Automatic heated meat slicing and serving station FAGOR 19079251

A carving and holding station keeps cooked meats at serving temperature without drying or discolouring them. The unit combines a water-filled bain-marie beneath the work surface with an overhead infrared ceramic lamp. The water bath gently heats the meat from below, preserving moisture, while the lamp directs concentrated heat from above, maintaining surface colour and texture. Together they create a stable environment that extends holding time without overcooking.

The operator loads two gastronorm GN1/1 trays onto the perforated stainless-steel deck. The digital thermostat is set between +30 °C and +90 °C; the same control activates both the water bath and the lamp. Once the temperature is reached, the lamp's adjustable arm is positioned over the meat to focus the infrared heat. An automatic water-level sensor refills the bain-marie when needed, so the station can run unattended during service.

The body is built from brushed stainless steel with rounded internal corners for hygiene. The water bath is heated indirectly by silicone elements concealed beneath the tank, ensuring even heat distribution and easy cleaning. A 1 m control cable allows the panel to be mounted separately, such as inside a cupboard below the worktop. After use, the bain-marie drains through an integrated outlet, and the perforated deck lifts out for washing.

The 2.575 kW power rating indicates the load on a single-phase 230 V circuit. The 81 kg weight requires two people to move the unit into position before drop-in installation. The 790 × 610 mm footprint fits a standard worktop cut-out, leaving a 13 mm overhang for a neat finish.

Cleaning follows the materials: the stainless-steel deck and bain-marie are wiped down after each service, the infrared lamp is dusted while cool, and the water bath is drained and scrubbed weekly to prevent scale build-up.

The TRCBMAA6-2 is a drop-in model designed for seamless integration into a professional kitchen work surface.