Heated module ROCAM 01900OM4BMSEP

A bain-marie heated buffet keeps dishes at serving temperature without drying or scorching. The OMNIA 4BM/SEP uses shallow stainless-steel wells filled with water, heated by concealed silicone elements beneath. Heat travels evenly through the water, surrounding the gastronorm containers with gentle, moist warmth. A digital thermostat regulates the temperature, allowing precise control from chilled holding to hot service.

To use the unit, fill each well with water to the marked level, then fit the gastronorm containers of food. Set the desired temperature on the digital panel and switch on. The silicone elements warm the water, which in turn transfers heat to the containers. Once the target temperature is reached, the thermostat cycles the elements to maintain it. The separated wells let different dishes be held at different temperatures, so hot and chilled items can be served from the same buffet.

The buffet is built on a stainless-steel frame clad in laminated wood, powder-coated steel or stainless steel. Four adjustable aluminium-coated PVC feet with a skirting board raise the unit off the floor and protect the base from spills. The wells are 26 cm deep with rounded edges and a drain cock for easy emptying. A lower compartment with doors provides storage or optional heated or chilled modules.

Controls consist of a digital thermostat for each well, allowing independent temperature settings between 0 °C and 90 °C. The unit runs on a 230 V single-phase supply, drawing 2 kW; additional power may be required if LED lighting or halogen lamps are fitted.

The 80 kg weight means the buffet is moved on its four 125 mm steel castors, two of which lock to hold it in place during service. The external footprint of 1496 × 747 mm fits a standard worktop or buffet line, while the 1342 × 593 mm well area holds four GN1/1 containers. The lower compartment measures 1258 × 452 mm, offering space for additional storage or equipment.

Cleaning involves draining the wells through the cocks, wiping the stainless-steel surfaces with a mild detergent, and drying to prevent water marks. The laminated or powder-coated panels can be cleaned with a damp cloth; abrasives should be avoided to preserve the finish.

Optional accessories include LED or halogen lighting, foldable dish holders in wood or stainless steel, removable tray slides, and a variety of lower-compartment configurations. Finishes can be customised in a range of colours, from silver and rose to walnut and anthracite, to match kitchen décor.

The buffet is catalogued under professional heated holding and service equipment for catering and hospitality.