Hot bain-marie with shelves Stalgast ST216111

A cold chafing dish keeps prepared food chilled while it is displayed or held for service. Instead of heating elements, the unit circulates cooled air around the gastronorm trays, maintaining a steady temperature above freezing but below room level. This method prevents bacterial growth without drying or over-chilling the food, preserving texture and flavour for hours of service.

The operator loads up to three GN1/1-200 trays into the three-tier rack. A stainless-steel separator divides the space into two upper compartments and one lower shelf, allowing different dishes to be held at the same time without mixing aromas or temperatures. The unit is switched on, and the temperature control is set between +30 °C and +95 °C, depending on the food being held. Once the set point is reached, the internal fan and cooling coil work continuously to keep the air temperature uniform throughout the cabinet.

Construction is entirely stainless steel, suitable for frequent cleaning and contact with food. The exterior dimensions of 1132 mm wide, 735 mm deep and 880 mm high provide a footprint that fits standard worktop or trolley layouts in professional kitchens.

Controls consist of a single temperature dial that adjusts the cooling output between the stated limits. The 2.4 kW power rating indicates the load on the electrical circuit; the unit requires a 230 V, 50 Hz supply.

The 3 GN1/1 capacity allows bulk holding of salads, cold meats, desserts or buffet items. The temperature range of +30 °C to +95 °C keeps food safely chilled without freezing, extending service life while meeting food-safety regulations. The stainless-steel finish resists corrosion and staining, and the smooth surfaces allow quick wipe-down between services.

The product is listed in the Stalgast catering-equipment catalogue under cold-food holding.