Service trolley ROCAM 013HP4B/INFR

A heated bain marie buffet keeps serving dishes at safe holding temperatures while infrared lamps add gentle radiant warmth to plated items above. The bain marie well circulates hot water around four gastronorm containers, preventing food from drying or cooling. Infrared elements mounted in the canopy emit low-wattage heat that warms plates and plated food without contact, so dishes stay ready for service without overcooking or losing moisture.

To operate, fill the bain marie well with water to the marked level, then switch on the heating element. A mechanical thermostat, adjustable between +30 °C and +90 °C, maintains the set temperature; an indicator light confirms the element is active. The infrared lamps are controlled by a separate switch, allowing them to be used independently when only plate warming is needed. Load the four GN1/1 containers into the well and place plated items on the upper tray slides or dish holders. The two tip-up dish holders at the front provide quick access without removing the sneezeguard, which has rounded corners for safety.

The buffet is built on a laminated-wood structure finished in a choice of twenty custom colours, from silver and saffron to anthracite and veined black. The well is stainless steel, 18 cm deep, with a drain cock for easy emptying. Two lockable castors allow the unit to be moved and secured in place. The control panel is protected by a safety cover, and the entire assembly is designed for front-of-house use with a clean, professional appearance.

Powered at 2.27 kW on a 230 V single-phase circuit, the unit draws a steady load suitable for standard commercial kitchen wiring. The 112 kg weight reflects the solid construction needed to support multiple dishes and withstand daily service. With overall dimensions of 1434 mm wide, 654 mm deep and 1310 mm high, the buffet fits along a serving line or against a wall, taking up minimal floor space while offering a large holding capacity.

Cleaning involves draining the bain marie well through the cock, wiping down the stainless steel interior and laminated surfaces, and checking the infrared lamps for dust. The tip-up dish holders and sneezeguard can be lifted or removed for thorough cleaning. Optional accessories, such as chromed retaining bars, foldable tray slides in wood or stainless steel, and removable display grids for sweets or fish, allow the buffet to be configured for specific menu needs or service styles.

The HAPPY 4 BM/infra is listed in the ROCAM catalogue under heated buffet equipment for professional catering.