Typical serving lines are made up of various components, including tray stands, hot food serving units, cold food serving units (both ice cooled and mechanically refrigerated), Frost Tops, solid tops, combination units, milk coolers, ice cream freezers, beverage counters and cash register stands.

A serving line is whatever you want it to be and may include, or not include, any or all ofthe above components. This is determined only by what you want the line to accomplish.

There are numerous finishes available, from stainless steel, to fiberglass or plastic or polymers. Tray slides can also come in several configurations, heights, materials, single or double sided. Some require power for heat or cold, some use ice for cold. You can pretty much build a line to whatever configuration you want. You can even get them in school colors, or with designs for adolescents, such as trains or school buses. When using fiberglass, colors may be specified. Some are also on casters for easier cleaning and moving.

Number of students to be served in what period of time, products to be served, number of employees to work serving area, age of students (for height), utilities available (electric, water and drains), and a general idea of the configuration desired along with a floor plan of available space. Are single or dual sided lines preferred?

The specifier should always consult with an expert when specifying serving lines. Serving safe foods, attractively and effectively, is of prime concern. Think about utilities, lighting, flow patterns, cross traffic, reloading and cleaning. Due to the specialty of serving lines, long lead times are to be expected, sometimes as much as 12 weeks from order to installation.