Heated module ROCAM 01900OM3DRYSC

A dry heated buffet keeps plated dishes at serving temperature without steam or moisture. The ROCAM OMNIA 3 DRY/SC uses a high-efficiency armoured element to warm the air inside the well. The air circulates naturally, transferring heat evenly to the base and sides of the pans. Below, a separate fan-assisted compartment maintains a lower temperature, allowing hot and warm items to be held side by side without cross-contamination.

The operator sets the desired temperature on the digital thermostat, then loads the well with up to three GN1/1 gastronorm pans. Side supports hold the pans in place, while two adjustable dividers keep them separated. The lower compartment, accessed through doors, holds additional items at a controlled temperature. Adjustable feet allow the unit to sit level on uneven floors, and a skirting board conceals the feet for a clean finish.

The buffet's structure is stainless steel, available in laminated wood, powder-coated, or stainless steel finishes. The well includes a drain tap for easy cleaning, and the lower compartment's fan ensures consistent airflow. Optional tempered glass sneeze-guards, LED or halogen lighting, and removable tray slides can be added to suit service style—self-service, assisted, or wall-mounted.

Controls consist of a digital thermostat for precise temperature adjustment between 0 °C and 90 °C. The 230 V power supply is standard for UK commercial kitchens, and the 2.326 kW rating reflects the load when the unit operates without optional lighting. The 75 kg weight allows repositioning with castors, which can be specified with brakes for stability.

The external footprint of 1171 x 747 mm fits within standard worktop layouts, while the well's internal dimensions of 1017 x 593 mm accommodate three GN1/1 pans. The lower compartment measures 933 x 444 mm, providing additional storage without increasing the overall height of 910 mm. Adjustable feet raise the unit up to 150 mm, allowing integration beneath overhead cupboards or shelves.

Cleaning involves draining the well via the tap, wiping down the stainless steel surfaces, and removing any optional tray slides or dividers. The lower compartment's fan and doors prevent debris from entering, reducing maintenance. Optional finishes and colours allow the unit to match kitchen aesthetics, from matte black to birch or aluminium.

Variants include different sneeze-guard styles, tray slide materials, and lower compartment door finishes. Optional LED or halogen lighting enhances presentation, while custom adhesive stickers allow branding. The buffet is designed for professional catering environments, where dry heat and adjustable storage meet operational flexibility.