Heated module ROCAM 01900OM3BMSC

A fan-assisted bain-marie heated buffet keeps dishes at serving temperature by circulating warm air evenly around the well, preventing hot spots and ensuring consistent heat distribution. The fan draws air across heating elements, gently warming the stainless steel well where gastronorm pans are placed. This method maintains moisture and texture in sauces, soups and hot dishes without drying them out, making it essential for buffet service where food must stay ready for hours.

To use the ROCAM OMNIA 3BM/SC, position the unit on a stable worktop or, if castors are fitted, wheel it into place. Connect the plug to a 230 V supply and switch on. Set the digital thermostat to the desired temperature between 0° and +90 °C. Fill the well with water up to the recommended level, then place up to three GN 1/1 pans inside. The fan starts automatically, circulating warm air around the pans. Monitor the temperature on the digital display and adjust as needed. When service ends, switch off, drain the water via the tap, and remove the pans for cleaning.

The unit is built on a stainless steel frame with laminated wood panels, combining durability with a professional appearance. The 26 cm deep well has rounded edges for easy cleaning and a drain tap for quick water removal. Adjustable feet with a skirting board allow levelling on uneven floors. The lower compartment, if fitted, provides additional storage at a controlled 2 °C, keeping ingredients or backup dishes chilled.

Controls include a digital thermostat for precise temperature setting and an on/off switch. The thermostat regulates the silicone adhesive heating elements, maintaining the chosen temperature within the 0° to +90 °C range. Optional LED or halogen lighting illuminates the display area, while sneeze guards in tempered glass protect food from contamination.

A power rating of 2.326 kW indicates the load on the electrical circuit, requiring a dedicated 230 V supply. The 75 kg weight means the unit is moved by two people or on castors if fitted. External dimensions of 1171 x 747 x 910 mm define the space it occupies on the worktop or floor, while the 1017 x 593 x 260 mm well holds three GN 1/1 pans. The lower compartment, when present, measures 933 x 444 mm, offering additional storage without increasing the footprint.

Cleaning involves draining the well after each use and wiping down the stainless steel surfaces with a damp cloth. The rounded edges and drain tap simplify water removal, preventing residue build-up. The laminated wood panels and powder-coated finishes resist moisture but should be dried after cleaning to maintain appearance. Optional sneeze guards and tray slides are removed for thorough cleaning, while the lower compartment doors allow access for wiping shelves and interior surfaces.

Modular options include LED or halogen lighting for display, straight or inclined tempered glass sneeze guards, and various tray holders in laminated wood or stainless steel. The lower compartment can be fitted with doors in laminated wood, stainless steel or powder-coated finishes, and castors or adjustable feet are available for mobility or stability. Custom colour finishes in silver, rose, saffron, lime and other shades allow the unit to match kitchen or event decor.

The ROCAM OMNIA 3BM/SC is categorised as a heated buffet unit for professional catering, designed for self-service or assisted service in hotels, restaurants and event catering.