Hot bain-marie with heated cabinet Stalgast BHS228111

A cold chafing dish keeps prepared food chilled while presenting it on a buffet or service counter. It uses a refrigerated well beneath the tray to pull heat away from the food, maintaining safe serving temperatures without ice or external cooling units. The chilled well is sealed and insulated, so the food stays at a consistent low temperature while the surface remains dry and hygienic. Above the cold well, a heated cupboard provides a separate zone for holding plates, cutlery or additional courses at serving temperature, allowing staff to organise service without moving between appliances.

The operator loads up to three GN1/1-200 gastronorm trays into the chilled well, ensuring the food is already portioned and chilled. The separator keeps the trays aligned and prevents them from shifting during service. The heated cupboard beneath is set to the desired temperature between +30 °C and +70 °C, using the dedicated control. Once both zones are loaded and the power is switched on, the refrigeration unit starts cooling the well while the heating element warms the cupboard. Staff can then serve directly from the chilled trays while retrieving warm plates or side dishes from the cupboard below.

The unit is constructed in stainless steel throughout, including the exterior, interior and structural frame. This material resists corrosion, withstands frequent cleaning and maintains a professional appearance in a busy kitchen. The two independent power circuits—2.4 kW for the refrigeration and 1.6 kW for the heating—require separate 230 V, 50 Hz connections, which allows the appliance to run both zones simultaneously without overloading a single circuit. The footprint of 1132 mm wide, 735 mm deep and 880 mm high fits standard worktop depths and service counters, while the weight ensures stability without permanent installation.

Controls include a thermostat for the chilled well and a separate thermostat for the heated cupboard, each allowing precise temperature selection within the stated range. The chilled zone keeps food at safe holding temperatures, while the heated cupboard prevents plates from cooling too quickly, ensuring each course is served at its intended temperature.

Cleaning involves removing the trays and separator, then wiping down the stainless steel surfaces with a mild detergent. The refrigeration coils and heating elements are accessed through rear panels, allowing periodic maintenance without dismantling the unit. The stainless steel construction prevents staining and simplifies upkeep, while the sealed well and cupboard reduce the risk of spills reaching internal components.

The appliance is designed for professional catering environments where food safety and service efficiency are critical, combining chilled and heated storage in a single unit to streamline buffet and counter service.