Self-service display counter ROCAM 01200HEKO5B/INFR

A heated buffet that combines bain marie warmth with the direct radiant heat of infrared lamps keeps dishes at serving temperature without drying them out. The bain marie uses a water-filled stainless steel well to transfer gentle, even heat from below, while the infrared lamps above emit focused warmth that maintains surface moisture and appearance. Together, they create two independent heating zones, allowing operators to hold delicate items like sauces in the bain marie and crisp or glazed dishes under the lamps. The system is controlled by separate switches, so each zone can be used alone or in combination, adapting to the menu and service pace of a professional kitchen or event catering setup.

To prepare the buffet, the stainless steel well is filled with water to the marked level, and the bain marie thermostat is set between +30 °C and +90 °C. The infrared lamps are switched on only when needed, their red indicator lights confirming operation. Trays of food are placed on the GN1/1 racks above the well or beneath the lamps, with the fixed Plexiglas sneezeguard shielding the display from airborne particles while keeping it visible. Front and back laminated wood dish-holders provide additional staging space for plates or utensils, and the 18 cm deep well includes a drain cock for quick water changes during service.

The buffet is built on a laminated wood frame available in a wide range of colours, from neutral tones like White Sand and Anthracite to vibrant options such as Saffron and Lime. Chromed retaining bars and stainless steel components resist corrosion and wear, while the 200 kg structure rests on two 125 mm castors with brakes, allowing the unit to be moved into position and secured during service. The 1759 mm width accommodates five full-size GN1/1 gastronorm trays, making it suitable for medium to large buffet spreads.

Controls are mechanical and straightforward: a thermostat dial for the bain marie, a separate switch for the infrared lamps, and an indicator light for each. The 3.25 kW power draw requires a dedicated 230 V circuit, typical for professional catering equipment, and the unit is supplied with an industrial plug. The 0° to +90 °C temperature range covers everything from holding chilled desserts at the lower end to keeping hot mains at serving temperature.

Cleaning is designed for daily use. The stainless steel well drains completely through the cock, and the smooth surfaces of the well and sneezeguard wipe clean with standard kitchen sanitiser. The laminated wood surfaces resist moisture and can be cleaned with a damp cloth, while the chromed and stainless steel parts are polished with non-abrasive cleaners to maintain their finish. Optional accessories like removable tray slides and dish-holders can be detached for thorough cleaning or reconfiguration.

The HEKO 5 BM/Infra can be customised with a variety of accessories, including upper chromed retaining bars, foldable dish-holders in laminated wood or stainless steel, and removable tray slides for wall mounting. A middle shelf for the lower cupboard and full lower closure with doors are also available, allowing the buffet to adapt to different service styles and kitchen layouts. The unit is categorised under heated buffets in the professional catering equipment range.