Heated module ROCAM 01900OM4PCSC

A buffet unit that keeps food at serving temperature while presenting it safely behind tempered glass. The ROCAM OMNIA 4PC/SC combines a heated countertop with a fan-assisted lower compartment, allowing hot and cold zones in one compact footprint. Heat rises from the worktop's embedded elements, warming the glass surface so that plated dishes stay at the chosen temperature without drying out. Below, a separate fan-driven heating system circulates air evenly around the lower cavity, preventing cold spots and maintaining consistent warmth for bulk items or backup stock.

To use the buffet, the operator sets the digital thermostat to the desired temperature—from ambient up to +90 °C—then loads the top with plated dishes or trays. The heated areas are marked by grooves in the glass, guiding placement. In the lower compartment, GN1/1 containers slide onto adjustable runners, while the fan-assisted heating keeps contents ready for replenishment. When service ends, the unit is switched off and allowed to cool before cleaning.

The frame is stainless steel, available in four finishes: laminated wood, stainless steel, powder-coated or over-panelled in laminated wood. The worktop is tempered glass, and the lower compartment doors can be specified in matching materials. Adjustable feet are concealed by a skirting board, giving a seamless look on the floor. Optional sneeze-guards—straight, inclined or fully enclosed—attach to the public side, while tray slides and dish holders fold out from the front, back or short ends to suit service style.

Controls consist of a digital thermostat that sets the temperature for both the countertop and the lower compartment. The 230 V supply powers the heating elements and fan, drawing 2.829 kW in the base configuration; additional LED or halogen lighting increases the load. At 75 kg, the unit is moved on reinforced castors—two with brakes—before being positioned on its feet. The external footprint of 1496 × 747 × 910 mm fits a standard worktop depth, while the lower compartment's 1258 × 444 mm interior holds four GN1/1 containers.

Cleaning involves wiping the tempered glass top with a non-abrasive cloth once cooled, and removing the lower compartment's stainless-steel shelf for washing. The fan-assisted heating system requires occasional vacuuming of the intake to prevent dust build-up. Optional tray slides and dish holders are removable for thorough cleaning, and the stainless-steel structure resists corrosion from spills and steam.

Variants include different sneeze-guard styles, tray-slide materials and finishes. The unit can be customised with LED lighting, halogen heating lamps or a combination of both, and the laminated wood panels are available in a range of colours including birch, walnut, anthracite and saffron. For assisted service, fully enclosed glass displays lock in heat and protect food from airborne contaminants.

The buffet is catalogued under professional serving and display equipment, designed for hotels, event catering and self-service restaurants where food must be kept at safe temperatures while remaining visible to customers.