In the restaurant business and catering organizations, professional heating equipment for the kitchen is used not only for cooking. Food warmer industrial, serving, for first or second courses - a separate category of thermal equipment for cafes and restaurants. This is a device for maintaining the temperature of finished products without changing the taste and consistency of dishes. Culinary professionals are well aware that these criteria are of great importance for assessing the quality of products.

Bain-marie to maintain the temperature of ready meals
Food warmers for second courses and soups are most often used in catering establishments where service is carried out in a stream. They are also of great importance for restaurants with a permanent buffet. From the point of view of catering at a professional level, an electric or gas food warmer is an opportunity to keep cooked dishes, side dishes and soups hot for a sufficiently long time without burning, thickening, losing their original taste and appearance.

In the modern concept of public catering and restaurant business, the food warmer has acquired special significance - it allows even restaurants to work “on stream”, where portioned service is more common. The use of food warmers has spread to all areas of public catering.

• Canteens, food processing plants, school kitchens, industrial food stations - food warmers with a large number of gastronorm containers are used here, in which there are always first courses, side dishes, sauces and ready-made meat dishes.
• Restaurants operating in the day service mode - constant maintenance of temperature and freshness allows you to cover the need for a quick serving of business lunches.
• Restaurants with on-demand dishes at hotels - here it is important to ensure that hot dishes are served in a short time for breakfast, lunch and dinner with group and regular service.
• Buffet restaurants.
• Catering establishments and companies providing food delivery on request to enterprises and offices.

In modern conditions of running a restaurant business, it is difficult to find an enterprise that would refuse the daily business lunch system, while food warmers for restaurants are successfully used in the evening, when weddings and corporate parties are served.