Thermal cabinets work due to two main systems:
- Convection - air heated by electric heaters, which does not allow food to cool.
- Steam humidification system, thanks to which the dishes do not dry out and retain an attractive appearance.
Equipment dimensions should be chosen based on the desired performance parameters and the number of visitors. For small establishments, compact single-section options are suitable; to serve a large flow of customers, it is better to choose large-sized models.
According to the type of installation, floor and desktop devices are distinguished, and if desired, there is the possibility of a complex arrangement of the system from several cabinets stacked on top of each other.
A heating cabinet is equipment belonging to the high-tech section. According to its purpose, a heating cabinet is similar to a heating showcase. Its task is to keep food hot or heated for a certain time (from several tens of minutes to several hours) until they are served on the trading floor, on the showcase or on the distribution line.
The principle of operation is simple: heating elements, heating elements, provide evenly high temperature in the middle of a thermal case. The temperature range starts at 30°C and ends at 90°C above zero. There are models of heating cabinets that, in addition to the required temperature, are able to maintain the required humidity from 0 to 100%.
Control of the thermal cabinet is elementary. The required temperature is set by the manual regulator, and the automation controls that the set temperature value remains unchanged. The doors of the heating cabinet are hermetically sealed, which allows for more efficient use of electricity. Because warmers are purely for food storage, most warmers don't have transparent walls.
One of the main advantages of a thermal cabinet is its capacity. For the same area, a heating cabinet holds several times more dishes than a heating display case.
Thermal cabinets by design resemble ordinary closed racks, only with built-in electric heating elements, heating elements. The level of air temperature inside such cabinets is maintained with the help of special thermostats. Ready meals are stored in containers on the shelves of the heating cabinet in such a way that there is no mixing of tastes and smells between them.
Classification of thermal cabinets.
All presented models of thermal cases work from a standard household electrical power supply circuit. By the nature of the installation, they can be floor-standing, desktop, or part of a common farm of thermal equipment. Also, heating cabinets differ from each other in the number of levels for dishes, which can be from 3 to 15, the types of gastronorm containers used in them: GN 1/1, GN 2/1, GN 2/3, and operating temperature ranges inside the heating equipment.
The "Restaurant Komplekt" company supplies various models of heating cabinets for bars, cafes and restaurants from leading brands. All our products are certified and approved by the sanitary service for use in catering establishments. For prompt receipt of the ordered goods, we offer to pick it up from the representative of our company closest to you, which are widely distributed throughout Russia.
At "Restaurant Komplekt" you can purchase heating cabinets for use in your bar or restaurant, produced by companies from all over the world:
- Swedish giant ELECTROLUX;
- BLANCO from Germany;
- Turkish OZTIRYAKILER;
- elite Italian brand APACH;
- ALTO SHAAM, USA;
- very famous brand ROLLER GRILL from France;
- RETIGO from the Czech Republic;
- as well as KAMIK representing Russia.
Thermal cabinet, manufactured by BLANCO (Germany), model BW36, designed to maintain and maintain the temperature of a hot product. The key to the successful operation of a public catering enterprise is the ability to keep prepared portioned dishes fresh and hot for a long time until they are sold. This model easily copes with this task.
The body of the heating cabinet is made of stainless steel and complies with all standards and norms of hygiene for professional kitchen equipment. The cabinet is a box-shaped chamber, in the lower part of which heating elements are mounted, less powerful than those used in ovens. The cupboard is quite spacious for loading dishes. Products in it are laid in special boxes that slide out independently of each other.
Soups, pasta, fish dishes, vegetables - each dish requires its own temperature to remain appetizing and fresh. To do this, a switch, a light temperature indicator and a power regulator are installed on the control panel of the cabinet. The cabinet provides the products with an even source of heat, which gives the products a good appearance and ensures a longer preservation. The temperature can be adjusted in the range from 0 to +90°C, which allows you to universally approach the heating of food. Reheating food takes up to 15 minutes. The peculiarity of the BW36 heating cabinet is that it retains the natural moisture of the product. Due to special systems, the amount of moisture in the product is maximized without the additional use of water or steam.
The heating cabinet is installed on four wheels and can move freely from the kitchen to the trading or banquet room. Two hinged cabinet doors are easily blocked during movement. There are two handles on the sides of the cabinet. Proper placement of the handles ensures comfort during movement in doorways and narrow corridors, and also protects the hands from injury.
The BW36 heating cabinet has the following overall dimensions (mm): 1307 (width), 932 (depth), 1883 (height). The device is powered by a network with a voltage of 220 V, a frequency of 50 Hz and a power of 2.2 kW. The oven can regulate the power consumption - for products with low density, such as bread, rolls, biscuits and other similar products, the power is set to 500 V, and for products with a higher density, such as meat, potatoes, vegetables, the power is set to 1000 V.
The BW36 heating cabinet is an excellent assistant in the professional kitchen. It is simply indispensable during banquet events, when simultaneous serving of a large number of dishes is required while maintaining their thermal and taste qualities. The equipment can also be used in public catering establishments, especially during rush hour, as well as in fast food outlets, in restaurant kitchens.
