Drop-in cold well BHS-HoReCa FRFBASE2000

A cooling chafing dish keeps prepared food at safe holding temperatures without drying or over-chilling. Instead of relying on ice or ambient air, the unit circulates chilled water or glycol around a sealed well beneath the tray deck. This indirect cooling method maintains an even, low temperature across every tray while preventing condensation from dripping onto the food. The result is a buffet line that stays hygienic and visually fresh for extended service periods. The operator loads up to six GN1/1 gastronorm trays into the deck, ensuring each tray sits flush on the cooling well. A thermostat, built into the unit, is set to the desired holding temperature; once the setting is confirmed, the refrigeration cycle begins. The chilled liquid circulates continuously, removing heat from the trays above. During service, the operator can replenish or swap trays without interrupting the cooling cycle, as the well remains sealed and the temperature stable. Construction is a high stainless-steel frame with integrated spacers that keep trays level and prevent metal-to-metal contact. The deck surface is polished to resist scratches and corrosion, while the base houses the refrigeration components and the thermostat control. Overall dimensions of 2120 mm by 730 mm give a generous worktop footprint that accommodates six full-size trays side by side, making it suitable for medium to large buffet stations. The thermostat allows precise temperature selection, ensuring the dish holds food at the required chill without freezing. The 2120 mm length provides ample space for trays, reducing the need for frequent replenishment during peak service. The stainless-steel build ensures durability in a busy kitchen environment and simplifies cleaning after use. After service, the seamless stainless-steel basin and lid can be rinsed under running water to remove food residue without risking corrosion or warping. The cooling well should be drained and sanitised periodically to prevent scale or bacterial growth, following the manufacturer's guidelines for refrigeration maintenance. The unit is designed for six GN1/1 gastronorm trays, matching standard buffet and banquet service equipment. This cooling chafing dish is listed in the catering refrigeration section of the professional equipment catalogue.