Victor Catering Equipment

Southern General Hospital

When the main dining area at one of Scotland’s busiest and biggest hospitals was destroyed by fire, catering manager Bill Hunter took the opportunity to break the mould of traditional servery design with a new counter from Victor. Measuring 18 metres in length and serving over 400 people every day of the week – the curved food service counter with complementary cutlery, cash-point and beverage stations represents the departure from conventional styling, which Bill Hunter of the Southern General Hospital Glasgow wanted. Bill’s main requirements were for fluidity and flexibility – coupled with uncluttered contemporary styling. Comprising wood laminate base units with stainless steel plinths and shadow gap trim, the servery has under counter lighting; blue Corian tops with integral tray pick up points and tray runners. The operating units comprise Victor’s increasingly popular Synergy drop-in’s with three heated ceramic tops, one bains marie, three roll-under hot cupboards, plate lowerators and a heated soup station forming the hot food section. The refrigerated section comprises two blown air salad wells, a high deli unit for sandwich preparation and an open-fronted multi-tier display. The central beverage station features two drinks machines and heated cup dispensers. The flexibility of Victor’s Synergy ‘drop in’ food service modules enables the designer the freedom to specify a food service counter that exactly matches their clients requirement. With the working component, simply inserted into the counter top. Synergy’s stylish, clean lines with polished gantries and toughened glass, complement all counters whether stand-alone or counter run format.