A chafing dish is a heat-retaining system—typically a stainless steel outer container with hot water or dry heat, into which GN inserts with food are placed. This design ensures even and gentle heat retention without overheating or drying out the food. A chafing dish system with the right accessories is the foundation of any professional canteen or buffet’s heat retention setup. BHS offers chafing dishes and accessories to HoReCa businesses across Europe.
Types of chafing dishes and the GN system
GN 1/1 chafing dishes—full-size (530×325 mm) chafing dishes for keeping main courses and large portions of side dishes warm. The standard size for larger canteens. GN 1/2 chafing dishes—half-size chafing dishes (325×265 mm), which can be combined two in one full-size chafing dish space. More versatile and suitable for salads, sauces or desserts. Water bath chafing dishes—with a lower water container heated by electricity or dry fuel. The water ensures even heat without overheating. Dry heat chafing dishes—electric heating without water. Suitable for products where moisture is not desirable. Chafing dish—traditional alcohol or gel fuel chafing dishes for catering events without electricity. BHS helps you choose the right type of chafing dish.
Accessories for the chafing dish system
Chafing dish lids—transparent polycarbonate lids for food protection and visual control, or stainless steel lids for a more conservative presentation. Lids usually have a handle on top or on the side. GN insert pans—GN inserts of various depths (20, 65, 100, 150 mm) for different types of products and volumes. Soups and sauces require deeper inserts, while salads and dry products need shallower ones. Chafing dish stands—wireframe or steel stands to raise chafing dishes to the appropriate working height for the buffet table. Chafing dish thermoses and transport bags—insulated bags for transporting chafing dishes outdoors for catering events. Serving spatulas and ladles—special serving spatulas and ladles for chafing dish inserts. BHS offers a full range of accessories.
HACCP hot dishes in a chafing dish
HACCP requires that hot dishes in a chafing dish maintain a temperature above +65°C throughout the serving period—this is a critical control point that must be measured and documented regularly. The water in a chafing dish water bath must be hot, and the water level must be checked and topped up regularly. Keeping food in a chafing dish for more than 2–3 hours is risky—it should be replaced with fresh products. Regular cleaning of chafing dishes—GN inserts in a dishwasher, and manual disinfection of the chafing dish body—is a hygiene standard. Checking the condition of the chafing dish before each use is a hygiene requirement. BHS helps you choose HACCP compliant chafing dishes.
HoReCa usage scenarios
In a company canteen, 6–8 GN 1/1 chafing dishes in a self-service counter ensure that main courses, side dishes and sauces retain their temperature during lunch for 300 employees with a maintained HACCP temperature. A banquet hall with 200 guests for a breakfast buffet uses 10–12 chafing dishes to keep various dishes warm—omelettes, bacon, vegetables and grains. A catering company invests in a chafing dish set for outdoor events where there is no electricity. In a restaurant kitchen, a GN chafing dish system for storing food between preparation and serving helps maintain productivity during peak times.
Frequently asked questions
How quickly does a chafing dish heat up food? A chafing dish is a heat-retaining, not a food-heating appliance. Food should be placed in the chafing dish already hot—above +65°C—and the chafing dish maintains this temperature. Placing cold food in a chafing dish lowers its temperature and creates a HACCP risk. Food should come from the kitchen already at the required temperature.
How often should the water in a chafing dish bath be changed? Water is added to the chafing dish water bath at the start and topped up as needed—usually once a day. The water level should be checked every 1–2 hours during intensive use. BHS provides advice on the water capacity and refill frequency for specific models.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
