![【ポイント20倍】タイジ クールプレート(標準仕様アルミ)CP-520N【メーカー直送】 EBM vol.26[1166-07]ビュッフェ関連](/_next/image?url=https%3A%2F%2Fthumbnail.image.rakuten.co.jp%2F%400_mall%2Fchu-bo-tatsu%2Fcabinet%2Febm25%2Fitem10%2F3475600.jpg%3F_ex%3D400x400&w=3840&q=75)
+20% PT
厨房の達人
【ポイント20倍】タイジ クールプレート(標準仕様アルミ)CP-520N【メーカー直送】 EBM vol.26[1166-07]ビュッフェ関連
【ポイント20倍】タイジ クールプレート(標準仕様アルミ)CP-520N【メーカー直送】 EBM vol.26[1166-07]ビュッフェ関連
¥264,000
Point back ¥52,800 (20%)
Effective price after points: ¥211,200
Product Summary
Taiji’s “Cool Plate (Standard Aluminum)” CP-520N is a cooling plate designed for buffet and catering situations where you want food served cold. With an aluminum build that helps transfer heat effectively, it’s a great choice if you want smoother temperature control right on the table. Built with practical, kitchen-equipment know-how, this type is easy to use in demanding work settings.
Keep your buffet presentation “cold-ready”
The CP-520N is a cool-plate model engineered so you can cool dishes or trays by simply placing them. Its strength is how easily it helps keep menus cold for longer—think salads, cold dishes, cut fruits, and even small items placed around drinks at the buffet. Even if there’s a delay between cooking and serving, it supports temperature control on the table side, making operations much easier.
Standard aluminum body that helps transmit heat
Since the plate area uses aluminum, heat can move more readily—making it well-suited to work as a cooling zone. Buffet services often have unpredictable waves of customers and don’t always run at a perfectly steady pace. But by establishing a cooling base with the plate, you can help reduce variations in serving quality. It’s also convenient for business use because plating work can be handled efficiently right on the plate.
Built for the “back end” of events, banquets, and restaurants
It’s a strong match not only for in-store buffets, but also for hotel banquets, corporate events, and catered events like ceremonies—especially in situations where multiple people are rotating responsibilities. If your course has plenty of cold dishes, or if the setup centers on seasonal salads and hors d’oeuvres, simply having a cool plate makes it easier to design an operation that keeps items cold right through to the end.