Food Warmers
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Hamoki Wet Heat Bain Marie - 6 x 1/2 GN, with Drain Tap
SKU: 291007- High-Volume Service: Holds 6 x 1/2 GN pans for maximum menu variety
- Rapid Drainage: Integrated front tap for fast end-of-shift cleaning
- Consistent Wet Heat: Water bath prevents food drying out during service
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Hamoki CW-8T Countertop Chip Scuttle with Heated Gantry, Plug In
SKU: 161004- Overhead Heat Gantry: Maintains consistent temperature from above
- Countertop Design: Space-efficient warming for busy fry stations
- Perforated Drain Plate: Keeps food crisp by allowing oil to drain away
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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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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
4 of 4 products
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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