Making Serving Easy

A hot cupboard is a heated cabinet, often called a 'plate warmer' that is used to keep crockery and all hot foods warm, until they are ready to be served. There are many applications for this style of commercial equipment, and any managers or buyers searching for a new hot cupboard should bear in mind the specifications that their new equipment must meet.

Firstly, it is crucial to consider the space that any new items must fit into. The intended area must be large enough to accommodate a new item without causing congestion in the kitchen or intended workspace. A tidy and organised area is essential for fast and efficient work; crowded spaces can reduce the number of staff able to work at one time, resulting in slower production. In a busy and cramped area accidents and breakages are also more likely to occur. The power usage of any new equipment must also be taken into account, to ensure that the current capabilities of the kitchen are not overloaded.

When searching for a new hot cupboard, any new buyer must consider their requirements and review the options accordingly. The size of the unit, and therefore the amount of internal space available will vary according to the make and style; however it is possible to find a commercial hot cupboard which can accommodate from eighteen to around seventy plated meals. This is ideal for a kitchen environment that prefers to prepare and plate meals in advance, and then to serve them when appropriate. Alternatively, a hot cupboard can be used a plate warmer, for crockery alone. In this case, there is obviously a greater amount of plates that can be stored in the unit, up to around 350 in a large cupboard.

There are many different features available throughout a range of models and styles of hot cupboard. Whilst some have a plain top that can be used as a storage or food preparation area, some are fitted with a bain marie to maximise use. A bain marie uses hot water to keep prepared food warm, and sometimes to cook certain dishes. In this case, it is built into some models to provide an area where food can be kept warm until it is ready to be served. This may be appropriate for a kitchen preparing a large amount of traditional roast dinners, for example. Vegetable accompaniments can be cooked and kept warm in containers by the bain marie. Whilst the meat can be prepared, plated, and kept warm inside the hot cupboard. This style of preparation allows greater volumes of food to be served quickly and easily. A bain marie will ensure an even and continual source of heat for cooked food.

When purchasing new equipment, it is advisable for managers and buyers to search online for their purchases. Catering equipment websites are often able to offer next day delivery and better prices on many items, with regularly changing special offers. For chefs needing an item of equipment in a hurry, it is a great way to find the best deals.

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