Food courts & canteens often need long lines with multiple GN pans, tray slides and sneeze guards. Takeaway shops typically use shorter modules for speed and portion control.

Wet heat surrounds pans with water to keep curries, rice and veg moist. Dry heat suits fried foods or pastries where crisp texture matters.

Large pans are best for staples, smaller pans for sides or low-turnover items. A mix ensures fresher rotation and less waste.

Straight lines work in narrow shops; corner hot bars create L- or U-shapes for high-capacity food courts or cafeterias.

Choose models with digital thermostats and reliable heating elements to maintain ≥60 °C. Always confirm electrical load and HACCP compliance before install.

Yes — shorter bain marie counters are widely used in fish & chip shops, curry houses and quick-service outlets to keep meals hot for immediate serve.

No — hot bars are designed for holding pre-cooked food at serving temperature, not cooking or reheating from cold.

Basic countertop or small hot bar modules start from $1,830+GST. Large multi-pan food court lines can exceed $20,000+GST depending on configuration.