• Bain marie — gastronorm pans sit in a heated well (wet or dry) to hold soups, sauces, curries, vegetables and mains at safe serving temperature on the line or servery. Our model takes 5 × 1/2 pans and includes a drain tap for easy water changes. This is the back-of-servery hot-hold.
• Heated display — a glass-fronted heated cabinet that shows hot product to customers — pies, pastries, roasts, hot deli — and keeps it hot and appetising for grab-and-go. Curved or straight glass countertop cabinets from 120L to 200L, plus an 815L floor showcase.

Simple: hold cooked food in pans behind the line → bain marie. Show hot product to sell it → heated display.

Glass-fronted heated cabinets, curved or straight, plus a floor-standing showcase. Tap a model for live pricing, full specs and stock.

Countertop — curved glass

Countertop — straight glass

Floor standing

Countertop cabinets suit a café or takeaway counter; the 815L floor showcase is a full merchandiser for high-volume hot grab-and-go.

For holding cooked dishes hot in gastronorm pans behind the servery.

Count the dishes you hold at once to size the pan configuration. The wet well is gentle and even for sauces and moist dishes; the drain tap makes water changes quick.

• Wet or dry heat (bain marie) — wet (water bath) is gentle and even for sauces; dry is simpler and better for some fried or crumbed items. Know which your food wants.
• A drain tap — makes changing bain marie water quick and safe; ours includes one.
• Accurate thermostat — holding above the food-safe threshold is the whole point; a good controller matters.
• Humidity — some heated displays add gentle humidity to stop pastry drying out.
• Glass and lighting — clean sight lines and light sell the product.