Cossiga BTGHT12 1200mm Hot Food Merchandiser
Product Description
The Cossiga BTGHT12 is a 1200mm wide heated display merchandiser designed to hold and present hot food at safe serving temperatures in front-of-house and servery environments. It uses a forced...
Specifications
- Capacity (shelves)
- 5
- External depth (mm)
- 750
- External height (mm)
- 1380
- External width (mm)
- 1200
Downloads
BTG USER MANUALProduct Description
The Cossiga BTGHT12 is a 1200mm wide heated display merchandiser designed to hold and present hot food at safe serving temperatures in front-of-house and servery environments. It uses a forced deck heating system to distribute heat evenly across the cabinet interior, supported by dual heating elements that help maintain consistent temperatures throughout service periods. Glazed top and sides give customers a clear view of the food on display — a practical consideration wherever visual presentation plays a role in driving sales or managing queue flow.
In a busy service environment, forced deck heating tends to deliver more even results than radiant-only systems, reducing the risk of cold spots during extended holding periods. The integrated humidity dish helps retain moisture in the food, which matters when product is held for longer stretches — dry-out is a common complaint with heated display units that lack humidity control.
Key operational features include:
- Forced deck heating for even temperature distribution across all shelves
- Dual heating elements supporting consistent hold temperatures throughout service
- Integrated humidity dish to reduce food drying during extended holding
- Single-glazed top and sides for clear customer-facing product visibility
- Choice of fixed front or sliding door configurations to suit service layout
Installation is straightforward for a unit of this type. The door configuration — fixed or sliding — should be confirmed before ordering, as it affects the working clearance required in front of the unit. A suitable mains electrical connection is needed, and placement in a well-ventilated servery area is advisable.
This model is well suited to restaurants, cafés, contract catering operations, and food-to-go outlets that need reliable hot holding with front-of-house presentation. Sites with higher throughput or longer holding requirements may benefit from a larger-capacity unit, while smaller operations with limited counter space may find a narrower model more practical.
If you have questions about whether this unit fits your service volume or counter layout, our team is glad to talk it through with you.
Key Features
- Forced deck heating system distributes heat evenly across all shelf levels
- Dual heating elements maintain consistent temperatures throughout service periods
- Integrated humidity dish actively reduces moisture loss during extended holding
- Single-glazed top and sides provide clear, unobstructed product visibility
- Available in fixed front or sliding door configuration to suit servery layout
Operational Benefits
- Reduces cold spots during long service periods for safer food holding
- Helps retain food quality and appearance throughout the full service period
- Clear glazing encourages customer engagement and supports queue flow
- Flexible door options allow the unit to fit a range of counter configurations
- Consistent hold temperatures reduce food waste from premature deterioration
Specifications
- Capacity (shelves)
- 5
- External depth (mm)
- 750
- External height (mm)
- 1380
- External width (mm)
- 1200
- Extra information
- Shelf Size: 1090 x 445mm
- Material
- Stainless Steel
- Power rating (kw)
- 2.2
- Power type
- 13amp Plug
- Temperature range (deg c)
- +75 to +85
- Weight (kg)
- 182
Downloads
BTG USER MANUALFrequently Asked Questions
- The 1200mm footprint offers a practical working width for most counter and servery line configurations, providing enough display area for a varied hot food range without dominating the service counter. For very high-throughput operations running multiple product lines simultaneously, a wider or additional unit may be worth considering to avoid cramped presentation and maintain product rotation.
- The BTGHT12 requires a suitable mains electrical connection and should be positioned in a well-ventilated servery area to support safe and efficient operation. Before ordering, it is worth confirming which door configuration — fixed front or sliding — best suits your layout, as this affects the clearance space needed in front of the unit during service.
- The integrated humidity dish introduces gentle moisture into the cabinet environment, which slows the drying effect that commonly affects held hot food — particularly items like roasted meats, pastries, or filled rolls. It is not a steam injection system, but for typical servery holding periods it makes a noticeable difference to food presentation and reduces the need for frequent product rotation.