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Parry
Parry HOT12BM Bain Marie Topped Hot Cupboard Mobile
£1,410.00(£1,692.00 inc VAT)
Delivery Information
Price Match
The Parry HOT12BM is a 1200mm wide mobile hot cupboard with an integrated bain marie top. The cabinet is designed to hold plated meals at service temperature, while the bain marie section above takes gastronorm pans for heated food holding. The two functions are combined in a single unit, which suits operations that would otherwise need separate equipment to cover both requirements. Castors are fitted as standard, allowing the unit to be repositioned between prep, pass, and service areas without tools or dismantling. Gastronorm pans are not included.
During service, the thermostat-regulated cabinet maintains consistent heat across the full interior, which matters when doors are opened repeatedly throughout a busy sitting. Three perforated internal shelves support air circulation and are supplied in sections for easy removal. The double-skinned doors are also removable, which makes end-of-service cleaning more straightforward than it would be on a fixed unit.
The main operational advantages are:
- Mobile on four castors, two locking, so the unit stays in position during service
- Bain marie top accepts full-size and fractional gastronorm pans alongside plate holding below
- Removable shelves and doors reduce cleaning time at end of service
- Thermostat-controlled interior supports consistent holding without manual adjustment
- Slimline 1200mm footprint suits tighter pass and servery layouts
The unit runs on a standard single-phase electrical supply and requires a suitable socket at the intended service position. There is no fixed installation given the mobile design, though the locking castors should be engaged once the unit is placed. Reasonable clearance at the rear and sides is advisable to avoid heat build-up in confined spaces. The bain marie top requires filling with water before use, so proximity to a water source is worth considering when planning where the unit will be used.
The HOT12BM is well suited to restaurants, hotels, banqueting operations, and contract catering environments where a mobile hot holding solution with built-in bain marie capability is needed. It is particularly practical for buffet, carvery, and plated meal service where food assembly takes place away from the main kitchen. For higher-volume sites or operations requiring greater holding capacity, a wider or heavier-duty unit is likely to be the more appropriate choice.
If you are working out whether this unit fits your service style and workflow, the team is glad to talk it through with you before you commit.
Frequently asked questions
Is the HOT12BM suitable for a busy restaurant doing 100-plus covers?
The HOT12BM is well suited to mid-volume service environments such as restaurants, hotel dining, and banqueting operations. For very high-volume sites turning over a large number of covers continuously, a wider unit or one with greater holding capacity may give more headroom during peak service. It is worth discussing your typical cover count and service style with us before deciding.
Does the bain marie top need a plumbed water connection?
No fixed plumbing is required. The bain marie top is filled manually with water before service. Because the unit is mobile, you will need access to a nearby water source to fill it at the intended service position, so it is worth factoring that into where you plan to use it.
What electrical supply does the HOT12BM need?
The unit runs on a standard single-phase electrical supply and connects via a suitable socket at the service position. There is no hardwired installation involved, which keeps setup straightforward and supports the mobile nature of the unit.
- External depth
- 650 mm
- External height
- 900 mm
- External width
- 1200 mm
- Power rating
- 3 kW
- Weight
- 79.5 kg
£1,410.00(£1,692.00 inc VAT)
£1,410.00(£1,692.00 inc VAT)
The Parry HOT12BM is a 1200mm wide mobile hot cupboard with an integrated bain marie top. The cabinet is designed to hold plated meals at service temperature, while the bain marie section above takes gastronorm pans for heated food holding. The two functions are combined in a single unit, which suits operations that would otherwise need separate equipment to cover both requirements. Castors are fitted as standard, allowing the unit to be repositioned between prep, pass, and service areas without tools or dismantling. Gastronorm pans are not included.
During service, the thermostat-regulated cabinet maintains consistent heat across the full interior, which matters when doors are opened repeatedly throughout a busy sitting. Three perforated internal shelves support air circulation and are supplied in sections for easy removal. The double-skinned doors are also removable, which makes end-of-service cleaning more straightforward than it would be on a fixed unit.
The main operational advantages are:
- Mobile on four castors, two locking, so the unit stays in position during service
- Bain marie top accepts full-size and fractional gastronorm pans alongside plate holding below
- Removable shelves and doors reduce cleaning time at end of service
- Thermostat-controlled interior supports consistent holding without manual adjustment
- Slimline 1200mm footprint suits tighter pass and servery layouts
The unit runs on a standard single-phase electrical supply and requires a suitable socket at the intended service position. There is no fixed installation given the mobile design, though the locking castors should be engaged once the unit is placed. Reasonable clearance at the rear and sides is advisable to avoid heat build-up in confined spaces. The bain marie top requires filling with water before use, so proximity to a water source is worth considering when planning where the unit will be used.
The HOT12BM is well suited to restaurants, hotels, banqueting operations, and contract catering environments where a mobile hot holding solution with built-in bain marie capability is needed. It is particularly practical for buffet, carvery, and plated meal service where food assembly takes place away from the main kitchen. For higher-volume sites or operations requiring greater holding capacity, a wider or heavier-duty unit is likely to be the more appropriate choice.
If you are working out whether this unit fits your service style and workflow, the team is glad to talk it through with you before you commit.
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