Flambé trolleys – covers the mobile units built for tableside cooking and flambé work in the dining room. They typically carry one or two burners, a heat-resistant working top, a housing for the gas cartridge or bottle and a shelf for pans, plates and ingredients. Selection is driven by the dishes prepared at the table, the fuel permitted in the room, the ventilation situation and the fire-safety rules applying to the restaurant.
When asking for a quotation, state the dishes to be finished at the table, the fuel type allowed on site, the number of burners required and the finish that matches the dining room. Burner output, fuel type, cartridge housing, top material and overall dimensions are given in the technical description.
Flambé trolleys: procurement considerations
- Fuel type and approval: gas cartridge, bottled gas or an electric hob each carry different site rules, so confirm what the operation and its fire assessment permit.
- Burner output: the power available at the burner decides whether the trolley can genuinely finish a dish at the table or only keep it warm.
- Heat protection: the working top and the surrounding surfaces must tolerate open flame and hot pans without discolouring or deforming.
- Stability in the dining room: a low centre of gravity, braked castors and a firm frame matter when cooking takes place next to seated guests.
Frequently asked questions about this category
What fuel do flambé trolleys use?
Most work with a gas cartridge or a small bottled gas supply housed in the trolley; electric versions exist where an open flame is not permitted, and the fuel type is stated per model.
Is separate ventilation required for tableside flambé work?
That depends on the room and on local fire and ventilation rules; the trolley itself does not extract, so the requirement has to be assessed for the dining room in question.
