Hot Plates
A hot plate is a flat or ridged heated surface unit used to keep plated food, pans or GN containers hot at the pass or servery, common in pub kitchens, hotel kitchens and canteens as a simple, low-cost way to hold food immediately before service. Size versus pass space is the first check — hot plates range from compact single-plate units around 300mm wide up to multi-zone pass-length surfaces over 1500mm, often with independently controlled heat zones.
Key specifications
Surfaces are 304 stainless steel, with 1-5.4kW power draw depending on size and zone count, single-phase 13A supply — larger multi-zone units need 16A or three-phase connections, dial or digital thermostats holding surface temperatures from 30°C up to 100°C+, and either freestanding or drop-in/counter-mounted installation. Warranty is typically 1-2 years parts and labour.
Hot Plates — FAQs
What’s a hot plate used for in a commercial kitchen?
Hot plates hold plated food, sauces in pans, or GN containers at the pass immediately before service, acting as a buffer zone between the cooking line and the servery so food doesn’t drop below safe holding temperature while waiting to go out.
Can a hot plate replace a bain-marie?
Not really — a hot plate provides dry surface heat suited to short holding times at the pass, while a bain-marie uses a water bath for longer, gentler holding of sauces and wet dishes; kitchens often use both for different jobs.
Brands typically found in this category include Victor, Cossiga and CED for pass and servery hot plates, with Buffalo, Lincat and Moffat also well represented, suited to pub kitchens, hotel kitchens and canteens.