Service trolley ROCAM 013HP5B/INFR

A heated bain marie buffet keeps prepared dishes at serving temperature without drying them out or overcooking. The unit combines a water-filled well beneath the dishes with gentle infrared lamps above. The water bath transfers heat evenly to the containers, preventing hot spots and preserving moisture, while the infrared lamps maintain surface warmth and visual appeal. This dual system ensures food stays ready for service without losing texture or flavour.

The operator loads up to five GN1/1 gastronorm containers into the well, fills the well with water to the marked level, and sets the mechanical thermostat between +30 °C and +90 °C. An indicator light confirms the heating element is active. The safety infrared lamps are switched on separately, allowing the lamps to be used alone for keeping plates warm or in combination with the water bath for full holding. Two tip-up dish holders at the front provide easy access to serving utensils, and the fixed sneezeguard above the lamps protects both food and staff.

The structure is built from laminated wood, giving a stable and durable base. The well is 18 cm deep with a drain cock for quick water changes. Rounded corners on the sneezeguard and dish holders reduce the risk of injury. Two castors with brakes allow the unit to be moved into position and locked in place.

The 3.48 kW power rating means the unit requires a dedicated 230 V single-phase circuit capable of handling the load without tripping. The 124 kg weight indicates the unit is designed to be wheeled rather than lifted, and the 1790 mm length provides space for five full-size gastronorm containers side by side, making it suitable for buffet lines or pass-through service.

Cleaning involves draining the well through the cock, wiping down the laminated surfaces with a damp cloth, and removing any food debris from the dish holders. The infrared lamps should be switched off and allowed to cool before cleaning the sneezeguard and lamp covers with a soft cloth to avoid scratching.

The catalogue places this model in the professional buffet and catering section, under heated holding equipment.