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Lincat
Lincat P8B3PT Panther Mobile Hot Cupboard with Bain Marie Top
£2,311.00(£2,773.20 inc VAT)
Delivery Information
Price Match
The Lincat P8B3PT Panther is a mobile hot cupboard that combines a thermostatically controlled bain marie top with an insulated holding cupboard below. The two elements work together to handle both plated meal holding and wet or dry bain marie service from a single, repositionable unit — a practical arrangement for operations where the service point is not always fixed.
During service, consistent holding temperature matters more than peak heat output. The fan-assisted interior circulates heat evenly throughout the cupboard, reducing the risk of hot and cold spots that can affect food quality during extended holds. The bain marie top accommodates multiple gastronorm pans and can be run wet or dry depending on what is being held. A drain-down facility keeps end-of-service cleaning straightforward rather than messy. Pass-through sliding doors on both sides of the unit mean kitchen staff can load from the back while service staff collect from the front, which keeps movement organised in busier or more compact service areas.
Features that support day-to-day service include:
- Pass-through sliding doors on both sides for organised, two-way service flow
- Fan-assisted interior for even heat distribution throughout the cupboard
- Wet or dry bain marie top with drain-down for straightforward cleaning
- Height-adjustable internal shelves for flexible plate and dish storage
- Heavy-duty locking castors for secure positioning during service
Because the unit is mobile, no fixed installation is required, but an appropriate electrical supply must be available at each point of use. Before settling on a position, it is worth checking overhead clearance — the bain marie top adds to the overall height, and this can catch operators out in lower-ceilinged service areas. If the unit needs to travel between rooms or floors, doorway widths and floor surfaces are worth considering, particularly in older buildings with narrower service corridors.
The P8B3PT suits restaurants, hotels, and function catering operations where plated meal holding and positional flexibility both matter. It is particularly well used in banqueting and event settings where the service layout changes between functions. Operations with very high throughput, or those preferring a permanent fixed installation, may find a heavier-duty static unit more appropriate. Smaller sites with modest holding requirements might be equally well served by a simpler single-sided model.
If you would like to talk through how this unit fits your service volume or kitchen layout, the team is happy to work through it with you before you commit.
Frequently asked questions
Is the P8B3PT suitable for banqueting and event catering where the service point changes?
Yes, this is one of the more common applications for this unit. The locking castors allow it to be repositioned between services, and the pass-through door arrangement works well in temporary or changing service layouts. It is worth confirming that an accessible electrical supply is available at each intended service location before committing to this approach.
Can the bain marie top be used dry, or does it need to be run with water?
The bain marie top on the P8B3PT can be operated either wet or dry depending on what is being held, which gives operators flexibility across different menu types. The drain-down facility means switching between modes or cleaning out at the end of service does not require significant effort, which is useful in high-turnover service environments.
What should we consider before positioning this unit in our kitchen or service area?
The main practical points are electrical supply availability at the point of use, overhead clearance — as the bain marie top adds meaningful height to the unit — and, if the cupboard needs to move between rooms, doorway widths and floor surface types. In older or listed buildings with narrow service corridors, it is worth measuring carefully before ordering.
Size and weight
- External width
- 1125 mm
- External depth
- 800 mm
- External height
- 900 mm
- Weight
- 104 kg
Power and energy
- Power rating
- 1.5 kW
£2,311.00(£2,773.20 inc VAT)
£2,311.00(£2,773.20 inc VAT)
The Lincat P8B3PT Panther is a mobile hot cupboard that combines a thermostatically controlled bain marie top with an insulated holding cupboard below. The two elements work together to handle both plated meal holding and wet or dry bain marie service from a single, repositionable unit — a practical arrangement for operations where the service point is not always fixed.
During service, consistent holding temperature matters more than peak heat output. The fan-assisted interior circulates heat evenly throughout the cupboard, reducing the risk of hot and cold spots that can affect food quality during extended holds. The bain marie top accommodates multiple gastronorm pans and can be run wet or dry depending on what is being held. A drain-down facility keeps end-of-service cleaning straightforward rather than messy. Pass-through sliding doors on both sides of the unit mean kitchen staff can load from the back while service staff collect from the front, which keeps movement organised in busier or more compact service areas.
Features that support day-to-day service include:
- Pass-through sliding doors on both sides for organised, two-way service flow
- Fan-assisted interior for even heat distribution throughout the cupboard
- Wet or dry bain marie top with drain-down for straightforward cleaning
- Height-adjustable internal shelves for flexible plate and dish storage
- Heavy-duty locking castors for secure positioning during service
Because the unit is mobile, no fixed installation is required, but an appropriate electrical supply must be available at each point of use. Before settling on a position, it is worth checking overhead clearance — the bain marie top adds to the overall height, and this can catch operators out in lower-ceilinged service areas. If the unit needs to travel between rooms or floors, doorway widths and floor surfaces are worth considering, particularly in older buildings with narrower service corridors.
The P8B3PT suits restaurants, hotels, and function catering operations where plated meal holding and positional flexibility both matter. It is particularly well used in banqueting and event settings where the service layout changes between functions. Operations with very high throughput, or those preferring a permanent fixed installation, may find a heavier-duty static unit more appropriate. Smaller sites with modest holding requirements might be equally well served by a simpler single-sided model.
If you would like to talk through how this unit fits your service volume or kitchen layout, the team is happy to work through it with you before you commit.
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