Look Through Tips for Specifying Food Shields

Breath guards, sneeze guards, food shields—whatever you like to call them—have been around since the ’50s and have become a main staple of food protection,” says one manufacturer.

Some of the latest innovations within the category aim to improve ease of use for operators as well as aesthetics for customers. To help guide you on your journey to outfit your operation with the latest food shields, we asked manufacturers to share the latest trends as well as how to sidestep some common specification mistakes.

Select units enable a single operator to temporarily move a shield, whether to replenish food wells or clean the glass. Courtesy of Hatco.

Ease, Efficiency and Adjustability

One pain point manufacturers are solving for is the need to temporarily reposition shields from the height required by NSF, whether for cleaning or to refill wells during service. One manufacturer’s answer to this problem is a new hinge, offered on an existing line. “You can adjust the angle of the food shield and wherever you push it down to, it stays,” they say. “With the old designs, there were wingnuts or screws you would have to undo to change the position and retighten. In small spans, having one person make the adjustment wasn’t too bad … but when it came to larger spans, it became a two-person job. We thought, how can we make this easier? It allows the operator to make adjustments with minimal personnel.” Another maker with a similar feature allows a single operator to move and lock the glass, then gently nudge it to activate soft-close, enabled by a guard stop, which returns the shield to the height required by NSF.

Convertible shields that can shift between full-service and self-service have been around for years, but some manufacturers are innovating to solve for common complaints. “When you closed the shield (from one position to the other) there would still be the glass side panel sticking out,” one manufacturer says. “We created a universal side panel that when you lower the front glass, the panel tucks away. Aesthetically, it looks better and now it’s unbreakable because it’s not in the way.” This option also can be retrofitted to previous models.

An Eye on Aesthetics

The latest printed glass options allow food shields to become part of the decor. “We are doing a lot more printed glass, which allows the operator to really take the visual up a notch,” says one manufacturer. “The design is embedded into the glass; it is UV-resistant, heat-resistant and you can clean it with anything and it is not going to scratch.” A school mascot or company logo can be printed on the end panel to serve as decoration without entirely obscuring visibility. In cases where equipment needs to be hidden—like the backside of a coffee station—glass can be printed with a geometric pattern or coffee bean motif as an alternative to traditional frosted glass.

Rather than stand out as a decorative element, you might prefer shields that blend in. Fixed-position, all-glass food shields aim to look virtually invisible to put the focus on the food below. “In recent years, UV-bonded, all-glass food shields have increased in popularity,” one manufacturer says. “They eliminate the need for any metal hardware, providing an uninterrupted view of your showcased products and cleaner lines throughout. … The enhanced visibility helps attract customers while making cleaning and maintenance easier for staff.”

Custom-printed glass can help set your food shield apart. Courtesy of PMG.

Questions To Ask

To narrow your search, manufacturers recommend thinking through the following:

• What is my service model? Not clearly defining the service model—such as full-service or self-service—marks one common misstep, says one maker. “This makes a big difference in which food shield configuration will work best, so it’s important to clarify this early in the process.” Even if you’re set with a mode of service now, consider whether you might like the flexibility to change in the future without undergoing a significant remodel.

• What does my local municipality require? Be sure you are up to speed on local codes, advise manufacturers. “Manufacturers are aware of NSF requirements, but check your codes because every single municipality, they can supersede whatever NSF has required,” says one maker.

• Am I doing a new build, remodel or a retrofit? These are different beasts when it comes to food shields, manufacturers say. If there’s an existing counter, for example, you’ll need to check if it’s in decent shape. Can you reattach posts for shields, or do you need an entirely new counter because it’s falling apart? Will your holding equipment be changing? “If your wells are staying the same, the location of your posts (for the food shields) will probably be the same, but if you are relocating or adding or taking away, you might need to reposition the posts so you’re not blocking anything behind it.” Once you’re set on those design decisions, you’ll be ready to think about the shields themselves.

• Do I need built-in heating, lighting or both? “A lot of times, heaters or lighting have been an afterthought or left for someone else to incorporate,” one manufacturer says. By deferring that decision, you’ll miss out on the opportunity to incorporate shields with built-in strip heaters or lights. Some manufacturers even offer adjustable lighting. “In the past, everyone wanted sort of a default yellow bulb. Now there have been studies that show that the lighting definitely changes how people see and perceive the food,” they say. “For example, cold foods show much better and look fresher when lighting is 4000 Kelvin, while hot foods look more appetizing at 3000 to 3500 Kelvin,” says one manufacturer who offers shields with built-in lighting strips with adjustable levels. “You could have a well that could be hot in the morning and cold in the afternoon and make the switch on your light source without having to change bulbs.”

• What’s the vision for the servery? Consider your aesthetic vision: What look and feel are you trying to achieve? For example, all-glass shields might complement clean-lined, modern decor. Also take time to think about how diners will move through the space. “For larger spaces or longer serving lines, an important consideration is how customers will flow through and interact within the space,” one maker says. “Combining different food shield styles and adding partitions in the right places can keep traffic flowing smoothly by creating distinct, visually appealing sections to the area.’’

With all of the above questions answered and a budget in mind, it’s time to comparison shop. “Do your research and see all the different options and styles that each manufacturer has and see what fits your vision and what you want to accomplish,” says one maker. “Now’s the time to ask, are they only capable of selling a standard piece, or can they customize? Who can produce the product for you in a timely fashion with a reasonable cost?

Look Through

Glance at details on six makers’ newest introductions for food shields, several of them convertible.