Strengths
- Australian‑made by Stoddart; built for local duty cycles.
- Modular footprints (under‑bench & island) for easy line‑ups.
- HACCP‑friendly: smooth liners, hygienic doors, easy clean.
- National parts & service support network.
Culinaire Food Service Equipment | Hot Cupboards, Bain Maries & Plate Dispensers
Culinaire by Stoddart delivers reliable hot‑holding and service‑line solutions for Australian hospitality, healthcare and education—under‑bench hot cupboards, bain maries, heated plate dispensers and chip dumps engineered for hygiene, durability and uptime.
Features include 304 stainless construction, double‑skinned insulation, fan‑forced heating and digital temperature control on key models. Prices from $2,436+GST. Call 1300 001 336 for fast expert advice.
Considerations
- Bain maries may require hot water and waste connections.
- Confirm electrical load (single‑phase/plug rating) & clearance.
- Premium build vs entry‑level imports.
- Plan bench cut‑outs and service access.
Pro Advice
- Hot cupboards: choose 3/4/5‑module width for peak covers.
- Bain maries: size by GN 1/1 count; add gantry/overshelf if needed.
- Chip dumps: IR heat + perforated tray keeps fries crisp.
- Match CH.HC (hot cupboard) vs CH.BM (bain marie) vs CH.PD (plate dispenser).
- Hot Cupboards & Plate Warmers – Fan‑forced heating, digital control
- Chip Dumps – Infrared heat, crisp holding at the pass
Hot Cupboards & Plate Warmers
Fan‑forced heating, digital control
New
Catering Equipment
Culinaire CH.PD.HS.2 Dual Tube Heated Plate Dispenser | Static Heat
$7.20 Excl. GST
Commercial Kitchen Equipment
$6.69 Excl. GST
Catering Equipment
Culinaire Under Bench Hot Cupboard CH.HC.U.3 – Plate & Food Warmer
$5.55 Excl. GST
Commercial Kitchen Equipment
Culinaire Island Hot Cupboard CH.HC.I.3 – Efficient Heating for Plates & Dishes
$6.55 Excl. GST
Catering Equipment
Culinaire Island Hot Cupboard CH.HC.I.4 – Efficient Food Warming Solution
$7.27 Excl. GST
Chip Dumps
Infrared heat, crisp holding at the pass
New
Catering Equipment
Culinaire CH.CD.35AS Chip Dump Freestanding | Suits Anets AS35 & 40AV Fryers
$3,000.00 Excl. GST
Editor’s Top Picks for Culinaire
Best Under‑bench Hot Cupboard
Culinaire CH.HC.U.4 — 4‑Module Under‑bench
- 304 stainless steel, even heat distribution
- Efficient plate & dish holding
- Modular footprint for easy integration
Best Chip Dump / Pass Station
Culinaire CH.CD.35AS — Infrared Chip Dump
- Dual IR heat for crisp fries
- Perforated tray + GN pan
- Compact footprint, 10A plug
Best Heated Plate Dispenser
Culinaire CH.PD.HS.2 — Dual‑Tube Dispenser
- For 270–305 mm plates
- Static heat with adjustable guides
- Plug‑and‑play setup
Browse all Culinaire
New
Catering Equipment
Culinaire CH.PD.HS.2 Dual Tube Heated Plate Dispenser | Static Heat
$7.20 Excl. GST
New
Catering Equipment
Culinaire CH.CD.35AS Chip Dump Freestanding | Suits Anets AS35 & 40AV Fryers
$3,000.00 Excl. GST
Commercial Kitchen Equipment
$6.69 Excl. GST
Catering Equipment
Culinaire Under Bench Hot Cupboard CH.HC.U.3 – Plate & Food Warmer
$5.55 Excl. GST
Commercial Kitchen Equipment
Culinaire Island Hot Cupboard CH.HC.I.3 – Efficient Heating for Plates & Dishes
$6.55 Excl. GST
Catering Equipment
Culinaire Island Hot Cupboard CH.HC.I.4 – Efficient Food Warming Solution
$7.27 Excl. GST
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Buying Guide: Culinaire Food Service Equipment
| Criteria | Hot Cupboards | Bain Maries | Plate / Chip Warmers |
|---|---|---|---|
| Best for | Holding plated meals & serving dishes | GN pan service lines (buffet/pass) | Plates at pass; fries crisp & ready |
| Output | 3–5 module footprints (under‑bench or island) | ~3–8 × GN 1/1 wells (model‑dependent) | 270–305 mm plates / IR chip holding |
| Power/Setup | Single‑phase; confirm plug rating & clearance | 240 V + hot water in & waste out (wet wells) | IR lamps or static heat; typically 10A plug |
| Maintenance | Wipe liners; check door seals & fans | Descale/clean wells; sanitize pans & gantries | Brush crumbs; sanitize trays/pans; replace lamps |
Tip: Size by peak covers and GN capacity, then match module width to your pass. For fries, pair IR chip dumps with a clear scrape/season station to keep texture on point.
How to specify Culinaire
- Choose the application: hot cupboard, bain marie, plate dispenser or chip dump.
- Pick module width (3/4/5) and confirm bench integration (under‑bench vs island).
- For bain maries, decide wet vs dry operation and GN layout; add gantry/overshelf if needed.
- Confirm electrical load & plug type; plan water/waste (for bain maries) and service access.
- Add accessories (tray slides, dividers, lids) and set a cleaning SOP for daily/weekly tasks.
FAQ
Are Culinaire units Australian‑made by Stoddart?
Yes—Culinaire is Stoddart’s Australian‑made food service line for heavy‑duty hospitality and institutional use.
What’s the entry price for Culinaire?
Current live entry on our site is about $2,436+GST for the CH.CD.35AS chip dump; check individual product pages for the latest pricing.
Do drop‑in/under‑bench bain maries need plumbing?
Yes—models are supplied ready for connection to hot water and waste; always allow for bench cut‑outs and service access.
Browse all Culinaire or call 1300 001 336 for tailored advice.