Burlodge’s Ready To Serve Hot Line (RTS HL) is equipment that defines the high standards today’s institutional food service professionals demand.

Developed to handle high capacity hot line tray preparation and the transportation of hot and cold meals, the RTS incorporates leading technology and manoeuvrability, ensuring it is both easy to learn and operate. The unit combines efficiency, style and durability, while featuring an ergonomic design that promotes safety in all aspects of its function.


Our integrated technology on the RTS HL empowers users with simple control systems and rapid access to key information. In simplifying the functionality of the RTS HL and equipping it with smart technology, staff can better focus on delivery, service and support. Some of the program functions on the RTS HL include:  

• Max oven temperature 120° C (248° F)
• Fully Alternating Digital Display to indicate oven, and fridge temperatures
• Count Down Timer
• Audible alarms
• Three (3) heating programmable Cycle Touch Pads

Safety & Ergonomics

In the pursuit of engineering excellence, Burlodge recognizes that food safety and equipment functionality are a priority within any institutional application. Our RTS HL design aims to simplify cleaning and care while maintaining the highest standards concerning food hygiene. As well, its small footprint minimizes space concerns and eases movement of the unit.

Washing of the RTS HL is especially effortless. By adding S/S wheels and an IP rated plug/receptacle the RTS HL is IPX5 rated. The divider wall can be removed completely for more thorough cleaning or maintenance details. As an enhancement to the base unit, a removable clearing shelf can be installed to accommodate a garbage bag holder.


The design of the RTS HL reflects our experience with and understanding of the food service profession. Note the Ready To Serve HL’s unique tray holding design and the divider wall that separates hot and cold sides of the tray without compromising consistent temperature levels throughout. Whether using large style (575mm/22.6 inch x 325mm/12.8 inch) or smaller size (530mm/20.9 inch x 325mm/12.8 inch) flat trays, they slide securely into and out of the divider wall with minimal effort, and can be personalized as required. The RTS HL can also be fitted with tray supports to hold half size trays (325mm/12.8 inch x 265mm/10.4 inch) on each side of the divider wall for a continental breakfast service.


Professional food service depends on excellent logistics, preparation and delivery, and at Burlodge we’ve designed the RTS HL to consistently uphold those standards while handling the daily demands placed upon this equipment.

Keeping hot food hot and cold food cold may seem fundamental, but it’s important to note the quality and consistency of the heat/chill function within RTS HL on the same service tray. Our thermo-convection design ensures the heating (boosting) and sustained holding of hot food by circulating hot air throughout the oven side of the unit. The cold side uses a forced air circulation system so items remain perfectly refrigerated.

Adaptability is also a great feature of the RTS HL. With two doors (standard) that fold back and open, operators have easy access to both sides of the cart as well as both the hot and cold components on the service tray. An optional four door model is available. Any type of dishware can be used, including china, high heat plastics, single use, aluminum or high temperature paper products.

Structurally, the RTS HL is welded inside and out using AISI 304 or X5CrNi “18-10” stainless steel. The vertical air condenser is hidden and does not protrude into the interior, and condensation is evaporated through air flux. Bumpers around the base of the cart protect the RTS HL and help extend its lifespan.

Hot food hot and cold food cold.


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