Why this hotcupboard earns its place
Five full-size gastronorm pans running simultaneously is the real signal here. That capacity covers a full carvery service: one for gravy, one for vegetables, one for sauce, another for stock, and a spare. The stainless steel cabinet is mobile, so setup flexibility is built in. You can run either the wet well for temperature-critical sauces and soups, or switch to dry heat mode for plates and prepared dishes, or use both — it depends on the day and the service.
Moffat's Versicarte Pro is engineered for volume kitchens. Electric heating is controllable and reliable; no gas supply complexity. The cupboard below the well holds heated plates or extra pans ready to rotate in. For a catering team working multi-event days, mobility means you position this where the service flow demands it, break it down, and load it into the van.
