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Lincat
Lincat P8B4PT Panther Mobile Hot Cupboard with Bain Marie Top
£2,650.00(£3,180.00 inc VAT)
Delivery Information
Price Match
The Lincat Panther P8B4PT is a mobile hot cupboard combining a thermostatically controlled bain marie top with a heated cabinet below. It is designed to hold plated meals and maintain plate temperatures during active service, and its four heavy-duty castors mean it can be repositioned between kitchen and servery as the operation demands — a practical arrangement in restaurants, hotel dining rooms, and banqueting kitchens where service points are not always fixed.
The bain marie top operates wet or dry depending on what is being held, and a drain-down facility keeps end-of-service cleaning straightforward. Fan-assisted heat distribution helps maintain an even temperature throughout the cabinet, which matters when holding a full load of plated meals during a busy service. Pass-through sliding doors on both sides allow food to be loaded from the kitchen and collected from the service side without disrupting either team, making the unit well suited to positioning as a pass between two zones.
From an operational standpoint, the key practical advantages are:
- Mobile on castors — repositions to match changing service layouts without fixed installation
- Pass-through sliding doors on both sides support a clean kitchen-to-service workflow
- Wet or dry bain marie operation gives flexibility across different menu types
- Fan-assisted heating helps maintain consistent temperatures across a full cabinet load
- Height-adjustable internal shelves accommodate plated meals and clean plate storage
The unit runs from a standard electrical supply with no gas or water connection required, though access to a nearby drain is useful when drawing down the bain marie at the end of service. The footprint and loaded weight are worth factoring into servery planning, particularly where floor space is tight or the unit needs to pass through doorways regularly.
This model is well suited to mid-scale restaurants, hotel food and beverage operations, and event catering where a self-contained, mobile holding solution is needed at the pass. For higher-volume banqueting operations or particularly demanding peak services, a heavier-duty unit with greater capacity may be worth considering. Where pass-through functionality is not required, a simpler fixed hot cupboard may represent better value for the application.
If you would like to talk through whether this configuration suits your service layout and holding requirements, the team is happy to work through the detail with you.
Frequently asked questions
Is the bain marie top suitable for holding both wet dishes and plated meals?
Yes — the bain marie top on the P8B4PT operates either wet or dry, which gives flexibility depending on what you are holding at service. Wet operation is typically used for soups, sauces, and similar dishes, while dry mode is more appropriate for plated meals where moisture would be unwelcome.
What are the installation requirements for this unit?
The P8B4PT runs from a standard electrical supply and requires no gas or water connection. A nearby drain is useful when drawing down the bain marie at the end of service, but is not essential. As the unit is mobile, there is no fixed installation involved, though you should confirm the electrical supply is accessible at the intended service position.
How does the pass-through door arrangement work in practice?
Sliding doors are fitted on both sides of the cabinet, allowing kitchen staff to load plated meals from one side while service staff collect from the other. This works well when the unit is positioned as a physical pass between the kitchen and dining areas, keeping the two teams working independently without cross-flow at the counter.
- External depth
- 800 mm
- External height
- 900 mm
- External width
- 1450 mm
- Power rating
- 2.5 kW
- Weight
- 125 kg
£2,650.00(£3,180.00 inc VAT)
£2,650.00(£3,180.00 inc VAT)
The Lincat Panther P8B4PT is a mobile hot cupboard combining a thermostatically controlled bain marie top with a heated cabinet below. It is designed to hold plated meals and maintain plate temperatures during active service, and its four heavy-duty castors mean it can be repositioned between kitchen and servery as the operation demands — a practical arrangement in restaurants, hotel dining rooms, and banqueting kitchens where service points are not always fixed.
The bain marie top operates wet or dry depending on what is being held, and a drain-down facility keeps end-of-service cleaning straightforward. Fan-assisted heat distribution helps maintain an even temperature throughout the cabinet, which matters when holding a full load of plated meals during a busy service. Pass-through sliding doors on both sides allow food to be loaded from the kitchen and collected from the service side without disrupting either team, making the unit well suited to positioning as a pass between two zones.
From an operational standpoint, the key practical advantages are:
- Mobile on castors — repositions to match changing service layouts without fixed installation
- Pass-through sliding doors on both sides support a clean kitchen-to-service workflow
- Wet or dry bain marie operation gives flexibility across different menu types
- Fan-assisted heating helps maintain consistent temperatures across a full cabinet load
- Height-adjustable internal shelves accommodate plated meals and clean plate storage
The unit runs from a standard electrical supply with no gas or water connection required, though access to a nearby drain is useful when drawing down the bain marie at the end of service. The footprint and loaded weight are worth factoring into servery planning, particularly where floor space is tight or the unit needs to pass through doorways regularly.
This model is well suited to mid-scale restaurants, hotel food and beverage operations, and event catering where a self-contained, mobile holding solution is needed at the pass. For higher-volume banqueting operations or particularly demanding peak services, a heavier-duty unit with greater capacity may be worth considering. Where pass-through functionality is not required, a simpler fixed hot cupboard may represent better value for the application.
If you would like to talk through whether this configuration suits your service layout and holding requirements, the team is happy to work through the detail with you.
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