arrangement delivers consistent results across batches, making it practical for kitchens that need to produce volume without sacrificing quality or consistency between covers. Recovery between consecutive loads is reliable, and the design keeps cooking output steady even under sustained demand.

The Fastron one-touch controller is a practical feature in an operational context. Programmes can be stored and recalled, removing the need for staff to adjust temperature and timing manually with each use. The top plate can be set to lift automatically at the end of a cook cycle, which reduces the risk of overcooking and means the unit can be supervised rather than watched constantly. Key operational advantages include:

• Programmable cook cycles reduce reliance on individual staff judgement
• Automatic plate lift helps protect food quality during busy service
• Dual-sided cooking reduces overall cook times and improves throughput
• Stainless steel construction is straightforward to clean and resists daily wear
• Consistent results across batches support reliable service output

At 105kg, the unit is substantial and will need to be positioned thoughtfully within the kitchen layout. It is freestanding, so it does not require built-in installation, but adequate worktop or floor space should be confirmed before ordering. At 9kW it draws a meaningful electrical load, and your electrical supply and distribution board should be assessed to confirm suitability before installation. Ventilation requirements should also be considered in line with your extraction setup.

This griddle is well suited to casual dining operations, burger restaurants, hotel kitchens, and contract catering environments where griddled items form a significant part of the menu. The programmable controls make it accessible to mixed-ability kitchen teams without compromising on output quality. For very high-volume operations running continuous service, it is worth discussing whether a heavier-duty or larger-footprint model would better match your throughput requirements.

If you have questions about whether this unit is the right fit for your kitchen — in terms of output, electrical supply, or workflow — our team is happy to talk it through before you commit to a purchase.

The Vizu VISBT is a continuous-feed vertical bun toaster designed for production-line toasting in busy food service environments. Rather than batch-toasting like a conventional grill or contact toaster, it works on a gravity-feed principle: a cut bun is placed into the slot at the top of the unit and passes downward through the toasting chamber under its own weight. As it travels through, the cut face is caramelised by the heating elements. While the first bun is still descending, the next can already be loaded, creating a near-continuous output that suits high-demand service periods well.

In practice, this style of toaster is commonly found in burger bars, fast-food counters, event catering setups, and any operation where bun throughput needs to keep pace with a busy grill. The caramelisation process does more than add colour — it creates a slight moisture barrier on the cut surface, which helps prevent the bread from becoming soggy when wet fillings or sauces are applied. The result is a structurally better sandwich and a more consistent product across a long service.

Key operational benefits include:

• Continuous loading keeps output in step with grill or fryer throughput
• Caramelised surface reduces sog from moist fillings, improving sandwich quality
• Slim footprint suits counter space-constrained service points
• Stainless steel construction supports straightforward cleaning between services
• Consistent toasting without operator attention during the toasting cycle

Installation is straightforward — the unit runs on a standard UK mains supply and requires only a clear counter position with reasonable clearance around the slot openings. At 30kg it is a stable unit, but worth positioning at a comfortable working height given the top-loading action. It is not suited to low-volume or light-use kitchens where a conventional contact toaster would suffice, and the continuous-feed design is optimised specifically for round or square buns rather than general-purpose sliced bread.

This toaster is best suited to operations running consistent, volume-led bun output — burger restaurants, food trucks with high footfall, event caterers, or fast-casual venues. For sites with more modest requirements, a smaller or simpler toasting solution may be more practical. Conversely, very high-volume sites producing several hundred covers per service may want to consider a heavier-duty or multi-lane option.

If you are unsure whether this unit matches your expected throughput or counter setup, the team is happy to talk through the options before you commit to a purchase.

The Vizu VIPC is a pass through food warmer cabinet designed to hold cooked food at safe serving temperatures for extended periods during service. Constructed in stainless steel, it features glass-panelled doors at both the front and rear, allowing it to be loaded from one side and accessed from the other — a practical arrangement for counter or servery pass-through configurations where kitchen and front-of-house operations meet.

In a busy service environment, maintaining food quality between cooking and service is a persistent challenge. The VIPC addresses this with rubber-sealed doors on both ends that help retain warmth and humidity within the cabinet, reducing the rate at which cooked products dry out or lose temperature. This makes it particularly well suited to holding items like fried or roasted chicken, where moisture retention is as important as heat. For operations running extended service periods or staggered sittings, that consistency helps reduce waste and supports more reliable plate quality throughout.

From an operational standpoint, the key advantages are straightforward:

• Pass through door configuration supports clean front-to-back workflow
• Glass panels on both doors allow staff to see stock levels without opening
• Rubber door seals help trap heat and humidity more effectively than open-front alternatives
• Stainless steel construction is practical to clean and durable in daily use
• Compact footprint suits counter-level positioning in tighter servery layouts

Installation is relatively straightforward — the unit requires a standard electrical supply and does not demand dedicated ventilation or drainage. It is worth confirming that your counter or servery surface can accommodate the cabinet's footprint and that there is adequate clearance for both doors to open fully in a pass through arrangement. For very high-volume operations holding large quantities of food across a long service window, a higher-capacity unit may be worth considering.

The VIPC is well suited to pub kitchens, casual dining operations, school or contract catering, and QSR-style environments where cooked food needs to be held reliably at the pass. It suits sites where a defined front-to-back workflow between kitchen and service staff is in place.

If you are unsure whether this unit suits your service volumes or servery layout, our team is happy to talk through the options with you.

The Vizu VI400PTMS is a pass-through food warmer designed to sit on a central service counter and act as a functional bridge between the kitchen and the service area. Product is loaded from the rear and served from the front, which keeps kitchen and service workflows separate and supports clean, organised service during busy periods. The internal multi-stack rack configuration allows a reasonable volume of cooked food to be held simultaneously, making it practical for quick-service and high-turnover operations.

Inside, the unit maintains a high relative humidity environment alongside controlled heat, which is particularly important for retaining moisture in products that deteriorate quickly once cooked — chicken portions, carved or sliced meats, bread rolls, and pastry-based items all benefit from this style of holding. Without adequate humidity, these products dry out within a short service window, which directly affects quality and waste. The Vizu addresses this by holding product in conditions that extend the acceptable holding period without compromising texture or appearance.

The multi-stack rack layout is also well suited to FIFO (First In, First Out) stock rotation, helping operators cycle product correctly and reduce the risk of older food being served ahead of fresher batches. Air circulation around the product is maintained by the rack spacing, which supports even temperature distribution throughout the cabinet.

• Rear-load, front-serve design keeps kitchen and service areas clearly separated
• High-humidity holding environment helps retain moisture in cooked proteins and pastry
• Multi-stack racks support FIFO rotation and efficient product organisation
• Stainless steel construction is practical for daily cleaning and commercial use
• Suited to counter-top installation in a central service position

Installation is straightforward — the unit is mains electric and intended for counter-top positioning. At 68kg, it is a substantial piece of equipment and will need appropriate counter support. The footprint and height should be checked carefully against your existing counter layout and any overhead clearance requirements before ordering.

The VI400PTMS is most appropriate for quick-service restaurants, canteens, and food-to-go operations where consistent holding across a moderate volume of product is the priority. For operations running higher throughput or holding across a wider product range simultaneously, it is worth discussing whether a larger or multi-unit configuration would serve you better.

If you are unsure whether the capacity or configuration suits your service model, we are happy to talk it through before you commit to an order.

The Vizu VI1100PTMS is a pass-through food warmer designed to sit on a central service counter, bridging the kitchen and front-of-house without interrupting workflow. Staff load product from the rear and serve directly from the front, keeping hot food accessible on both sides of the service point. The unit holds cooked food at holding temperature while maintaining a high relative humidity inside the cabinet — a combination that matters significantly for products such as fried chicken, roasted meats, and bread or pastry-based items where moisture retention directly affects the quality of what reaches the customer.

In busy quick-service and high-throughput environments, this kind of holding equipment earns its place during peak service periods when the gap between production and service widens. The multi-stack internal rack configuration allows a meaningful volume of product to be held simultaneously, and the layout supports first-in, first-out rotation — a practical discipline that reduces waste and keeps food quality consistent across a long service period. Airflow around the racks helps maintain even temperature distribution rather than concentrating heat at one point in the cabinet.

From an operational standpoint, the pass-through arrangement offers some clear advantages over front-loading alternatives:

• Separates the kitchen loading point from the customer-facing service front
• Supports FIFO rotation across multiple product levels without disrupting service
• Maintains humidity as well as heat, reducing product drying during holding
• Stainless steel construction handles the demands of a busy service environment
• Designed to sit on an existing counter without specialist mounting

At 1300mm wide and 100kg, this is a substantial unit and the counter it sits on will need to be rated for the load. The footprint suits a wide service counter rather than a compact or confined pass-through hatch. As a counter-top unit it does not require a dedicated electrical circuit installation beyond a suitable connection for the 2kW element, but the position and access for rear loading should be planned carefully relative to kitchen layout. It is not suited to locations where rear access will be obstructed during service.

This model is well suited to quick-service restaurants, canteens, stadium or event catering, and any operation running sustained volume where holding quality across a busy period is a priority. For very high-volume sites running multiple holding points simultaneously, it is worth considering whether a larger or additional unit would better suit the throughput. Equally, for lighter-volume operations, a smaller holding cabinet may offer a more proportionate solution.

If you are working out the right holding setup for your service counter, the team is happy to talk through what would work best for your site before you commit.

The Vizu VI014SHHC is a compact humidified holding cabinet designed to keep cooked food at consistent temperatures while maintaining the moisture levels needed to prevent drying out during service. It holds up to six full-size gastronorm trays, making it a practical holding solution for kitchens running continuous service where food needs to sit ready without deteriorating in quality.

Where a standard heated holding cabinet will keep food hot, it won't control humidity — and that matters for products like roasted meats, chicken portions, ribs, fish, and vegetable dishes that lose texture and appeal quickly in dry heat. The VI014SHHC uses an internal fan and a water pan to circulate moist, warm air around the food, keeping it in better condition for longer without the rapid moisture loss that undermines quality at the point of service.

From an operational standpoint, this cabinet is particularly useful in kitchens where there's a gap between production and service — cook-to-order operations under pressure, buffet services, or any environment where holding times regularly extend beyond a few minutes. Key practical benefits include:

• Humidified environment reduces moisture loss in held food
• Internal fan ensures even heat and humidity distribution
• Removable pan runners and water pan simplify daily cleaning
• Stainless steel construction supports food-safe hygiene standards
• Compact footprint suits kitchens with limited holding space

The cabinet runs from a standard electrical supply at 0.9kW, so installation is straightforward without the need for dedicated high-draw circuits. It's worth considering whether the six-tray capacity aligns with your volume requirements — for higher-throughput operations or larger service counters, a heavier-duty or larger-capacity unit may be more appropriate.

This model is well suited to independent restaurants, pub kitchens, hotel food service, and smaller contract catering operations where consistent holding quality matters but space is at a premium. If you're unsure whether this cabinet fits your service pattern or volume, our team is happy to talk it through.

The Vizu VIGWCOMP2DR is a two-drawer hot holding unit designed to keep cooked foods at safe serving temperatures for extended periods during service. Each drawer accepts a full 1/1 GN tray or up to three 1/3 GN pans, giving operators flexibility to hold multiple menu items simultaneously within a compact footprint. The unit is built in stainless steel and is suited to countertop installation or integration alongside compatible Vizu modular components.

In a busy kitchen environment, reliable hot holding can be as critical as the cooking process itself. The VIGWCOMP2DR maintains a stable, temperature-controlled environment within each drawer, with removable water trays that allow humidity to be introduced where needed — useful for foods that dry out quickly under conventional lamp or dry-heat holding. Digital controls make it straightforward for service staff to operate and monitor without distraction during a busy pass.

Practical advantages for kitchen operators include:

• Humidity-assisted holding reduces food quality deterioration during extended service periods
• Independent drawers allow different food types to be held at the same time
• Removable water trays and a smooth internal finish simplify daily cleaning
• Digital temperature controls reduce the risk of incorrect settings during service
• Compact dimensions suit tight pass or countertop positions without occupying undue space

The unit runs on a standard mains supply at 0.6kW, which means no specialist electrical installation is typically required, though positioning near an appropriate socket and ensuring adequate ventilation around the unit should be confirmed before installation. At 540mm high and 605mm wide, it fits neatly into most countertop or under-counter configurations, though the exact workflow position should be considered in relation to the pass and cooking line.

This unit is well suited to cafés, small restaurants, pub kitchens, and event catering operations where a reliable, easy-to-manage hot holding solution is needed without the scale of a full-size heated gantry or pass. For higher-volume operations running multiple GN lines simultaneously, a larger-capacity hot holding arrangement may be worth considering.

If you're unsure whether this drawer configuration suits your service style or menu, the team is happy to talk through the options with you before you commit.

The Vizu VIGWCOMP is a heated warmer drawer designed for hot holding cooked food in a temperature-controlled, humid environment. It accepts a full 1/1 GN tray or up to three 1/3 GN pans, making it a practical solution for operations that need to hold multiple food types simultaneously without compromising quality or safety. It can be used as a standalone countertop unit or installed alongside compatible Vizu Fast Serv servery modules for a more integrated front-of-house setup.

In busy service environments, consistent holding temperature is critical. The VIGWCOMP maintains a stable warming environment and includes a removable water tray that allows operators to introduce humidity — useful for holding foods that deteriorate quickly when exposed to dry heat. Digital controls are clear and straightforward, reducing the likelihood of misuse during busy service periods. The stainless steel construction holds up well in the demanding conditions typical of commercial kitchens.

Practically, this unit suits a range of hot holding needs:

• Humidity control helps prevent food from drying out during extended holding
• Digital temperature controls are simple to set and monitor during service
• Removable water tray makes routine cleaning more manageable
• Accepts standard GN pans, so no specialist servingware is required
• Compact footprint suits servery counters where space is limited

Installation is relatively straightforward — the unit requires a standard electrical connection and no specialist ventilation. At 40kg it is substantial enough to sit stably on a counter but light enough to reposition if your servery layout changes. It is worth confirming counter depth and clearance before fitting it into a modular run, particularly if you are integrating it with other Vizu servery components.

The VIGWCOMP is well suited to cafés, staff restaurants, pub kitchens, and similar operations running a moderate-volume carvery, buffet, or plated service where reliable hot holding across a small number of dishes is the priority. For larger operations holding a wider range of dishes across higher volumes, a higher-capacity warmer or multi-drawer configuration may be worth considering.

If you are unsure whether this unit fits your service style or servery layout, our team is happy to talk through your setup before you commit to anything.

The Vizu VI005MAB Mega Auto Breader is the largest model in the Vizu breading machine range. It is a motorised, automatic breading unit designed to coat raw or par-cooked products — chicken portions, fillets, wings, fish, and potato wedges — consistently and at volume. Rather than relying on manual hand-breading, the machine draws product through a breading zone where crumb is applied and pressed evenly, producing a uniform coat with minimal waste and without the fatigue associated with high-throughput manual preparation.

In a busy prep kitchen, consistency matters as much as speed. The VI005MAB is built for operations where breaded products are produced in significant quantities — whether for a high-volume QSR environment, a large catering facility, or a food production operation running extended prep shifts. The oversized breading zone pan is a deliberate design choice: it keeps the workflow moving and reduces the need for constant reloading, which is a real advantage when output demands are high. The unit is mounted on castors, which allows it to be moved between prep areas or stored away during quieter periods without difficulty.

Key practical advantages include:

• Consistent crumb coverage across high volumes of product
• Reduced operator fatigue compared with manual breading
• Large breading zone reduces downtime from frequent reloading
• Castor-mounted for easy repositioning and storage
• Stainless steel construction supports straightforward cleaning routines

At 70kg, the VI005MAB has a solid presence and will need adequate floor space to operate comfortably — the 1050mm width is worth confirming against your prep area layout before ordering. It runs on a 20W motor, so electrical demand is minimal, and no specialist supply is required. There are no water or gas connections involved.

This unit is best suited to operations with a genuine high-volume breading requirement — catering companies, contract caterers, production kitchens, and busy QSR sites where manual breading is a bottleneck. Smaller operations producing more modest volumes may find a mid-range model from the Vizu range a more proportionate fit, while sites with even greater throughput demands should consider whether additional capacity or a parallel setup is appropriate.

If you are unsure whether the VI005MAB is the right match for your prep volumes or kitchen layout, the team are happy to talk through the specifics with you before you commit.

The Vizu VI005AB is a floor-standing auto breader designed for commercial kitchens where consistent coating quality and throughput matter. It mechanises the breading process for a wide range of products — chicken portions, fillets, wings, fish, potato wedges and similar items — delivering a uniform, even coat without relying on manual technique or attention. The stainless steel construction is well suited to catering environments and supports straightforward cleaning routines between service periods.

What sets the VI005AB apart in a working kitchen is its patented sieving action. Breading mix can clump and compact during service, leading to uneven coverage, waste, and inconsistent product. The integrated sieving mechanism continually breaks up congealed mix as it works, so the coating material stays loose and applies evenly throughout the shift. In practice, this means less product rejection, less mix wastage, and fewer touch-ups by hand — all of which add up during a busy service.

For operators running high volumes of breaded items, the practical advantages are straightforward:

• Consistent coating results regardless of how long the machine has been running
• Reduced breading mix wastage through active sieving during operation
• Broad product compatibility — chicken, fish, potato products and more
• Mounted on castors for easy repositioning and out-of-the-way storage
• Stainless steel construction supports hygiene and durability in daily use

At 45kg the unit is substantial but manageable, and the castor-mounted base means it does not need a fixed position on the kitchen floor. It runs on a 20W motor, so electrical demand is minimal and no dedicated circuit is typically required — though confirming this with your electrician before installation is always sensible. The footprint of 710mm wide by 1050mm high suits most catering prep areas, but it is worth confirming you have adequate clearance around the unit for loading, operation and cleaning access.

The VI005AB is well suited to chicken shops, fish and chip operations, pub kitchens, school catering, and any site producing consistent volumes of breaded or coated menu items. It is less likely to be the right choice for sites where breaded items appear only occasionally on the menu, where a simpler manual approach may be more cost-effective. For higher-volume production environments with very high throughput demands, it is worth discussing whether a heavier-duty model would be a better fit.

If you are unsure whether this unit suits your service volumes or prep layout, the team is happy to talk through the details before you commit.

The Vizu VI2TFC is a double-deck heated food chute designed to create a practical, warm connection between the kitchen pass and front-of-house service. It runs across two tiers with five lanes, providing a meaningful throughput of dishes without occupying significant counter space. The stainless steel construction keeps it manageable in tighter pass arrangements, and at 35kg it can be positioned and repositioned without major effort.

In a busy service environment, the unit keeps plated dishes at a consistent holding temperature while they queue for collection. Each lane is illuminated by high-intensity hidden lighting, which helps front-of-house staff identify dishes quickly under service pressure. The heated lower deck is thermostatically controlled, giving the kitchen reliable, sustained warmth rather than a crude on-off arrangement — particularly useful during longer service periods where dishes may sit for a few minutes before collection.

A few practical advantages worth noting for day-to-day operation:

• Adjustable lane guides allow the layout to be reconfigured to suit your current menu
• Independent deck controls let you power down the upper or lower tier during quieter periods, reducing energy draw
• Variable dimmer controls on the heat lamps allow fine adjustment rather than a single fixed output
• Hidden lighting highlights each lane clearly, reducing errors during fast-paced service
• Stainless steel construction supports straightforward cleaning between services

The unit connects to a standard single-phase supply and does not require specialist installation. It is worth confirming your pass dimensions before ordering — the 611mm width suits many standard counter runs, but tighter or unusual pass configurations should be checked carefully.

The VI2TFC is well suited to mid-volume restaurants, gastro pubs, and café operations where a heated pass connection is needed but space is limited. For higher-volume sites running continuous double or extended services, a larger or heavier-duty unit may provide more appropriate capacity.

If you are unsure whether this chute matches your pass layout or service volumes, our team is happy to talk through the specifics before you commit to a purchase.

The Vizu VI017S is a two-tier heated food chute designed to bridge the gap between the kitchen pass and front-of-house service. Built in stainless steel, it provides a continuous heated connection for plated dishes, keeping food at temperature while waiting to be collected. The double-deck configuration allows two independent service lanes to operate simultaneously, which is a practical advantage when a single-tier pass would create a bottleneck during busy periods.

In a working kitchen, the value of a food chute is largely measured by how well it holds temperature across a full service without degrading food quality. The VI017S addresses this through heat lamps on both tiers and a thermostatically controlled lower deck, which together maintain an even warming environment around the lanes rather than relying on a single point of heat. During extended service periods this consistent heat distribution helps reduce the risk of dishes cooling before they reach the table.

From an operational standpoint, a few features are worth noting:

• Adjustable lane guides allow the chute to be configured to match different plate sizes or menu formats without tools
• Each tier is controlled independently, so one deck can be switched off during quieter periods to reduce energy use
• Simple on/off and dimmer controls on the heat lamps keep operation straightforward for front-of-house staff
• Stainless steel construction supports straightforward cleaning during and after service

At 53kg the unit has reasonable weight for its size, and installation should be straightforward provided the pass area has adequate overhead clearance and access to a suitable power supply. The 1.4kW draw is relatively modest, though it is worth confirming your pass layout accommodates the 658mm width before ordering.

The VI017S is well suited to mid-volume restaurants, pub kitchens, and hotel food service operations where a reliable two-way pass is needed. For very high-volume operations running multiple service sections simultaneously, a higher-capacity chute configuration may be worth considering.

If you are unsure whether this unit suits your pass dimensions or service volume, the team is happy to talk it through before you commit.

The Vizu VI3TFC is a three-tier, five-lane heated food chute designed to bridge the front and back of house in high-throughput catering operations. It holds wrapped or bagged food items in a warm, organised pass-through arrangement, keeping product ready for service without degrading quality. The unit is built from stainless steel throughout, which makes it practical to clean down between service periods.

In a busy quick-service or high-volume environment, the chute earns its keep during peak service windows when the pass is under pressure and accuracy matters. Each lane is illuminated by concealed high-intensity lights, making it straightforward for service staff to read listing strips and identify contents quickly. The heating system combines overhead heat lamps — controlled by variable dimmers — with a thermostatically controlled heated lower deck, so product temperature can be managed across the full chute depth rather than relying on a single heat source. The two systems operating independently means operators can reduce power draw during quieter periods without shutting the unit down entirely.

Practically, the adjustable lane guides allow the configuration to be changed as the menu changes, which is a useful operational advantage in sites where the offer shifts across dayparts. Key benefits include:

• Independent control of heat lamp and lower deck reduces energy use in off-peak periods
• Variable dimmer controls allow fine adjustment to suit different product types
• Listing strip holders on each lane support accurate, fast order fulfilment
• Adjustable lane guides adapt the layout to match menu changes
• Hidden lighting keeps the pass visually clean while improving product visibility

The unit requires a 2.4kW electrical connection and weighs 60kg, so the pass or counter structure it sits on should be confirmed as suitable before installation. At 800mm wide and 1030mm high, it suits a standard pass configuration, though it is worth measuring the available height carefully if the unit is intended to sit beneath overhead shelving or extraction canopies.

The VI3TFC is well suited to quick-service restaurants, takeaway operations, and high-volume food service sites where a structured, heated pass is needed to manage order throughput cleanly. For smaller operations or sites with lower simultaneous order volumes, a single- or twin-tier alternative may be a more proportionate choice. Equally, very high-capacity sites running extended service periods might benefit from a more heavy-duty unit.

If you are unsure whether this chute suits your pass layout or service volume, the team is happy to talk it through before you commit to an order.

The Vizu FC14 is a two-tier, 14-lane heated food chute designed to act as a reliable, high-capacity connection between your back-of-house production and front-of-house service. Each lane channels wrapped or packaged food from kitchen to counter while keeping it warm and clearly organised throughout the service period.

In busy quick-service and high-volume environments, food chutes play a critical role in maintaining throughput and product consistency. The FC14's double-deck layout means it can handle significant simultaneous demand — keeping a broad menu range warm and ready without the kitchen constantly responding to individual orders. The thermostatically controlled lower deck maintains a consistent hold temperature, while hidden high-intensity lighting across the lanes keeps products clearly visible to service staff without compromising warmth.

From an operational standpoint, several features help with day-to-day efficiency:

• Adjustable lane guides allow the configuration to be changed as the menu evolves, without requiring new equipment
• Lane listing strips and holders help staff identify wrapped products quickly under service pressure
• Variable dimmer controls on the heat lamps give operators flexibility over energy use and product hold conditions
• Independent deck controls mean the upper or lower tier can be switched off during quieter periods to reduce running costs

The FC14 is a substantial piece of kit at 86kg, and its 1,210mm width means available counter or pass space needs to be confirmed before ordering. It runs on a 4.2kW supply, so electrical capacity at the point of installation should be verified with your electrician ahead of time. The stainless steel construction is well suited to the demands of a commercial environment and makes cleaning straightforward.

This unit is well suited to high-volume quick-service restaurants, burger concepts, and similar operations where consistent food holding across a broad menu range is essential during peak service. For lower-volume sites or more compact passes, a single-tier or reduced-lane model may be a more practical fit. Equally, for operations running even higher throughput across multiple service points, it is worth exploring whether a larger configuration would serve better.

If you are unsure whether the FC14 is the right configuration for your service volume or pass setup, the team is happy to talk it through before you commit to an order.

The Vizu FC8 is a two-tier, five-lane heated food chute designed to bridge the pass between back and front of house. It holds plated or wrapped food at serving temperature while keeping it visible, organised, and accessible to service staff without the need for them to enter the kitchen. The unit is built in stainless steel and operates on a 2.1kW supply.

In a busy service environment, a food chute like this helps maintain pace at the pass when the kitchen and floor are working at different rhythms. Food sits in individually lit lanes under a blanket of warm circulated air, held at temperature without drying out or deteriorating during a short wait. The lane guides are adjustable, so the layout can be reconfigured to reflect menu changes or different service formats — useful for operations where the pass needs to flex between, say, a lunch and an evening service.

Some practical advantages worth noting:

• Each deck is independently controlled, allowing the upper or lower tier to be switched off during quieter periods to reduce running costs
• Heat lamp intensity is adjustable via dimmer controls, giving more precise hold conditions for different food types
• The lower deck is thermostatically controlled for consistent warming over extended periods
• High-intensity hidden lighting illuminates each lane clearly for fast identification by service staff
• Lane listing strips and holders allow labelling of wrapped items, reducing errors at the pass

The FC8 is a counter-level unit and will need adequate space at the pass for both the footprint and clearance above. At 60kg it is a solid piece of equipment and should be positioned on a stable, level surface capable of supporting the load. Electrical connection is straightforward at 2.1kW, but it is worth confirming available supply at the pass before ordering. The unit is not designed for outdoor or unventilated environments.

This model suits mid-to-high volume operations — busy pub kitchens, hotel restaurants, or quick-service sites where pass organisation and food holding are a daily challenge. For lower-volume or space-restricted kitchens a single-tier option may be sufficient, while very high-output sites handling multiple concurrent covers across a broad menu may benefit from a larger-capacity unit.

If you are unsure whether the FC8 is the right fit for your pass setup or service volume, our team is happy to talk it through with you before you commit.