Parry HOT12P Pass-Through Electric Hot Cupboard 1200mm
Product Description
The Parry HOT12P is a 1200mm wide pass-through electric hot cupboard designed for plate warming and plated meal holding in commercial foodservice environments. Doors fitted on both sides allow food...
Specifications
- External depth (mm)
- 650
- External height (mm)
- 900
- External width (mm)
- 1200
- Power rating (kw)
- 1.5
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Parry Hot12 Cupboard SpecificationsProduct Description
The Parry HOT12P is a 1200mm wide pass-through electric hot cupboard designed for plate warming and plated meal holding in commercial foodservice environments. Doors fitted on both sides allow food to be loaded from the kitchen side and collected from the service side, which supports a cleaner, more organised flow through a busy pass.
In practice, this style of unit earns its place during service periods when a consistent supply of warm plates and held meals is essential. The internal thermostat regulates temperature throughout the cabinet, helping to maintain holding conditions across the full capacity without requiring constant manual adjustment. Two perforated internal shelves are supplied in three sections each, which makes removal and cleaning straightforward at the end of service — a practical detail that matters when turnaround time between shifts is tight. The double-skinned doors are also removable for cleaning.
Key operational points worth noting:
- Pass-through door configuration supports a disciplined kitchen-to-service workflow
- Perforated shelves supplied in sections for easy removal and cleaning
- Removable double-skinned doors simplify end-of-service cleaning routines
- Four castors fitted as standard, two of which are lockable, for safe positioning
- Thermostat-regulated temperature throughout the cabinet interior
Being mobile on castors, the HOT12P can be repositioned to suit your service layout, which makes it a reasonable choice for operations where the pass arrangement changes between functions or covers. The flat top also provides a useful surface for staging during service.
This unit is well suited to restaurants, hotels, and function catering operations running regular table service. For very high-volume sites serving significantly larger numbers across multiple sittings, it is worth considering whether a higher-capacity alternative would better match the throughput demand.
If you are unsure whether this model fits your service volume or pass layout, we are happy to talk it through before you commit to an order.
Key Features
- Pass-through doors on both sides for kitchen-to-service workflow
- Thermostat-regulated interior maintains consistent holding temperature
- Perforated shelves supplied in three sections for straightforward removal
- Four castors fitted as standard, with two lockable for safe placement
- Removable double-skinned doors simplify cleaning at end of service
Operational Benefits
- Supports an organised pass workflow by separating loading and collection sides
- Consistent cabinet temperature reduces the risk of plates cooling during service
- Sectioned shelves cut end-of-service cleaning time on busy shifts
- Mobile on castors so the unit can be repositioned to suit your layout
- Flat top surface provides useful staging space during service periods
Specifications
- External depth (mm)
- 650
- External height (mm)
- 900
- External width (mm)
- 1200
- Power rating (kw)
- 1.5
- Power type
- Electric 1 Phase
- Weight (kg)
- 91
Downloads
Parry Hot12 Cupboard SpecificationsFrequently Asked Questions
- The unit is designed to hold up to 360 plates or around 70 plated meals at one time, which makes it practical for mid-sized restaurant or function service. For operations regularly serving larger numbers across back-to-back sittings, it is worth considering a higher-capacity model to avoid the cabinet becoming a bottleneck during peak periods.
- The HOT12P is an electric unit that requires a suitable mains connection — your electrician should confirm the correct supply before installation. Because it is mounted on castors, no fixed installation is necessary, which simplifies positioning and relocation. Ensure the floor surface is level and that the castors are locked once the unit is in its working position.
- The pass-through door arrangement works well wherever there is a clear separation between the kitchen preparation area and the service or collection point — this includes serveries, banqueting operations, and counter service layouts as well as traditional kitchen passes. If your service setup does not have a defined pass, a single-access hot cupboard may be a more practical choice.