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Parry
Parry HOT15BM Bain Marie Topped Hot Cupboard with Castors
£1,752.00(£2,102.40 inc VAT)
Delivery Information
Price Match
The Parry HOT15BM is a 1500mm wide mobile hot cupboard with an integrated bain marie top, combining two functions that would otherwise require separate pieces of equipment at the pass. The cupboard section holds plates and plated meals at a consistent service temperature throughout the sitting, while the bain marie top keeps gastronorm pans of sauces, gravies, soups, and portioned dishes warm and ready to serve. Gastronorm pans are not supplied as standard.
In a working kitchen, having both hot holding and wet food holding in a single floor-standing unit makes a genuine difference to how a pass operates. The thermostatically regulated interior holds a stable temperature across extended service periods, which matters when you are running multiple covers or holding meals while a table is seated. The bain marie top accepts full-size gastronorm pans or combinations of smaller sizes, so pass staff can adjust quickly to the day's menu without reorganising the service counter.
The unit is well considered for the demands of regular kitchen use:
- Perforated internal shelves supplied in three sections per tier, making removal and cleaning straightforward
- Double-skinned, fully removable doors simplify cleaning at the end of service
- Four castors — two lockable — allow precise positioning at the pass and hold the unit firmly during service
Because the unit is mobile, there is no fixed installation required. It runs from a standard electrical connection with no gas supply needed. The bain marie top requires a water fill before each service. The 1500mm footprint is substantial, and it is worth measuring your pass or servery space carefully before ordering — this is particularly relevant in tighter kitchen layouts where every metre counts.
This unit is well suited to restaurants, hotels, and banqueting operations that have an established pass position and a regular requirement for both plate warming and wet food holding at volume. Smaller operations with more modest throughput may find a narrower model a more proportionate fit for their needs. For very high-volume sites — large banqueting events or venues running several busy sittings back to back — it is worth considering whether a higher-capacity alternative would serve better in the long term.
If you would like to talk through how this unit would fit your service layout and volume before committing, the team is always glad to help you work through it.
Frequently asked questions
Is the HOT15BM suitable for a busy restaurant running multiple sittings?
Yes, the unit is well suited to restaurants and similar operations that need to hold both plated meals and wet menu items consistently across a full service. The thermostatically regulated cupboard maintains a stable temperature over extended periods, which is important when you are running back-to-back covers. For very high-volume venues or large banqueting operations with significant throughput, it is worth discussing whether a higher-capacity unit would be a better long-term fit.
What are the installation requirements for this unit?
The HOT15BM runs from a standard electrical connection and does not require a gas supply or fixed plumbing. Because it is mounted on castors, there is no permanent installation needed. The bain marie top will need to be filled with water before each service. You should confirm the available electrical supply at your intended pass position is suitable before ordering.
How much space does the unit require at the pass?
The unit is 1500mm wide, which is a substantial footprint, and it is important to measure your pass or servery area carefully before ordering. Allow clearance for the doors to open fully and for staff to work around the unit comfortably. In tighter kitchen layouts this is worth assessing in advance, and the team can help you think through whether this width is the right choice for your space.
Size and weight
- External width
- 1500 mm
- External depth
- 650 mm
- External height
- 900 mm
- Weight
- 123 kg
Power and energy
- Power rating
- 5 kW
£1,752.00(£2,102.40 inc VAT)
£1,752.00(£2,102.40 inc VAT)
The Parry HOT15BM is a 1500mm wide mobile hot cupboard with an integrated bain marie top, combining two functions that would otherwise require separate pieces of equipment at the pass. The cupboard section holds plates and plated meals at a consistent service temperature throughout the sitting, while the bain marie top keeps gastronorm pans of sauces, gravies, soups, and portioned dishes warm and ready to serve. Gastronorm pans are not supplied as standard.
In a working kitchen, having both hot holding and wet food holding in a single floor-standing unit makes a genuine difference to how a pass operates. The thermostatically regulated interior holds a stable temperature across extended service periods, which matters when you are running multiple covers or holding meals while a table is seated. The bain marie top accepts full-size gastronorm pans or combinations of smaller sizes, so pass staff can adjust quickly to the day's menu without reorganising the service counter.
The unit is well considered for the demands of regular kitchen use:
- Perforated internal shelves supplied in three sections per tier, making removal and cleaning straightforward
- Double-skinned, fully removable doors simplify cleaning at the end of service
- Four castors — two lockable — allow precise positioning at the pass and hold the unit firmly during service
Because the unit is mobile, there is no fixed installation required. It runs from a standard electrical connection with no gas supply needed. The bain marie top requires a water fill before each service. The 1500mm footprint is substantial, and it is worth measuring your pass or servery space carefully before ordering — this is particularly relevant in tighter kitchen layouts where every metre counts.
This unit is well suited to restaurants, hotels, and banqueting operations that have an established pass position and a regular requirement for both plate warming and wet food holding at volume. Smaller operations with more modest throughput may find a narrower model a more proportionate fit for their needs. For very high-volume sites — large banqueting events or venues running several busy sittings back to back — it is worth considering whether a higher-capacity alternative would serve better in the long term.
If you would like to talk through how this unit would fit your service layout and volume before committing, the team is always glad to help you work through it.
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