Self-service display counter ROCAM 01000HALO3FBMW

A heated buffet that combines bain marie warmth with halogen dry-top heating keeps hot dishes at serving temperature without drying them out. The bain marie circulates gentle, even heat from below, preserving moisture in sauces, stews and braised items. Halogen lamps above deliver instant, radiant heat that crisps the surface of grilled meats, gratins and baked pasta, creating the visual appeal and texture customers expect. Together, the two systems allow a single unit to hold both wet and dry dishes safely and attractively throughout service.

The operator loads three GN1/1 gastronorm pans into the bain marie wells, fills them with hot food, and sets the thermostat between 0 °C and +90 °C. Halogen lamps above are switched on or off individually, letting the chef control which dishes receive the dry-top finish. A fixed plexiglass sneezeguard protects the food from airborne particles while keeping the display visible. LED lighting illuminates the entire surface, and a rear mirror extends the visual depth, making the buffet appear larger and more abundant.

The structure is built from laminated wood, chosen for its durability and ease of cleaning in a busy kitchen. A removable display grid and optional foldable dish holders or tray slides can be added to the short sides, allowing the buffet to adapt to different service styles. Two polyamide wheels with brakes secure the unit during use, while reinforced steel castors are available for frequent movement between locations.

Controls are simple: a thermostat for the bain marie and individual switches for the halogen lamps. The 230 V voltage requirement matches standard UK commercial circuits, and the 1.763 kW power rating indicates the load it places on the supply. At 128 kg, the buffet is stable but can be moved by two staff when necessary. The footprint of 1174 mm by 747 mm fits within most serving areas, while the 1515 mm height ensures visibility across the counter.

Cleaning involves wiping down the laminated surfaces with a damp cloth, removing the display grid for thorough washing, and polishing the rear mirror to maintain its reflective quality. The halogen lamps should be checked periodically for dust accumulation, which can reduce their efficiency. Optional accessories like stainless steel tray slides or Formica worktops simplify upkeep by resisting stains and scratches.

Customisation options include a range of laminated wood colours, from neutral whites and greys to warm walnut and wenge, allowing the buffet to match any kitchen décor. Additional modules, such as refrigerated compartments or intermediate shelves, can be integrated to expand functionality. The unit is designed for professional catering environments where flexibility, presentation and temperature control are essential.