Buffalo Food Holding and Warming

1.2kW. Capacity: 7x 1/1GN

1.2kW. Capacity: 15x 1/1GN

2.3kW. Fits 4x full size gastronorm trays

1.9kW. Fits 3x full size gastronorm trays

1kW. Width: 600mm. Capacity: up to 100 plates

500W. Width: 400mm. Capacity: up to 60 plates

750W. Fits 1x 1/1GN tray

750W. Capacity: 3x 1/1GN

500W. Capacity: 2x 1/1GN

800W. Capacity: Up to 4x 14" Pizzas

560W. Width: 625mm

500W. Fits 1/1GN

The Buffalo portable sous vide is a clip-on immersion circulator designed for commercial kitchens where sous vide cooking is used occasionally rather than as a high-volume daily process. Rather than requiring a dedicated vessel, the unit clips directly onto most containers, pots, or tanks with rounded or flat walls, which gives it a degree of flexibility that fixed sous vide units simply cannot offer.

In practice, this type of unit suits kitchens that prepare proteins, vegetables, or desserts sous vide as part of a broader menu — not operations running sustained high-volume output across a full service. The circulator draws water continuously around the container, maintaining consistent temperature throughout, which is the fundamental requirement for reliable sous vide results. At up to a 40-litre working capacity, it can handle a reasonable batch size for its class.

The practical advantages of this format are worth considering:

• Clips to gastronorm containers, stockpots, and most flat or rounded-wall vessels already in use
• Lightweight and compact enough to store easily when not in use
• No fixed plumbing or installation required — plugs into a standard socket
• Consistent water circulation supports accurate, repeatable results
• Simple to clean and maintain with no complex components

Because the unit is portable and requires no fixed installation, there is very little to consider in terms of setup. It will need a stable surface and a suitable container of the right depth to allow safe clip attachment and adequate water circulation. It is not designed for continuous heavy-volume use — kitchens running sous vide as a core, high-throughput technique daily would likely benefit from a more robust, higher-capacity dedicated unit.

This unit is well suited to smaller restaurants, hotel kitchens, and catering operations where sous vide features on the menu without being a primary cooking method. It is also practical for chefs who need a portable solution across multiple sites or temporary setups.

If you are unsure whether this capacity suits your service style or menu volume, the team is happy to talk through what would work best for your kitchen.

The Buffalo 600 Series chip scuttle is a countertop food-holding unit designed to keep freshly fried chips, wedges, and similar fried foods warm and ready to serve between the fryer and the customer. It sits on the servery counter and bridges the gap between cook and serve, helping operators maintain food quality during busy service periods without holding food in a closed environment that would soften the crust.

In practice, the unit uses overhead heat lamps to keep food warm from above while a perforated, gently sloped base plate allows excess grease to drain away rather than pooling beneath the food. That combination helps preserve texture during service — a meaningful consideration in any operation where chips are fried in batches and held briefly before plating or bagging. The raised sides contain food within the serving area, which helps maintain a tidy counter during a fast-paced service.

Practically speaking, this suits operations with a steady but not extremely high chip volume. The stainless steel construction is straightforward to clean down between services, and the sloped base makes it easy to work with a scoop without having to reach awkwardly into the unit.

• Keeps fried food warm and crisp without enclosing it in a hot cabinet
• Perforated base reduces grease contact with food during holding
• Raised sides contain food and support a tidy servery
• Stainless steel construction wipes down quickly between services
• Designed to sit alongside other 600 Series appliances for a consistent countertop layout

This is a countertop-only unit — the base cupboard is sold separately if you require one. It requires a standard 13-amp supply, making it simple to position without dedicated electrical installation. A scoop is not included. For very high-volume sites turning over large quantities of chips continuously, it is worth considering whether a larger-capacity holding solution would better match throughput.

If you are unsure whether this unit fits your service style or counter layout, we are happy to talk it through before you order.

The Buffalo Sous Vide Machine is a countertop immersion circulator unit with an integrated 12.5-litre stainless steel tank. It is designed to hold water at precise temperatures throughout a cook cycle, allowing proteins, vegetables, and other ingredients to be cooked consistently and repeatably — a method that has become standard practice across professional kitchens of all types.

Water circulation is built into the unit, which is the key to reliable results. Without active circulation, temperature can stratify across a static tank, creating hot and cool zones that lead to uneven cooking. The circulating system helps maintain a consistent temperature throughout the bath, which is particularly important when cooking multiple portions simultaneously during a busy service.

From an operational standpoint, this unit suits kitchens that are incorporating sous vide as part of a prep-and-hold workflow — cooking in advance, chilling, and regenerating to order. It is a practical choice for small to mid-sized professional kitchens where throughput demands are moderate and bench space is at a premium. Practical benefits include:

• Stainless steel body and lid — durable and straightforward to keep clean
• Large LCD display with simple controls, reducing the risk of operator error
• Compact footprint that fits comfortably on a standard prep bench
• Wide temperature range supporting a variety of proteins and applications
• Two-year parts and labour warranty providing reasonable protection for commercial use

Installation is straightforward — the unit requires a standard 13A socket and a nearby water source for filling. There are no extraction or drainage requirements beyond standard kitchen practice. At 7.5kg, it is easy to move and reposition, which suits kitchens where bench space is shared across multiple functions.

This model is well suited to independent restaurants, hotel kitchens, and catering operations that are building sous vide into their workflow without the need for high-volume batch capacity. For sites cooking significantly larger batches or running continuous high-volume service, a heavier-duty unit with greater tank capacity may be more appropriate.

If you are unsure whether this capacity suits your service volumes or how sous vide fits into your wider kitchen workflow, the team is happy to talk it through with you before you order.

The Buffalo 600 Series freestanding bain marie is a hot-holding servery unit designed for professional kitchens where consistent food temperature during service is essential. It operates by heating water in a stainless steel well, which in turn gently maintains the temperature of gastronorm containers sitting within it — keeping liquid foods such as soups, gravies, sauces, and beans at safe serving temperatures without continuing to cook them.

In a busy service environment, reliable hot-holding is often overlooked until something goes wrong. This unit handles the demands of consistent lunchtime or dinner service well, maintaining stable water temperatures through a straightforward dial control that kitchen staff can adjust quickly without interrupting workflow. The full-size gastronorm-compatible well gives sufficient capacity for high-volume hot-holding, making it a practical choice for canteens, pub kitchens, and carvery operations where multiple portions need to be ready simultaneously.

From an operational standpoint, the practical design choices here translate into real day-to-day advantages:

• Front-mounted drain tap allows quick, safe emptying at the end of service
• Full stainless steel construction withstands the rigours of daily commercial use and cleans down efficiently
• Dial temperature control is simple to operate and requires no staff training
• Cupboard base provides useful additional storage beneath the unit
• Adjustable feet allow levelling on uneven kitchen floors

Installation is straightforward — this is a plug-in electric unit requiring a standard mains connection, so there are no gas or plumbing prerequisites beyond a water source for filling. It forms part of Buffalo's 600 Series, which is designed so that multiple units can sit together as a coherent servery line. The cupboard base raises the well to a practical working height. At just under 400mm wide, it suits kitchens where bench space is limited, though operators should confirm their servery run dimensions before ordering.

This bain marie is well suited to smaller to mid-sized operations — pub kitchens, school canteens, care homes, and café-style serveries where one or two hot-holding positions are required. For larger operations running extended service periods or multiple simultaneous GN positions, a wider or multi-well unit would be worth considering.

If you're unsure whether this unit fits your servery layout or service volume, our team is happy to talk it through before you commit to an order.

The Buffalo 600 Series chip scuttle is a countertop holding unit designed to keep freshly fried chips, wedges, and similar fried foods warm and ready to serve at the pass. It combines overhead infrared heat lamps with a perforated, sloped base plate to hold food at serving temperature without leaving it sitting in residual grease or fat — a common problem with poorly designed holding equipment.

In a busy service environment, chip scuttles take a lot of daily wear: repeated scooping, constant heat, and regular cleaning. The stainless steel construction on this unit holds up well under that routine and keeps cleaning straightforward — there are no awkward recesses where grease accumulates. The raised sides help contain the product on the servery, which matters when service is fast and the focus is elsewhere. The sloped base plate makes scooping to the bottom of the scuttle natural and quick, reducing the small delays that add up during a busy lunch or dinner push.

• Overhead heat lamps maintain chips crisp rather than soft or steamed
• Perforated base plate allows excess fat to drain away from the product
• Sloped base aids efficient scooping and reduces food waste at the bottom
• Raised side panels help contain food at the servery and reduce spillage
• Stainless steel construction throughout — durable and straightforward to clean

The unit is freestanding on a closed cupboard base with adjustable feet, which gives useful additional storage beneath and allows the working height to be set correctly for the counter position. Installation is straightforward — the unit runs from a standard single-phase supply, so no specialist electrical work is typically required, though positioning should allow adequate clearance above the lamps. At just under 25kg it can be moved and repositioned if your servery layout changes.

This scuttle suits pubs, cafés, school canteens, and casual dining operations with moderate chip output. It is well suited to sites serving from a single pass point. For higher-volume operations running multiple service points simultaneously, a larger or higher-capacity model may be worth considering. Equally, for very low-volume use, a simpler heated display may be more practical.

If you are unsure whether this unit suits your service volumes or servery layout, the team is happy to talk it through before you commit.

The Buffalo 21-litre rice warmer is a straightforward holding unit designed to keep pre-cooked rice at a consistent, safe serving temperature during service. It is not a pressure cooker or a full rice cooker in the traditional sense — its purpose is to hold and maintain cooked rice in ready-to-serve condition, reducing the need to cook to order during busy periods.

In a working kitchen, that distinction matters. During peak service a takeaway or restaurant kitchen needs rice available immediately, not cooking. A unit of this capacity can hold a substantial batch, supporting continuous service without constant replenishment. The insulated body helps maintain an even temperature throughout the pot, which reduces the risk of rice drying out or developing a crust around the edges during extended holding.

From an operational standpoint, the practical advantages are straightforward:

• Non-stick inner pot makes rice removal clean and efficient with minimal waste
• Included non-scratch serving spoon helps protect the pot surface over time
• Simple construction means cleaning between services is quick and uncomplicated
• Compact footprint suits counter or pass positions without taking up significant space

Installation requirements are minimal. The unit runs from a standard 13-amp socket, requires no water connection or fixed installation, and can be positioned wherever counter space allows. At just over 7kg it is easy to reposition between services if needed.

This model is well suited to small to medium-volume takeaways, Chinese, Japanese, or pan-Asian restaurants, and any kitchen where rice is a staple accompaniment. For very high-volume operations serving rice continuously across multiple sections, a larger-capacity unit may be worth considering to reduce the frequency of replenishment.

If you are unsure whether this capacity fits your typical service volume, our team is happy to talk it through with you before you order.

The Buffalo 136-litre heated merchandiser is a countertop display unit designed to keep hot food at safe serving temperatures while keeping it visible and accessible to customers or serving staff. It uses a 1.1kW heating element to maintain a consistent ambient temperature across three adjustable shelves, with internal lighting to present the contents clearly. Construction is metal and glass throughout, with sliding doors at both front and rear.

In a typical service environment — a café, deli counter, school canteen, or staff restaurant — this unit is well suited to holding pies, pasties, sausage rolls, paninis, and similar grab-and-go hot foods during a service period. It is a holding unit rather than a cooking or regeneration unit, so food should be brought up to temperature before loading. Recovery after door opening is reasonable for moderate traffic, though high-frequency access during a very busy service may cause some temperature variation.

The practical advantages of the front and rear sliding door configuration are worth noting:

• Rear door allows staff to restock without reaching across a customer-facing counter
• Front door gives customers or staff direct access in self-service layouts
• Removable doors and shelves simplify end-of-day cleaning
• Metal and glass construction is durable and straightforward to wipe down
• Internal lighting improves product visibility without additional fixtures

The unit runs from a standard 13A socket, which makes placement flexible — no dedicated electrical supply or specialist installation is required. At just over 41kg it can be positioned on a suitable countertop without structural concerns, though the counter should be rated for the load. The footprint is reasonably compact, but allow adequate clearance around the unit for ventilation and door operation. This is not a built-in unit and is not designed for outdoor use.

This merchandiser is a practical choice for single-counter operations or secondary serving points where a modest display capacity is sufficient — a small café, a hot deli section, or a hospitality buffet setup. For higher-volume operations needing greater capacity or faster recovery, a larger unit from the same range may be worth considering.

If you are unsure whether this unit suits your serving layout or daily throughput, our team is happy to talk it through with you before you commit to a purchase.

The Buffalo 96-litre heated merchandiser is a countertop display unit designed to hold cooked and pre-prepared hot foods at safe serving temperatures during service. It features front and rear sliding doors, three adjustable shelves, and internal lighting, making it a practical choice for food-to-go operations where presentation and accessibility both matter.

In a working service environment, units like this earn their place by keeping food visually appealing and correctly tempered without requiring constant staff intervention. The dual-door access is particularly useful in counter or servery settings — staff can load from the rear while customers or colleagues access from the front, which keeps service moving without creating bottlenecks. The internal lighting improves product visibility during service, which tends to support sales of displayed items without any additional effort.

From an operational standpoint, this unit offers several practical advantages:

• Front and rear sliding doors allow simultaneous loading and customer access
• Adjustable shelving accommodates different container sizes and product types
• Metal and glass construction is straightforward to wipe down between services
• Removable doors and shelves make thorough cleaning easier at end of day
• Internal lighting keeps displayed food looking appealing throughout service

This is a counter-mounted unit that requires a standard 13-amp connection, so installation is uncomplicated for most settings. It is worth considering the available counter depth and ensuring adequate clearance around the unit for the sliding doors to operate properly. It is not designed for continuous high-volume throughput — it maintains temperature rather than rapidly reheating, so food should be loaded at serving temperature.

This merchandiser is well suited to cafés, staff canteens, delis, farm shops, and similar settings with moderate self-service or assisted-service volumes. For busier operations needing greater capacity or more robust output, larger heated display cabinets may be worth considering.

If you are unsure whether this unit is the right fit for your service setup or counter configuration, our team is happy to talk it through with you before you commit.

The Buffalo sloped chute food warmer is a countertop heated display unit designed to keep wrapped food items at temperature and within easy reach of both staff and customers. With three angled shelves and a glass-fronted design, it suits grab-and-go counters, assisted service points, and fast-casual operations where speed of service matters.

In a busy service environment, maintaining consistent food temperature across a display unit is a practical challenge. Each shelf on this unit has its own independent temperature control, which means you can run different products at different hold temperatures simultaneously — useful where, say, chicken wraps and burgers require different conditions. Built-in shelf lighting keeps the display visible and presentable during service without requiring any additional fitting work.

From an operational standpoint, the unit offers several practical advantages worth noting:

• Independent controls allow quieter shelves to be switched off during off-peak periods, reducing energy draw
• Adjustable divider rods on each shelf accommodate different product sizes and help maintain an organised display
• The sloped chute design keeps wrapped items presented at an angle for easy customer or staff access
• Integrated shelf lighting improves product visibility without added complexity
• Metal and glass construction is straightforward to wipe down between services

Installation is relatively straightforward — the unit requires a standard mains electrical connection and sits on a counter surface. At just under a metre in height and 600mm wide, it fits comfortably on most service counters, though it is worth accounting for the depth when planning counter space. At 56.5kg, positioning will typically require two people. No specialist ventilation or water connection is needed.

This warmer is well suited to cafés, quick-service restaurants, convenience-style food outlets, and staff canteens where a reliable, accessible hot-hold display is needed without the complexity of a full heated cabinet. For sites running significantly higher volumes or requiring greater capacity, a larger-format unit would be worth considering.

If you are unsure whether this unit fits your counter layout or service setup, the team is happy to talk it through with you before you commit to a purchase.

The Buffalo sloped chute food warmer is a countertop display warmer designed to hold wrapped food items at serving temperature during service. With two independently controlled heated shelves set at a forward-facing angle, food is kept accessible and visible without staff needing to reach into the unit. It is commonly used in fast-casual restaurants, cafés, school canteens, and any outlet running a grab-and-go or assisted service counter.

In a busy service environment, the sloped presentation means wrapped items — burgers, wraps, burritos, paninis — are easy for staff or customers to pick up without disrupting the rest of the display. The adjustable divider rods on each shelf allow the space to be configured around different product sizes and formats, which helps keep things orderly during peak periods when speed and accessibility matter most.

From an operational standpoint, the independent shelf controls offer two practical advantages:

• Each shelf can be held at a different temperature to suit different product types
• One shelf can be switched off during quieter trading periods to reduce running costs without taking the whole unit offline
• Built-in shelf lighting displays contents clearly, supporting sales without additional merchandising effort
• Adjustable divider rods adapt to different wrapped product sizes and shapes
• Metal and glass construction is straightforward to wipe down between services

Installation is straightforward — the unit runs from a standard 13A plug socket and sits on a countertop. At 40kg, it is manageable to reposition but worth placing thoughtfully given its 600mm width and 707mm depth. Ensure the counter surface can accommodate the footprint and that the unit has adequate clearance around it for ventilation and cleaning access.

This warmer is well suited to small to medium-volume outlets with a regular wrapped food offering. For higher-volume sites or those needing additional shelf capacity, a larger or higher-wattage unit may be a better fit for sustained throughput demands.

If you are unsure whether this unit suits your counter layout or service volume, we are happy to talk it through before you commit.

The Buffalo 160-litre square countertop heated display merchandiser is a glass-fronted hot-holding unit designed to keep pre-cooked food at serving temperature while keeping it visible to customers. It is a common fixture in cafés, delis, bakeries, forecourt food-to-go counters, and staff canteens — anywhere that relies on impulse purchase of hot snacks during a service period.

In everyday use, the unit holds a solid volume of product across three adjustable metal shelves, making it practical for operations turning over a steady flow of sausage rolls, pies, pasties, pizza slices, or similar grab-and-go items. The adjustable temperature control allows staff to dial in the correct holding temperature for different product types, and a removable water pan at the base adds humidity when needed — particularly useful when holding pastry products that would otherwise dry out and become unsaleable before the end of a service period.

From an operational standpoint, the rear sliding doors make restocking and cleaning straightforward without disrupting the front-of-house presentation. Key day-to-day advantages include:

• Clear glass panels on multiple sides maintain full product visibility from the customer side
• Adjustable shelf positions allow the unit to accommodate products of varying heights
• Removable water pan simplifies cleaning and humidity management
• Rear access doors suit both assisted-service and self-service counter layouts
• Stainless steel and glass construction is practical to clean and holds up to daily commercial use

Installation is straightforward — the unit is mains-powered and countertop-mounted, so there are no gas, water, or extraction connections required. It does need a stable, heat-resistant surface capable of supporting its loaded weight, and adequate clearance around the unit for ventilation and rear access. At just under 860mm wide, it occupies a meaningful section of counter space, so it is worth measuring your service counter carefully before ordering. It is not suitable for use as a cooking appliance — it is a holding and display unit only.

This model is well suited to small to medium-volume food-to-go operations where product turnover is steady rather than very high. It works well as a standalone display unit or alongside a bain marie or hot cupboard in a more complex counter setup. For sites with significantly higher throughput or where the unit would need to run continuously across long service shifts, a larger or higher-output model may be worth considering.

If you are unsure whether this unit fits your counter layout or service volume, our team is happy to talk it through with you before you commit to an order.

The Buffalo 120-litre square countertop heated display merchandiser is a glass-fronted hot holding unit designed to keep pre-cooked snacks and pastries at a consistent serving temperature while keeping them visible and accessible to customers. It sits on a counter surface and is aimed at front-of-house or self-serve settings where presentation and product turnover both matter.

In busy café, deli, or grab-and-go environments, the unit holds a practical range of hot snacks — sausage rolls, pies, pasties, slices of pizza, and similar lines — across three adjustable shelves that can be repositioned to suit the height of different products. A removable water pan allows humidity to be introduced into the cabinet, which is particularly relevant when holding pastry products that would otherwise dry out during a service period. Temperature is adjustable, giving operators the flexibility to match holding conditions to whatever is being displayed at a given time.

From an operational standpoint, the key practical advantages include:

• Rear sliding doors allow staff to access and replenish stock quickly without disrupting the front display
• Glass construction on all visible sides keeps the contents clearly on show to passing customers
• Adjustable shelving accommodates products of different heights without wasted space
• Removable water pan makes humidity control straightforward and simplifies cleaning
• Stainless steel and glass construction holds up well to the daily cleaning regime expected in a commercial environment

Installation is straightforward — the unit is a plug-in appliance requiring a standard mains socket and no fixed installation work. It is designed to sit on a stable, level counter surface capable of supporting the loaded weight of the unit. Ventilation requirements are minimal for a unit of this type, though placing it away from cold draughts will help maintain consistent internal temperatures. At 678mm wide, it occupies a reasonable footprint on a busy service counter, so it is worth confirming available counter space before ordering.

This unit is well suited to cafés, sandwich bars, convenience stores, petrol forecourt food-to-go areas, and similar operations running a limited hot snack range. It is best suited to sites with moderate throughput where a compact, visible display adds genuine commercial value. For operations with higher volumes, a larger freestanding or multi-deck unit may provide the capacity and recovery performance better matched to peak demand.

If you're unsure whether this size and configuration fits your counter layout or service style, the team is happy to talk it through with you before you commit.

The Buffalo Freestanding Heated Multideck is a front-of-house display unit designed to hold and present hot food items — pies, pasties, sausage rolls, filled rolls, and similar grab-and-go snacks — at a consistent serving temperature throughout the trading day. It is a self-contained unit that runs from a standard 13A socket, making it straightforward to position without specialist electrical installation.

In practice, this type of merchandiser suits counter or floor positions in cafés, delis, bakeries, petrol forecourts, sports venues, and similar retail food environments where hot snacks form part of the offer. The sliding glass doors help retain heat during the inevitable surges of customer traffic, reducing temperature recovery time between openings and keeping product presentation consistent. The digital controller allows temperature adjustment without technical knowledge, which is useful when staff change or product mix shifts between lunch and afternoon service.

The key operational benefits for food operators include:

• Sliding glass doors retain heat and reduce running costs compared to open-front units
• Two adjustable shelves allow flexible product layout and portion sizing
• Energy-efficient LED lighting presents product clearly without generating excessive additional heat
• Castors with two brakes allow repositioning for cleaning or layout changes
• Digital temperature control gives consistent, repeatable holding conditions

At just under a metre wide, the unit occupies a meaningful footprint, so placement needs planning — particularly if counter space is limited. At 95.5kg it is substantial; while the castors aid repositioning on level floors, delivery access and final placement should be considered in advance. The stainless steel and glass construction is practical to wipe down, though as with any heated display unit, a consistent cleaning routine around the shelf supports and door runners will keep hygiene standards where they need to be.

This unit is well suited to independent cafés, bakeries, and food-to-go operators running a moderate hot snack range. For sites with very high throughput or a broad, continuously restocked product range, a higher-capacity heated display may be worth considering to maintain holding temperatures and presentation quality under sustained demand.

If you are unsure whether this unit fits your counter layout or service volume, the team is happy to talk it through before you commit.

The Buffalo self-serve heated display unit is a countertop unit designed to hold and present hot food at serving temperature for customer self-selection. Built around an all-glass enclosure with hinged front doors and internal lighting, it allows customers and staff to see the contents clearly while keeping heat contained within the cabinet.

In practice, this type of unit works well in environments where hot food needs to be held and displayed over a service period without requiring constant staff attendance — cafes, hotel buffet areas, workplace canteens, service stations and convenience stores are typical settings. The independent temperature control for each shelf is a practical detail, as it allows operators to hold different food types at appropriate temperatures simultaneously rather than applying a single blanket setting across the unit.

From an operational standpoint, the hinged front doors make a meaningful difference to running costs by reducing heat loss compared with open-fronted designs. The all-round glass construction means customers can approach from multiple angles, which suits self-serve layouts where the unit may be positioned away from a counter. Key day-to-day advantages include:

• Independent shelf temperature controls for holding mixed food types
• Hinged front doors reduce heat loss and protect food from contamination
• Built-in lighting improves food visibility and presentation at the point of selection
• Capacity for up to four half-size gastronorm trays across the shelves
• Straightforward internal surfaces that clean down quickly between service periods

Installation is straightforward — the unit runs from a standard 13A plug socket and requires no fixed plumbing or gas supply. At 29kg it can be repositioned without difficulty, though placement on a stable, level surface capable of supporting the weight and heat output is advisable. It is worth considering the ambient temperature of the location, as units in very warm or poorly ventilated areas may need to work harder to maintain holding temperatures.

This unit is well suited to low- to mid-volume self-serve operations where a compact, plug-in solution is appropriate. For higher-throughput sites, or where a larger holding capacity is required across a wider food range, a larger or heavier-duty display unit may be worth considering.

If you are unsure whether this unit fits your counter space, service volumes or menu requirements, our team is happy to talk through the options before you commit.

The Buffalo food warmer with gantry is a counter-top holding unit designed to keep plated or gastronorm food at safe serving temperatures throughout a service period. It holds three full-size GN 1/1 trays simultaneously, combining heated base plates with overhead heat lamps to maintain temperature from both above and below. It is built in stainless steel and glass, and is suitable for self-service counters, assisted-service lines, and carvery-style setups.

In a busy service environment, the combination of base plate heat and overhead lamp warmth helps reduce the rate at which food loses temperature during extended holds. Each warming plate is controlled independently, which is useful when running different foods with different holding requirements side by side. Recovery between top-ups is generally adequate for moderate-volume service, though sites running very high throughput continuously may want to consider a higher-capacity unit with greater lamp output.

From a practical standpoint, this warmer suits a range of front-of-house settings well:

• Independent controls per plate allow different holding temperatures across the unit
• Overhead lamps supplement base heat, helping to maintain surface temperature on food
• Accepts standard GN 1/1 gastronorm trays, consistent with most kitchen pan sets
• Stainless steel and glass construction is straightforward to wipe down after service
• Compact footprint relative to its three-pan capacity suits counter space in smaller serveries

Installation is straightforward — this is a plug-in unit requiring a standard mains supply, with no fixed plumbing or extraction requirements. It is worth confirming your counter has sufficient depth and clearance above for the gantry structure before positioning. At 16.3kg it can be repositioned by one person if the counter layout needs adjusting.

This warmer is well suited to hotel breakfast operations, pub carveries, staff restaurants, and school or college dining. It works best in settings with a defined service window rather than continuous all-day holding. For higher-volume operations or situations where food needs to be held for longer periods without quality loss, a unit with greater lamp output or a larger pan capacity may be worth considering.

If you are unsure whether this model fits your service setup or counter configuration, our team are happy to talk it through with you before you order.

The Buffalo food warmer with gantry is a countertop holding unit designed to keep prepared food at safe serving temperatures during service. It accommodates two full-size GN 1/1 gastronorm trays side by side, with overhead heat lamps mounted on a fixed gantry above. The combination of bottom-plate heat and overhead radiant warmth helps maintain food quality and temperature across the full depth of the tray, rather than just at the base.

In practice, this type of unit is commonly used on carvery counters, buffet lines, and assisted-service stations in hotels, restaurants, staff canteens, and hospitality venues. The independent controls for each warming plate and each lamp allow staff to adjust heat levels individually — useful when one section is holding a delicate sauce while the other is maintaining roasted meats. The temperature range covers both gentle holding for sauces and firmer heat retention for denser dishes, giving operators meaningful flexibility during service.

From an operational standpoint, the stainless steel and glass construction is practical rather than decorative — it presents well on a front-of-house counter whilst being straightforward to wipe down at the end of service. Key practical points:

• Independent controls for each plate and lamp pair
• Accepts standard GN 1/1 trays, compatible with most existing gastronorm inventory
• Stainless steel and glass construction suits both back-of-house and customer-facing use
• Simple temperature selection with no complicated programming required
• Easy to clean down after service with no difficult-to-reach internal components

Installation is straightforward — the unit requires a standard mains socket and needs no fixed plumbing or gas supply. It sits on a countertop and should be positioned where the gantry lamps have adequate clearance above. At just under 12kg it can be repositioned as service layouts change, which suits venues that reconfigure their counters regularly.

This model is well suited to lower- to mid-volume operations running one or two service lines. For high-volume sites or operations needing greater pan capacity across a single counter run, a larger-capacity model may be worth considering. Similarly, if your requirement is purely dry holding without the overhead lamp element, a simpler bain marie or heated display may be more appropriate — worth discussing if you are unsure which format suits your service style best.

If you are fitting out a new counter or replacing existing holding equipment, the team is happy to talk through the options before you commit to an order.

The Buffalo 600 Series four pot bain marie is a countertop wet heat holding unit designed to keep liquid and semi-liquid foods at safe, consistent serving temperatures during service. It accommodates four individual pots, each suited to holding soups, gravies, sauces, beans, or similar dishes that need to be kept ready without continued cooking.

Wet heat warming circulates heat gently through a water bath rather than applying direct heat to the base of the pot. In practice, this means food stays at temperature without scorching, splitting, or drying at the edges — a common problem with dry heat alternatives during long service periods. For kitchen teams running continuous lunch or dinner service, this translates to less waste and less intervention from the pass.

From an operational standpoint, the unit is straightforward to run and maintain:

• Simple dial temperature control keeps operation accessible for all service staff
• Front-mounted drain tap makes end-of-service cleaning quicker and cleaner
• Stainless steel construction withstands daily use and repeated cleaning
• Countertop footprint fits within existing pass or service counter layouts
• Designed to sit alongside other 600 Series units for a consistent worksurface

Being part of the Buffalo 600 Series, the unit is dimensionally matched to other equipment in the range. Where a kitchen is already running 600 Series kit, this bain marie integrates cleanly and can be mounted on compatible 600 Series bases if counter space is limited.

This unit suits cafés, pub kitchens, schools, and care catering operations where a reliable multi-pot holding solution is needed without the complexity of a larger built-in bain marie. For high-volume operations holding a wider range of dishes simultaneously, a larger or more heavy-duty unit may be worth considering.

If you are unsure whether this model suits your service style or volume, we are happy to talk it through before you order.

The Buffalo 600 Series countertop bain marie is a hot-holding unit designed for servery and carvery stations in professional kitchens. It uses a water bath to maintain liquid foods — soups, gravies, sauces, beans, mushy peas — at consistent serving temperatures throughout the service period. Temperature is controlled via a straightforward dial, adjustable across a wide range to suit different menu items without any complicated setup.

In a busy service environment, reliability at the pass matters more than complexity. This unit holds a full 1/1 GN container, giving front-of-house teams enough capacity to serve through a continuous lunch or dinner service without constant replenishment. The 1.5kW element is well matched to maintaining temperature once the water bath is up to heat — it is a holding unit rather than a rapid-heat appliance, so it should be brought up to temperature ahead of service.

From an operational standpoint, the day-to-day practicalities are straightforward:

• Full stainless steel construction wipes down quickly and withstands the rigours of a busy kitchen environment
• Front-mounted drain tap makes emptying the water bath at the end of service quick and clean
• Dial control is simple enough for any team member to operate without training
• Fits neatly into the 600 Series lineup for a tidy, consistent countertop arrangement
• Can be positioned on compatible 600 Series cupboard bases where counter space is limited

Installation is straightforward — this is a plug-in countertop unit requiring a standard 13A socket and a nearby water supply for filling. There are no gas or drainage connections required beyond the manual drain tap. The compact 400mm width makes it a practical fit for tighter servery counters, though for sites running high-volume carvery or multi-pan hot-hold service, a multi-well or larger-format unit would be worth considering.

This bain marie suits cafes, pub kitchens, school canteens, care homes, and similar operations needing reliable single-pan hot-holding at the point of service. It is not intended for cook-up use or high-throughput hospital-scale catering where a larger multi-section unit would be more appropriate.

If you are unsure whether this unit suits your service volumes or counter layout, the team is happy to talk it through with you before you order.