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 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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Steelmore Wet Heat 3 Drawer GN 1/1 Warming Drawer - Plug In
SKU: 291013- 3-Tier Capacity: Maximize high-volume food holding
- Precise Thermostat: Maintains consistent 30°C to 110°C range
- GN 1/1 Compatibility: Standardized for professional kitchen pans
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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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