Food Warmers
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Hamoki Heated Pie Cabinet - 50 Pie Capacity, 4 Shelves
SKU: 101037- High Capacity: Holds up to 50 pies across four levels
- Precise Warming: Dial control maintains +30°C to +90°C
- Fast Access: Sliding double glass doors for quick service
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Hamoki FW-805 Heated Pie Cabinet - 100 Pie Capacity, 5 Shelves, Plug In
- High Volume: 100 pie capacity across 5 adjustable chrome shelves
- Even Warming: Temperature range of 30°C to 90°C for food safety
- Fast Access: Front and rear sliding glass doors for quick restocking
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Hamoki Large Countertop Heated Food Display Warmer - 160 Ltr, Square Glass, Plug In
SKU: 251021- 160L Volume: High-capacity storage for maximum service throughput
- 1500W Power: Increased output for rapid recovery in high-traffic sites
- 30-90°C Range: Precise thermal control for diverse hot food menus
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Hamoki FM48 Heated Food Merchandiser - 370 Ltr, Front & Rear Access, Plug In
SKU: 101036-HAM- 370L Capacity: High-volume heated display for bulk service
- Front & Rear Access: Facilitates efficient restocking and customer self-serve
- Three Adjustable Shelves: Customizable internal layout for varied products
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Hamoki BM-V4 Wet Heat Bain Marie - 6 x 1/3 GN Pans, 150mm Deep, 675mm Wide, 2.4kW, 13A Plug
SKU: 291008- Throughput: Six 1/3 GN pot capacity for diverse menu holding
- Efficiency: Wet heat operation prevents food desiccation
- Depth: 150mm deep pans for high-volume condiment storage
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Hamoki WD-03N Commercial 3 Drawer Warming Drawer - 3 x 1/1 GN, Dry Heat, 1.5kW, 13A Plug
SKU: 291014- 3 drawer capacity: Maximizes bulk food holding
- Dry heat system: Ideal for crispy or baked foods
- Independent drawer tracks: Smooth access to heavy pans
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Hamoki BMP-4 Round Pot Wet Heat Bain Marie - 3.5 Ltr, Plug In
SKU: 101046- Space-Saving Footprint: Compact 210mm diameter for tight prep stations
- Rapid Service Ready: 3.5 Litre capacity for sauces and gravies
- Precise Temp Control: Adjustable dial for delicate heat management
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Hamoki BMP-7 Single Round Pot Wet Heat Bain Marie - 6.5 Ltr, Plug In
SKU: 101047- Generous Capacity: 6.5 Litre round pot holds large batches of sauce
- Gentle Heat: 300W element distributes warmth evenly without scorching
- Precise Control: Manual thermostat adjusts safely from 35°C to 95°C
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Steelmore HDS4 Chicken Warmer Heated Cabinet - 2 Tier 1220mm Wide 1 Phase
- 1220mm Cabinet Width: High-volume holding for peak service
- Precision Thermostat: Maintains consistent safe holding temperatures
- Even Heat Circulation: Eliminates cold spots for uniform quality
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Steelmore HDS-5 Chicken Warmer Heated Cabinet - 2 Tier 1530mm Wide 1 Phase
- 1530mm Cabinet Width: Maximum volume for high-traffic sites
- Precision Thermostat: Maintains consistent safe holding temperatures
- Even Heat Circulation: Eliminates cold spots for uniform quality
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GRADE A1 - Hamoki Wet Heat Bain Marie - 6 x 1/2 GN, with Drain Tap, Plug In
SKU: A1/291007Available NewLoading priceSign in for priceIn Stock
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Hot holding by setting
Hot food must stay at 63°C or above while it's held for service.
| Setting | Kit | Why |
|---|---|---|
| School & staff canteens | Bain marie or hot cupboard servery | Holds several dishes hot for a long service |
| Cafés & takeaways | Heated display | Sells hot food on sight |
| Banqueting & events | Heated trolleys | Moves plated food from kitchen to room |
| Care homes | Heated trolley | Keeps meals hot on the way to residents |
In England, Wales and Northern Ireland, hot food held for service must be kept at 63°C or above.
Frequently asked questions
How hot must held food be?
At or above 63°C in England, Wales and Northern Ireland, with limited exceptions. Scotland requires food to be kept above 63°C. Probe and record temperatures during service.
Can food warmers reheat food?
No. Hot-holding equipment keeps cooked food hot; it isn't designed to reheat. Reheat thoroughly first, then hold.
Can you deliver and remove the old equipment?
Yes. See delivery options and book removal and recycling of old electrical equipment with the order. Gas and hard-wired equipment must be connected by a suitably qualified engineer.
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