Food serving and storage equipment fills the final critical stage of the serving process — once the food is prepared, it must be kept at the correct temperature until it reaches the guest. Improper heat retention causes food to lose temperature, texture and flavour, resulting in the guest receiving food that is not as the kitchen intended. Plate warming, infrared lamps and heat-retaining shelves are the appliances that solve this problem. BHS supplies this equipment to HoReCa businesses.
Plate warming equipment
Plate warming cabinets and tables ensure that plates are heated to 60–80°C before serving — a cold plate draws heat from the food in the first few seconds, reducing serving quality and the guest’s experience. Electric Plate Warming Cabinet can hold 30–120 plates; warming tables at the serving counter offer greater storage capacity. Plate warming is a standard requirement in fine dining restaurants and hotel restaurants, where food presentation and quality are the top priority and the guest experience is crafted with attention to every detail.
Heat-retaining shelves and lamps
Heat-retaining shelves in the serving area keep prepared food at a temperature of ≥63°C while the food awaits service — HACCP requirements state that hot food stored for longer than 30 minutes must be kept at this temperature. Heat-Retaining Serving Shelf with Two Levels allows you to organise multiple food categories simultaneously. Lamps for Food Serving Areas maintain food warmth and create a professional appearance for open-kitchen concepts. Unlike electric heaters, lamps do not dry out the food but maintain its warmth and colour.
HACCP requirements for hot holding
HACCP sets specific temperature limits — hot food must be kept at ≥63°C. Only a preheated plate and a heat-retaining shelf ensure that the food does not come into contact with a cold surface. A digital temperature monitor is recommended for each serving area, along with regular temperature documentation. Lamps for food serving maintain the temperature but may slightly dry the food’s surface — intensity should be adjusted depending on the type of food. Regular calibration of heat-retaining equipment ensures accurate temperature maintenance. BHS provides advice on maintaining food serving equipment in compliance with HACCP.
HoReCa use scenarios
In a fine dining restaurant, every hot dish is served on a preheated plate — a plate warming cabinet near the serving area ensures a constant supply of heated plates. In a canteen with a serving line, heat-retaining shelves keep soups, main courses and side dishes at the correct temperature throughout the meal service. In a hotel breakfast buffet, infrared lamps above hot food counters maintain the temperature even while guests are serving themselves. In a restaurant with an open kitchen, infrared lamps also serve as a visual element. Also explore Bain-Maries for keeping food hot in the canteen serving area. BHS supplies equipment to HoReCa businesses.
Frequently asked questions
How to choose plate warming capacity? It depends on the pace of orders — every hot dish requires a warmed plate. For a restaurant with 50 active tables, a plate warming cabinet with a capacity of 60–80 plates provides a sufficient reserve. BHS advises on the appropriate capacity based on the restaurant’s output.
Can infrared lamps be used for cold dishes? No — infrared lamps are designed only for maintaining hot food. Cold dishes should be kept on chilled surfaces or in refrigerated display units that maintain the correct cooling temperature.
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.
