Heat Lamps

Buying Guide: Commercial Heat Lamps

Commercial heat lamps are radiant or infrared heating devices installed above serving areas to keep plated meals hot during short-hold service periods. They are essential across kitchen pass-throughs, buffets, carveries and catering lines. Rather than cooking or reheating food, heat lamps maintain surface temperature, preserve appearance and reduce heat loss between plating and delivery. Choosing the correct lamp style requires understanding radiant behaviour, mounting method, coverage area, airflow sensitivity and electrical requirements.

1. Heat Lamp Types: Bulbs vs Heat Strips

Heat lamps fall into two main engineering categories:

• Bulb-type lamps – Provide high-intensity “spot heat” ideal for 1–2 plates. Common outputs include 150W, 250W, 350W and 500W.
• Strip heaters / heat bars – Use quartz or tubular elements to deliver wide, even heat coverage across multiple plates.

Bulbs create focused hotspots, while strip heaters provide continuous warming zones suitable for longer pass areas and buffet lines.

2. Radiant Heat Spectrum & Food Surface Response

Heat lamps emit infrared energy that warms food surfaces without penetrating deeply. Different food types absorb infrared at different rates:

• Roasts & proteins absorb radiant heat efficiently, maintaining temperature well.
• High-moisture dishes may dry if held too close to the lamp.
• Baked goods & pastries respond gently to mid-infrared wavelengths.

Understanding the food type helps determine appropriate mounting height and lamp wattage.

3. Reflector Design, Lamp Housing & Heat Direction

Reflector materials significantly influence thermal performance:

• Polished aluminium reflectors deliver strong, concentrated radiant heat.
• Stainless-steel reflectors soften heat distribution but reduce intensity.
• Bowl, bell or conical shades enhance focus on narrow areas.
• Diffusion shades widen heat spread for multi-plate coverage.

Regular cleaning prevents oil buildup that reduces radiant efficiency.

4. Mounting Height, Angle & Coverage Zones

Installation height dictates heat strength. Too high and heat dissipates; too low and food overheats or dries. Heat zones must fully cover the plate area—typically 1–3 plates wide depending on lamp spacing. Adjustable pendant lamps allow directional control, while fixed strip heaters provide even coverage along the pass.

5. Airflow, Ventilation & Draft Sensitivity

Heat lamps rely on stable ambient conditions. Air-conditioning vents, open doors, extraction airflow or buffet drafts can dissipate radiant heat and reduce holding performance. Avoid mounting lamps in direct airflow paths and ensure adequate ventilation around lamp housings.

6. Heat Output, Wattage & Electrical Requirements

Heat lamps vary from 150W–500W per bulb or 500W–1.2kW for strip heaters. Electrical planning must consider:

• Inrush current – startup current is higher than running current.
• Circuit capacity – multiple lamps may require split circuits.
• Earthing compliance – required for all metal housings under AS/NZS standards.

Installers must ensure safe-clearance distances above the pass to protect staff and prevent overheating.

7. Heat Behaviour: Hotspots, Shadow Zones & Radiant Falloff

Radiant heat behaves predictably:

• Hotspots form directly under bulb lamps.
• Shadow zones appear behind tall dishes or pan rims.
• Radiant falloff reduces heat intensity with each centimetre of distance.
• Cross-zone coverage occurs where multi-lamp spacing is well designed.

Proper lamp spacing ensures warm, consistent temperature without cold edges on the pass.

8. Applications & Workflow Integration

Heat lamps support short-term hot holding across:

• Kitchen pass-throughs – holding plated meals ready for service.
• Buffets & carveries – keeping trays and carved meats warm.
• Catering stations – mobile warming for functions and events.
• Front counters – FOH installations require safe-touch housings.

Pass-line design should match lamp coverage to plate rotation patterns for smooth service.

9. Heat Lamps vs Other Hot-Holding Devices

Heat lamps provide short-term surface holding. They are not substitutes for:

• Chip warmers – designed for airflow-based crisp retention.
• Plate warmers – heat crockery, not food.
• Pie warmers – enclosed convection or humidity.
• Salamanders – cook or brown food with high heat.

Clear boundaries prevent incorrect equipment selection.

10. Lamp Life, Maintenance & Reliability

Bulbs typically last 2,000–5,000 hours depending on usage and ventilation. Common failure points include lampholder fatigue, thread loosening, reflector discoloration and blocked ventilation. Strip heaters offer longer service intervals but still require periodic cleaning to maintain output.

FAQ

Brand Overview

We supply commercial heat lamps and strip heaters designed for reliable radiant output, strong reflector efficiency, safe-touch operation and consistent performance in Australian restaurants and catering environments.

Common Mistakes

• Installing heat lamps too high or too close to food.
• Using heat lamps for long-term hot holding.
• Mounting units under air-conditioning vents.
• Confusing heat lamps with cooking equipment.
• Neglecting lamp, housing and reflector maintenance.

Related Categories

• Food Warmers
• Pie Warmers
• Food & Plate Warmers

Find the Right Heat Lamp

Explore our full range of commercial heat lamps engineered for short-term hot holding, efficient service workflows and consistent food presentation across cafés, restaurants, buffets and catering setups.