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Parry
Parry HOT18 Electric Hot Cupboard | Mobile Flat Top Sliding Door
£1,261.00(£1,513.20 inc VAT)
Delivery Information
Price Match
The Parry HOT18 is a full-width electric hot cupboard built for operations where consistent, large-scale plate holding is a routine part of service. At 1800mm wide with a two-shelf interior, it provides substantial holding capacity — making it a practical choice for busy restaurants, hotel kitchens, and banqueting operations that need to hold plates and plated meals at a stable temperature from the first cover to the last.
In a working kitchen environment, the HOT18 uses thermostatically controlled heat to maintain holding temperature reliably throughout a service without the need for last-minute reheating. The flat top surface provides useful additional staging or pass space, and the sliding door configuration is well suited to tighter pass arrangements where hinged doors would interrupt workflow or restrict movement around the kitchen.
Operationally, the unit is designed with busy service and end-of-day cleaning in mind:
- Three-section perforated shelves remove easily for thorough cleaning between services
- Double-skinned sliding doors are removable to allow full access to the interior
- Four castors — two locking — allow accurate positioning and a stable hold during service
- Flat top surface doubles as pass or staging space during a busy service period
Being mobile, the HOT18 can be repositioned to suit changing layouts, which is particularly useful in multi-purpose venues or event catering environments. That said, at 1800mm wide this is a substantial piece of equipment — it is worth checking doorway widths, access routes, and available pass space carefully before ordering. The unit runs on an electrical supply, so it is sensible to confirm local supply capacity with your electrician ahead of installation.
The HOT18 is best suited to high-volume operations consistently serving large numbers of covers. Restaurants, hotel banqueting, and contract catering kitchens are the most common applications. For smaller or more compact kitchens, a narrower unit would be a more proportionate fit. For exceptionally high-throughput or multi-shift environments, it is worth discussing whether a different configuration would better match the workload.
If you would like to talk through how the HOT18 fits your pass layout or service volume, the team is happy to help you work through it before you commit.
Frequently asked questions
Is the HOT18 practical for a banqueting kitchen serving large covers?
The HOT18 is well suited to banqueting and high-volume service environments where a significant number of plates need to be held at temperature simultaneously. Its 1800mm width and two-shelf interior provide the capacity to handle large cover runs, though for multi-shift or particularly high-throughput operations it is worth discussing your specific service volumes with the team before ordering.
What electrical supply does the HOT18 require, and does it need a dedicated circuit?
The HOT18 runs on an electrical supply, and the exact requirement should be confirmed with your electrician before installation. It is sensible practice to verify that your local supply has sufficient capacity, particularly in older kitchen premises where supply infrastructure may already be running close to its limit.
Can the HOT18 be moved between different areas of a venue during an event?
The four-castor base makes the unit mobile, which is useful in multi-purpose venues or event catering environments where the layout may change between services. However, at 1800mm wide the HOT18 is a substantial piece of equipment, so it is important to check doorway widths and access routes in advance to confirm it can be moved freely to where it is needed.
Size and weight
- External width
- 1800 mm
- External depth
- 650 mm
- External height
- 900 mm
- Weight
- 128 kg
Power and energy
- Power rating
- 3 kW
£1,261.00(£1,513.20 inc VAT)
£1,261.00(£1,513.20 inc VAT)
The Parry HOT18 is a full-width electric hot cupboard built for operations where consistent, large-scale plate holding is a routine part of service. At 1800mm wide with a two-shelf interior, it provides substantial holding capacity — making it a practical choice for busy restaurants, hotel kitchens, and banqueting operations that need to hold plates and plated meals at a stable temperature from the first cover to the last.
In a working kitchen environment, the HOT18 uses thermostatically controlled heat to maintain holding temperature reliably throughout a service without the need for last-minute reheating. The flat top surface provides useful additional staging or pass space, and the sliding door configuration is well suited to tighter pass arrangements where hinged doors would interrupt workflow or restrict movement around the kitchen.
Operationally, the unit is designed with busy service and end-of-day cleaning in mind:
- Three-section perforated shelves remove easily for thorough cleaning between services
- Double-skinned sliding doors are removable to allow full access to the interior
- Four castors — two locking — allow accurate positioning and a stable hold during service
- Flat top surface doubles as pass or staging space during a busy service period
Being mobile, the HOT18 can be repositioned to suit changing layouts, which is particularly useful in multi-purpose venues or event catering environments. That said, at 1800mm wide this is a substantial piece of equipment — it is worth checking doorway widths, access routes, and available pass space carefully before ordering. The unit runs on an electrical supply, so it is sensible to confirm local supply capacity with your electrician ahead of installation.
The HOT18 is best suited to high-volume operations consistently serving large numbers of covers. Restaurants, hotel banqueting, and contract catering kitchens are the most common applications. For smaller or more compact kitchens, a narrower unit would be a more proportionate fit. For exceptionally high-throughput or multi-shift environments, it is worth discussing whether a different configuration would better match the workload.
If you would like to talk through how the HOT18 fits your pass layout or service volume, the team is happy to help you work through it before you commit.
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