Self-service display counter ROCAM 01200HEKO3B/INFR

A heated buffet that combines bain marie warmth with infrared lamps to keep dishes at serving temperature without drying them out. The bain marie uses a water bath to gently transfer heat, preventing hot spots and preserving moisture in sauces, soups and delicate proteins. Above the well, infrared lamps emit radiant heat that warms the surface of plated food, keeping grilled items, roasted vegetables and pastries crisp while maintaining their texture. This dual system allows the buffet to hold both wet and dry dishes at the same time, each receiving the type of heat it needs.

The operator loads the stainless steel well with water up to the marked level, then places GN1/1 gastronorm containers into the well. The front and rear dish-holders accept plates, trays or additional containers. A mechanical thermostat sets the bain marie temperature between +30 °C and +90 °C, while a separate switch controls the infrared lamps. Once the desired temperature is reached, the indicator lights confirm the unit is ready. The fixed Plexiglas sneezeguard protects food from airborne particles while allowing clear visibility for service.

The buffet is built on a laminated wood frame with chromed details, giving it a sturdy yet professional appearance. The stainless steel well includes a drain cock for easy water removal, and the entire unit stands on two castors with brakes for mobility. The front and back dish-holders are included as standard, while additional options such as chromed retaining bars, foldable tray slides and removable display grids can be added to suit specific service needs.

Controls include a mechanical thermostat for the bain marie, an independent switch for the infrared lamps, and a red indicator light for each heating system. The 2.250 kW power rating reflects the combined load of the bain marie and infrared lamps, requiring a dedicated 230 V circuit in the kitchen. The 120 kg weight ensures stability during service, while the 1109x654x1348 mm footprint fits standard worktop depths and allows side-by-side placement with other buffet units.

Cleaning involves draining the well through the cock, wiping down the stainless steel surfaces with a mild detergent, and removing any food debris from the dish-holders. The laminated wood finish resists moisture and can be cleaned with a damp cloth. The Plexiglas sneezeguard should be wiped with a non-abrasive cleaner to maintain clarity.

The HEKO 3 BM/Infra is available in a range of colours including 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. Optional accessories include upper chromed retaining bars, foldable dish-holders in laminated wood or stainless steel, full lower closure with doors, removable display grids, and customised adhesive stickers.

This buffet is placed in the catalogue under heated serving equipment, alongside other professional catering units designed for front-of-house service.