Electric chafing dish Stalgast 435130

A chafing dish keeps prepared food warm and presentable on a buffet line or serving station without direct heat from below. This electric model from Stalgast uses a heating element beneath a water bath to generate gentle, even warmth. The heat travels through the water and into the gastronorm pan above, preventing hot spots that can dry or scorch food.

To use the chafing dish, fill the lower compartment with water to the marked level. Place the GN1/1 gastronorm pan containing the prepared food into the upper frame. Plug the unit into a 230 V supply and switch it on. The heating element warms the water, which in turn warms the pan and its contents. The operator monitors the water level and refills as needed to maintain consistent heat. When service is complete, switch off the unit, unplug it, and allow both the water and the food to cool before removing the pan and draining the water.

The chafing dish is constructed with a stainless steel body and decorative legs that raise it to a comfortable serving height. The legs also allow air to circulate beneath the unit, preventing heat build-up on the worktop. The 620 mm length, 480 mm width and 300 mm height create a footprint that fits standard buffet tables and counters, while the 13 litre volume matches the capacity of a GN1/1 gastronorm pan.

Controls are simple: a single switch turns the heating element on or off. The 2 kW power rating corresponds to a standard 13 A plug, making it suitable for most commercial kitchen circuits without requiring dedicated wiring.

Cleaning involves draining the water after each use and wiping down the stainless steel surfaces with a damp cloth. The water bath should be emptied and refilled daily to prevent mineral build-up and ensure hygienic operation. The decorative legs can be wiped clean with a damp cloth but should not be immersed in water.

This chafing dish is designed for use with GN1/1 gastronorm pans, standardised containers used across professional kitchens for food storage, transport and service. The catalogue places it in the buffet and front-of-house equipment section, alongside other holding and display units for catered events.