Exploring the Benefits of Hot Food Display Equipment

Hot Food Display


Food display showcases for takeaway shops, fish & chips stores, and bakeries help keep hot foods at safe temperatures for hours.

Food waste is expensive for businesses, and spoilage causes unwanted trash. Heated displays minimize the amount of compromised foods that must be thrown away.


Many restaurants and cafes offer hot foods, from nachos to sandwiches to fried chicken. Hot food display equipment is used to warm these dishes, enhancing their appeal and increasing their sales potential. This type of merchandising cabinet is self-contained and uses different heating methods to maintain the ideal temperature. Some models come with spoons to make it easier to serve your customers.

In addition to making your food more appealing, this merchandising unit can also help you reduce your energy costs. A heated display showcase is designed to use less energy than traditional refrigerated cases, and the latest units are available with features like LED lighting, a choice of shelving tiers, and thermostatic controls to ensure your food is at a safe temperature.

Heated displays are often used in delis, fish and chip shops, bakeries, coffee shops, and supermarkets to showcase prepared food for grab-and-go purchases. They can be countertop or floor standing, with front or rear doors for employees or customers to self-serve to restock easily.

The popularity of grab-and-go meals means food waste is a growing problem for businesses. Not only is this expensive for you, but it also harms the environment and causes biodiversity loss. Solving this problem will take the pressure off food service professionals to deliver quick service while ensuring quality products for customers.

Preserves Food Quality

A heated display case helps preserve food quality by keeping foods warm and moist through controlled humidity. It also slows down bacterial growth, extending the life of your food items. It allows you to offer customers a greater variety of fresh, tasty products.

Heated display cases or merchandisers are necessary for many businesses that offer grab-and-go foods like sandwiches, wraps, burgers, and fries. They are available in pass-through, roll-in, and under-counter configurations to provide a convenient self-service option for your customers.

In addition to preserving food quality, hot display showcases can enhance the appearance of your food by making it look appetizing and appealing. They are available in various sizes and designs, with glass fronts and sides to attract customers’ attention. Some even come with LED lighting to entice shoppers’ interest in your foods and increase sales.

A commercial food bar is a perfect solution for your takeaway, fish, and chips shop, or bakery, serving fried chicken, pizza, pastries, soups, stews, and more. The heated display case keeps these items at a safe and warm temperature for hours after they have been cooked, allowing them to stay fresh and attractive to your customers. It’s easy to set up and can be used for various foods.

Prevents Food Waste

Food waste is expensive for businesses, harms the environment by generating unnecessary greenhouse gas emissions, wastes water, and land, and contributes to global hunger. Hot food display equipment helps reduce the amount of uneaten food discarded by keeping items warm and fresh longer.

The merchandising units have various heating methods to help meet customer needs and budgets. Small pie cases mounted on a wall and larger freestanding grab-and-go units can be heated with either a Calrod or heat strip on the bottom or a combination of convected air, infrared, and conductive heat.

Heated displays allow staff to cook in large batches and minimize the number of smaller portions that must be kept hot on a line or in individual warming appliances. This can significantly reduce cooking time and labor costs for your business.

To prevent food loss, it is recommended to carry out a full audit of your establishment to identify sources of waste. This can include comparing purchasing inventory with customer orders, offering more frequent or flexible meal plans, modifying menus to reduce unaerated foods, and adjusting production and handling processes to minimize preparation waste. Other steps to limit discarded food include donating excess ingredients, preparing uneaten meals, using stale bread in new dishes, and reducing serving sizes.

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