why hydraulic hinge technology and tempered glass covers are redefining hotel buffet chafers. Learn how the 80,000-cycle Sunnex Roma, Burano, Vienna, Sicily, Genoa and Venice series deliver quieter service, better heat retention, and a safer guest experience.

The Sunnex Z10 Electric Stainless Steel Chafer replaces traditional heating filaments with an ultra-durable PTC heating plate, features a removable water pan that triggers auto shut-off, and is designed for fast setup and easy cleaning in commercial buffet operations.

From tea pots and coffee percolators to vacuum flasks and milk jugs — a complete guide to equipping a hotel tea and coffee service station with the right equipment for every service scenario.

Confused by the terminology? This guide explains the real difference between air pots, vacuum jugs, and beverage pots for hotel F&B service — covering insulation technology, capacity, dispensing mechanisms, and how to match each format to your service context.

A practical buyer's guide for hotel and restaurant F&B teams — covering soup warmer types, bain-marie vs. dry heat, capacity sizing, food safety temperatures, and what to look for when choosing a commercial soup warmer for your operation.

Introducing the Sunnex C112 Series — a complete 20-piece professional cutlery collection in 304 & 420 stainless steel. No MOQ, just 1 carton accepted. Ideal for hotels and full-service restaurants.

Meet the new Sunnex Siphon Faucet — designed to extract more beverage, prevent milk skin clogging, and give your buffet station cleaner, more precise dispensing. Compatible with selected Sunnex juice dispensers and milk urns.

Not all stainless steel is equal. This guide explains the real difference between 304 and 201 grade stainless steel in commercial catering equipment — composition, corrosion resistance, food safety, and how to make the right buying decision for your operation.

Compare fuel, electric water pan, and dry heat waterless chafing dishes side by side. Real energy data, food safety standards, and cost analysis to help hotel and restaurant operators choose the right chafer.

Everything hotel and catering operators need to know about food warmer lamps — types, wattage, infrared technology, food safety requirements, and how to choose the right heat lamp for buffets, carving stations, and pass-through counters.

A practical guide to GN pan sizes, depths and capacities for commercial kitchens. Learn which gastronorm pan fits your chafer, bain marie and buffet setup — backed by EN 631 standards.

Introducing the new Sunnex 3L Juice Dispenser (U13-2000). Featuring a no-splash spout, maximised beverage extraction and optional ice tube insert — purpose-built for hotel and restaurant breakfast service.