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Parry
Parry HOT18BM Bain Marie Topped Hot Cupboard 1800mm
£1,882.00(£2,258.40 inc VAT)
Delivery Information
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The Parry HOT18BM is a full-width, mobile hot cupboard that combines a dry plate-warming cabinet with a wet-heat bain marie top in a single 1800mm unit. The lower cabinet holds and warms plates and dishes throughout a full service period, while the bain marie top accepts full and fractional GN pans for holding sauces, gravies, vegetables, and portioned dishes at the same time. Combining both functions in a single footprint makes this a practical choice where counter or servery space is limited but holding capacity still needs to be meaningful.
Thermostatic control across both the cabinet and the bain marie top means operators can set a stable temperature at the start of service and rely on it to hold consistently through peak periods, without constant adjustment. The five perforated internal shelves are each supplied in three sections, keeping individual pieces manageable to handle rather than requiring two members of staff to lift a full-width shelf. The removable double-skinned doors are designed to come away without tools, which makes end-of-service cleaning straightforward.
- Five perforated shelves in three sections for easier handling and cleaning
- Removable double-skinned doors with no tools required for removal
- Four castors fitted as standard, two locking, for flexible servery positioning
- Thermostatic control across both the cabinet and bain marie top independently
- GN-compatible bain marie top accepts full and fractional pan configurations
The castors allow the unit to be repositioned during a quiet period or moved for cleaning behind — a practical consideration in serveries where layout shifts between services. Two locking castors keep it stable during use. It is worth noting that gastronorm pans are not included and will need to be sourced separately. Any gantry visible in product imagery is an optional accessory and is not part of the standard supply.
At 1800mm wide, this unit is well suited to larger servery operations — hotel restaurants, staff canteens, leisure venues, and event catering setups where multiple dishes need to be held and served concurrently. For smaller operations or tighter servery runs, a shorter hot cupboard configuration is likely a more proportionate fit. For very high-volume sites with extended service periods and intensive pan use, a heavier-duty static unit may be worth considering alongside this model.
If you would like to talk through whether this configuration suits your service setup and covers, the team is glad to work through it with you before you commit.
Frequently asked questions
Is this unit suitable for a high-volume hotel restaurant running two sittings?
The HOT18BM is well suited to hotel restaurants and similar high-cover operations where multiple dishes and sauces need to be held simultaneously across a full service period. For very intensive multi-sitting operations with extended holding requirements, it is worth speaking to the team about whether a heavier-duty static alternative might be a better long-term fit.
What are the installation requirements for this hot cupboard?
The unit is electrically powered and requires a suitable electrical connection — confirm the supply specification with your electrician before installation. Because it runs on castors, no fixed plumbing is required for the bain marie operation, which also makes it relatively straightforward to reposition within a servery.
Do gastronorm pans come included, and is the gantry part of the standard unit?
Gastronorm pans are not included and will need to be ordered separately to suit your menu configuration. Any gantry shown in product photography is an optional accessory and does not form part of the standard supply — if you need one, the team can advise on compatibility.
Size and weight
- External width
- 1800 mm
- External depth
- 650 mm
- External height
- 900 mm
- Weight
- 128 kg
Power and energy
- Power rating
- 6 kW
£1,882.00(£2,258.40 inc VAT)
£1,882.00(£2,258.40 inc VAT)
The Parry HOT18BM is a full-width, mobile hot cupboard that combines a dry plate-warming cabinet with a wet-heat bain marie top in a single 1800mm unit. The lower cabinet holds and warms plates and dishes throughout a full service period, while the bain marie top accepts full and fractional GN pans for holding sauces, gravies, vegetables, and portioned dishes at the same time. Combining both functions in a single footprint makes this a practical choice where counter or servery space is limited but holding capacity still needs to be meaningful.
Thermostatic control across both the cabinet and the bain marie top means operators can set a stable temperature at the start of service and rely on it to hold consistently through peak periods, without constant adjustment. The five perforated internal shelves are each supplied in three sections, keeping individual pieces manageable to handle rather than requiring two members of staff to lift a full-width shelf. The removable double-skinned doors are designed to come away without tools, which makes end-of-service cleaning straightforward.
- Five perforated shelves in three sections for easier handling and cleaning
- Removable double-skinned doors with no tools required for removal
- Four castors fitted as standard, two locking, for flexible servery positioning
- Thermostatic control across both the cabinet and bain marie top independently
- GN-compatible bain marie top accepts full and fractional pan configurations
The castors allow the unit to be repositioned during a quiet period or moved for cleaning behind — a practical consideration in serveries where layout shifts between services. Two locking castors keep it stable during use. It is worth noting that gastronorm pans are not included and will need to be sourced separately. Any gantry visible in product imagery is an optional accessory and is not part of the standard supply.
At 1800mm wide, this unit is well suited to larger servery operations — hotel restaurants, staff canteens, leisure venues, and event catering setups where multiple dishes need to be held and served concurrently. For smaller operations or tighter servery runs, a shorter hot cupboard configuration is likely a more proportionate fit. For very high-volume sites with extended service periods and intensive pan use, a heavier-duty static unit may be worth considering alongside this model.
If you would like to talk through whether this configuration suits your service setup and covers, the team is glad to work through it with you before you commit.
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