Self-service display counter ROCAM 01000HALO5FBMW

A heated buffet that combines bain marie warmth with halogen lamps for dry top heating keeps dishes at serving temperature without drying them out. The bain marie circulates gentle heat through water-filled pans below, maintaining moisture in sauces, stews and vegetables. Above, halogen lamps radiate focused heat, crisping the tops of gratins, browning cheese and keeping pastry edges firm. This dual system lets the operator hold both wet and dry dishes in the same unit, reducing the need for separate appliances during service.

The buffet is loaded from the front. Five GN1/1 gastronorm pans sit in the bain marie well, each filled with water and the dish to be held. The operator sets the desired temperature on the control panel, which ranges from ambient up to +90 °C. Once the bain marie reaches temperature, the halogen lamps above are switched on, directing heat onto the upper surfaces of the dishes. A fixed plexiglass sneezeguard protects the food from airborne particles while allowing customers to see the display. LED lighting illuminates the dishes evenly, making colours vibrant under counter or ambient light.

The structure is built from laminated wood, chosen for its stability and resistance to kitchen humidity. A rear mirror creates an illusion of depth, making the buffet appear larger and more open. The worktop is finished in a colour selected from a range including silver, rose, saffron, lime and others, allowing the unit to match the kitchen or dining room scheme. Two polyamide wheels with brakes are fitted as standard, enabling the buffet to be moved for cleaning or reorganisation and then locked in place.

Controls consist of a temperature dial for the bain marie and a separate switch for the halogen lamps. The dial adjusts the heat output of the bain marie, while the lamp switch turns the dry top heating on or off. A power rating of 3.023 kW indicates the load the buffet places on the electrical circuit, requiring a dedicated 230 V supply in a professional kitchen. The unit's footprint of 1824 mm wide, 747 mm deep and 1515 mm high determines the space it occupies on the floor, while its 172 kg weight means it is moved on wheels rather than lifted.

Cleaning involves wiping the laminated surfaces with a damp cloth and mild detergent, avoiding abrasives that could scratch the finish. The plexiglass sneezeguard is cleaned with a soft cloth to prevent scratches that would obscure the display. The bain marie well is drained and wiped after service, and the halogen lamps are checked for dust that could reduce their efficiency. The wheels are kept free of debris to ensure smooth movement.

Optional accessories allow the buffet to be customised for specific layouts. Folding dish holders, tray slides and stainless steel tube supports can be added to the short sides, while a full lower closure with doors converts the open base into storage. An intermediate refrigerated compartment or a niche for refrigerated modules can be fitted, turning the buffet into a dual-temperature unit. The worktop can be upgraded to Formica for increased durability, and the upper shelf can be extended with a rear containing edge to prevent items from sliding off.

The buffet is categorised as a heated display unit for professional catering, designed to hold and present food at safe serving temperatures during service.