Hot Buffet

Hot Buffet Equipment keeps prepared dishes hot, safe and attractively presented for self-service and assisted service. This range includes hot buffet displays, buffet trolleys, heated plate dispensers and countertop heated displays in various GN configurations. Ideal for hotels, canteens, restaurants, schools and event caterers across Ireland, these units support smooth service during breakfast, lunch and carvery. Robust construction and precise temperature control help maintain food quality, hygiene and customer satisfaction throughout service.

• GN-compatible hot buffet counters in 3/1, 4/1, 5/1 and 6/1 layouts for flexible menu planning.
• Heated buffet trolleys for mobile service in hotels, schools, care homes and banqueting suites.
• Countertop hot buffet displays and cake hot displays for compact front-of-house areas.
• Heated plate dispensers to keep crockery warm and ready for high-volume service.
• Kids buffet trolleys and themed units to create engaging, child-friendly serving stations.
• Durable stainless steel construction with easy-clean surfaces for reliable daily use.

How to choose the right Hot Buffet Equipment

• Assess how many GN pans you need at peak service and choose 3/1, 4/1, 5/1 or 6/1 hot buffet units accordingly.
• Measure available floor and counter space to decide between static buffet counters, mobile trolleys or compact countertop displays.
• Consider your service style, such as hotel breakfast, carvery, school canteen or event catering, and select layouts that guide customer flow.
• Look for robust stainless steel construction, quality castors and reliable controls for busy commercial environments.
• Decide if you need extras such as glass covers, sneeze guards or heated plate dispensers to improve hygiene and service speed.
• Match the design and finish of the buffet equipment to your dining room aesthetic, from classic to modern styles.

Care and maintenance

• Switch off and allow units to cool before cleaning, then wipe all surfaces with a non-abrasive food-safe cleaner.
• Regularly clean GN pans, glass screens and sneeze guards to maintain clear presentation and hygiene standards.
• Inspect power leads, switches and thermostats frequently to ensure safe, consistent temperature control.
• Check castors, brakes and handles on buffet trolleys so they move safely around the venue.
• Avoid harsh scouring pads that can damage stainless steel; use soft cloths and follow manufacturer guidelines.
• Schedule periodic professional servicing for heating elements and controls, especially on heavily used units.

Explore our wider food display cabinets, hot cupboards and heated display units to build a complete hot holding and service solution.

Need help choosing? Call Caterboss on (01) 687 5772.