Hot & Cold Together

Complete Hot + Cold System

HeatCore hot. ColdCore cold. One platform. Both temperatures. Zero infrastructure.

Complete Hot + Cold System by VIDACASA

Complete Hot + Cold System

The Complete Hot + Cold System is the full VIDACASA experience in a single deployment. VIDACASA Classic buffetware units running HeatCore H20 engines on the hot side, ColdCore C20 plates on the cold side — the same design language, the same chassis, serving every temperature zone simultaneously without a single cord on the floor or a single gram of ice on the table.

This is what VIDACASA means by one platform covering the full temperature range. Your hot mains station is powered by HeatCore, maintaining 80–110°C for 3–4 hours per charge. Your cold seafood, sushi, and chilled dessert station is kept at –10°C for up to 8 hours by the ColdCore phase-change plate — no ice, no melt water, no table flooding, no hygiene risk from ice contamination.

In practice, this eliminates two of the most persistent operational problems in premium buffet service simultaneously: the fire risk and insurance exposure of open flame on the hot side, and the mess, hygiene concerns, and labour cost of wet ice management on the cold side. One system. Both solved.

Hot engine HeatCore H20 · 36W · up to 110°C · 3–4 hrs
Cold plate ColdCore C20 · phase-change · –10°C · 8 hrs
Hot side power Battery (rechargeable via PowerDock)
Cold side power None during service · pre-charged in freezer
Reuse cycles (cold) 2,000+
Ice required Zero
Open flame Zero

Ideal Use Cases

  • Full-service hotel breakfast & lunch buffets
  • Fine dining and Michelin-recognized restaurants
  • Corporate dining and executive catering
  • Any operation running hot + cold simultaneously

Three reasons operators choose this.

🔥

HeatCore H20 — hot side

Battery-powered cordless heating engine. 80–110°C. 3–4 hours per charge. No cord on the floor. No flame. No fuel. Rechargeable via PowerDock between services.

ColdCore C20 — cold side

Phase-change cooling plate. Holds –10°C for 8 hours. Zero ice. Zero melt water. Zero electricity during service. 2,000+ reuse cycles. No ice delivery. No ice management labour.

One design language

Hot and cold units share the same VIDACASA design language. Your buffet looks coherent, curated, and intentional — not a patchwork of equipment from different suppliers and different eras.

See it in a real-world setting.

Fine dining buffet with VIDACASA hot and cold stations side by side — hot mains on left, cold seafood on right

Fine dining — hot and cold in the same design language, no cords, no ice

VIDACASA Inside™

Interested in integrating
this technology?

Our team in Hong Kong will review your application and schedule a direct conversation if there's a fit. No sample kits. No brochures. Just a real conversation about your product.

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