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Lincat
Lincat P6B2 Panther Slim Mobile Hot Cupboard with Bain Marie Top
£1,565.00(£1,878.00 inc VAT)
Delivery Information
Price Match
The Lincat P6B2 Panther is a slimline mobile hot cupboard with a bain marie top, designed to hold plated food and keep plates warm during the gap between kitchen preparation and table service. It runs from a standard electrical supply and sits on four heavy-duty castors, making it straightforward to position wherever it is most useful — at the pass, in a service corridor, or moved between sections during a busy event or function.
In service, this unit earns its place during the critical window between plating and the food reaching the guest. The thermostatically controlled bain marie top accepts GN pans and can be run wet or dry depending on what is being held, giving a useful degree of flexibility across different menus and service styles. Fan-assisted heat circulation distributes warmth evenly through the cabinet interior, reducing the risk of cold spots that can affect consistency when holding across a full run of covers. The slimline depth is a practical advantage for venues where pass space is limited — older buildings and converted dining spaces in particular often present tighter constraints than a purpose-built commercial kitchen.
Key operational advantages include:
- Slimline footprint suits narrow pass positions and tight service corridors
- Castors allow repositioning between service periods or events without effort
- Double sliding doors provide access from either side without disrupting workflow
- Bain marie top with drain-down for straightforward cleaning between services
- Height-adjustable internal shelves accommodate plates and plated meals
Because the unit runs from a standard electrical socket, no significant installation work is required. It is worth confirming the socket rating and ensuring the supply circuit is appropriate before settling on a permanent position. The mobility of the unit can encourage ad hoc placement, but a planned home position with a dedicated socket will serve better in service than relying on extension leads or shared circuits.
The P6B2 is well suited to restaurants, hotel dining operations, and events or banqueting kitchens where flexible holding capacity is needed across a small to mid-sized covers run. For higher-volume operations or sites that need extended holding across multiple sections simultaneously, a larger-capacity model may be worth considering. Where a bain marie top is not a requirement for the dishes being served, a dry-hold alternative may represent better value for the specific application.
If you are weighing up whether this model suits your service style, kitchen layout, or expected covers volume, the team is happy to talk through the options with you.
Frequently asked questions
Is this unit suitable for a busy restaurant running 80 or more covers per service?
The P6B2 is well suited to small and mid-sized covers runs where flexible holding at the pass is the primary need. For operations regularly pushing above 80 covers or holding across multiple sections simultaneously, it is worth considering whether a larger-capacity unit would provide more headroom — particularly during extended service periods where recovery and consistent temperature maintenance become more demanding.
What electrical supply does the P6B2 require, and can it be used with an extension lead?
The unit is designed to run from a standard electrical supply, which avoids the need for dedicated installation work. That said, it is always advisable to confirm the socket specification and circuit load before positioning the unit, and to avoid relying on extension leads in service — a dedicated socket at the unit's planned position is the more reliable arrangement.
Can the bain marie top be used dry, or does it require water at all times?
The bain marie top can be operated either wet or dry, which makes it adaptable across different menu types and holding requirements. Running wet is generally preferable for dishes or sauces where moisture retention matters, while dry operation suits plated meals where you want to avoid condensation. If you are unsure which approach suits your menu best, it is a straightforward thing to discuss before purchasing.
- External depth
- 670 mm
- External height
- 900 mm
- External width
- 900 mm
- Power rating
- 1.5 kW
- Weight
- 71 kg
£1,565.00(£1,878.00 inc VAT)
£1,565.00(£1,878.00 inc VAT)
The Lincat P6B2 Panther is a slimline mobile hot cupboard with a bain marie top, designed to hold plated food and keep plates warm during the gap between kitchen preparation and table service. It runs from a standard electrical supply and sits on four heavy-duty castors, making it straightforward to position wherever it is most useful — at the pass, in a service corridor, or moved between sections during a busy event or function.
In service, this unit earns its place during the critical window between plating and the food reaching the guest. The thermostatically controlled bain marie top accepts GN pans and can be run wet or dry depending on what is being held, giving a useful degree of flexibility across different menus and service styles. Fan-assisted heat circulation distributes warmth evenly through the cabinet interior, reducing the risk of cold spots that can affect consistency when holding across a full run of covers. The slimline depth is a practical advantage for venues where pass space is limited — older buildings and converted dining spaces in particular often present tighter constraints than a purpose-built commercial kitchen.
Key operational advantages include:
- Slimline footprint suits narrow pass positions and tight service corridors
- Castors allow repositioning between service periods or events without effort
- Double sliding doors provide access from either side without disrupting workflow
- Bain marie top with drain-down for straightforward cleaning between services
- Height-adjustable internal shelves accommodate plates and plated meals
Because the unit runs from a standard electrical socket, no significant installation work is required. It is worth confirming the socket rating and ensuring the supply circuit is appropriate before settling on a permanent position. The mobility of the unit can encourage ad hoc placement, but a planned home position with a dedicated socket will serve better in service than relying on extension leads or shared circuits.
The P6B2 is well suited to restaurants, hotel dining operations, and events or banqueting kitchens where flexible holding capacity is needed across a small to mid-sized covers run. For higher-volume operations or sites that need extended holding across multiple sections simultaneously, a larger-capacity model may be worth considering. Where a bain marie top is not a requirement for the dishes being served, a dry-hold alternative may represent better value for the specific application.
If you are weighing up whether this model suits your service style, kitchen layout, or expected covers volume, the team is happy to talk through the options with you.
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