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Good hot-holding lets you cook ahead and serve fast without losing quality.
Food warmers keep cooked food hot between the kitchen and the customer. They are not designed to cook or reheat food from cold. Their job is to hold it at a safe temperature for service.
Wet heat bain maries sit pans in a bath of hot water. The gentle, even heat suits sauces, gravy, custard and anything that would catch on a hot surface.
Dry heat warmers use elements without water. They heat up faster, need less looking after and suit food that should stay crisp, such as roast potatoes or Yorkshire puddings.
In England, Wales and Northern Ireland, hot food on display or held for service must be kept at 63°C or above. There is a limited exception that lets you hold food below 63°C for up to two hours once. Use a probe thermometer to check, and keep records. Scotland has its own guidance, so check with your local authority.
| Job | Best choice |
|---|---|
| Sauces, curries and gravy at the pass | Wet heat bain marie |
| Hot plates ready for service | Hot cupboard or plate warmer |
| School, care home or staff canteen service | Mobile servery unit |
| Pies, pasties and sausage rolls on the counter | Pie cabinet |
| Chips and fried food waiting to be served | Chip scuttle |
| Plated dishes waiting for collection | Heated gantry |
No. Bain maries and other food warmers are designed to hold hot food, not to reheat it from cold. Reheat food thoroughly first, then hold it at 63°C or above.
Wet heat bain maries need water in the well. Dry heat models do not. Check which type you are buying.
Many take Gastronorm pans, such as GN 1/1, 1/2, 1/3 or 1/4. Others come with round pots. Check the product details for the sizes it takes.
A hot cupboard keeps plates and dishes warm. Many have a heated top too, so food can be held or served from above.
