Chafing Fuel vs EcoServe: What’s the better buffet system for your hotel?
If you’re running a buffet or banquet service, you’ve likely used traditional chafing fuel the small gel or wick pots that sit under water pans to keep food warm.
It’s been the go to for years, but with more hotels looking for smarter, safer, and more sustainable ways to serve, EcoServe is quickly gaining ground.
Here’s an honest look at the pros and cons of both.
Chafing Fuel:
Advantages:
Familiar setup
Chafing dishes with gel or wick fuel are well established in the hospitality world. Most staff know how they work, which means minimal training or onboarding is needed.
Low upfront cost
The individual gel or wick pots are inexpensive to purchase in the short term, and the hardware is often already available onsite.
No power required
You don’t need electricity or batteries to run them. This makes them usable in spaces without power access.
Disadvantages:
Open flame and toxic chemicals
Chafing fuel involves lighting an open flame under each dish. The gels and wicks contain flammable, chemical based fuel that can spill or ignite if mishandled. Burns, flare ups, or chemical exposure are a real risk and PPE is often recommended for handling.
Requires water pans
Each chafing dish needs to be filled with several litres of water. That water needs to be transported, heated, monitored during service, and emptied afterwards. It adds setup time, packdown time, and operational strain, especially at scale.
Creates ongoing waste
Each pot is single use. Any leftover fuel usually gets thrown out, and the empty containers go to landfill. Multiply that across every service, every day, and it becomes a significant waste stream.
Inconsistent heating
As the fuel burns down, heat levels can fluctuate. Some dishes end up too hot, while others don’t stay warm enough, especially over long services.
Less flexible buffet layouts
Because of the open flame and safety concerns, there are limits to where chafing fuel can be used. It’s harder to run outdoor setups, tight service spaces, or mobile displays.
Higher carbon emissions
Studies show ethanol gel fuel can produce up to 78% more carbon emissions than EcoServe over the course of a single buffet service. In an industry focused on sustainability, that’s a growing concern.
EcoServe:
Advantages:
No water required
EcoServe uses a dry hotplate system, meaning there’s no water to fill, heat, or dispose of. That alone saves countless hours in staff time and cuts down on energy use.
Consistent, dry heat
Because the heat source is stable and controlled, food stays warm without getting soggy from steam or losing texture. No more condensation dripping back onto the food.
Quick heat up time
EcoServe units reach temperature in under 10 minutes, so you can get buffets up and running faster, especially helpful in tight service windows.
Safer to handle
The EcoServe system uses EcoBurner, a refillable, non toxic fuel source that’s cool to the touch, can’t spill, and shuts off automatically if knocked over. It removes nearly all the risks associated with open-flame gel or wick pots.
Zero exposed chemicals
There’s no handling of harsh fuels or chemical based gels. It’s fully approved for use near food, and doesn’t require special protective gear.
Highly flexible
You can set up your buffet anywhere indoors, outdoors, or in unconventional layouts. Because there’s no flame or power cords, you’re free to style it however your chef wants, or scale it based on occupancy.
Significantly more sustainable
EcoServe reduces water use, energy consumption, and waste. EcoBurner fuel is refillable, and each canister replaces up to 18 standard gel pots. Even better, the cans are fully recyclable, meaning almost nothing ends up in landfill.
Lower carbon footprint
A recent independent comparison showed that EcoServe using EcoBurner fuel emits just 159 gCO₂e per 3-hour buffet, compared to 723 gCO₂e from ethanol gel. That’s a 78% reduction in carbon emissions.
Disadvantages:
Newer system for some teams
If your team has only ever used chafing fuel, there may be a learning curve the first time you switch. But most kitchens pick it up quickly.
Final Thoughts:
Traditional chafing fuel works, it always has. But that doesn’t mean it’s the best option for today’s service environment.
EcoServe brings big benefits when it comes to safety, flexibility, sustainability, and ease of use. It’s not just about going green, it’s about making your buffet operations smarter and safer for everyone involved.
If you want an easy way to make a more sustainable choice, EcoServe is a natural next step.
Want to see how it fits your space? Just ask.