Bookshelf – Karya Exclusive

Every piece in our Fine Dine hot counter and buffet range is built for daily commercial use — not just for looking good on day one. Trays, platters, bowls and riser systems are sized to Gastronorm (GN) standard, so they slot straight into existing counters, fridges and gantries without custom fitting.

Commercial-grade materials

Melamine pieces are moulded from a dense, thermoset resin — heavier and more impact-resistant than domestic melamine, holding its shape and colour through repeated service cycles. The Madeira collection uses solid oak, finished for food-service contact. Chafing dishes and risers use food-grade stainless steel and toughened glass where specified.

Modular by design

Riser columns, buffet stands and tray systems are designed to combine — the same base modules work across hot and cold counters, so a single stock of components covers multiple layouts as your range or season changes.

GN-compatible

Full GN 1/1, 1/2, 1/3, 1/4, 1/6, 1/9 and 2/1, 2/3, 2/4 sizing is supported across the tray and bowl range, so pieces are interchangeable with existing food-service equipment. See our GN tray sizing chart for the full breakdown.

Getting the most out of your hot counter and buffet displays comes down to matching the right care to the right material.

Melamine (trays, platters, bowls)

Wipe clean with warm water and mild detergent, or place in commercial dishwashers on a standard cycle. Melamine is highly impact- and scratch-resistant, making it ideal for busy service counters — but it is not microwave-safe and should not be used under direct flame or on induction without a compatible base. Avoid abrasive scourers, which can dull the surface finish over time.

Oak wood (Madeira collection)

Wipe with a damp cloth and dry immediately; avoid submerging in water or running through a dishwasher. An occasional treatment with food-safe wood oil keeps the finish resistant to staining from oils, sauces and hot food contact.

Stainless steel & chafing equipment

Clean with warm soapy water and a soft cloth; a stainless-steel polish keeps induction chafing dishes and frames looking commercial-grade after heavy rotation. Glass lids and inserts should be hand-washed to avoid thermal shock in a dishwasher.

General storage

Stack trays and platters of the same size to save counter and back-of-house storage space, and keep riser columns assembled between services where floor space allows — this reduces wear on fixings from repeated assembly.

How you arrange a hot counter or buffet display has a direct effect on what customers pick up. A few proven principles from our own displays work:

Build height, not just width

Riser columns and tiered stands lift key items into the natural eye-level scanning zone (roughly 140–165cm), which is where shoppers' attention lands first — flat, single-level counters lose that visual pull. See Buffet Riser Columns Explained for layout examples.

Colour-code hot and cold

Pairing black melamine (Melamina Rock) with white or lighter tones (Panama, Skiatos) lets customers read a counter at a glance — dark for hot, light for cold or fresh — without needing signage. See Hot & Cold Side by Side.

Group by GN module, not just by product

Because the range shares a common GN sizing base, trays and bowls from different collections (Madeira, Rock, Skiatos) can be mixed on the same counter without odd gaps — useful for seasonal resets or when only part of a range needs replacing.

Cross-merchandise deliberately

Pairing a serving platter with a matching riser and a cutlery box turns a single sale into a set — see our full pairing guide for ready-made combinations across the range.