HÖLLER SOLUTIONS
Höller Solutions Commercial Buffet & Kitchen Equipment; Authorised Dealer | Jacio Indicius
In every luxury hotel buffet, every international catering event, and every institutional dining operation of scale, there exists a set of operational questions that no amount of culinary skill alone can answer. How many hot plates does the service require? How many cold? What happens when the morning breakfast buffet must transition to a midday cold salad and seafood presentation, and then transform again for a warm evening service; using the same buffet infrastructure, in the same physical space, without a complete equipment changeover? For over three decades, the most sophisticated hospitality operators in the world have found their answer in a single brand from Amstetten, Austria: Höller Solutions.
Founded as a sole proprietorship by Josef Höller and evolving into Höller Solutions GmbH under the leadership of his son Joachim; who took the reins in 2015 and has driven the company’s expansion into global markets; Höller has spent more than 30 years building its reputation on a deceptively simple principle: the buffet system should serve the operator, not constrain them. Every innovation Höller has produced flows from this principle, culminating in the company’s most celebrated breakthrough; the patented Cold-Hot Plate and Well system, a buffet serving surface that can operate across a temperature range of -5°C to +140°C and transition between hot and cold modes in a matter of minutes.
This is not an incremental improvement on existing buffet technology. It is a categorical reinvention of what a buffet system can be. For hotel operators managing multiple daily service formats; continental breakfast, afternoon cold antipasto, warm evening banquet; the ability to switch between hot and cold service on the same physical infrastructure eliminates the need to maintain and store separate hot and cold equipment, dramatically reduces the capital investment required to serve multiple service formats, and gives food and beverage managers the operational flexibility to adapt their buffet to whatever the day’s service requires.
Höller’s reach extends well beyond its flagship hot-cold innovation. As the general representative for globally recognised brands including Vitamix, Kuvings, Zummo, Platemate, and EcoBurner, Höller functions as a complete buffet solutions provider; offering everything from sneeze guards and heat bridges to complete turnkey buffet design, installation, and maintenance. When a buffet is planned anywhere in the world, Höller’s name is increasingly synonymous with the standard of excellence.
Jacio Indicius is proud to be an authorised Höller Solutions dealer, making this Austrian innovation accessible to hospitality professionals across India, the Middle East, Gulf countries, the USA, China, and Asia; backed by professional installation, commissioning, kitchen design consulting, and full ongoing service support.
Höller Solutions; A Brand Built on Three Decades of Buffet Mastery
Founded | Established as Josef Höller sole proprietorship; Josef Höller GmbH formed 1998 |
Headquarters | Amstetten, Austria; manufacturing facility producing all proprietary equipment |
Leadership | Joachim Höller, Managing Director; third decade of family leadership and innovation |
Core Innovation | Patented Hot-Cold Plate & Well System; temperatures from -5°C to +140°C on the same unit |
Temperature Transition | Hot to cold in approximately 30 minutes; cold to hot in fewer than 15 minutes; at a switch |
Global Expansion | Manufacturing operations extended to USA (Hoeller Manufacturing Inc.) and India (Hoeller Manufacturing India Pvt. Ltd.) in 2022 |
Reference Clients | Virtually all major European hotel chains; globally recognised organisations across multiple continents |
Associated Brands | General Representative for Vitamix, Kuvings, Zummo, Platemate, EcoBurner |
Manufacturing Standard | All proprietary products made in Austria to H3 hygiene standard; choice of stainless steel, stone, or Gorilla Glass surfaces |
Customisation | Every system designed to specification; any size, material, colour, and function; built around the operator’s space and service requirements |
Jacio Indicius Status | Authorised dealer; genuine Höller products, manufacturer warranty, full installation and service support |
The Hot-Cold Innovation; What the Höller Patent Changed in Commercial Buffet Service
Before Höller introduced its Cold-Hot Plate system in 2006, buffet operators faced a binary choice that constrained every service format decision they made. Hot plates were hot. Cold plates were cold. If an operator needed three hot stations and two cold, they purchased three hot units and two cold units; and stored the surplus cold units during breakfast service and the surplus hot units during cold presentations. This was the accepted operational reality of buffet service, and it was accepted because no practical alternative existed.
Höller’s patent changed this reality fundamentally. The Cold-Hot Plate system incorporates both a heating element and a refrigeration circuit in a single unit. The operator selects hot or cold mode at the control interface, and within 30 minutes (hot to cold) or 15 minutes (cold to hot), the same physical serving surface is operating at the required temperature. A breakfast buffet where all stations serve hot food can transform for a midday cold seafood and sashimi presentation using the same plates; with some stations set to -5°C for raw seafood presentation, others at +5°C for salads and cheese, and still others at +70°C for warm accompaniments. The evening dinner service returns all stations to hot mode for the full banquet menu.
The operational implications of this flexibility are significant and measurable. A hotel that previously required separate hot and cold buffet equipment inventories; with the associated purchase cost, storage requirements, and maintenance overheads; can now serve every service format with a single equipment fleet. A catering company operating events of varying formats can carry a single buffet equipment specification that covers every requirement. An institutional dining facility that serves hot lunch and cold evening catering can use the same infrastructure for both services without equipment changeover.
Joachim Höller articulates the company’s innovation philosophy with precision: the goal is not to produce a product that chefs and operators must adapt their service to, but to engineer a system flexible enough to serve whatever the operator needs; at any moment, in any configuration, within their existing physical footprint. This philosophy drives every Höller product decision, from the surface material options (stainless steel, natural stone, or Gorilla Glass) to the low-profile under-counter refrigeration units that are specifically engineered to be quieter and more space-efficient than conventional under-counter equipment.
The Gorilla Glass Advantage; When Surface Material is a Performance Decision
Höller’s specification of Gorilla Glass as a premium surface option represents a technical commitment that conventional buffet equipment manufacturers have not made. Gorilla Glass is a chemically strengthened toughened glass developed by Corning; the same material used in premium smartphone screens; that provides extraordinary impact resistance, scratch resistance, and thermal stability far beyond standard tempered glass. For a buffet service surface subjected to the continuous mechanical impact of serving utensils, heavy equipment placement, and constant cleaning, the performance longevity of Gorilla Glass versus standard glass surfaces is measurable and operationally significant.
Surface material choice is also an aesthetic and brand statement. Premium hotel buffets invest substantially in the visual presentation of their service infrastructure; natural stone surfaces project luxury and permanence; stainless steel communicates precision and hygiene; Gorilla Glass provides the visual clarity and modern refinement that contemporary hotel design demands. Höller’s material flexibility enables operators to specify the surface aesthetic that matches their brand identity, without compromising on the underlying temperature performance that makes the system valuable.
Low-Profile Under-Counter Technology; Space, Silence, and Service Quality
The technical challenge that makes Höller’s hot-cold system more difficult to engineer than either a standalone hot plate or a standalone cold well is the need to accommodate both heating and refrigeration infrastructure in the under-counter space. Conventional refrigeration compressors are large, noisy, and generate significant heat; properties that are problematic in a premium buffet environment where under-counter space is at a premium and acoustic environment is part of the guest experience. Höller’s engineering team developed low-profile cooling and heating generators specifically to address this challenge. These units are quieter than standard commercial refrigeration components and occupy significantly less under-counter volume; leaving more space for operational storage and creating a better guest and operator experience in front-of-house buffet environments.
Höller Solutions Product Portfolio; Available Through Jacio Indicius
Höller's product range spans its proprietary buffet equipment, associated brand products, and complete turnkey buffet system solutions. Every proprietary product is manufactured in Austria to H3 hygiene standards.
Equipment Category | What It Delivers in Your Kitchen | Best Suited For |
Cold-Hot Buffet Plate (CombiPlate / ComfortCombiPlate) | The flagship Höller innovation; single serving plate operating from -5°C to +140°C. Stainless steel, stone, or Gorilla Glass surface options. Transitions between hot and cold at the flick of a switch. Self-contained, remote, and countertop configurations available. | Luxury hotels, resort buffets, high-volume catering, institutional dining |
Cold-Hot Buffet Well (CombiWell) | Drop-in well format of the Cold-Hot system for GN pan integration. Full -5°C to +140°C temperature range. Ideal for chafing dish replacement in premium buffet lines and serving counter integration. | Hotel buffets, banquet services, catering events, institutional food service |
Hot Plate (Warmhalteplatte) | Dedicated heating plate for hot food presentation and holding. Multiple surface material options. Precise temperature control for consistent food presentation quality throughout the service period. | Restaurant service stations, hotel breakfast buffets, catering events |
Cold Plate / IcePlate | Dedicated cold serving plate for cold food presentation. Maintains precise chilled temperatures without ice; cleaner presentation, more consistent temperature, no ice replenishment required. | Seafood presentations, sushi/sashimi buffets, dessert displays, cold antipasto |
Hot-Cold Heat Lamp | Höller’s latest innovation; a heat lamp that incorporates the Hot-Cold technology. Settings include lamp only, hot, cold, hot + lamp, and cold + lamp. Cold air drops naturally (no blown air to dry food). Extends the versatile hot-cold platform to plating areas, aged care facilities, cafeterias, and more. | Plating areas, premium restaurant service, aged care F&B, cafeteria pass-throughs |
Sneeze Guards & Food Protection | Custom-engineered food protection solutions designed to integrate with Höller buffet systems. Functional and aesthetic configurations for self-service, attended, and hybrid buffet formats. | Hotel buffets, institutional dining, catering events, food court operators |
Heat Bridges & Heated Shelf Solutions | Heated bridge systems connecting buffet units for continuous warm food presentation across extended buffet configurations. Integrates with the Höller system aesthetic for seamless visual presentation. | Grand hotel buffet lines, resort dining, large catering events |
Vitamix Commercial Blenders (via Höller association) | Professional high-performance blending solutions from the global leader in commercial blending; part of the Höller general representative product portfolio for associated brand distribution. | Hotel F&B, juice bars, wellness facilities, institutional kitchens |
Zummo Citrus Juicers (via Höller association) | Automatic citrus juicers renowned for hygienic fresh-squeeze extraction in commercial environments. Integrated into the Höller buffet and beverage service portfolio. | Hotel breakfast service, juice bars, restaurant beverage service |
EcoBurner Flameless Heating (via Höller association) | Eco-friendly, flameless heating solutions for chafing dishes and buffet presentations in environments where open flame is prohibited. Clean, safe, and practical for event catering. | Corporate events, conference catering, venue F&B, environments with open flame restrictions |
Turnkey Buffet System Design & Installation | Complete buffet project delivery; from initial concept consultation through design, equipment specification, manufacturing, logistics, installation, and commissioning. Höller delivers the complete buffet, not just the components. | Hotel new builds, resort refurbishments, large institutional dining facilities, catering companies investing in permanent infrastructure |
Höller Solutions Across Service Environments
Luxury Hotels & International Resort Groups
Höller’s reference client list reads like a who’s who of global luxury hospitality; virtually all major European hotel chains have Höller systems in operation, and the brand’s expansion into India and the USA in 2022 reflects the growing demand for its technology in premium hospitality markets globally. For a five-star hotel managing breakfast, lunch, afternoon tea, and dinner buffet services across a single infrastructure, the Cold-Hot system delivers the operational flexibility that makes multi-service-format buffets economically viable without the capital investment of maintaining separate hot and cold equipment fleets.
The aesthetic quality of Höller’s surface options; particularly natural stone and Gorilla Glass; allows hotel design teams to specify buffet equipment that reinforces rather than contradicts the premium visual environment of their F&B spaces. When a Maldives resort, a Vienna grand hotel, or a Dubai five-star property specifies their buffet equipment, Höller’s combination of technical innovation and design flexibility makes it the specification of choice.
Event Catering & Banquet Operations
For catering companies managing events of varying scale, format, and temperature requirements; from corporate cold canape receptions to warm seated banquets; the single-fleet flexibility of Höller’s Cold-Hot system represents a transformative operational efficiency. A catering company that previously needed to transport, store, and manage separate inventories of hot and cold equipment can now serve every event format with a single Höller fleet, reducing logistics costs, storage requirements, and operational complexity simultaneously. Höller’s turnkey delivery capability means catering companies can commission complete buffet systems designed to their operational specifications, with Höller managing the entire project from design through installation.
Institutional Dining; Healthcare, Education & Corporate
Healthcare facilities, university dining halls, and corporate cafeterias share a common operational challenge: multiple daily service formats in the same physical space. Breakfast service, midday service, and evening service each have different temperature requirements, different food categories, and potentially different staffing and presentation standards. Höller’s flexibility allows institutional operators to manage all three service formats with a single equipment infrastructure, reducing capital cost, simplifying maintenance, and enabling the service format adaptability that modern institutional F&B operations increasingly demand.
The Jacio Indicius Höller Partnership; Austrian Engineering, Local Expertise
Höller Solutions is already expanding globally; with manufacturing now established in both the USA and India. Jacio Indicius’s authorised partnership provides the specialised commercial kitchen equipment knowledge and regional market expertise that ensures Höller equipment is correctly specified, professionally installed, and comprehensively supported in your market. With more than a decade of experience deploying premium commercial kitchen equipment across India, the Middle East, Gulf countries, the USA, China, and Asia, we bring the same service standard to Höller that we apply across our entire portfolio.
Installation & Commissioning | Factory-standard deployment by certified technicians. Equipment configured, tested, and verified against manufacturer specifications before your kitchen goes live. |
Annual Maintenance Contracts (AMC) | Structured preventive maintenance schedules that protect operational continuity. Documented service records, priority response, and transparent pricing. |
Genuine Spare Parts Supply | OEM-certified components supplied directly; no substitutes, no counterfeit risk, no warranty compromise. The right part delivered and installed correctly. |
Equipment Demonstrations | Live in-kitchen demonstrations prior to purchase. Evaluate real-world performance, ask technical questions, and procure with full confidence. |
Kitchen Design Consulting | End-to-end layout and equipment selection consulting; mapping your workflow, output volumes, and compliance requirements to the optimal equipment configuration. |
Staff Training | Hands-on operational training covering correct use, cleaning protocols, safety procedures, and output optimisation; extending equipment life and maximising ROI from day one. |
Höller Solutions; Questions from Hospitality Professionals
How quickly does the Cold-Hot system transition between temperatures?
The Höller Cold-Hot system transitions from hot to cold in approximately 30 minutes, and from cold to hot in fewer than 15 minutes. This transition speed is the result of the low-profile high-efficiency heating and refrigeration components that Höller engineers specifically for this application. For operators managing multi-format daily service; breakfast, midday cold, evening hot; this transition time is typically well within the changeover window between service periods, making seamless format transitions a practical operational reality.
What surface materials are available for Höller buffet equipment?
Höller offers three primary surface material options: stainless steel for its hygienic durability and clinical precision aesthetic; natural stone for its luxury visual weight and warmth; and Gorilla Glass for its combination of visual clarity, impact resistance, and modern design sensibility. All three options are available across the main product range and can be specified in custom colours and finishes to match the specific design requirements of individual hotel, resort, or institutional buffet environments.
Can Höller systems be customised to non-standard sizes and configurations?
Yes. This is a defining feature of the Höller manufacturing model. All systems are produced to specification at the Amstetten facility; any size, material, colour, and functional configuration. Operators are not required to adapt their buffet space to standard equipment dimensions. Höller builds the equipment to fit the space and service requirement. For hotel refurbishments and new-build projects where the buffet architecture is integrated into the restaurant design, this customisation capability is not a luxury; it is an operational necessity.