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11:30 12:30 14:30
Re-heating to service
temperature
Holding during
lunch hour
Chilling what remains
of the menu
+65° +65° +3°
It’s time to serve: the chef loads Genius with the various dishes to bring them back to their
safe and service temperatures for the entire lunch period. What is left of the menu will be
blast-chilled to +3°C and then stored in the holding cabinet.
And works tirelessly to serve everything
on the day’s menu.
Getting ready to serve
From 11:00 to 14:30
6
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