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Lincat
Lincat P8B6PT Panther Mobile Hot Cupboard with Bain Marie Top
£3,191.00(£3,829.20 inc VAT)
Delivery Information
Price Match
The Lincat P8B6PT Panther is a mobile hot cupboard with a thermostatically controlled bain marie top, combining hot holding and pan-based food service capability in a single freestanding unit. It is designed for commercial kitchens and servery operations where flexibility during service matters as much as consistent food holding performance. The bain marie section can be operated wet or dry depending on the service style, and a built-in drain-down facility simplifies end-of-service cleaning.
Fan-assisted heat circulation within the cabinet helps maintain a steady, even temperature throughout the interior during extended holding periods, reducing the risk of cold spots developing in stored food. Pass-through double sliding doors on both sides allow access from either direction, which suits counter configurations or island layouts where kitchen and front-of-house teams need simultaneous access without getting in each other's way. Two height-adjustable internal shelves add practical flexibility for plated meals or plate storage during service.
The main operational advantages of this unit include:
- Pass-through doors allow two-sided access without interrupting service flow
- Fan-assisted circulation keeps holding temperatures consistent throughout the cabinet
- Castors allow the unit to be repositioned between kitchen, servery, and function areas
- Wet or dry bain marie top suits a range of pan-based service styles
- Drain-down facility reduces cleaning time at the close of service
As a mobile unit, no fixed installation is required beyond a mains electrical connection and adequate floor space to manoeuvre safely when the unit is loaded. The bain marie top requires filling and bringing up to temperature ahead of service, so it is worth factoring that lead time into your pre-service routine. It is also sensible to check that your flooring and any internal access routes can handle the unit's weight when fully loaded.
This unit is well suited to restaurants, hotels, and function or event catering operations that need combined hot holding and bain marie capability in a flexible, moveable format. It works particularly well where service layouts change between sittings — banqueting, multi-room functions, or operations that rotate between a main kitchen and a separate servery. For sites running very high volumes or extended service periods with heavy pan loads, it is worth considering whether a higher-capacity unit would be a better match for the demand.
If you are unsure whether this unit fits your service setup or want to talk through the options, our team is happy to help before you commit.
Frequently asked questions
Is this unit suitable for banqueting and multi-room function work?
Yes — the combination of castors, pass-through doors, and combined bain marie and hot cupboard capability makes it a practical choice for operations where the service layout changes between sittings or where food needs to be moved between a central kitchen and separate function rooms. It is worth confirming that doorways and access routes in your venue are wide enough to manoeuvre the unit comfortably when fully loaded.
Does the bain marie top need to be run wet, or can it be used dry?
The bain marie section can be operated either wet or dry depending on your service requirements. Wet operation is more common for maintaining pan temperatures over longer service periods, while dry running can suit shorter or lighter service situations. If you regularly hold delicate sauces or dairy-based dishes, wet operation is generally the more reliable approach for consistent temperature management.
What are the practical requirements for using this unit in service?
The unit requires a mains electrical connection and sufficient clear floor space to position and move it safely when loaded. Because it is mobile rather than fixed, there is no plumbing installation required, but the bain marie top will need to be filled and allowed adequate time to reach operating temperature before service begins — factor this into your pre-service preparation. Check that your flooring can support the unit's loaded weight, particularly if you are moving it across different surfaces between areas.
- External depth
- 800 mm
- External height
- 900 mm
- External width
- 2100 mm
- Power rating
- 2.5 kW
- Weight
- 166 kg
£3,191.00(£3,829.20 inc VAT)
£3,191.00(£3,829.20 inc VAT)
The Lincat P8B6PT Panther is a mobile hot cupboard with a thermostatically controlled bain marie top, combining hot holding and pan-based food service capability in a single freestanding unit. It is designed for commercial kitchens and servery operations where flexibility during service matters as much as consistent food holding performance. The bain marie section can be operated wet or dry depending on the service style, and a built-in drain-down facility simplifies end-of-service cleaning.
Fan-assisted heat circulation within the cabinet helps maintain a steady, even temperature throughout the interior during extended holding periods, reducing the risk of cold spots developing in stored food. Pass-through double sliding doors on both sides allow access from either direction, which suits counter configurations or island layouts where kitchen and front-of-house teams need simultaneous access without getting in each other's way. Two height-adjustable internal shelves add practical flexibility for plated meals or plate storage during service.
The main operational advantages of this unit include:
- Pass-through doors allow two-sided access without interrupting service flow
- Fan-assisted circulation keeps holding temperatures consistent throughout the cabinet
- Castors allow the unit to be repositioned between kitchen, servery, and function areas
- Wet or dry bain marie top suits a range of pan-based service styles
- Drain-down facility reduces cleaning time at the close of service
As a mobile unit, no fixed installation is required beyond a mains electrical connection and adequate floor space to manoeuvre safely when the unit is loaded. The bain marie top requires filling and bringing up to temperature ahead of service, so it is worth factoring that lead time into your pre-service routine. It is also sensible to check that your flooring and any internal access routes can handle the unit's weight when fully loaded.
This unit is well suited to restaurants, hotels, and function or event catering operations that need combined hot holding and bain marie capability in a flexible, moveable format. It works particularly well where service layouts change between sittings — banqueting, multi-room functions, or operations that rotate between a main kitchen and a separate servery. For sites running very high volumes or extended service periods with heavy pan loads, it is worth considering whether a higher-capacity unit would be a better match for the demand.
If you are unsure whether this unit fits your service setup or want to talk through the options, our team is happy to help before you commit.
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