Heated module ROCAM 01900OM2DRY

A dry heated buffet station keeps plated dishes at serving temperature without moisture loss, using circulated warm air and a concealed heating element. The ROCAM OMNIA 2 DRY maintains an even heat across the well, preventing hot spots that can overcook or dry out food while keeping it ready for service. The method relies on convection: air warmed by the element rises, circulates around the pans, and transfers heat gently and consistently. This avoids the direct contact of a water bath or the steam of a bain-marie, preserving texture and flavour in roasted meats, grilled vegetables and delicate sauces.

To use the buffet, the operator places GN pans on the side supports inside the well, sets the digital thermostat to the desired temperature between 0 °C and +90 °C, and powers the unit on. The heating element activates, warming the air inside the insulated cavity. Once the set temperature is reached, the thermostat cycles the element to hold it, keeping the food safe and at the correct serving warmth. A drain tap at the base of the well allows condensate or spills to be released without lifting the unit, simplifying end-of-service cleaning.

The buffet is built on a stainless steel frame that can be finished in laminated wood, stainless steel, powder-coated steel or overpanelled laminated wood. The well itself is stainless steel, with side supports and two dividers to organise GN pans. Adjustable feet, which can be hidden behind a skirting board, allow the unit to sit level on uneven floors. The base houses a lower compartment with doors, available in the same finish options, for storing serving utensils or backup pans.

Controls are limited to the digital thermostat, which sets and displays the well temperature. The power draw of 1 kW is typical for a countertop unit of this size, suitable for a standard 230 V circuit found in most professional kitchens. The 65 kg weight means the buffet can be moved by two people, though the reinforced castors—available as an option—make repositioning easier. The external footprint of 846 mm by 747 mm fits within a standard worktop depth, while the well dimensions of 692 mm by 593 mm accommodate two full-size GN 1/1 pans side by side.

Cleaning involves removing the GN pans, wiping down the well and supports with a damp cloth, and draining any accumulated liquid through the tap. The stainless steel surfaces resist corrosion and can be sanitised with standard kitchen cleaners. The lower compartment is accessed through its doors, allowing utensils or backup pans to be stored and cleaned separately.

The OMNIA 2 DRY is configurable with a range of optional accessories. LED lighting illuminates the well, while halogen lamps provide additional heat for high-demand service. Tempered glass sneeze-guards, available in straight, inclined or fully enclosed designs, protect food from contamination and can be positioned for self-service or assisted service. Foldable dish holders, tray slides and removable grids adapt the buffet for different serving styles, from plated dishes to buffet lines. Finishes come in a palette of colours, from neutral aluminium and white to bold saffron and wenge, allowing the unit to match the kitchen or dining room decor.

The buffet is classified as a dry heated serving unit in professional catering catalogues, designed for use in restaurants, hotels, event catering and institutional kitchens.