Lincat P8B5 Panther Mobile Hot Cupboard with Bain Marie Top
Product Description
The Lincat P8B5 Panther is a mobile hot cupboard combining an enclosed heated storage compartment below with a thermostatically controlled bain marie top. The bain marie section can be operated...
Specifications
- External depth (mm)
- 800
- External height (mm)
- 900
- External width (mm)
- 1775
- Power rating (kw)
- 2.5
Product Description
The Lincat P8B5 Panther is a mobile hot cupboard combining an enclosed heated storage compartment below with a thermostatically controlled bain marie top. The bain marie section can be operated in either wet or dry mode, giving operators the flexibility to hold different food types across varying service lengths. A built-in drain-down facility makes post-service cleaning straightforward. Below, the cupboard houses plated meals or clean plates on two height-adjustable internal shelves, making it a practical single unit for holding food ready for service.
Fan-assisted heat distribution helps maintain even temperatures throughout the interior, which matters in high-turnover environments where doors are opened repeatedly during a busy service. Recovery after door opening is more consistent with fan circulation than with static heat alone, reducing the risk of cold spots developing during extended holds.
Day-to-day operational advantages include:
- Wet or dry bain marie operation to suit different holding requirements
- Fan-assisted circulation for consistent temperatures throughout the cabinet
- Mobile on heavy-duty castors — reposition between prep, service, and storage areas
- Drain-down facility for easier cleaning after service
- Adjustable internal shelving to accommodate different plate and container sizes
Being mobile is the defining characteristic of the P8B5. It suits restaurants running table service, banqueting operations, staff canteens, and any setting where the service layout shifts between meal periods or the unit needs to move between areas. Operators running fixed counter or pass-through configurations may find a static built-in unit a better fit. For sites with higher volume demands or where a longer run of GN positions is needed, a larger static hot holding unit is worth considering.
If you would like to talk through whether this unit suits your service layout and holding volumes, the team is glad to help before you make a decision.
Key Features
- Thermostatically controlled bain marie top with wet or dry operation
- Fan-assisted heat distribution for even temperatures throughout the cabinet
- Enclosed lower cupboard with two height-adjustable internal shelves
- Drain-down facility built into the bain marie top for post-service cleaning
- Four heavy-duty castors for repositioning across different service areas
Operational Benefits
- Maintains consistent holding temperatures even during frequent door opening
- Wet or dry bain marie mode adapts to different food types and service lengths
- Mobile design supports flexible layouts across multiple meal periods
- Adjustable shelving accommodates varying plate sizes and covered containers
- Drain-down fitting reduces cleaning time and effort after service
Specifications
- External depth (mm)
- 800
- External height (mm)
- 900
- External width (mm)
- 1775
- Power rating (kw)
- 2.5
- Power type
- Electric 1 Phase
- Weight (kg)
- 146
Frequently Asked Questions
- The P8B5 is well suited to mid-volume restaurant service where food needs to be held ready across a defined service period. The fan-assisted cabinet and bain marie top work together to maintain temperatures during a standard lunch or dinner service, though operators running very high volumes continuously across multiple sittings may find a larger static unit better matched to those demands.
- As a mobile unit on castors, the P8B5 requires only a suitable mains electrical connection — there are no fixed plumbing or gas connections needed. The bain marie top requires a water fill for wet operation, but this can be done manually. Check that your available socket and circuit rating matches the unit's electrical specification before positioning it in service.
- The bain marie top is designed to accommodate standard GN containers in wet or dry mode depending on the food type being held. Wet mode is generally preferred for soups, sauces, and moisture-sensitive dishes to prevent drying out, while dry mode suits items where surface moisture would be a problem. Some condensation on lids is normal in wet operation — this is standard behaviour for bain marie holding and not a fault.