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Research and Development
Designing and testing new ways to help you sell more and waste less
We develop new hot-holding products for specific industry needs and test them rigorously – simulating challenging thermal conditions with our unique Environmental Test Chamber.
The first and still the best
We developed our hot-holding technology in direct response to industry demands and established that convection was the only way to hot-hold, well ahead of our time. This led us to create the world's first heated display unit, TurboServe T1. Now, we offer the world's leading range of hot-holding units, for use front and back-of-house, that all utilise our award-winning hot air recirculation.
Designing game changers
Our team, led by our world-leading design engineer, builds and tests new units and food-to-go concepts. We map out in-store sales processes and kitchens, simulating the exacting conditions of serving environments because accuracy is everything.
We continually innovate, always looking for ways to enhance our units. Our Research and Development team works to refine our technology, making advances in efficiency, reliability, usability and quality.
Our latest innovations
High-capacity Flexeserve Hub is the only unit that can hot-hold batch-cooked ingredients, complete dishes and whole packaged food orders. We've designed it to be revolutionary for teams front and back-of-house, achieving new levels of operational and energy efficiency.
What's next? Connect by Flexeserve is our new cloud-based service that will help you remotely control and monitor your Flexeserve units and see your hot food operation like never before.
Creating a standard
Currently, hot food display units are not required to conform to any standard tests. Flexeserve, the Foodservice Network and the BSI are creating a PAS standard to evaluate the performance of these units in environments that can compromise performance.
We developed our standardised Environmental Test Chamber to assess food product temperatures within hot-holding units in different environmental conditions, delivering the necessary stress testing required to ensure food safety.
