Hot cupboards, bains marie's and hot holding

In Scotland, food that is being kept for commercial operations, which is for service or on display for sale and has been cooked or reheated must be kept at a temperature above 63°C.

There are many ways of achieving this through equipment like hot cupboards, bains marie's, soup kettles, food warming drawers etc. ensuring legal compliance, operational efficiency, whilst maximising product integrity and reducing any potential food waste.



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