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Parry
Parry 1894 Mobile Servery with Bain Marie Top
£946.00(£1,135.20 inc VAT)
Delivery Information
Price Match
The Parry 1894 is a mobile hot servery combining a thermostatically controlled heated cupboard with an independently controlled bain marie section on top. It is designed to hold plated meals and wet dishes at correct serving temperatures while being moved from the kitchen to a separate service point — a dining room, function suite, buffet area, or temporary service location.
In practice, the unit performs well for operations running a defined service window where food needs to travel a short distance before it reaches the guest. The heated cupboard holds plated meals on removable chrome wire shelves, while the bain marie top accommodates gastronorm pans for sauces, soups, vegetables, or similar wet dishes. Having the two zones independently controlled means operators can manage dry and wet holding temperatures without compromising either.
The design is practical for a mobile unit, with several details that matter during real service:
- Independent temperature controls for the bain marie and cupboard allow flexible management of wet and dry dishes simultaneously
- Two lockable castors hold the unit securely in position once it reaches the service point
- Push bar makes manoeuvring through corridors and doorways straightforward
- Integrated plug park keeps the cable contained and off the floor during transit
- Removable wire shelves allow flexible plate and dish arrangement inside the cupboard
As a plug-in electric unit, the 1894 requires no fixed plumbing or gas supply, which simplifies installation considerably. The bain marie section does need to be filled with water before use, and adequate pre-heating time should be built into the service schedule. It is worth checking doorway widths and floor surfaces in your venue before purchasing — a loaded unit carries a reasonable amount of weight and needs a reasonably level, smooth floor surface to move safely.
This servery is well suited to hotels, care homes, schools, and event caterers that need to extend hot service beyond the kitchen without a fixed servery counter. It is not designed for continuous high-volume all-day holding; operations with heavier throughput requirements may find a larger-capacity static or mobile unit a better fit.
If you would like to talk through whether the 1894 suits your service pattern, venue layout, or existing equipment setup, the team is happy to help before you commit.
Frequently asked questions
Is the 1894 suitable for continuous all-day holding or high-volume service?
The 1894 is best suited to defined service windows rather than sustained all-day heavy use. For operations running continuous high-volume service or holding large quantities of food throughout the day, a larger-capacity static or mobile unit would generally be a more appropriate choice.
What do I need to check before the unit arrives on site?
The main practical checks are doorway widths along the route between the kitchen and service point, and the floor surface — the unit needs a reasonably smooth, level floor to move safely when loaded. You should also confirm access to a suitable electrical socket at or near the service point, and allow adequate warm-up time before service begins, particularly for the bain marie section which needs to be filled with water before heating.
Can the bain marie and heated cupboard be set to different temperatures?
Yes — the bain marie top and the heated cupboard below are independently controlled, so you can set each zone to the temperature appropriate for what it is holding. This makes it practical to hold plated meals in the cupboard and wet dishes such as sauces or vegetables in the bain marie simultaneously without either section being set to a compromise temperature.
Size and weight
- External width
- 845 mm
- External depth
- 530 mm
- External height
- 975 mm
- Weight
- 69 kg
Power and energy
- Power rating
- 1.6 kW
£946.00(£1,135.20 inc VAT)
£946.00(£1,135.20 inc VAT)
The Parry 1894 is a mobile hot servery combining a thermostatically controlled heated cupboard with an independently controlled bain marie section on top. It is designed to hold plated meals and wet dishes at correct serving temperatures while being moved from the kitchen to a separate service point — a dining room, function suite, buffet area, or temporary service location.
In practice, the unit performs well for operations running a defined service window where food needs to travel a short distance before it reaches the guest. The heated cupboard holds plated meals on removable chrome wire shelves, while the bain marie top accommodates gastronorm pans for sauces, soups, vegetables, or similar wet dishes. Having the two zones independently controlled means operators can manage dry and wet holding temperatures without compromising either.
The design is practical for a mobile unit, with several details that matter during real service:
- Independent temperature controls for the bain marie and cupboard allow flexible management of wet and dry dishes simultaneously
- Two lockable castors hold the unit securely in position once it reaches the service point
- Push bar makes manoeuvring through corridors and doorways straightforward
- Integrated plug park keeps the cable contained and off the floor during transit
- Removable wire shelves allow flexible plate and dish arrangement inside the cupboard
As a plug-in electric unit, the 1894 requires no fixed plumbing or gas supply, which simplifies installation considerably. The bain marie section does need to be filled with water before use, and adequate pre-heating time should be built into the service schedule. It is worth checking doorway widths and floor surfaces in your venue before purchasing — a loaded unit carries a reasonable amount of weight and needs a reasonably level, smooth floor surface to move safely.
This servery is well suited to hotels, care homes, schools, and event caterers that need to extend hot service beyond the kitchen without a fixed servery counter. It is not designed for continuous high-volume all-day holding; operations with heavier throughput requirements may find a larger-capacity static or mobile unit a better fit.
If you would like to talk through whether the 1894 suits your service pattern, venue layout, or existing equipment setup, the team is happy to help before you commit.
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