Commercial Fridges and Commercial Freezers
Apuro CD232-A Heated Display Merchandiser – 160L Curved Glass Hot Showcase
Commercial Fridges and Commercial Freezers
Bonvue GN-900HRT Square Glass Hot Food Display – 900mm, Countertop
Commercial Fridges and Commercial Freezers
Hot Display Cabinets
Bonvue SG090FE-2XB Heated Food Display – 900mm, 340L, Square, 2 Shelves
Commercial Fridges and Commercial Freezers
Bonvue H-SL830V Heated Food Display – 900mm, 420L, 4 Levels, Black Trim
Commercial Fridges and Commercial Freezers
Apuro CK916-A Pastry Heated Showcase – 45L, Curved Glass, 2 Shelves, 800W
Commercial Fridges and Commercial Freezers
Bonvue H-SL820V Heated Food Display Cabinet – Stainless | Commercial
Commercial Fridges and Commercial Freezers
Bonvue GN-660HRT Square Glass Hot Food Display – 660mm, 2 Shelves
Buying Guide: Hot Display Cabinets
The right hot display cabinet keeps food hot, safe, and visually appealing. Whether you’re serving pastries, fried food, carvery dishes, or hot meals, your choice of heat method and glass style will determine product quality and customer engagement.
Heat & Moisture: Dry vs Wet
- Dry Heat: Uses heating elements without water. Best for pastries, pies, fried foods, and baked items that need to stay crisp. (Note: Can dry out food over long periods).
- Wet Bain Marie (Water Bath): Uses hot water/steam under GN pans. Essential for curries, rice, pasta, meats, and sauces. Prevents food from drying out or burning.
- Humidified Cabinets: Add moisture to a dry heat cabinet. Perfect for keeping pastries fresh for longer without making them soggy.
Service Style: Staff-Serve vs Self-Serve
- Rear-Service (Staff-Serve): Glass front is closed; staff access from the back. Best for cafés, bakeries, and delis for portion control and hygiene.
- Self-Serve: Open front or flip-up doors on the customer side. Ideal for buffets, school canteens, and grab-and-go stations. Requires sneeze guards.
Capacity & Layout
- Countertop Units: Compact 2-3 shelf units for impulse items (pies, muffins) at the POS.
- Hot Bars: Large GN pan layouts for buffet lines. Check if you need GN 1/1 (full size) or GN 1/2 (half size) slots.
Frequently Asked Questions
What temperature should hot food be held at?
Hot food must be held at 60°C or above to meet Australian food safety standards and prevent bacteria growth.
Will a hot display cook food?
No. Hot displays are for holding temperature only. You must cook food thoroughly in an oven or on a stove first, then transfer it immediately to the pre-heated display.
How do I stop food from drying out?
For wet dishes (stews, rice), use a Wet Bain Marie. For pastries, use a humidified cabinet or keep holding times short. Covering food with lids during slow periods also helps.
Need help choosing? Browse our range above or call 1300 001 336 for advice on the best display for your menu.