Commercial Pie Warmers & Hot Food Displays

Dry heat or wet heat

A pie warmer uses dry heat and holds pies, pasties and sausage rolls crisp — that is what you want on a bakery or service-station counter, and it is what most people mean when they ask for one. A wet bain-marie servery holds gastronorm pans over heated water and suits curries, roasts and anything that must stay moist. Getting this wrong is the commonest mistake: pastry in a wet unit goes soft within the hour.

Sizing by counter run

The range runs 390 mm to 2,060 mm wide and 60 L to 542 L, with the middle of it a 146 L cabinet at 878 mm. Most sit on an existing counter, so measure the run first; the taller multi-tier pie warmers also need headroom under any overhead shelf.

Holding temperature

Heated units here run 30 °C to 90 °C depending on model. For hot food safety in Australian kitchens you are holding at 60 °C or above, so check the bottom of the band rather than the top — a cabinet that only reaches 50 °C is a display, not a holding unit.

If the food needs to be cold instead

Sandwiches, cakes and anything with cream belong in a refrigerated cabinet — see countertop display fridges for the same footprint chilled, or cake display fridges for a floor-standing patisserie cabinet.

What we carry

Benchstar, Jasper, Atosa and Bromic, alongside two units built under our own name. All 19 are in stock, from $488 to $4,773 ex-GST.

Prices shown are ex-GST trade rates. Every unit is fully tested before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide.