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Lincat
Lincat P8B4 Panther Mobile Hot Cupboard with Bain Marie Top
£2,299.00(£2,758.80 inc VAT)
Delivery Information
Price Match
The Lincat P8B4 Panther is a mobile hot cupboard with a thermostatically controlled bain marie top that can be operated wet or dry depending on your service requirements. Beneath the top, an insulated fan-assisted cabinet provides holding space for plated meals and clean plates, with two height-adjustable internal shelves accessible through double sliding doors. The fan circulation distributes warmth evenly throughout the cabinet, reducing the risk of cold spots during a long or busy service.
In practice, the Panther is most commonly used to hold finished plates at consistent temperature while the pass works through covers, or to stage plated meals ahead of a banqueting run. The bain marie top accepts GN pans for holding sauces, garnishes, or portioned items alongside the main plates, keeping everything within reach at the point of service. Being mobile, the unit can be positioned where it is needed and moved clear when the floor space is required for something else — a practical advantage in kitchens that change function between service periods.
- Wet or dry bain marie operation gives flexibility across different menu types
- Fan-assisted cabinet maintains even temperature throughout the holding space
- Adjustable internal shelves accommodate different plate sizes and stack heights
- Drain-down facility makes end-of-service cleaning straightforward
- Heavy-duty castors allow repositioning without disrupting service flow
Because the unit is mobile rather than fixed, no plumbing connections are required — the bain marie is filled manually. A suitable mains electrical supply needs to be accessible in the area where the unit will operate. It is worth checking the footprint against your pass or service area before ordering, particularly in tighter kitchen layouts.
The P8B4 is well suited to restaurants, hotels, and event catering operations running plated meal service at mid-volume. For larger banqueting operations, contract catering at scale, or sites with very high simultaneous cover counts, it is worth considering whether a higher-capacity unit would be a better fit.
If you would like to talk through whether this model suits your service style and volume, our team is happy to help before you commit.
Frequently asked questions
Does the bain marie top require a plumbed water connection?
No — the bain marie is filled manually, so no fixed plumbing is needed. This is one of the practical advantages of the mobile design, as the unit can be used wherever a mains electrical supply is accessible without any installation groundwork.
Is the P8B4 Panther suitable for banqueting and event service?
It is well suited to mid-volume banqueting and plated event service where meals need to be staged and held consistently before the pass. For very large-scale operations with high simultaneous cover counts, it is worth discussing whether a higher-capacity unit would better match your throughput requirements.
What is the difference between running the bain marie wet versus dry?
Running wet — with water in the tray — provides gentler, more stable heat for sauces and delicate items that benefit from indirect warmth. Running dry gives faster, more direct heat and is often used for items that tolerate slightly higher surface temperatures or where the wet setup is not practical during a particular service.
Size and weight
- External width
- 1450 mm
- External depth
- 800 mm
- External height
- 900 mm
- Weight
- 125 kg
Power and energy
- Power rating
- 2.5 kW
£2,299.00(£2,758.80 inc VAT)
£2,299.00(£2,758.80 inc VAT)
The Lincat P8B4 Panther is a mobile hot cupboard with a thermostatically controlled bain marie top that can be operated wet or dry depending on your service requirements. Beneath the top, an insulated fan-assisted cabinet provides holding space for plated meals and clean plates, with two height-adjustable internal shelves accessible through double sliding doors. The fan circulation distributes warmth evenly throughout the cabinet, reducing the risk of cold spots during a long or busy service.
In practice, the Panther is most commonly used to hold finished plates at consistent temperature while the pass works through covers, or to stage plated meals ahead of a banqueting run. The bain marie top accepts GN pans for holding sauces, garnishes, or portioned items alongside the main plates, keeping everything within reach at the point of service. Being mobile, the unit can be positioned where it is needed and moved clear when the floor space is required for something else — a practical advantage in kitchens that change function between service periods.
- Wet or dry bain marie operation gives flexibility across different menu types
- Fan-assisted cabinet maintains even temperature throughout the holding space
- Adjustable internal shelves accommodate different plate sizes and stack heights
- Drain-down facility makes end-of-service cleaning straightforward
- Heavy-duty castors allow repositioning without disrupting service flow
Because the unit is mobile rather than fixed, no plumbing connections are required — the bain marie is filled manually. A suitable mains electrical supply needs to be accessible in the area where the unit will operate. It is worth checking the footprint against your pass or service area before ordering, particularly in tighter kitchen layouts.
The P8B4 is well suited to restaurants, hotels, and event catering operations running plated meal service at mid-volume. For larger banqueting operations, contract catering at scale, or sites with very high simultaneous cover counts, it is worth considering whether a higher-capacity unit would be a better fit.
If you would like to talk through whether this model suits your service style and volume, our team is happy to help before you commit.
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