Lamps for food serving areas solve one of the main HoReCa serving challenges: food prepared at a hot temperature often cools down before reaching the customer. An infrared lamp radiates heat directly onto the food surface, maintaining temperature without contact with the food.
How infrared lamps work in serving
An infrared lamp emits long-wave infrared radiation that directly heats the food surface rather than the surrounding air, making heat transfer more efficient and allowing the food to retain its temperature even in areas with airflow. The lamps are mounted above the serving area—on an adjustable frame or a stationary bracket system—at a distance that ensures even heat distribution across the entire serving surface, typically at a height of 30–50 cm above the food. Power adjustment allows tailoring the heat intensity to different types of food. Lamps with reflectors concentrate the radiation in a specific area, while broader-use lamps cover a larger surface.
When and where such lamps are needed
Infrared lamps for serving areas are standard equipment on restaurant serving counters, where food waits to be collected before being taken to the table. In canteen serving lines, lamps above hot food trays keep soups, main courses and side dishes at the correct temperature throughout service. In hotel breakfast buffets, lamps are an essential element above the hot food buffet table, maintaining scrambled eggs, sausages, bacon and other hot breakfast items. In fast food and quick-service locations, lamps above the prepared hamburger holding counter ensure that products remain hot until the order is assembled. BHS provides advice on selecting lamp power and placement.
Heat intensity and food type
Different foods require varying heat intensities. High-content meat dishes (steak, roasted poultry) need higher lamp power to maintain temperature during longer waiting periods. Fresh salads or cold dishes should not be exposed to infrared heat—lamps should only be used in the hot food area. Sauces and soups can be heated more gently, as liquids retain temperature longer. Excessive heat exposure can dry out the food surface, so the combination of lamp power and distance must be adjusted. BHS advises on the optimal lamp settings for different food types.
HoReCa usage scenarios
In restaurants with high customer turnover, lamps above the serving counter ensure that orders placed for waiting reach the table hot even after 3–5 minutes. In canteens, lamps above GN trays maintain the temperature of soups and main courses throughout lunchtime, typically 1–2 hours. In hotel buffets, lamps decoratively illuminate food while maintaining temperature, improving food presentation and customer experience. Also explore plate warming cabinets.
Frequently asked questions
Can the lamps also be used as decorative lighting? Yes—besides their heat function, the lamps create an attractive yellow glow for food presentation. This is often seen in restaurants with open kitchens, where the lamps are visible to customers.
How long can food stay under the lamp? Depending on the type of food and lamp power—hot meat can stay for 15–30 minutes, soups and sauces longer. After 30 minutes, it is recommended to check the food and replace it if necessary.
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.
