Self-service display counter ROCAM 01200HEKO3FBM

A heated buffet keeps prepared dishes at serving temperature without overcooking or drying them out. The ROCAM HEKO 3 BM uses a bain marie principle: heating elements beneath a stainless steel well warm water, which gently transfers heat to the gastronorm containers above. This indirect method prevents hot spots and maintains even warmth across all three GN1/1 pans, making it suitable for sauces, stews, vegetables and delicate proteins alike.

To begin service, the operator fills the well with water to the marked level, places the gastronorm containers into the heated slots, and sets the mechanical thermostat between +30 °C and +90 °C. A neon indicator light confirms the unit is heating. The fixed Plexiglas sneezeguard and front and rear laminated wood dish-holders keep the presentation tidy while allowing guests to serve themselves. When the service is over, the drain cock empties the well quickly for cleaning.

The buffet's structure is built from laminated wood, chosen for its durability and resistance to kitchen humidity. Chromed details add contrast and protect edges from wear. The stainless steel well is 18 cm deep, deep enough to hold sufficient water for consistent heat transfer without frequent refilling. Two 125 mm castors with brakes allow the unit to be moved into position and then locked in place, while the 230 V industrial plug connects to a standard single-phase circuit.

Controls are simple and robust: a single mechanical thermostat with an indicator light sets and monitors the temperature. The neon lighting above the service area ensures dishes remain visible in low ambient light, helping to maintain presentation standards.

The 1109 mm width, 654 mm depth and 1348 mm height give the buffet a compact footprint that fits against most kitchen walls or in serving lines. At 120 kg, the unit is stable yet manoeuvrable on its castors. The 2.236 kW power rating reflects the load on the electrical supply, so a dedicated circuit may be needed in busy kitchens to avoid tripping other equipment.

Cleaning is straightforward: the stainless steel well and drain cock are wiped down after each use, and the laminated wood surfaces can be cleaned with a damp cloth and mild detergent. The Plexiglas sneezeguard is removed for thorough cleaning, and the dish-holders and optional accessories are designed to be taken off and washed separately.

The HEKO 3 BM is available in a range of standardised colours—from Silver and Rose to Wenge and Veined Black—allowing the finish to be matched to existing kitchen decor or brand identity. Optional accessories include upper chromed retaining bars, foldable dish-holders in laminated wood or stainless steel, removable tray slides, a lower cupboard with doors, and custom adhesive stickers for branding. A UK plug surcharge applies if required, and a 45° cut option is available for specific configurations.

The catalogue places the HEKO 3 BM in the heated buffet section, alongside other professional serving equipment designed for front-of-house use.