Hendi Beverage Dispensers

SIA La RONDE’s beverage dispensers serve chilled drinks and hot water or warmed wine at buffet, café and hospitality stations. The range includes juice dispensers in different capacities, a milk dispenser with an ice chamber, and hot-drink units for defined uses. Match the format to the beverage, expected serving volume and counter space, then consider how staff will replenish, dispense and clean it during service.

Equipment and tasks

Chilled juice dispensers suit breakfast buffets, meeting breaks and self-service points. The three-litre model provides a compact option for a smaller selection, while five- and eight-litre formats offer greater holding capacity. The five-litre design has an ice cylinder, and the eight-litre model has a removable stainless-steel cooling rod; both keep ice separate from the beverage. Transparent vessels help staff monitor the remaining level, while the eight-litre model’s label holder helps identify drinks for guests.

The ten-and-a-half-litre milk dispenser provides a dedicated chilled-milk format with an integrated ice chamber. Hot-drink dispensers are intended for water or warming wine, not for milk or hot chocolate. Their taps support serving into a receiving vessel, and the magnetic drip tray can be removed for cleaning. These distinct beverage uses matter when setting up a station: select a dispenser for the drink it is designed to hold rather than treating cold-drink and hot-drink units as interchangeable.

Parameters in use

Capacity guides how often staff will need to replenish a station. The three-litre juice dispenser suits lower-volume service; a nine-litre hot-drink unit holds a larger batch, while the sixteen-litre version accommodates more between refills. These differences help teams plan buffet replenishment around expected demand. The nine-litre hot-water dispenser also has an adjustable temperature range from 30 °C to 100 °C, giving staff control over the holding heat for water or warmed wine.

On the hot-drink models, a glass water-level indicator makes remaining contents visible during service. Thermostat indicators support monitoring, and a warning light signals overheating or when descaling is needed; a reset button is provided for use in an overheating situation. The maximum receiving-vessel height is 100 mm, helping staff check whether their chosen vessel fits beneath the tap. For juice service, the five-litre model’s transparent polycarbonate vessel makes the drink level easy to see, with a stainless-steel base providing durable support.

Choosing a product

For a cold-drink station, choose capacity according to the volume to be served and the team’s replenishment routine. The five-litre dispenser is suitable for juice, lemonade, water and other cold drinks, with its ice cylinder cooling without diluting the contents. The eight-litre model’s removable cooling rod also keeps ice separate. Its drip tray has a perforated stainless-steel insert and is designed for easy cleaning, useful where staff need to manage drips during regular buffet service.

For chilled milk, consider the ten-and-a-half-litre stainless-steel dispenser: its built-in ice chamber cools the milk without direct contact with ice, and its removable vessel is designed to help prevent spills when handled. For hot service, choose the nine- or sixteen-litre format according to the batch required, and use it for water or warming wine. Check the dispenser dimensions against the intended counter position and receiving vessel so the station can be arranged for practical dispensing and access.