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Choosing the Right Plate Size for Every Course

Choosing the Right Plate Size for Every Course — Craven Cooling

Choosing the Right Plate Size for Every Course: The Complete UK Guide (2026)

Plate size is a commercial decision dressed up as a crockery decision. The diameter you plate a course on controls portion perception, food cost per cover, kitchen pass speed, table geometry and dishwasher throughput — and most venues get at least one course wrong. This guide sets out the course-by-course sizing standard used across UK hospitality, from the 165mm side plate to the 305mm statement coupe, explains why a coupe and a rimmed plate of the same quoted diameter give you completely different plating real estate, and shows the table clearance maths that determines whether oversized plates physically fit your dining room. It uses the Churchill Alchemy range we stock — Jardin rimmed plates in 202mm, 254mm and 300mm, and Balance coupes in 165mm and 305mm — as the worked example throughout.

Key Facts: Plate Sizing by Course (UK, 2026)
  • The course ladder: side plate 150–180mm; starter and dessert 200–230mm; main course 250–280mm; statement main / charger territory 300–330mm. Buying one size per rung covers 90% of menus.
  • Coupe vs rimmed changes everything: a rimmed 254mm plate gives roughly a 180mm well to plate in; a 305mm coupe gives nearly the full 305mm. Quoted diameter is not plating area — always compare the usable surface.
  • Portion optics are real: the same 300g main looks generous on 254mm and lost on 300mm. Plate diameter is a portion-control and GP tool — the smaller plate lets you serve the costed portion without the plate arguing it looks mean.
  • Table maths: a standard place setting works comfortably on 600mm of table frontage. Two 300mm+ plates opposite each other on a 700mm-deep two-top leave no room for glasses, sides or sauce — check table dimensions before buying statement plates.
  • Stocked range (Churchill Alchemy, vitrified): Jardin 202mm 12-pack £114.66 + VAT (£9.56/plate); Jardin 254mm 12-pack £149.77 + VAT (£12.48/plate); Jardin 300mm 12-pack £210.17 + VAT (£17.51/plate); Balance Coupe 305mm 6-pack £126.02 + VAT (£21.00/plate); Balance Coupe 165mm 6-pack £54.85 + VAT (£9.14/plate).
  • Buy 2 to 2.5 plates per cover per size in active service rotation — one on the table, one in the wash cycle, half in reserve against breakage. A 60-cover restaurant needs 120–150 mains plates, not 60.
  • Vitrified china is the trade standard: fully vitrified bodies (like Churchill Alchemy) are fired to a non-porous finish that stands up to commercial dishwash cycles and knocks far better than domestic earthenware.
  • Dishwasher rack reality: most 500mm commercial baskets take plates up to ~330mm diagonal, but capacity per rack drops sharply above 280mm — oversize plates slow the wash cycle at exactly the moment service is busiest.

Crockery catalogues list plate sizes as if they were interchangeable aesthetic choices. They are not: the 300mm plate that photographs beautifully needs bigger racks, wider pass shelves, more table space and more storage. This guide runs plate sizing as the operational decision it is — course by course, with the per-plate economics of the stocked Churchill Alchemy range, the coupe-versus-rim geometry, and the clearance maths most refits skip.

This guide is for the trade buyer specifying crockery for repeated commercial service — restaurant or gastropub owner, head chef, hotel F&B manager, banqueting operations lead, care home or contract catering procurement. Domestic dinner sets are out of scope. Browse the full plates and platters range when ready.

Browse now: View commercial plates at Craven Cooling →
Table of Contents
250–280mm The main course sweet spot for à la carte service — big enough to present, small enough to fit the table
2–2.5× Plates per cover you should own in each size — service, wash cycle and breakage reserve
£9.14 + VAT per plate — Churchill Alchemy Balance Coupe 165mm, the cheapest rung on the stocked ladder
◎
The plate is the frame — and the frame prices the picture Identical portions read differently on different diameters — the Delboeuf illusion. A 300g braise on a 254mm rimmed plate looks like proper value; the same 300g on a 300mm plate looks like the kitchen is holding back. That perception drives complaints, reviews and — critically — how much food your brigade plates “to make it look right”: kitchens on oversized mains plates routinely drift 10–20% over the costed portion. Choose the plate to fit the costed portion and it protects your GP every service.
10–20% Typical over-portioning drift when plating on a diameter too large for the dish

Decision 1: The Course-by-Course Sizing Ladder

UK trade crockery clusters around a handful of diameters, and each course has a home band. Here is the ladder with the stocked Churchill Alchemy option on each rung.

Table: Plate Size by Course (UK, 2026)
Course Diameter band Stocked option Per plate Notes
Bread / side plate 150–180mm Alchemy Balance Coupe 165mm (6-pack, £54.85 + VAT) £9.14 Doubles as an amuse-bouche or petit four plate; coupe profile stacks tight
Starter 200–230mm Alchemy Jardin 202mm (12-pack, £114.66 + VAT) £9.56 Also the dessert plate in most operations — one SKU, two courses
Main course 250–280mm Alchemy Jardin 254mm (12-pack, £149.77 + VAT) £12.48 The workhorse — fits standard tables, racks efficiently, frames a costed portion honestly
Statement main / sharing 300–330mm Alchemy Jardin 300mm (12-pack, £210.17 + VAT) £17.51 Tasting menus, premium mains, sharing presentations — check table depth first
Show plate / modern coupe main ~305mm coupe Alchemy Balance Coupe 305mm (6-pack, £126.02 + VAT) £21.00 Full-surface plating canvas; also works as a charger/base plate for banqueting

Two structural points. First, most venues only need three rungs in volume — side, starter/dessert and main; the 300mm+ sizes are bought in smaller quantities for the dishes that earn them, which is why the Balance Coupe 305mm comes in 6-packs while the Jardin workhorses come in 12s. Second, keep at least 45–50mm between rungs: sizes 20mm apart look identical on the pass and get mixed in the stack.

Why one range matters more than one size: buying every rung from a single vitrified range like Churchill Alchemy means the glaze tone, edge profile and body weight match across courses, replacements stay available for years rather than one catalogue season, and part-broken stacks can be topped up instead of thrown out. Mixed-range crockery walls are how venues end up owning 400 plates and still short of a matching 60-cover service.

Decision 2: Coupe vs Rimmed — Real Plating Estate

Two plates can share a quoted diameter and behave like different species. The rim is the difference.

Table: Coupe vs Rimmed Plate Geometry
Attribute Rimmed (e.g. Alchemy Jardin) Coupe (e.g. Alchemy Balance)
Usable plating area The well only — a 254mm rimmed plate plates into roughly a 180mm circle Effectively the full surface — a 305mm coupe plates nearly edge to edge
Sauce and jus control ✔ Rim acts as a levee — safest for saucy braises, gravies, banqueting carvery ✘ Shallow curve only — loose sauces migrate; suits dressed, composed plates
Carrying and clearing ✔ Rim gives waiting staff a thumb hold clear of the food Requires underhand carry; thumbs end up nearer the plating surface
Visual style Classical, framed, traditional dining and banqueting Contemporary, gallery-style plating, tasting menus
Stacking Stable, locates on the foot; taller stacks Very tight low stacks; watch glaze-on-glaze contact when sliding
Portion framing The well pre-frames the portion — forgiving of fast plating at volume Negative space is the frame — demands deliberate plating or looks sparse

The practical rule: rimmed plates are service insurance, coupes are presentation ambition. A banqueting kitchen plating 200 covers in 20 minutes wants the Jardin rim doing half the presentation work and keeping the jus where it was put; an à la carte kitchen can spend the extra seconds a coupe demands for a bigger, cleaner canvas. Many strong operations run both from the same family — rimmed through the volume courses, coupes for the signature dishes.

Compare wells, not catalogue diameters The most common plate-buying mistake: swapping a 305mm coupe for a 300mm rimmed plate because the numbers look equivalent. The rimmed 300mm plates into a well of roughly 220mm; the coupe plates to nearly its full width. Swap one for the other and every plating spec silently breaks. When you change plate shape, re-shoot the plating specs — every dish, same portion, new geometry.

Decision 3: Portion Optics and Gross Profit

Plate size is the cheapest portion-control device you can buy, and the most consistently ignored one. The mechanism is simple: cooks plate to visual fullness, not to the spec sheet, whenever the two disagree.

Worked Example: What Oversized Mains Plates Cost a 60-Cover Restaurant
Costed main course portion (food cost)£4.20
Plating drift on a too-large plate (“making it look right”)+15% = £0.63/cover
Mains served per week (60 covers × 5 nights × 80% take-up)240
Weekly GP leakage£151.20
Annual GP leakage (50 trading weeks)£7,560
Cost of a correctly sized 254mm service (150 plates × £12.48)£1,872 + VAT
A full, correctly sized mains service pays for itself in roughly 12 weeks of stopped portion drift — the rest is margin

The same optics work in reverse: carveries, care settings and schools use the fuller-looking smaller plate deliberately — the costed portion reads as generous and plate waste falls. In care homes, consistent plate sizing is also a nutrition-monitoring tool: when every meal goes out on the same diameter, declining intake is visible at clearing.

Desserts carry some of the highest GP on the menu and are sold by optics at the moment the diner claims to be full. A 202mm Jardin plate makes an 80g torte look like a deliberate composition; the same dessert on a 254mm mains plate looks like an apology. Running desserts and starters on the shared 202mm SKU is the correct frame for both courses.

Decision 4: Table Clearance and Back-of-House Maths

Plates live on tables, passes, racks and shelves — and each of those has a fixed dimension that your diameter choice must respect.

The Table Top

600mm frontage per setting
  • Comfortable place setting: ~600mm wide × ~400mm deep
  • Two 300mm+ plates opposite each other need 700mm+ table depth
  • Add glasses, sides, sauce boats — statement plates crowd a two-top fast
  • Measure your smallest table before buying the largest plate

The Pass

Shelf depth rules the size
  • A 300mm plate on a 350mm pass shelf leaves no landing margin
  • Heat lamp coverage narrows on oversize plates — edges go cold
  • Count how many mains fit side-by-side at your pass width
  • Pass bottlenecks show up on the plate size, not the menu

The Dishwasher

500mm racks, real limits
  • Standard 500mm baskets take up to ~330mm plates diagonally
  • Capacity per rack drops sharply above 280mm diameter
  • Fewer plates per rack = more cycles at peak = slower turnaround
  • Check door clearance on undercounter machines for 305mm coupes

The Shelf

Weight and height stack up
  • Vitrified mains plates run heavy — a stack of 25 is a two-hand lift
  • Keep stacks to ~25 high and store between knee and shoulder height
  • 300mm+ plates need 350mm+ clear shelf depth
  • Storage is the hidden cost of the statement plate habit

Run this check before ordering: take one sample plate (we can arrange this from the Swansea showroom), lay a full setting on your smallest table, slide it under the heat lamps, rack it in your dishwasher and shelve it in the store. Fifteen minutes with a sample answers questions spec sheets cannot.

Decision 5: Banqueting vs À la Carte Buying

The same ladder gets bought differently depending on the service model, because the failure modes differ.

1
À la carte: buy depth on the workhorse sizes

Your 254mm mains and 202mm starter/dessert plates cycle continuously. Own 2–2.5 per cover of each from a range still in production in five years — topping up a live range costs a case; replacing a discontinued one costs the whole wall.

2
Banqueting: rimmed plates, plated hot, stacked high

Volume plate-up rewards the Jardin-style rim: it frames fast plating, holds jus during the trolley run, and survives high stacking in plate warmers. Size to the menu’s single plated main — usually 254mm; 300mm only if the banqueting offer genuinely trades on scale.

3
Tasting and premium menus: coupes in shallow quantity

The Balance Coupe 305mm earns its £21.00-per-plate price on the six dishes a night that justify it — not as a house-wide standard. Buy one 6-pack per 8–10 covers of the premium offer and protect them with their own shelf.

4
Care, education and contract: consistency beats variety

One mains size, one dessert size, every day, every site. Portion monitoring, nutrition audits and cost control all depend on the plate being a constant. The 254mm/202mm pair from a single vitrified range is the standard answer.

5
Everyone: plan the breakage cycle, not just the purchase

Commercial crockery is a consumable with a long fuse — expect measurable annual attrition from edge knocks, wash accidents and drops. Standardising on stocked, in-production ranges turns breakage from a crisis into a reorder line.

UK Price Tiers — July 2026

Side / Small Coupe £9.14/plate Alchemy Balance Coupe 165mm — £54.85 + VAT per 6-pack
Starter / Dessert £9.56/plate Alchemy Jardin 202mm — £114.66 + VAT per 12-pack
Main Course £12.48/plate Alchemy Jardin 254mm — £149.77 + VAT per 12-pack
Statement / Show £17.51–£21.00 Jardin 300mm (£210.17/12) and Balance Coupe 305mm (£126.02/6), + VAT

Churchill Alchemy Plates We Stock

Five stocked SKUs covering the full course ladder from one vitrified family — matched glaze, matched profiles, live range for top-ups. Prices July 2026, + VAT.

Side / Amuse
Churchill Alchemy Balance Coupe Plates 165mm (6 Pack) Y846
£54.85 + VAT — £9.14 per plate — Craven Cooling price Cheapest rung on the ladder
  • 165mm coupe profile — full-surface mini canvas
  • 6 plates per pack
  • Vitrified Churchill Alchemy body
  • Side plate, amuse-bouche, petit four duty
  • Tight, stable stacking

The small coupe that covers bread service, amuse-bouche and afternoon-tea duty from one SKU. Coupe geometry means even a butter pat and a roll look composed rather than lost inside a rim.

View Y846 →
Starter & Dessert
Churchill Alchemy Jardin Plates 202mm (12 Pack) Y967
£114.66 + VAT — £9.56 per plate — Craven Cooling price One SKU, two courses
  • 202mm rimmed Jardin profile
  • 12 plates per pack
  • Vitrified Churchill Alchemy body
  • Starter and dessert from the same stack
  • Rim frames small portions generously

The double-shift plate. Starters at 7pm, desserts at 9pm, one shelf in the crockery store. The rim does the framing work for high-GP desserts, making an 80g torte read as a finished composition.

View Y967 →
Main Course Workhorse
Churchill Alchemy Jardin Plates 254mm (12 Pack) Y969
£149.77 + VAT — £12.48 per plate — Craven Cooling price The volume buy
  • 254mm rimmed Jardin profile — ~180mm plating well
  • 12 plates per pack
  • Vitrified Churchill Alchemy body
  • Fits standard tables, passes and 500mm racks efficiently
  • Rim holds jus through banqueting plate-up

The plate to own 2–2.5 per cover. The 254mm rimmed main is the format that keeps costed portions looking honest, racks densely at peak wash, and works from gastropub à la carte through 200-cover banqueting.

View Y969 →
Statement Rimmed
Churchill Alchemy Jardin Plates 300mm (12 Pack) Y971
£210.17 + VAT — £17.51 per plate — Craven Cooling price Premium mains & sharing
  • 300mm rimmed Jardin profile — ~220mm plating well
  • 12 plates per pack
  • Vitrified Churchill Alchemy body
  • Premium mains, Sunday sharing joints, plated fish
  • Check table depth and rack capacity before volume buy

Scale with a rim — the framed version of the statement plate for menus that trade on generosity but still need sauce control. Run the table and dishwasher clearance check before standardising house-wide.

View Y971 →
Show Coupe
Churchill Alchemy Balance Coupe Plates 305mm (6 Pack) Y843
£126.02 + VAT — £21.00 per plate — Craven Cooling price Full-surface canvas
  • 305mm coupe — plating estate nearly edge to edge
  • 6 plates per pack
  • Vitrified Churchill Alchemy body
  • Tasting menus, composed mains, charger duty
  • Buy per premium cover, not house-wide

The gallery wall. Negative space becomes the frame, so it rewards deliberate plating and punishes rushed ladling — deploy it on the dishes that carry your reputation and let the Jardins do the volume.

View Y843 →
Building a full crockery wall? The plate ladder is one axis; bowls, cups and serving pieces complete the set. See the wider plates & platters range, or call 01792 732702 / email sales@cravencooling.co.uk with your covers, menu style and dishwasher rack size and we’ll spec the whole service in one pass. The Swansea showroom has the ranges out on tables for side-by-side comparison — bring your menu.
In this guide ↓
  • Key facts and 2026 UK reference numbers
  • The decisions that matter on purchase day
  • UK price tiers and what each tier buys you
  • Stocked products at Craven Cooling — verified specs and prices
  • Full-service purchase worked example
  • Specification checklist
  • FAQ — eight buyer-objection questions answered

What a Full Service Costs — Worked Example

A 60-cover restaurant standardising on the stocked Alchemy ladder at the 2.5-plates-per-cover rule for the volume sizes.

Worked Example: 60-Cover Restaurant, Full Plate Service (Churchill Alchemy)
Mains: 150 × Jardin 254mm (13 × 12-packs, £149.77)£1,947.01
Starter/dessert: 150 × Jardin 202mm (13 × 12-packs, £114.66)£1,490.58
Side: 90 × Balance Coupe 165mm (15 × 6-packs, £54.85)£822.75
Premium coupe: 24 × Balance Coupe 305mm (4 × 6-packs, £126.02)£504.08
Statement rimmed: 24 × Jardin 300mm (2 × 12-packs, £210.17)£420.34
Full 60-cover service: £5,184.76 + VAT — roughly £86 per cover, versus £7,560/yr of GP leakage from one badly sized mains plate

Note the shape of the spend: nearly two-thirds goes on the two volume SKUs, where the wash-cycle and breakage pressure lives. Budgets that go top-heavy on statement pieces produce the classic mid-service crisis — 12 beautiful coupes and no clean mains plates at 8:15pm on a Saturday.

Discontinued ranges are the expensive kind of cheap End-of-line crockery deals look attractive until the first breakage cycle: a discontinued pattern cannot be topped up, and eighteen months in you are running mismatched stacks or rebuying the wall. A live vitrified range like Churchill Alchemy costs more per plate on day one and dramatically less per year of service life — year three is a reorder, not a refit.

Plate Specification Checklist

Run every line before the order goes in.

  • ✓
    Map every menu course to a diameter rung Side 150–180mm, starter/dessert 200–230mm, main 250–280mm, statement 300mm+. Keep 45–50mm between rungs so sizes stay distinct on the pass.
  • ✓
    Decide rim or coupe per course — and re-shoot plating specs if you switch Rims for sauce, speed and banqueting; coupes for composed plates. A quoted diameter tells you nothing until you know the well.
  • ✓
    Check the costed portion against the chosen diameter Plate a real spec portion on a sample plate. If the kitchen’s instinct is to add food, the plate is too big.
  • ✓
    Measure the smallest table with a full setting Two mains plates, glasses, sides. Statement plates that crowd a two-top get quietly abandoned by the floor team.
  • ✓
    Rack-test in your actual dishwasher Count plates per 500mm basket at your chosen size, and check door clearance for 300mm+ pieces on undercounter machines.
  • ✓
    Buy 2–2.5 plates per cover on volume sizes One on the table, one in the wash, half in reserve. Premium sizes at roughly one per premium cover.
  • ✓
    Confirm the range is live and stocked for top-ups Standardise on in-production vitrified ranges so breakage is a reorder line, not a refit.
  • ✓
    Plan storage — depth, height and weight 300mm plates need 350mm+ shelf depth; keep stacks ~25 high, stored between knee and shoulder. Vitrified is heavy in bulk.

All Plate Sizes We Stock

Product Profile Course role Pack / per plate Trade price + VAT
Alchemy Balance Coupe 165mm Y846 ★ Coupe Side / amuse / petit four 6-pack / £9.14 £54.85
Alchemy Jardin 202mm Y967 ★ Rimmed Starter & dessert 12-pack / £9.56 £114.66
Alchemy Jardin 254mm Y969 ★ Rimmed Main course workhorse 12-pack / £12.48 £149.77
Alchemy Jardin 300mm Y971 ★ Rimmed Statement main / sharing 12-pack / £17.51 £210.17
Alchemy Balance Coupe 305mm Y843 ★ Coupe Show plate / tasting / charger 6-pack / £21.00 £126.02
Wider plates & platters range Various Platters, ovals, speciality Various Stocked or sourced to spec

★ = Stocked at Craven Cooling. Prices July 2026, + VAT. Per-plate figures calculated from pack price.

Ready to Size Your Service? Family-run. Send us your covers, menu style and dishwasher rack size and we’ll spec the full course ladder — with live-range crockery you can top up for years. See the plates on real tables at the Swansea showroom before you commit. Browse Plates & Platters Call Sales — 01792 732702
See it live
Plates and crockery — in stock now
Browsing the whole range? See every option in this category → or call 01792 732702.
In Summary

Size plates by course, then by geometry, then by the building. The ladder: side plates 150–180mm, starter and dessert 200–230mm (one SKU covers both), mains 250–280mm, statement and show plates 300mm+ — with at least 45–50mm between rungs so sizes stay distinct. Coupe and rimmed plates of the same quoted diameter plate completely differently: a 254mm rimmed Jardin gives roughly a 180mm well with a jus-holding rim; a 305mm Balance coupe plates nearly edge to edge and demands deliberate composition. Plate diameter is a portion-control tool — kitchens on oversized plates drift 10–20% over the costed portion, leaking over £7,500 of GP a year for a 60-cover restaurant. Before buying, check the costed portion on a sample plate, the smallest table, the dishwasher rack count and the shelf depth. Buy 2–2.5 plates per cover on volume sizes from a live vitrified range. Craven Cooling stocks the Churchill Alchemy ladder: Balance Coupe 165mm 6-pack £54.85 + VAT, Jardin 202mm 12-pack £114.66 + VAT, Jardin 254mm 12-pack £149.77 + VAT, Jardin 300mm 12-pack £210.17 + VAT and Balance Coupe 305mm 6-pack £126.02 + VAT. Call 01792 732702 or email sales@cravencooling.co.uk, or compare the ranges side by side at the Swansea showroom.

Frequently Asked Questions

For most UK à la carte and banqueting service, 250–280mm is the main course band and 254mm is the workhorse — the Churchill Alchemy Jardin 254mm (£149.77 + VAT per 12-pack, £12.48 a plate) is our stocked example. It fits a standard place setting, racks densely, sits fully under heat lamps and frames a costed 280–350g main as generous. Go to 300mm+ only where the menu genuinely trades on scale, and check table depth and rack capacity first.
They do different jobs. Rimmed plates (Alchemy Jardin) plate into the well only — roughly 180mm on a 254mm plate — but the rim holds jus, gives a thumb hold and survives banqueting stack-and-carry. Coupes (Alchemy Balance) give nearly the full diameter as canvas, but loose sauces migrate and rushed plating looks sparse. The strong pattern is both from one family: rimmed for volume courses, coupes for signature dishes. If you switch shape, re-shoot every plating spec.
Yes, measurably. The Delboeuf illusion makes an identical portion look smaller on a larger plate, and kitchens compensate by plating "to make it look right" — typically 10–20% over the costed portion on an oversized mains plate. For a 60-cover restaurant serving 240 mains a week at £4.20 food cost, 15% drift leaks about £7,560 of GP a year — more than a complete, correctly sized Alchemy service costs. The optics also work positively: carveries, schools and care settings use the fuller-looking smaller plate to hold satisfaction and cut waste.
Three SKUs cover it: a 202mm rimmed plate serving both starter and dessert in separate waves, and a 254mm rimmed main. Rims matter most in banqueting — the levee holds jus through plate-up and the trolley run, and the profile stacks safely in plate warmers. For 200 covers, plan roughly 220–230 of each size (covers plus breakage and re-plate margin). Only move the main to 300mm if the offer is explicitly premium — the bigger plate slows plate-up and halves warmer stack capacity.
Check before buying. On tables: a place setting needs about 600mm of frontage, and two 300mm+ plates facing each other on a two-top need 700mm+ of depth once glasses and sides join them. On the machine: standard 500mm baskets take up to roughly 330mm diagonally, but plates-per-rack drops sharply above 280mm — more cycles at your busiest hour. Add the pass and 350mm+ storage shelves. The fifteen-minute fix: test a sample plate at all four stations — we can arrange samples through the Swansea showroom.
The trade rule is 2 to 2.5 plates per cover for each volume size — one on the table, one in the wash, half in reserve. A 60-cover restaurant should own 120–150 mains plates and the same in starter/dessert; 1.5 per cover works until the first busy Saturday, when the pass waits on the dishwasher. Premium show plates cycle less: roughly one per premium cover — a 6-pack of Balance Coupe 305mm per 8–10 tasting covers. Buy from a live range so top-ups are a reorder, not a hunt.
Commercial life is a different duty cycle: hundreds of wash cycles a year, stacks 25 high, daily knocks and steel cutlery. Fully vitrified bodies — the specification Churchill Alchemy is built on — are non-porous and substantially tougher at the edge, which is where commercial plates actually fail. Domestic-grade earthenware chips early, and a chipped plate is unusable: it looks wrong and its damaged glaze line is a hygiene issue an EHO can pull up. Judge price per year of service life, not per plate — vitrified wins comfortably.
Yes. The five stocked SKUs — Alchemy Jardin 202mm, 254mm and 300mm, and Balance Coupe 165mm and 305mm — cover the standard ladder, and the wider plates and platters range runs to ovals, platters and speciality shapes, stocked or sourced to specification. Tell us your covers, menu style and dishwasher basket size and we will quote the full service in one pass. Call 01792 732702, email sales@cravencooling.co.uk, or visit the Swansea showroom. Equipment carries a 2-year parts warranty, and we have been .

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