Self-service display counter ROCAM 01200HEKO4MIX

A hot and cold buffet unit keeps food at serving temperature without constant attention. The refrigerated side removes heat from the well with a static evaporator and refrigerant gas, holding dishes chilled but not frozen. The heated side circulates warm water in a bain marie, maintaining a steady temperature that keeps sauces fluid and meats moist. A single unit does both, so one appliance organises the worktop where hot and cold dishes stand side by side.

The operator loads the stainless-steel wells with gastronorm trays of prepared food. The refrigerated well is set to a low positive temperature, the bain marie to a higher one, each controlled by its own thermostat. The unit is switched on, and the neon lamp lights the display. The operator checks the temperature indicators and adjusts if needed. When the food is ready, the tip-up dish holders on the front are lowered to hold plates or trays for self-service. The castors with brakes keep the unit stable while customers serve themselves.

The structure is laminated wood, chosen for its durability and resistance to kitchen moisture. The wells are AISI 304 stainless steel, 18 cm deep, with separate drain cocks for easy cleaning. The upper sneezeguard is fixed Plexiglass, protecting food from airborne particles. The refrigerant gas is R290, a hydrocarbon used for its efficiency in static refrigeration systems. The bain marie is heated by a mechanical thermostat with an indicator light, allowing quick visual checks of its status.

Controls include a digital thermostat for the refrigerated well and a mechanical thermostat for the bain marie. The neon lamp provides illumination, making the food visible and appealing. The two castors with brakes allow the unit to be moved for cleaning or reorganisation and locked in place during service.

The 230 V voltage requirement means the unit plugs into a standard single-phase circuit, common in professional kitchens. The 1.858 kW power rating indicates the load it places on the supply, which must be considered when planning kitchen electrical capacity. The 180 kg weight shows the unit is designed to be moved on castors rather than lifted, and the 1434x654x1348 mm footprint defines the space it occupies on the worktop or floor.

Cleaning involves draining the wells through the separate cocks, wiping down the stainless steel surfaces, and cleaning the laminated wood structure with a damp cloth. The Plexiglass sneezeguard can be removed for thorough cleaning if needed. The castors should be checked regularly to ensure they move freely and the brakes hold securely.

The unit is customisable with a range of laminated wood finishes in colours such as 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, removable tray slides, a full lower closure with doors, a removable display grid for sweets or fish, and a middle shelf in the lower cupboard. A UK plug surcharge applies if required, and a 45° cut option is available for specific configurations.

The buffet is categorised for professional catering equipment, specifically for serving and display units that require both hot and cold holding capabilities.