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We're willing to bet that most hotel food and beverage managers can
recognize the distinctive odor of flammable chafing fuel under a dish.
It's something many of us don't think about; it is just a part of the
set-up. Buffet Burners electric chafing dish heaters--created by Intracoastal
Innovations, Inc. are the answer to this and other hotel banqueting issues.
Michael Flannery, manager of food and beverage at the Seminole Casino,
Coconut Creek, Florida, uses Buffet Burners electric chafing dish heaters
because it allows him to "control the temperature of the chafing dishes"
extending the life and quality of many foods. "I could boil water in the chafers
if I wanted to," explains Flannery.
The competitive advantages for hotels of Buffet Burners' chafing dish
heaters are 1) the cost savings over canned chafing fuels and 2) the associated
benefit of storage versus conventional canned fuels. Many facilities require
special fireproof storage for flammable chafing dish fuels, a requirement avoided
with Buffet Burners. Flannery must fully utilize, as he puts it, "every square
inch" of space for storage and not having to store a disposable heat source
greatly aids in his operation.
As for the financial benefits and return on investment, each Buffet Burner is
equal to 5,000 cans of fuel, according to Intracoastal. Flannery pointed out that
"electricity usage does not affect my operating costs versus canned fuel--"a double bonus!--KB
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