Service trolley ROCAM 013HP6B/INFR

A heated bain marie buffet keeps food at serving temperature while infrared lamps add gentle radiant warmth to maintain surface appeal. The bain marie section holds water in a deep well; a heating element warms the water, which in turn transfers heat evenly to the gastronorm containers above. This indirect heating prevents hot spots and keeps sauces, soups and delicate dishes at a steady temperature without drying them out. The infrared lamps, mounted above the sneezeguard, emit low-wattage heat that warms the top layer of plated food, keeping it visually fresh and ready to serve.

The operator loads up to six GN1/1 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 infrared lamps are switched on separately, allowing the lamps to be used only when needed. The two tip-up dish holders at the front provide temporary storage for plates or serving utensils, and the fixed sneezeguard with rounded corners prevents accidental contact with hot surfaces.

The unit is built on a laminated wood structure that can be customised in a wide range of colours. The well is stainless steel with a drain cock for easy emptying. Two castors with brakes allow the buffet to be moved into position and then locked in place. The control panel includes a safety protection cover to prevent accidental adjustment during service.

A power rating of 3.028 kW indicates the load on the electrical circuit; this unit requires a dedicated 230 V single-phase supply. The temperature range of 0–90 °C covers holding, gentle reheating and some low-temperature cooking processes. The 136 kg weight means the buffet is moved on its castors rather than lifted, and the footprint of 2084 × 654 mm determines the counter or floor space it occupies in the serving area.

Cleaning involves draining the well through the cock, wiping down the stainless steel surfaces and removing any accessories for separate washing. The laminated wood panels are wiped with a damp cloth and mild detergent. The infrared lamps and sneezeguard can be cleaned with a soft cloth once they have cooled.

Optional accessories include chromed retaining bars, foldable dish holders in laminated wood or stainless steel, lower compartments with doors, removable display grids for sweets or fish, foldable tray holders and removable tray slides in various materials. Each accessory is chosen to match the specific layout and service style of the buffet.

The product is catalogued under heated buffet equipment for professional catering.