Self-service display counter ROCAM 01000ATH3FBM

A heated buffet unit keeps prepared dishes at serving temperature without overcooking or drying them out. The ATHENA 3 BM uses a bain marie system: heating elements beneath a stainless steel well warm the water inside, which in turn transfers gentle, even heat to the gastronorm containers above. This indirect method prevents hot spots and maintains moisture, making it suitable for sauces, stews, and delicate proteins that would suffer from direct heat.

To operate the buffet, the well is filled with water to the recommended level. The gastronorm containers—up to three GN1/1—are placed into the well, and the digital thermostat is set to the desired temperature between 0° and +90°. The LED lighting illuminates the display area, while the fixed Plexiglass sneeze guard protects the food from airborne contaminants. The unit reaches temperature quickly, and the operator monitors the display to ensure dishes remain at the correct serving warmth throughout service.

The structure is built from laminated wood, chosen for its durability and resistance to kitchen wear. The well itself is made from AISI 304 stainless steel, a grade selected for its corrosion resistance and ease of cleaning. A drain cock at the base of the well simplifies water changes and maintenance. The buffet stands on two 75 mm castors with brakes, allowing it to be moved into position and secured during service. The overall footprint of 1174 x 747 mm fits into most commercial kitchen layouts, while the 1515 mm height provides ample display space without overwhelming smaller work areas.

The digital thermostat controls the bain marie temperature, allowing precise adjustments to suit different dishes. The 230 V voltage requirement means the unit plugs into a standard single-phase circuit, common in professional kitchens. The 2.263 kW power rating indicates the load it places on the electrical supply, which should be considered when planning kitchen power distribution. The 123 kg weight reflects the sturdy construction and materials, requiring two people to move it safely when not on castors.

Cleaning involves draining the well via the cock, wiping down the stainless steel surfaces with a non-abrasive cleaner, and sanitising the gastronorm containers separately. The laminated wood exterior can be cleaned with a damp cloth and mild detergent, avoiding excessive moisture. The Plexiglass sneeze guard should be cleaned with a soft cloth to prevent scratches.

The ATHENA 3 BM can be customised with a range of accessories, including foldable dish holders, tray slides, and intermediate floors in materials such as stainless steel, laminated wood, or Formica. Colour options for the finishing include silver, rose, saffron, lime, sky, ocean, ivy, sage, cappuccino, clay, grey, Niagara, veined white, white sand, birch, grey fog, elm, walnut, wenge, anthracite, and veined black. These allow the buffet to be tailored to the aesthetic and functional needs of the kitchen.

This buffet is categorised under professional catering equipment for front-of-house service, where it bridges the gap between kitchen preparation and customer presentation.