Dry heat decks/lamps suit pastries and crisp foods; wet bain marie surrounds GN pans with hot water to slow drying; humidified cabinets add gentle moisture for long holding without soggy texture.

Rear-service models keep product secure and portioning consistent. Self-serve hot bars add canopy/sneeze guard, tray slide and labeling strips to speed queues at lunch peaks.

Match GN sizes (1/1, 1/2, 1/3) to your menu turnover: small pans for sides/top-ups, larger pans for staples. Think in service windows: what must stay full and front-row during rush?

Look for tempered glass, removable crumb trays, rounded corners, covered pans and rear doors. Clear label strips reduce lid-lift “browsing” and keep heat in.

Thermostatic controls, individual zone switches, and accurate probes maintain safe holding. Most benchtop units are plug-in; long hot bars may need dedicated circuits—check specs.

Aim to keep food at ≥ 60 °C during service. Use lids and correct pan depth to minimise heat loss.

No—these units hold temperature; they don’t cook. Bring food to safe temp before loading.

Use wet bain marie for proteins/stews, add humidity where available, keep pans appropriately filled, and rotate small batches more often.

For self-serve, a glass canopy/sneeze guard is recommended to protect food and guide flow. Staff-serve counters can stay rear-service without canopy.

Hot bar=bain marie + canopy/tray slide for self-serve; bain marie=GN water bath (back or front-of-house); heated cabinet=enclosed countertop merchandiser.