Parry HOT18BM Bain Marie Topped Hot Cupboard 1800mm

The Parry HOT18BM is a full-width, mobile hot cupboard combining a dry plate warming cabinet with a wet-heat bain marie top in a single 1800mm unit. The lower cabinet holds and warms plates and dishes across a full service period, while the bain marie top accepts full and fractional GN pans for holding sauces, gravies, vegetables, and portioned dishes simultaneously. The two functions share a single footprint, which makes this a practical choice where counter or servery space is limited but holding capacity needs to be meaningful.

Thermostatically controlled heat throughout the cabinet and the bain marie top means operators can set a stable temperature at the start of service and rely on it to hold consistently during peak periods. The five perforated internal shelves are each supplied in three sections, keeping individual pieces manageable to remove and clean rather than requiring two people to handle a full-width shelf. The removable double-skinned doors are designed to come away without tools, which makes end-of-service cleaning straightforward rather than an exercise in frustration.

• Five perforated shelves, each in three sections for easier handling and cleaning
• Removable double-skinned doors — no tools required for removal
• Four castors fitted as standard, two locking, for flexible servery positioning
• Thermostatic control across both the cabinet and bain marie top
• GN-compatible bain marie top accepts full and fractional pan configurations

The castors make the unit easy to reposition during a quiet period or to move for cleaning behind, which matters in busier kitchens where servery layouts sometimes shift to suit covers. Two locking castors keep the unit fixed in place during service.

It is worth noting that gastronorm pans are not included and will need to be ordered separately. The gantry visible in some product imagery is an optional accessory and does not form part of the standard supply.

At 1800mm wide, this unit is well suited to larger servery operations — hotel restaurants, staff canteens, leisure venues, and event catering setups where multiple dishes need to be held and served concurrently. For smaller operations or tighter servery runs, shorter hot cupboard configurations may be a more proportionate fit. For very high-volume sites with extended service periods and intensive pan use, a heavier-duty static unit may be worth considering alongside this model.

If you would like to talk through whether the configuration and capacity suits your service setup, the team is happy to work through it with you before you order.