Food Warmers
-
Hamoki HC-1 Single Door Hot Cupboard and Plate Warmer - 60 Plates, 450mm Wide, 13A Plug
- 60 Plate Capacity: Maximises service throughput
- Adjustable Shelving: Optimises internal storage volume
- 30°C to 80°C Range: Precise temperature control
Loading priceSign in for priceIn Stock
-
Hamoki TC2F Countertop Twin Lamp Heated Display with Heated Base - Plug In
SKU: 101045- Compact Countertop Footprint: Maximises point-of-sale impulse sales
- Twin Infrared Lamps: Ensures consistent heat over food products
- Heated Base: Maintains optimal serving temperatures for hot snacks
Loading priceSign in for priceIn Stock
-
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
Loading priceSign in for priceIn Stock
3 of 3 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.
Kitting out a commercial kitchen?
A dedicated account manager for every trade account.