Buffet Chilling Units & Ice Troughs
Most people think a bed of ice is all a cold buffet needs. In practice, ice that sits in a flat tray melts into a puddle within the first hour, the prawns end up sitting in water and the salad wilts at the edges. A good cold buffet display is less about how much ice you use and more about how the ice is held, drained and topped up.
Makrey has supplied buffet equipment to Indian hotels since 1981, and today a salad bar, a seafood counter or a cut-fruit station is part of almost every large hotel buffet. This collection brings together an acrylic ice trough and a chilling unit built for exactly that kind of buffet ice display.
Buffet Ice Display Options for Hotels and Banquets
Acrylic Ice Trough
The acrylic ice trough measures 24" x 18", with an 8" back and a 6" front. The sloped sides tilt the display towards the guest, so every dish on the ice is visible from the front of the counter. Clear, glossy acrylic lets the ice show through, which makes a seafood ice display or a fruit counter look fresh and generous.
Because it is light and does not break as easily as glass, the trough is easy to lift, empty and carry back to the kitchen between services. It can also be used as an acrylic ice tub for bottled drinks, juices and water at poolside counters and banquet bars, and works as an ice trough for bar setups where bottles need to stay chilled within reach. For ice service at the bar itself, see our ice buckets and tongs.
Chilling Unit
The chilling unit measures 22" x 13.5" and suits a single cold dish or a compact salad station, where a full trough would take up too much space on the counter.
How to Set Up a Cold Buffet Display
The difference between a cold buffet that holds up and one that collapses by 9 am is in the setup.
Use crushed ice, not cubes. Crushed ice packs tightly around bowls and trays, chills them evenly and does not leave gaps.
Nest dishes in the ice. Place salads, cut fruit and desserts in bowls set into the ice rather than spreading food directly over it. Pair the trough with our salad bowls and platters and dessert cups.
Keep seafood on top, not in water. Lay prawns, oysters and fish on a bed of ice and drain the meltwater regularly, so seafood stays firm.
Top up, don’t refill. Add fresh ice every 30 to 45 minutes instead of replacing it all at once, so the temperature stays steady through service.
Label every dish. Cold dishes look alike on ice, so mark each one with buffet tag holders.
Most food safety guidelines recommend keeping cold dishes at 5°C or below, so check the food with a probe thermometer during long services.
Planning the Cold Counter Next to Hot Food
Place the cold buffet display away from chaffers and snack warmers, as heat from burners speeds up melting. Lift the trough on risers and elevations to give the counter height, and set cold breakfast items like juice next to our cereal and juice dispensers.
Ordering Chilling Units for Multiple Counters
Hotels usually plan cold display by station: one trough for seafood, one for salads and one for fruit or desserts at a large buffet. Share your buffet layout and the number of cold stations, and our team will quote the right units, with GST billing and delivery across India. For the rest of the buffet, browse our hotel and banquet buffetware.
Ice Trough FAQs
What is an ice trough used for on a buffet?
An ice trough holds crushed ice under or around cold dishes, so salads, seafood, fruit and desserts stay chilled and look fresh through service.
Is acrylic good for a buffet ice display?
Yes. Acrylic is clear, light and less likely to break than glass, so it is easy to handle when full of ice and safe on a busy counter.
How often should I change the ice?
Top up with fresh ice every 30 to 45 minutes and drain meltwater regularly. Replace the ice completely between services.