{"title":"Filter=\u003eDisplay Unit Type=\u003eHeated Display","description":"","products":[{"product_id":"roller-grill-sb-40-c-heated-buffet-unit","title":"Roller Grill SB 40 C Heated Buffet Display Unit with Gantry","description":"\u003cp\u003eThe Roller Grill SB 40 C is a mobile heated buffet display unit designed for self-serve food service environments. It combines a bain marie-style heated top section with an illuminated upper gantry and sneeze guard, presenting hot food in a way that is both practical for service staff and accessible for guests. The unit accepts container combinations up to 150mm deep across a 4\/1 GN total footprint, making it flexible enough to hold a varied hot buffet spread including starters, main dishes, and Asian-style prepared foods.\u003c\/p\u003e\u003cp\u003eIn service, the SB 40 C suits environments where food presentation is part of the guest experience — hotel breakfast and carvery operations, banqueting suites, and multi-function venues where the servery moves between spaces. The heated top maintains food at safe holding temperatures during extended service periods, and the illuminated gantry adds enough visibility to work well in lower-light event settings. Two locking castors give the unit genuine mobility, which is a practical advantage when a kitchen team is reconfiguring a room between service occasions.\u003c\/p\u003e\u003cp\u003eKey operational features include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHeated bain marie top section for safe hot food holding\u003c\/li\u003e\n\u003cli\u003eIlluminated gantry to improve food visibility during service\u003c\/li\u003e\n\u003cli\u003eSneeze guard fitted as standard for food hygiene compliance\u003c\/li\u003e\n\u003cli\u003eTray slides on both sides for smooth guest self-service flow\u003c\/li\u003e\n\u003cli\u003eOpen lower shelf providing additional storage or display space\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe body is constructed in wood and is available in three finishes — light oak, dark oak, and mahogany — which makes it more suitable for front-of-house environments where appearance matters. It is worth noting that a wooden-bodied unit is better suited to hotel and hospitality settings than to high-humidity back-of-house kitchen environments where a stainless steel alternative would be more appropriate.\u003c\/p\u003e\u003cp\u003eThe SB 40 C is best suited to hotels, event venues, and similar hospitality operators running buffet or self-serve service. For larger service volumes or higher-throughput operations, a heavier-duty heated display model may be worth considering. If you are unsure whether this unit fits your service style or floor plan, the team is happy to talk through the options with you.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36578878416,"sku":"SB 40 C","price":2910.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Screenshot2025-04-16134959.png?v=1744808075"},{"product_id":"roller-grill-sb-40-m-refrigerated-and-heated-buffet-unit","title":"Roller Grill SB 40 M Refrigerated and Heated Buffet Unit","description":"\u003cp\u003eThe Roller Grill SB 40 M is a combined refrigerated and heated buffet display unit, designed to present both chilled and hot foods from a single countertop piece. It accepts any combination of containers up to 150mm deep across a total area equivalent to a 4\/1 GN footprint, making it practical for operators who need to run starters, salads, hot prepared dishes, or Asian-style foods simultaneously from one service point.\u003c\/p\u003e\n\n\u003cp\u003eIn a live service environment, the SB 40 M suits self-serve buffet setups where guests are moving through a food station rather than being served à la carte. The dual-temperature arrangement means operators can reduce the number of separate units on a buffet run, which helps with space management and simplifies the service line. It is not a high-volume production unit — it is a display and holding unit, intended to keep food at correct serving temperatures and present it attractively during service.\u003c\/p\u003e\n\n\u003cp\u003ePractical strengths for operators include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCombined hot and cold zones in one unit, reducing the number of separate displays needed\u003c\/li\u003e\n\u003cli\u003eUpper illumination highlights food presentation during service\u003c\/li\u003e\n\u003cli\u003eSneeze guard provides a hygienic barrier in self-serve settings\u003c\/li\u003e\n\u003cli\u003eTray slides on each side support orderly guest flow\u003c\/li\u003e\n\u003cli\u003eOpen lower shelf offers accessible dry storage beneath the display\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe unit runs on castors with two locking wheels, which makes it genuinely mobile rather than fixed in place. This is a notable practical advantage for hotels and multi-function venues where the same space is used for different events throughout the day or week. The body is constructed in wood and is available in three finishes — light oak, dark oak, and mahogany — which allows it to sit more comfortably in a front-of-house or dining room environment than a stainless steel alternative would.\u003c\/p\u003e\n\n\u003cp\u003eIt is worth being clear about installation context: this unit is designed for front-of-house buffet use, not back-of-house kitchen production. It will need access to an appropriate electrical supply, and positioning should account for clear guest access on both sides given the dual tray slides. For high-volume sites running extended buffet services or needing a larger food presentation area, a heavier-duty or larger-format unit may be more appropriate.\u003c\/p\u003e\n\n\u003cp\u003eThe SB 40 M is well suited to hotels, event catering venues, staff restaurants, and any operation running self-serve buffet service where a compact, mobile, dual-temperature display is needed. Operators running smaller café-style setups or those needing dedicated chilled or heated display only may find a single-function unit better suited to their workflow.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether this unit fits your service layout or want to talk through the right configuration for your buffet setup, the team is happy to work through the options with you.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36578884048,"sku":"SB 40 M","price":3011.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Screenshot2025-04-16133836_fc901f64-4fcb-4c1f-b741-a7be04bce042.png?v=1744807681"},{"product_id":"roller-grill-sb-60-c-heated-buffet-unit","title":"Roller Grill SB 60 C Heated Buffet Display Unit with Gantry","description":"\u003cp\u003eThe Roller Grill SB 60 C is a freestanding heated buffet display unit designed for self-service food presentation in hotels, restaurants, and catering operations where appearance and food holding temperature both matter. The unit features a bain marie-style heated top section capable of accepting container combinations up to 150mm deep across a 6\/1 GN total capacity, making it practical for displaying hot starters, carved meats, Asian dishes, and other prepared hot foods during service periods.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy buffet or breakfast service environment, the SB 60 C is built to hold food at consistent serving temperatures throughout the service period without requiring constant supervision. The upper illuminated gantry draws attention to the food on display, which matters in self-serve settings where presentation directly influences guest engagement. The sneeze guard is a practical requirement for most food-to-go and buffet environments, and its inclusion here avoids the need for a separate purchase.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the unit offers several features that make day-to-day service more manageable:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eFully mobile on castors with two locking wheels, allowing the unit to be repositioned between service areas or stored away when not in use\u003c\/li\u003e\n\u003cli\u003eTray slides on both sides to support a smooth guest flow in self-serve layouts\u003c\/li\u003e\n\u003cli\u003eOpen lower shelf providing storage for spare containers, serving utensils, or backup provisions during service\u003c\/li\u003e\n\u003cli\u003eWooden body construction available in light oak, dark oak, or mahogany, giving the unit a more considered appearance than bare stainless equipment\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBecause the unit is mobile and self-contained, it does not require a fixed installation point, though you will need a suitable mains connection nearby wherever it is positioned. It is worth confirming that your floor surface is suitable for the castors, particularly if the unit will be loaded with full containers and moved regularly. The wooden body finish means it should be kept away from areas of heavy steam or standing water to avoid long-term deterioration.\u003c\/p\u003e\n\n\u003cp\u003eThe SB 60 C is well suited to hotels serving breakfast or lunch buffets, function venues setting up temporary food stations, and any self-serve catering operation where a presentable, mobile hot-holding unit is needed. It is a mid-capacity unit — sites running high-volume continuous buffet service with multiple stations may find they need additional units or a more heavy-duty configuration. Equally, smaller operations with lighter requirements may find a more compact unit sufficient.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this unit suits your layout, service volume, or power availability, the team is happy to talk it through before you commit to a purchase.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36578887632,"sku":"SB 60 C","price":3918.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Screenshot2025-04-16134043_41578eaa-2101-4920-a070-b34a09750c79.png?v=1744807464"},{"product_id":"roller-grill-sb-60-m-refrigerated-and-heated-buffet-unit","title":"Roller Grill SB 60 M Refrigerated and Heated Buffet Unit","description":"\u003cp\u003eThe Roller Grill SB 60 M is a combined refrigerated and heated buffet display unit designed to present both chilled and hot food from a single, self-contained counter. Rather than running separate hot and cold units side by side, it consolidates the full buffet spread into one mobile station — holding hot dishes on one section and chilled items on the other simultaneously. It is built to accommodate containers up to 150mm deep across a total 4\/1 GN footprint, with the capacity split between hot and cold sections.\u003c\/p\u003e\n\n\u003cp\u003eIn practice, this type of unit suits self-serve environments where guests move along a buffet line and expect to find starters, salads, and hot prepared dishes presented together. Hotels and multi-function venues find it particularly practical for breakfast, lunch, and dinner buffets, since the unit can be repositioned between rooms or service areas thanks to its castors with locking brakes. The wooden cabinetry, available in light oak, dark oak, or mahogany, allows it to sit comfortably in front-of-house settings where stainless steel counters would feel out of place.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eSingle unit delivers both heated and chilled food presentation\u003c\/li\u003e\n\u003cli\u003eMobile on locking castors — repositionable between service areas\u003c\/li\u003e\n\u003cli\u003eUpper illumination highlights food presentation at the counter\u003c\/li\u003e\n\u003cli\u003eSneeze guard fitted as standard for food safety compliance\u003c\/li\u003e\n\u003cli\u003eOpen lower shelf provides accessible storage during service\u003c\/li\u003e\n\u003cli\u003eTray slides on both sides support smooth guest flow\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFrom an installation standpoint, the unit requires an electrical connection for both the heating and refrigeration functions — the supply requirements should be confirmed before positioning in a new location, particularly in function rooms or temporary service areas where dedicated sockets may be limited. Being a mobile unit, it is not intended as a permanent built-in counter, and the wooden construction means it should be kept clear of excessive moisture and not used in high-humidity kitchen environments.\u003c\/p\u003e\n\n\u003cp\u003eThe SB 60 M is best suited to hotels, corporate venues, and hospitality sites that run regular buffet service and need a presentable, self-contained solution that can move between spaces. It is not designed for high-volume canteen lines where throughput demands a longer run of servery. For operators needing a larger footprint or higher capacity, there are alternatives in the range worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether this unit fits your service format or want to discuss the electrical requirements before ordering, the team is happy to talk it through.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36578888080,"sku":"SB 60 M","price":3988.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Screenshot2025-04-16134043.png?v=1744807277"},{"product_id":"roller-grill-sbm-40-c-wall-sited-heated-buffet-unit","title":"Roller Grill SBM 40 C Wall-Sited Heated Buffet Display Unit","description":"\u003cp\u003eThe Roller Grill SBM 40 C is a wall-sited heated buffet unit designed for self-serve food display in hotels, function venues, and catering operations. It holds a combination of containers up to 150mm deep across a 4\/1 GN total area, keeping hot food at consistent serving temperatures throughout a buffet or breakfast service. The wooden body is available in light oak, dark oak, or mahogany finishes, which suits venues where presentation and room aesthetics matter as much as functionality.\u003c\/p\u003e\n\n\u003cp\u003eIn a working buffet environment, the unit earns its place through straightforward, reliable heat-holding performance. It is particularly well suited to hot starters, meat dishes, and Asian-style food stations where maintaining temperature during extended service periods is important. The upper illumination helps food presentation, and the integrated sneeze guard provides a practical hygiene barrier without interrupting guest access. The open lower shelf adds useful storage for backup containers or serving utensils during a live service.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the key practical features include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTray slides on both sides to support guest flow in self-serve layouts\u003c\/li\u003e\n\u003cli\u003eSneeze guard providing a hygiene barrier at the point of service\u003c\/li\u003e\n\u003cli\u003eUpper illumination to enhance food presentation under buffet lighting\u003c\/li\u003e\n\u003cli\u003eWooden body in three finish options to complement dining room décor\u003c\/li\u003e\n\u003cli\u003eOpen lower shelf for accessible storage during live service\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe unit is wall-sited by design, so it works best positioned against a wall or service counter rather than as a freestanding island. The wooden construction means it should be kept away from excessive moisture and cleaned with appropriate materials to preserve the finish. It is worth confirming that your electrical supply is accessible at the installation point before committing to a position on the floor.\u003c\/p\u003e\n\n\u003cp\u003eThis unit is well suited to hotels, serviced venues, and hospitality operations running structured buffet or breakfast service. It is a practical choice where a neat, presentable hot-holding display is needed rather than a high-throughput central servery. For larger or more complex buffet operations requiring greater capacity, heavier-duty multi-section units may be more appropriate.\u003c\/p\u003e\n\n\u003cp\u003eIf you are planning a buffet layout and want to talk through how this unit would work within your service flow, we are happy to help you think it through before you order.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36578888976,"sku":"SBM 40 C","price":3115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Screenshot2025-04-16094810_e619810b-8d95-461b-8af8-bb3f38d96a38.png?v=1744793669"},{"product_id":"roller-grill-sbm-40-m-wall-sited-refrigerated-and-heated-buffet-unit","title":"Roller Grill SBM 40 M Wall Sited Refrigerated and Heated Buffet Unit","description":"\u003cp\u003eThe Roller Grill SBM 40 M is a combined refrigerated and heated buffet display unit designed to present both chilled and hot foods from a single counter. It accepts containers up to 150mm deep across a total area equivalent to four full-size GN positions — two of which are maintained at chilled temperature and two at serving temperature. This makes it a practical choice for self-serve environments where variety is important and space is at a premium.\u003c\/p\u003e\u003cp\u003eIn a buffet or servery setting, the ability to present hot and cold dishes side by side without needing two separate pieces of equipment is a genuine operational advantage. The unit suits a broad range of menu formats — starters, salads, hot mains, Asian dishes and prepared items can all be displayed together in a coherent, accessible arrangement. Upper illumination enhances food presentation, and the sneeze guard addresses the basic food safety requirements of a self-serve counter.\u003c\/p\u003e\u003cp\u003eFrom a practical standpoint, the SBM 40 M is worth considering for the following reasons:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCombined hot and cold service reduces equipment footprint on the buffet line\u003c\/li\u003e\n\u003cli\u003eAccepts flexible container configurations within the 4\/1 GN total area\u003c\/li\u003e\n\u003cli\u003eTray slides on each side support smooth customer flow\u003c\/li\u003e\n\u003cli\u003eAvailable in three wood-effect finishes to suit front-of-house décor\u003c\/li\u003e\n\u003cli\u003eOpen lower shelf provides accessible storage beneath the serving area\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe unit is wall-sited rather than freestanding in the fully independent sense — this is an important distinction when planning your layout. The body construction is wood-based, which influences placement decisions around moisture and cleaning regimes. Two locking castors are fitted, giving some degree of repositionability, which makes the unit particularly well suited to hotel banqueting and multi-function environments where the buffet layout changes between services.\u003c\/p\u003e\u003cp\u003eThis unit is best suited to hotels, serviced venues and catering operations running self-serve buffets at moderate volume. It is not designed for high-throughput institutional catering where heavy-duty stainless construction and larger capacity would be more appropriate. If your service volume or hygiene environment demands something more robust, a purpose-built stainless bain marie counter or chilled display bar may be worth considering alongside this option.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this unit fits your layout or service style, our team is happy to talk through the practicalities before you commit.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36578890256,"sku":"SBM 40 M","price":3219.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Screenshot2025-04-16094810.png?v=1744793298"},{"product_id":"roller-grill-sbc-40-c-island-heated-buffet-unit","title":"Roller Grill SBC 40 C Island Heated Buffet Unit with Bain-Marie","description":"\u003cp\u003eThe Roller Grill SBC 40 C is a freestanding island buffet unit designed for the self-service display of hot food in commercial environments. It uses a wet well bain-marie system to maintain consistent food temperatures throughout service, making it a practical choice for buffet counters where food must be held at safe serving temperatures for extended periods. The unit is finished with a wooden surround available in light oak, mahogany, or dark oak, giving it a presentable appearance suited to front-of-house use in hotels, restaurants, and catering venues.\u003c\/p\u003e\u003cp\u003eIn operation, the wet well bain-marie provides gentle, even heat distribution across the full pan capacity, helping to keep food in good condition without drying out or overheating at the edges. An electronic thermostat gives operators straightforward temperature control, reducing the need for constant manual adjustment during a busy service. The LED lighting fitted to the gantry improves food presentation under the sneeze guard and runs more efficiently than older fluorescent alternatives.\u003c\/p\u003e\u003cp\u003eFrom a practical standpoint, the SBC 40 C is built with day-to-day operation in mind:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIsland configuration allows customer access from multiple sides\u003c\/li\u003e\n\u003cli\u003eFour double castors, two of which lock, allow repositioning between services\u003c\/li\u003e\n\u003cli\u003eIntegrated plate and tray storage keeps the service area organised\u003c\/li\u003e\n\u003cli\u003eStainless steel gantry, central roof, and shelf are straightforward to clean\u003c\/li\u003e\n\u003cli\u003eDirect access panels simplify routine maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe unit is suited to hotel breakfast and lunch buffets, staff canteens, and catering events where a self-contained, mobile hot food station is needed. It is not a replacement for a full servery counter where higher throughput or additional refrigerated sections are required — for larger or more complex operations, a multi-section counter configuration may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this unit suits your floor plan, service style, or volume of covers, the team is happy to talk it through with you before you commit to a purchase.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36578891472,"sku":"SBC 40 C","price":3115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Roller_Grill_SBC40C_Island_Heated_Buffet_Unit.jpg?v=1548853213"},{"product_id":"moffat-vc2ht-versicarte-pro-hot-top-hot-cupboard-neo-ceram-top","title":"Moffat VC2HT Versicarte Pro Hot Top \u0026 Hot Cupboard – Neo Ceram","description":"\u003cp\u003eThe Moffat VC2HT Versicarte Pro is a hot top servery unit combining a neo ceram glass-topped heated surface with a fan-assisted hot cupboard beneath. The heated top uses toughened glass thermal panels with variable temperature control, making it suitable for holding plated food or gastronorm containers at consistent serving temperatures. The hot cupboard below operates on forced-air circulation, providing even heat distribution throughout the interior without the hot spots that can cause uneven food holding. The heating unit itself is designed to be removable, which simplifies routine maintenance and deep cleaning.\u003c\/p\u003e\u003cp\u003eIn a busy cafeteria or buffet environment, this kind of unit earns its place by bridging the gap between kitchen production and front-of-house service. The fan-assisted system means heat recovery after door opening is quicker than passive alternatives, which matters during sustained service periods when the cupboard is accessed repeatedly. The neo ceram top surface holds temperature steadily, giving counter staff a reliable holding area without constant monitoring.\u003c\/p\u003e\u003cp\u003ePractically, the Versicarte Pro offers operators several day-to-day advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFan-assisted hot cupboard gives faster heat-up and more consistent temperature throughout\u003c\/li\u003e\n\u003cli\u003eRemovable heating unit simplifies servicing and reduces downtime\u003c\/li\u003e\n\u003cli\u003eSliding doors and removable internal shelves make end-of-service cleaning straightforward\u003c\/li\u003e\n\u003cli\u003eVariable temperature control on the top panels allows adjustment for different food types\u003c\/li\u003e\n\u003cli\u003eAvailable in a range of colours and finishes to match existing counter runs\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis is the base unit, supplied without a gantry or tray slide. A range of gantry configurations is available to order — curved or flat, square or deli style, open or closed, with or without a mid shelf, all with heated quartz lighting. It is worth discussing your counter layout and service flow before specifying the gantry, as the right configuration will affect both presentation and operational efficiency.\u003c\/p\u003e\u003cp\u003eThe VC2HT is well suited to staff restaurants, school and college dining facilities, hospital catering, and cafeteria-style operations with a consistent lunchtime or multi-sitting service. It sits in the mid-range of the Versicarte family; for larger counter runs or higher-volume sites, heavier-duty or extended configurations may be more appropriate, while smaller operations may find a more compact unit better matched to their throughput.\u003c\/p\u003e\u003cp\u003eIf you are specifying a counter run or are unsure which gantry arrangement suits your layout, the team is happy to talk through the options with you before you order.\u003c\/p\u003e","brand":"Moffat","offers":[{"title":"Default Title","offer_id":36578982288,"sku":"VC2HT","price":1120.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/MoffatVC2HTHotTop.jpg?v=1611170749"},{"product_id":"moffat-vc2bmw-versicarte-pro-bains-marie-hot-cupboard-wet-or-dry-heat","title":"Moffat VC2BMW Versicarte Pro Bains Marie \u0026 Hot Cupboard","description":"\u003cp\u003eThe Moffat Versicarte Pro VC2BMW is a counter-format hot servery unit combining a bain marie top with a heated storage cupboard beneath. The bain marie section accommodates two full-size gastronorm trays and can be configured for either wet or dry heat operation, giving operators flexibility depending on the type of food being held and the service style in use. The heated cupboard below provides additional capacity for keeping plated food, serving dishes, or backup trays at holding temperature ahead of service.\u003c\/p\u003e\u003cp\u003eIn a busy cafeteria, school meal service, or staff restaurant environment, units like this are doing continuous work across a full service period — holding food at safe temperatures while still presenting well to customers. The ability to switch between wet and dry heat modes means the same unit can serve a carvery-style service one day and a sauce-heavy hot buffet the next, without needing a different piece of equipment. The heated cupboard underneath adds useful below-counter storage that removes the need for a separate warming drawer or hot holding cabinet in tighter servery layouts.\u003c\/p\u003e\u003cp\u003ePractical operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWet or dry bain marie operation to suit different menu types\u003c\/li\u003e\n\u003cli\u003eIntegrated heated cupboard keeps backup stock at temperature during service\u003c\/li\u003e\n\u003cli\u003eAccepts standard gastronorm pans up to 150mm deep, keeping pan inventory consistent\u003c\/li\u003e\n\u003cli\u003eBase unit design allows gantry and tray slide configurations to be specified to suit the installation\u003c\/li\u003e\n\u003cli\u003eAvailable in a range of colours and finishes to match existing servery furniture\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis is a base unit — it is supplied without a gantry or tray slide as standard. A range of gantry options is available, including curved, flat, deli-style, and island configurations, with or without a mid shelf, and most include heated quartz lighting. The right gantry choice depends on your servery layout, customer flow direction, and whether the unit sits against a wall or operates as an island. This is worth discussing before ordering, as the gantry will affect both the visual presentation and the practical usability of the counter.\u003c\/p\u003e\u003cp\u003eThe VC2BMW is well suited to mid-size cafeterias, workplace restaurants, school dining rooms, and hotel buffet counters where a compact two-pan servery is sufficient for the volume being served. For higher-volume operations running extended service periods or larger menus, a wider or higher-capacity unit from the Versicarte range may be more appropriate.\u003c\/p\u003e\u003cp\u003eIf you are unsure which gantry configuration works best for your layout, or whether wet or dry operation suits your menu, the team is happy to talk it through with you before you order.\u003c\/p\u003e","brand":"Moffat","offers":[{"title":"Default Title","offer_id":36578988240,"sku":"VC2BMW","price":1276.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/VC2BMW.jpg?v=1610965642"},{"product_id":"moffat-vc3bmw-versicarte-pro-bains-marie-hot-cupboard-wet-or-dry-heat","title":"Moffat VC3BMW Versicarte Pro Bains Marie \u0026 Hot Cupboard","description":"\u003cp\u003eThe Moffat Versicarte Pro VC3BMW is a counter-top hot servery unit combining a bains marie top with an integrated hot cupboard below. The bains marie section accommodates three full-size gastronorm pans and can be operated in either wet or dry heat mode, giving operators flexibility depending on the food types being held. The hot cupboard provides additional heated storage beneath — useful for keeping plates, serving dishes, or backup food volumes at temperature during service.\u003c\/p\u003e\u003cp\u003eIn a busy cafeteria, school canteen, or hospitality buffet environment, consistency of food temperature across a service period is critical. The VC3BMW is built around that requirement. Switching between wet and dry heat modes means it can handle everything from sauced dishes and soups through to drier items like roasted vegetables or carved meats without the compromise of a fixed-mode unit. The hot cupboard below extends the unit's usefulness beyond the counter top, helping kitchen teams keep food ready rather than scrambling to replenish at the wrong moment.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the practical advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWet or dry heat mode supports a wider range of menu items\u003c\/li\u003e\n\u003cli\u003eHot cupboard below keeps backup portions at safe holding temperature\u003c\/li\u003e\n\u003cli\u003eThree full-size GN positions allow flexible pan combinations during service\u003c\/li\u003e\n\u003cli\u003eGastronorm compatibility means pans transfer directly from kitchen to counter\u003c\/li\u003e\n\u003cli\u003eAvailable in a range of finishes to match existing servery installations\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe VC3BMW is supplied as a base unit. Gantry options — including curved, flat, deli-style, and island configurations, with or without a mid shelf — are available separately and should be specified at the point of order. All gantry options include heated quartz lighting. If you are unsure which gantry configuration suits your counter layout, it is worth discussing this before ordering, as retrofitting later can be more involved than it first appears. This unit does not include a tray slide as standard. Electrical connection requirements should be confirmed with your installer prior to purchase. The unit is not suitable for outdoor use.\u003c\/p\u003e\u003cp\u003eThe VC3BMW suits cafeterias, staff restaurants, hotels, and hospitality venues running a structured buffet or carvery service where multiple food types need to be held simultaneously. It is a solid choice for mid-volume sites. For higher-output operations running extended service periods with greater pan capacity demands, a larger-format servery unit may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you would like to talk through gantry configurations, pan layouts, or whether this unit is the right fit for your counter run, the team is happy to help before you commit to an order.\u003c\/p\u003e","brand":"Moffat","offers":[{"title":"Default Title","offer_id":32703467356220,"sku":"VC3BMW","price":1395.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/VC2BMW_b9004d78-35fa-4f3e-b762-bf0ab24913bd.jpg?v=1610966434"},{"product_id":"moffat-vc4bmw-versicarte-pro-bains-marie-hot-cupboard-wet-or-dry-heat","title":"Moffat VC4BMW Versicarte Pro Bains Marie \u0026 Hot Cupboard","description":"\u003cp\u003eThe Moffat Versicarte Pro VC4BMW is a freestanding hot servery unit combining a bains marie top with a heated cupboard below. The bains marie section accommodates four full-size Gastronorm pans and can be operated in either wet or dry heat mode, giving operators the flexibility to match the holding method to what they are serving. The heated cupboard beneath provides useful additional storage for plated meals, serving dishes, or accompaniments that need to be kept warm through a service period.\u003c\/p\u003e\u003cp\u003eIn a busy cafeteria, staff restaurant, or high-volume self-service environment, the ability to hold food safely at temperature across an extended service is what this unit is designed for. The choice between wet and dry operation matters in practice — wet heat suits sauced dishes and soups where moisture retention is important, while dry heat is often preferred for roasted or fried items where you want to avoid softening. Having both options on one unit means it can adapt across different menus and service styles without changing equipment.\u003c\/p\u003e\u003cp\u003eKey operational strengths include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWet or dry bains marie operation to suit different food types\u003c\/li\u003e\n\u003cli\u003eFour-pan top capacity for a full hot service spread\u003c\/li\u003e\n\u003cli\u003eHeated cupboard below keeps plates and dishes service-ready\u003c\/li\u003e\n\u003cli\u003eGastronorm-compatible pan configuration for standard kitchen workflows\u003c\/li\u003e\n\u003cli\u003eAvailable in a range of colours and finishes to suit front-of-house environments\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis is the base unit. A range of gantry options — curved, flat, open, closed, deli-style, and island configurations — can be specified at the point of order. Gantries typically include heated quartz lighting, which is worth factoring in if the unit is going into a display or customer-facing setting. Tray slides are also available as add-ons. It is worth discussing your layout and flow requirements before ordering, as getting the gantry configuration right at the outset saves significant cost and disruption later.\u003c\/p\u003e\u003cp\u003eThe unit requires a mains electrical supply and will need positioning on a level, stable surface with adequate clearance for ventilation and access. As with any heated servery, it should be positioned away from cold air sources that could affect temperature stability. Gastronorm pans are sold separately.\u003c\/p\u003e\u003cp\u003eThe VC4BMW suits cafeterias, staff dining facilities, schools, hospitals, and similar high-throughput self-service environments where a reliable, flexible hot service is needed across extended meal periods. For very high-volume or larger counter runs, it is worth considering whether a wider or multi-module configuration would better match demand.\u003c\/p\u003e\u003cp\u003eIf you are unsure which gantry configuration suits your counter layout, or whether this unit fits your service requirements, the team is happy to work through the options with you before you order.\u003c\/p\u003e","brand":"Moffat","offers":[{"title":"Default Title","offer_id":32703468011580,"sku":"VC4BMW","price":1544.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/VC2BMW_b0f93d61-527f-4da3-8ae9-4385c461674b.jpg?v=1610966768"},{"product_id":"moffat-vc5bmw-versicarte-pro-bains-marie-hot-cupboard-wet-or-dry-heat","title":"Moffat VC5BMW Versicarte Pro Bains Marie \u0026 Hot Cupboard","description":"\u003cp\u003eThe Moffat VC5BMW Versicarte Pro is a counter-top bains marie and hot cupboard servery unit designed for front-of-house food service in cafeterias, staff restaurants, and buffet environments. The bains marie section accommodates five full 1\/1 GN pans and can be operated in either wet or dry heat mode depending on the food types being served. Below, the heated cupboard provides additional storage for plated dishes, serving equipment, or backup trays that need to be kept at temperature through service.\u003c\/p\u003e\u003cp\u003eIn practice, this kind of unit forms the backbone of a straight-line or island servery where food needs to be held safely and presented well for self-service or assisted counter service. The ability to switch between wet and dry heat makes it more flexible than a fixed-mode unit — wet heat suits dishes such as sauces, soups, and braised items that benefit from a moist environment, while dry heat is more appropriate for roasted meats and baked goods where surface moisture would be a problem. Units of this type from Moffat are built for consistent daily use rather than occasional deployment.\u003c\/p\u003e\u003cp\u003eKey operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWet or dry heat selection to suit different food types through service\u003c\/li\u003e\n\u003cli\u003eFive full GN positions provide meaningful holding capacity for a busy counter\u003c\/li\u003e\n\u003cli\u003eHeated cupboard below keeps backup dishes and serving ware at temperature\u003c\/li\u003e\n\u003cli\u003eGN pan compatibility means straightforward integration with existing kitchen kit\u003c\/li\u003e\n\u003cli\u003eAvailable with a range of gantry configurations to suit different servery layouts\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis listing is for the base unit without gantry or tray slide. Gantry options — including curved, flat, open, closed, deli-style, and island configurations — can be specified at the time of order, most of which include heated quartz lighting as standard. It is worth considering the full servery layout before ordering, as the gantry choice affects sightlines, tray slide positioning, and the overall footprint at counter level. The unit requires a suitable power supply and should be positioned on a stable, level counter surface. For high-throughput operations requiring additional GN positions or extended servery runs, larger multi-section units may be more appropriate.\u003c\/p\u003e\u003cp\u003eThis model is well suited to workplace and education caterers, hotel buffet operations, and contract catering sites running structured meal periods. If you are fitting out a new servery or reconfiguring an existing one, it is worth talking through your layout before committing to a configuration — the team is happy to help you work out what suits your service pattern.\u003c\/p\u003e","brand":"Moffat","offers":[{"title":"Default Title","offer_id":32703468601404,"sku":"VC5BMW","price":1672.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/VC2BMW_b62b301f-ab5e-41dc-b865-bf9d0c537884.jpg?v=1610966921"},{"product_id":"moffat-vc3ht-versicarte-pro-hot-top-hot-cupboard-neo-ceram-top","title":"Moffat VC3HT Versicarte Pro Hot Top \u0026 Hot Cupboard – Neo Ceram","description":"\u003cp\u003eThe Moffat VC3HT Versicarte Pro is a hot top servery unit combining a toughened neo ceram glass surface with a fan-assisted hot cupboard below. The top is designed to hold gastronorm pans at serving temperature during service, while the cupboard provides additional heated storage for backup food. Together, they form a self-contained hot holding station suitable for counter-based food service operations.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy cafeteria or institutional dining environment, the fan-assisted heating system earns its place. Forced air circulation produces a more even temperature throughout the cupboard than static heat, which helps avoid hot spots that can dry out or overcook held food. Recovery after the doors have been opened during service is noticeably quicker, which matters when throughput is continuous. The neo ceram top surface is thermostatically controlled and capable of reaching temperatures sufficient to maintain hot-hold compliance — variable control means operators can adjust to the food type being served.\u003c\/p\u003e\n\n\u003cp\u003eFrom a practical standpoint, the unit is well suited to managed service environments where consistency between service periods matters:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eFan-assisted cupboard heating gives even temperature distribution throughout\u003c\/li\u003e\n\u003cli\u003eSliding doors and removable internal shelves simplify end-of-service cleaning\u003c\/li\u003e\n\u003cli\u003eThe heating unit itself can be removed for maintenance without major disruption\u003c\/li\u003e\n\u003cli\u003eVariable top temperature control allows adjustment for different menu items\u003c\/li\u003e\n\u003cli\u003eAvailable with a range of gantry configurations and colour finishes to suit the servery layout\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis is a counter-mounted or freestanding servery unit — it requires a suitable counter position with access to an appropriate electrical supply. The unit is supplied as a base configuration; gantry options including curved, flat, deli-style and island formats are available separately, most with heated quartz lighting. If you are specifying a servery line from scratch, the gantry choice will affect sightlines, tray slide positioning and how the unit integrates with adjacent cold display or till points, so it is worth thinking through the full counter layout before ordering.\u003c\/p\u003e\n\n\u003cp\u003eThe VC3HT is well suited to staff restaurants, school dining rooms, hospital catering, leisure facilities and similar cafeteria-style operations with a defined service period and moderate-to-high covers. It is a practical mid-range hot servery choice. For very high-volume continuous service environments, a higher-capacity or multi-section servery configuration may be worth considering — equally, smaller operations with limited counter space may find a more compact unit a better fit.\u003c\/p\u003e\n\n\u003cp\u003eIf you are putting together a servery counter or are unsure which gantry configuration suits your layout, the team is happy to work through the options with you before you commit to an order.\u003c\/p\u003e","brand":"Moffat","offers":[{"title":"Default Title","offer_id":32703482593340,"sku":"VC3HT","price":1327.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/MoffatVC2HTHotTop_55628352-f7be-46c5-8f63-d1ba8857bed3.jpg?v=1611170750"},{"product_id":"moffat-vc5ht-versicarte-pro-hot-top-hot-cupboard-neo-ceram-top","title":"Moffat VC5HT Versicarte Pro Hot Top \u0026 Hot Cupboard – Neo Ceram","description":"\u003cp\u003eThe Moffat VC5HT Versicarte Pro is a hot top servery unit combining a neo ceram glass heated top surface with a fan-assisted hot cupboard below. The top section uses toughened glass thermal panels with variable temperature control, allowing operators to hold plated or gastronorm-loaded food at consistent serving temperatures throughout the service period. The hot cupboard underneath provides additional heated storage, keeping food ready to replenish the servery line without reheating.\u003c\/p\u003e\n\n\u003cp\u003eIn busy cafeteria and buffet environments, consistent food temperature is one of the harder things to maintain as footfall peaks and troughs. The fan-assisted recirculation in the cupboard section helps distribute heat evenly throughout the interior, reducing the temperature variation that can occur with static heating — particularly relevant when doors are opened frequently during service. The neo ceram top surface responds well to variable demand and is well suited to operations running continuous service periods rather than short bursts.\u003c\/p\u003e\n\n\u003cp\u003ePractically, this unit offers a number of advantages for operators managing a staffed servery or self-service line:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eFan-assisted hot cupboard supports faster heat-up and quicker recovery after door opening\u003c\/li\u003e\n\u003cli\u003eRemovable internal shelves and heating unit simplify daily cleaning and periodic maintenance\u003c\/li\u003e\n\u003cli\u003eSliding cupboard doors reduce aisle obstruction during busy service\u003c\/li\u003e\n\u003cli\u003eVariable top temperature control allows the unit to handle different food types across the same service run\u003c\/li\u003e\n\u003cli\u003eAvailable in a range of colours and finishes to suit fitted or freestanding servery designs\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis is the base unit supplied without a gantry or tray slide. A range of gantry configurations is available — curved, flat, square, open, closed, deli-style, and island-style — most with heated quartz lighting and optional mid shelf. The right gantry choice depends on your counter layout, customer flow direction, and whether the unit will be used as a single island or as part of a longer servery run. It is worth discussing this before ordering rather than retrofitting.\u003c\/p\u003e\n\n\u003cp\u003eThe VC5HT is well suited to school canteens, workplace restaurants, hospitals, and café-style operations running a structured service period with consistent throughput. For higher-volume sites or extended service windows requiring greater holding capacity, it is worth considering whether a larger-format unit would better match your operational demands.\u003c\/p\u003e\n\n\u003cp\u003eIf you are specifying this as part of a new or refurbished servery, or you are unsure which gantry configuration suits your layout, our team is happy to talk through the options with you before you place an order.\u003c\/p\u003e","brand":"Moffat","offers":[{"title":"Default Title","offer_id":32703482658876,"sku":"VC5HT","price":1759.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/MoffatVC2HTHotTop_1a08d026-4dfa-4937-af29-362f3a0aa316.jpg?v=1611170751"},{"product_id":"moffat-vc4ht-versicarte-pro-hot-top-hot-cupboard-neo-ceram-top","title":"Moffat VC4HT Versicarte Pro Hot Top \u0026 Hot Cupboard – Neo Ceram","description":"\u003cp\u003eThe Moffat VC4HT Versicarte Pro is a hot top servery unit combining a toughened neo ceram glass top surface with a fan-assisted hot cupboard below. The top section uses thermal glass panels with variable temperature control, keeping plated food or serving dishes at consistent serving temperatures throughout service. The lower hot cupboard provides additional heated storage for food awaiting the counter, with fan-assisted heating that circulates warm air evenly throughout the interior.\u003c\/p\u003e\n\n\u003cp\u003eIn busy cafeteria, school dining, and hospitality environments, this type of unit earns its place by removing the gap between kitchen output and customer-facing service. The forced air recirculation in the hot cupboard helps maintain even temperatures without hot spots, which matters when food is sitting through a long lunch service or a busy evening function. The neo ceram top surface handles sustained heat well and offers a clean, professional presentation at the counter.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the VC4HT offers several practical advantages worth noting:\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe heating unit in the cupboard section can be removed for maintenance and deep cleaning without specialist tools\u003c\/li\u003e\n\u003cli\u003eInternal grid shelves and sliding doors are fully removable, keeping end-of-service cleaning straightforward\u003c\/li\u003e\n\u003cli\u003eForced air recirculation supports faster heat-up and recovery times compared to static-heat alternatives\u003c\/li\u003e\n\u003cli\u003eVariable temperature control on the top panels gives operators flexibility across different food types and service styles\u003c\/li\u003e\n\u003cli\u003eAvailable in a range of colours and finishes to suit counter aesthetic requirements\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis is the base unit and is supplied without a gantry or tray slide as standard. A range of gantry configurations is available — curved or flat, square or deli-style, open or closed, island format, with or without a mid shelf — and all gantry options include heated quartz lighting. If you are planning a full counter build, the gantry choice can significantly affect workflow and presentation, so it is worth discussing your layout before ordering.\u003c\/p\u003e\n\n\u003cp\u003eThe VC4HT is well suited to mid-volume cafeteria counters, staff restaurants, school dining facilities, and hotel buffet operations where reliable hot-holding across a full service period is the priority. For higher-volume sites running extended or multi-sitting services, it is worth considering whether a heavier-duty or larger-format unit would better match your throughput requirements.\u003c\/p\u003e\n\n\u003cp\u003eIf you are specifying this unit as part of a new counter installation or replacing an existing servery, the team is happy to talk through gantry options, counter configuration, and whether this model is the right fit for your service volumes — feel free to call or drop us an email before placing your order.\u003c\/p\u003e","brand":"Moffat","offers":[{"title":"Default Title","offer_id":32703483871292,"sku":"VC4HT","price":1541.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/MoffatVC2HTHotTop_d96bf9b6-5477-4640-beea-4d842b814527.jpg?v=1611170752"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/collections\/filter_429614f4-0255-4d8f-94b6-a73b4ef56cc4.jpg?v=1522599820","url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/heated-display.oembed","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}