Food Warmers
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Hamoki CS-310 Countertop GN 1/1 Chip Scuttle with Heated Lamp - Plug In
SKU: 101073- Heated Gantry: Maintains product serving temperature
- Perforated Drain Plate: Keeps food crisp and oil-free
- Countertop Design: Maximises limited workspace
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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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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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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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