Heated module ROCAM 01900OM4BMSC

A fan-assisted bain-marie heated buffet keeps prepared dishes at serving temperature without drying them out. Warm air circulates evenly around the Gastro-Norm containers, driven by a quiet fan that spreads heat across every surface. This method prevents hot spots and ensures moisture is retained, so sauces stay glossy, meats remain tender and vegetables keep their colour. The lower compartment can be set to hold chilled items, creating a single workstation for both hot and cold service.

The operator loads up to four GN1/1 containers into the heated wells, then sets the desired temperature for each section using the electronic controls. A digital display shows the current setting, and the unit maintains it automatically. When the buffet is open to diners, the optional tempered glass sneeze guard can be fitted to protect food while keeping it visible. The lower compartment, accessed through doors, holds additional stock or chilled items at a steady 2 °C.

The buffet is built on a stainless steel frame that supports the heated wells, control panel and lower storage. Finishes for the exterior panels include laminated wood, stainless steel, powder-coated metal or overpanelling in laminated wood, each available in a range of colours. The wells themselves are stainless steel, and the unit stands on reinforced castors for easy repositioning. Optional LED or halogen lighting can be added to illuminate the food, while a removable display grid and foldable dish holders adapt the layout to different service styles.

Controls include individual temperature dials for each heated well, a main power switch and indicator lights that show when the unit is heating. The 230 V supply connects to a standard single-phase circuit, and the 2.826 kW power draw is typical for a unit of this size. The external dimensions of 1496 x 747 x 910 mm fit within most professional buffet lines, while the 85 kg weight allows it to be moved by two staff members.

Cleaning involves wiping down the stainless steel wells and exterior with a damp cloth, removing the display grid and dish holders for thorough washing, and emptying the lower compartment of any spills. The castors can be locked to keep the unit stable during service, and the optional water filling system with overflow pipe simplifies maintenance of the bain-marie wells.

Variants include different sneeze guard styles, dish holder materials and finishes, plus optional lighting and castor types. The unit can be customised with adhesive stickers or a UK plug if required, and additional accessories such as GN containers or wire grids are available separately.

This model is designed for use in canteens, restaurants, hotels and self-service areas where hot food must be held at safe temperatures for extended periods.