Food Warmers
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Hamoki BM-165 Wet Heat Bain Marie - 1/1 GN, 150mm Deep, Plug In
SKU: 101031- High Capacity Service: Fits full size 1/1 GN pans for high-volume service
- Countertop Efficiency: Slim profile fits onto any standard prep station
- Consistent Wet Heat: Water bath prevents food drying out during peak times
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Hamoki Mobile Bain Marie Servery and Hot Cupboard - 4 x 1/1 GN, Heated Gantry, 1435mm Wide, 13A Plug
SKU: 291006- Throughput: 4 x 1/1 GN capacity for high-volume service
- Heated Gantry: Overhead heat lamps maintain surface temperature
- Hot cupboard: Rapid warm-up for immediate hot holding service
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Hamoki Freestanding Chip Scuttle with Heated Gantry - Storage Cupboard, Plug In
SKU: 161009- Dedicated chip scuttle: Maximizes bulk fry throughput
- Overhead heated gantry: Keeps fried food crisp and hot
- Overhead lighting: Enhances visual food presentation
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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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