Parry 1887 Mobile Servery with Bain Marie Top

The Parry 1887 is a mobile hot servery designed to hold plated meals and hot food at service-ready temperatures when the point of service is away from the main kitchen. It combines a heated base cupboard with an independently controlled bain marie top, allowing operators to maintain wet dishes, sauces or accompaniments at temperature alongside plated or covered meals — all within a single, self-contained unit on castors.

In practice, this type of unit is commonly used in care homes, hotel banqueting operations, staff restaurants and institutional catering, where food needs to travel from the kitchen to a dining area or service point without loss of quality or temperature. The bain marie operates independently of the main cabinet, which is a practical advantage when the two sections are carrying different foods with different holding requirements. The thermostatically controlled cabinet and simmerstat-controlled bain marie both give operators direct, straightforward control over holding temperatures during service.

From an operational standpoint, the key practical benefits include:

• Independent temperature control for the cabinet and bain marie, reducing the risk of food quality issues during extended holds
• Castor-mounted base with two locking wheels for stable positioning at point of service
• Conveniently positioned push bar for easy manoeuvring in corridors and dining areas
• Two removable chrome wire shelves inside the cabinet for flexible plated meal storage
• Plug park keeps the cable tidy and off the floor during transit

Installation is straightforward — the unit runs on a standard 240V single-phase supply and requires no fixed connection, which makes it genuinely portable between locations. There are no water or gas connections to consider. The main practical requirement is ensuring there is sufficient floor space and a clear, accessible route from the kitchen to the service point, as the unit is a substantial piece of equipment. It is not intended for outdoor or uneven-surface use.

This servery is well suited to operations holding up to 30 plated meals per service, making it a practical choice for small to medium banqueting functions, care home dining rooms or smaller staff restaurants. For sites with significantly higher throughput or where extended multi-session holding is required, a larger-capacity unit would be worth considering.

If you are unsure whether this unit is the right fit for your service volumes or layout, our team is happy to talk through the options with you before you commit.