JM Posner

The JM Posner Single Bottle Warmer is a compact, electrically heated counter unit designed to hold a single sauce bottle at a steady serving temperature throughout service. It is commonly used front-of-house at buffet stations, dessert counters, crêpe kiosks and café service points where hot sauces — chocolate, toffee, cheese, barbecue or chilli — need to remain pourable without reheating from cold between orders.

The practical value lies in temperature consistency rather than speed. Sauces like chocolate or cheese behave unpredictably if they fluctuate — too cool and they thicken and drag; overheated and they split or skin over. Holding a stable warmth across a full dessert or brunch service is where a unit like this justifies its place on the counter. The metal construction is suitably robust for a light-use service item, and the footprint is modest enough to sit neatly alongside other counter equipment without becoming an obstacle.

• Keeps sauces pourable and at the correct serving temperature throughout service
• Suited to chocolate, toffee, cheese, barbecue, chilli and similar pourable sauces
• Well suited to buffet stations, dessert counters, kiosks and casual dining setups
• Simple to operate with no specialist training needed
• Compact enough for tight or shared counter space

It is worth being clear that this is a single-bottle unit. Operations serving several sauces at once, or running at continuous high volume, would be better served by a multi-bottle warmer or a larger sauce-dispensing solution.

If you are weighing up whether this fits your service setup, we are glad to talk it through before you commit.

The JM Posner PA30317-3 is a purpose-built serving station designed to sit alongside a crepe maker during live service. It provides a structured, compact workspace for holding fillings, toppings, and utensils within easy reach of the operator, keeping the service area organised without the need for additional prep surfaces or makeshift arrangements.

In a live service setting — whether front-of-house at a hospitality event, a hotel breakfast station, or a food concession — speed and presentation both matter. This station is designed to address that directly. The combination of GN containers and a porcelain bowl allows operators to pre-portion or hold both wet and dry toppings, while the utensil slot keeps serving tools off the surface and accessible without interrupting flow. The toughened glass screen adds a practical hygiene barrier between the public and exposed food without creating a visual obstruction.

Practical advantages for front-of-house use include:

• Integrated utensil slot keeps serving tools close at hand and off the work surface
• GN containers allow standard gastronorm storage to transfer directly into the station
• Porcelain bowl provides a practical vessel for wet or loose fillings
• Toughened glass screen offers a hygiene barrier suitable for open service environments
• Removable glass screen simplifies end-of-service cleaning

The station is a counter-mounted piece with a self-contained footprint that keeps cabling and clutter to a minimum. It requires no electrical connection, water supply, or extraction — it simply needs sufficient counter space alongside the crepe maker it is intended to serve. At 24.5kg, it is stable during service but manageable to move and store when not in use.

This station is well suited to hotels, event caterers, and hospitality venues running crepe service as part of a buffet or live cooking station. For very high-volume or extended service periods involving multiple operators, it is worth considering whether a larger or duplicated setup would better suit throughput requirements. If you are building out a complete crepe station and are unsure whether this configuration covers your service needs, the team is happy to talk through what you have in mind.

The JM Posner Double Bottle Warmer is a compact countertop unit designed to hold two sauce bottles at a steady, controlled temperature throughout service. It is primarily used for pourable sauces — chocolate, caramel, cheese, barbecue, chilli and similar condiments — where temperature has a direct effect on consistency and pourability. An adjustable thermostat allows the holding temperature to be set to suit the sauce in use, avoiding the common problem of sauces thickening or becoming difficult to pour as service progresses.

In a working service environment, a unit like this earns its place at stations where sauce presentation matters. A crepe or waffle counter, a dessert bar, a nacho or street food setup — in each case, a cold or inconsistent sauce affects the finished product and slows service. Keeping the sauce ready at the correct temperature removes the need to microwave or reheat between orders, which saves time and avoids the uneven heating that reheating in a microwave often causes.

• Holds two sauce bottles at a consistent, pourable temperature during service
• Adjustable thermostat to suit different sauce types and viscosities
• Plug-in operation requiring only a standard mains socket
• Compact metal construction suitable for counter use in commercial settings
• Reduces reliance on reheating between orders during busy service periods

The unit is plug-in and requires only a standard mains socket, making it straightforward to position wherever it is needed on the counter. Its compact footprint suits tight service areas, and the metal construction is more durable than plastic alternatives for regular commercial use. It is worth being clear that this is a holding and warming unit rather than a high-volume heated dispenser — operations with very high sauce throughput may find a larger or higher-capacity unit better suited to their needs.

This warmer is well suited to cafés, dessert bars, kiosks, buffet counters and smaller restaurant operations where one or two hot sauces form a regular part of the menu. If you are weighing up whether this unit fits your service style or volume, the team is glad to talk it through with you.

The JM Posner SQ3 is a large-format electric chocolate fountain built for sustained, high-volume food service. Constructed throughout from 304 grade polished stainless steel, it is designed to run continuously across extended service periods — wedding receptions, hotel banqueting, busy dessert bars, seasonal events, and similar high-footfall environments where a smaller unit would simply not keep pace.

In use, the SQ3 performs reliably where the fountain is expected to run for several hours with minimal intervention. The adjustable temperature control across a wide range gives operators the ability to fine-tune chocolate viscosity rather than working with a fixed output — which matters in practice, because different chocolate brands and blends behave differently at temperature. Having that control helps avoid the common mid-service problem of chocolate running too thin or seizing up too thick.

From an operational standpoint, the key advantages of this unit are:

• Capacity to serve between 80 and 600 guests from a single load, reducing refill interruptions during service
• 304 grade polished stainless steel construction that is straightforward to clean and resists staining over repeated use
• Wide temperature range giving consistent control over chocolate consistency across different products
• Robust build quality backed by a five-year parts warranty, reflecting the expectation of regular commercial use
• Manageable footprint relative to its capacity, which helps with event setup and breakdown

At 27.3kg, the SQ3 is a substantial piece of kit. Two people are needed to move it safely, and event caterers should allow adequate time for transport, setup, and levelling on site — the unit requires a flat, stable surface to flow correctly. It runs from a standard electrical supply with no gas or water connections required. It is not designed for unattended operation; someone should remain on hand to monitor chocolate levels and temperature throughout service.

The SQ3 is well suited to professional event caterers, hotel banqueting teams, buffet restaurants, and dessert-focused venues with regular high-volume requirements. For smaller operations — a café running a dipping station for a handful of covers — a lower-capacity model within the JM Posner range is likely to be a more practical and economical fit. At the other end, very high-volume permanent installations may warrant a review of the wider range to confirm the right capacity.

If you would like to talk through whether the SQ3 is the right match for your service volumes and setup before ordering, the team is here to help.

The JM Posner SQ1 is a freestanding electric chocolate fountain built for commercial food service use. It works by circulating melted chocolate continuously through a tiered column, producing a flowing curtain that guests can dip fruit, confectionery, or other items into. The unit is constructed throughout in 304-grade polished stainless steel, which makes it suited to repeated professional use rather than the occasional domestic event.

In service, the SQ1 maintains a consistent flow within a controlled temperature band, which is important for keeping chocolate at the right viscosity throughout a session. It runs from a minimum of 2kg of chocolate — useful for smaller guest numbers where waste matters — and holds up to 3kg for longer service periods without requiring frequent refills. For most buffet runs and dessert stations, that capacity sits comfortably within a typical service window.

From a practical standpoint, the unit offers several operational advantages:

• Simple tier assembly reduces setup time at the start of service
• Controlled temperature range helps maintain correct chocolate consistency throughout
• Polished stainless steel construction cleans down quickly between uses
• Compact footprint suits buffet counters, dessert stations, and event tables
• Five-year parts warranty provides reasonable long-term assurance for a commercial setting

The SQ1 runs from a standard 13A plug socket, so there are no specialist electrical requirements and no installation work needed. It simply requires a stable, level surface with a socket nearby. One practical point worth noting: chocolate fountains need a fountain-grade chocolate or a correctly thinned couverture. Standard bar chocolate is unlikely to flow correctly and can affect both performance and the condition of the unit.

The SQ1 is well suited to cafés, restaurants, hotels, and event caterers offering a chocolate fountain as part of a dessert or afternoon tea service, typically covering groups in the 20 to 40 person range. For venues running larger continuous events or higher throughput, a larger-capacity model is worth considering instead.

If you are weighing up whether the SQ1 fits your service format or expected guest numbers, the team is happy to talk it through before you commit.

The JM Posner SQ2 is a stainless steel chocolate fountain designed for commercial and semi-commercial use across buffets, hospitality events, coffee shops, and private hire functions. Unlike tiered fountain designs, the SQ2 uses a cascade waterfall mechanism that produces a continuous flowing curtain of chocolate — a clean, visually considered display that works particularly well in front-of-house settings where presentation forms part of the guest experience.

The heated basin keeps chocolate at a consistent working temperature across its usable load range, maintaining the viscosity needed for a smooth, even flow without requiring constant attention during service. The 304 stainless steel construction holds up well to regular use in hospitality environments and cleans down efficiently after service, which matters when turnaround time between events is tight.

Practical operational advantages include:

• Cascade waterfall display suits front-of-house use where visual presentation is expected
• Operates efficiently at lower chocolate loads, keeping waste manageable at smaller events
• Heated basin maintains consistent temperature without constant manual adjustment
• 304 stainless steel construction supports straightforward post-service cleaning
• Top section is interchangeable with the compatible SQ2 base unit, giving configuration flexibility

One practical point worth noting: the interchangeable top section means operators who already hold a compatible JM Posner SQ2 base can swap the cascade display in without purchasing a complete new unit, which has cost and storage benefits for venues running varied event formats.

This model is well suited to events of up to around 80 covers. For operators running larger-volume functions regularly, a higher-capacity unit is likely to be a better fit. As with any chocolate fountain, the quality of chocolate used and correct tempering before loading will have a direct bearing on flow consistency and overall finish — this is worth factoring in when planning your setup.

If you are weighing up whether this model suits your event programme or service format, the team is glad to help you work through it.

The JM Posner SQ2 is an electric chocolate fountain built for commercial food service use. It circulates melted chocolate continuously through a tiered tower, creating the flowing presentation associated with buffets, dessert stations and catered events. The unit is constructed from 304 grade polished stainless steel throughout — a sensible choice for a food-contact piece of equipment that requires thorough cleaning after each service.

In a working environment, the SQ2 suits settings where a chocolate fountain forms part of a dessert offering or themed event setup. It holds up to 6kg of chocolate, which supports extended service periods without requiring frequent top-ups — a meaningful consideration during a busy function or multi-sitting service. It will also operate from a minimum of 3kg, which helps reduce unnecessary product waste during shorter or lower-attendance events.

From an operational standpoint, the key practical benefits include:

• Continuous chocolate flow with no manual stirring required during service
• 304 grade polished stainless steel supports thorough cleaning between uses
• Variable load capacity reduces waste for smaller services
• Temperature adjustment supports different chocolate types and viscosities
• Manageable weight makes it straightforward to position and transport between events

The SQ2 requires a standard mains supply and a level, stable surface. It is not suitable for outdoor use or unattended operation. Chocolate should be correctly tempered before loading — poorly prepared chocolate is the most common cause of flow problems, regardless of the fountain model in use. This is worth briefing any team member responsible for setting up the unit.

This model is well suited to cafés, restaurants running dessert buffets, hotel food and beverage operations, and catering companies servicing events in the 40 to 100 guest range. For higher-volume or continuous multi-event use, a larger-capacity model may be worth considering. For occasional or very small-scale use, a lower-capacity unit may be more practical.

If you would like to talk through whether the SQ2 is the right fit for your service volumes or typical event setup, we are happy to help before you make a decision.

The JM Posner Triple Bottle Warmer is a compact, electrically heated countertop unit designed to hold three sauce bottles at a consistent serving temperature throughout a service period. It is commonly used for chocolate sauce, cheese sauce, barbecue sauce, chilli sauce, and similar condiments where temperature directly affects pourable consistency and presentation quality.

In practice, this unit suits operations where sauces need to remain fluid and hot across a full service without constant attention — particularly relevant for dessert stations, loaded fries, nachos, crêperies, and waffle bars where a cold or thickened sauce would compromise the finished dish. The adjustable temperature control gives operators the flexibility to hold different sauce types at the right temperature without overcooking more delicate ingredients such as real chocolate.

• Maintains sauce viscosity and serving temperature across a full service period
• Adjustable control suits a range of sauce types from fragile chocolate to robust BBQ
• Compact footprint is practical for counter, kiosk, or buffet station use
• Metal construction withstands regular front-of-house or back-of-house handling
• Reduces the need for constant sauce reheating or mid-service replenishment

The unit is plug-in electric and requires no fixed installation, pipework, or specialist connection — a standard UK mains supply is sufficient. It needs a stable, heat-safe surface with enough clearance around the bottles for straightforward refilling during service. It is not intended for high-volume central production kitchens; it is designed to work at point of service.

This warmer is a practical choice for cafés, dessert bars, casual dining restaurants, street food operators, and buffet-style catering. For sites running higher volumes or needing more bottles in simultaneous service, a larger-capacity unit would be worth considering before ordering.

If you are working out whether this fits your station layout or service style, we are happy to talk it through.

The JM Posner Quad Bottle Warmer is a compact, mains-powered unit that holds four standard squeeze bottles at a consistent, controlled serving temperature. It is designed for point-of-service use where hot sauces, chocolate sauces, cheese sauces, or similar condiments need to stay ready throughout a service period without repeated reheating from cold.

In a working service environment, the unit earns its place at the counter rather than the back of house. A crêpe kiosk holding warm chocolate sauce through a busy market session, or a café counter keeping cheese sauce at the right consistency for a brunch menu, are both typical fits. The adjustable temperature control is a practical detail — thinner sauces and denser cheese-based ones behave differently under heat, and being able to dial in the right hold temperature avoids the texture and presentation problems that come from holding everything at the same setting.

• Four bottles served simultaneously, reducing mid-service restocking interruptions
• Adjustable temperature control to suit different sauce types and viscosities
• Compact metal construction suited to counter, kiosk, and market stall surfaces
• Plug-in operation with no fixed installation required
• Simple to clean down and reposition between services

Because it runs from a standard mains socket, there is no installation work involved and it can be positioned wherever it is needed most. It is not intended for central production kitchens or high-volume sauce holding — this is a front-of-house tool built around convenience and presentation at the point of service.

The warmer suits crêperies, dessert counters, school canteens, street food stalls, and smaller café operations well. Sites needing to hold larger sauce volumes continuously, or running significantly higher throughput, may find a heavier-duty solution a better match for their demands.

If you are working out whether this fits your service setup or sauce types, our team is glad to help you think it through.

The JM Posner Choco Kebab is a counter-top dessert theatre unit that produces chocolate shawarma-style kebabs by shaving layers from a rotating chocolate cone directly onto a freshly made crepe, which is then filled and rolled to order in front of the customer. It arrives as a complete starter kit, meaning operators can trade from day one without separately sourcing ingredients or serving equipment.

In practice, this is a concept-led impulse product rather than a production kitchen workhorse. It performs well in environments where customers are browsing or dwelling — food markets, holiday parks, shopping centre food courts, festival catering, and leisure venues. The visible preparation draws attention naturally and tends to generate its own footfall, which is useful for operators who want a distinctive dessert line without significant back-of-house infrastructure.

Practical advantages for operators include:

• Complete starter kit supplied — crepe maker, 10kg chocolate cone, 10kg crepe mix, and serving tools included
• Up to 500 servings from the included stock, giving a clear initial margin calculation
• Chocolate shavings can supplement other menu items such as waffles and ice cream, reducing ingredient waste
• Compact footprint suits kiosks, mobile setups, and temporary event counters
• Visible, theatrical operation supports impulse purchasing without additional marketing effort

The unit runs from a standard 13A socket, so no special electrical provision is needed. At 50kg it requires two people to position comfortably and is best suited to a dedicated counter location where it can remain set up between trading periods — it is not designed to be moved frequently. Volume is inherently limited by the made-to-order format, so operators anticipating very high footfall may want to plan for running more than one unit side by side.

This format suits independent operators, event caterers, and leisure venue teams looking to add a high-margin dessert line with strong visual appeal. If you are weighing up whether the concept fits your trading setup or want to talk through realistic throughput for your site, the team is happy to have that conversation before you go ahead.

The JM Posner Electric Crepe Maker is a single-plate electric crepe machine designed for front-of-house service and light commercial use. It comes supplied with a batter spreader and spatula, so operators have everything needed to get started without additional purchases. The 400mm cooking plate gives enough surface area to produce standard crepes consistently, and temperature control is managed via a dial rather than pre-set programmes, giving the operator direct control over cooking conditions.

In a busy service environment, the machine heats up reliably and holds a steady cooking temperature across consecutive batches. It suits operations where crepes are a regular menu item rather than high-volume, back-to-back production. For sites turning out crepes continuously through a long service — a busy market stall or high-footfall dessert counter — it is worth considering whether a heavier-duty or dual-plate model would better match throughput demands.

From an operational standpoint, the key practical advantages are:

• Simple temperature dial allows quick adjustments between sweet and savoury batters
• Flat plate design is straightforward to wipe down between service covers
• Compact footprint suits limited counter space in small kitchens or pop-up setups
• Supplied spreader and spatula removes the need for separate tooling
• Electric operation means no gas supply or ventilation canopy is required in most cases

Installation requirements are straightforward — the machine runs on a standard 13A plug and requires only a stable, heat-resistant surface. No fixed wiring, water connection, or extraction is required, though as with any open cooking surface, adequate ventilation in the working area is sensible practice. It is not designed for built-in installation.

This machine is well suited to cafés, dessert bars, pop-up caterers, and hospitality venues where crepes feature on the menu without being the primary high-volume output. For operations expecting sustained high throughput, a more robust commercial model may be a better fit. If you are unsure whether this unit matches your service volumes, feel free to get in touch and we can talk it through.

The JM Posner Multi Waffle Maker is a compact, countertop waffle unit designed for commercial caterers who want to serve more than one waffle style without investing in multiple machines. The key feature is its system of interchangeable plates, which allows operators to switch between formats — including traditional round Belgian waffles, bubble waffles, and stick waffles — depending on their menu or the demands of the day.

In a busy service environment, flexibility matters. Being able to swap plate sets quickly on the counter means you can react to customer demand without significant downtime or additional equipment. The non-stick Xylan coating on all plates helps maintain consistent release and finish without the need for oil spraying before each batch, which supports both speed and hygiene during service. The auto-start function allows the unit to be pre-set to power on at a specific time, which is useful in environments where staff are managing multiple tasks simultaneously and may not always be available to start timers manually.

Practical operational benefits include:

• Interchangeable plate system supporting multiple waffle formats from one unit
• Non-stick Xylan coating for clean release without oil spraying
• Auto-start pre-set function for consistent warm-up without manual intervention
• Compact footprint that preserves valuable counter space
• Digital controls for straightforward temperature and timing management

This unit is designed to sit on a standard countertop and connects to a single-phase electrical supply. No special ventilation or plumbing is required. Given its compact size, it is best suited to lower- to mid-volume output — it works well for cafés, dessert bars, market stalls, and small restaurant operations where waffles are part of the menu rather than the sole focus. For sites with very high throughput requirements or where waffles are a primary product, a larger or dual-plate unit is likely to be more appropriate.

One set of plates is included with the unit; additional plate sets are sold separately, so it is worth considering which formats you intend to offer before ordering to ensure you have the right combinations from the outset.

If you are unsure which plate configurations suit your menu, or whether this model has the output capacity for your site, we are happy to talk it through before you order.