Heated serving counters are designed specially for dispensation of various warm and cold dishes (first, second, side dishes, culinary products, beverages, etc.) in catering facilities. This group includes heated display units and bain-maries.
Heated serving counters, which are the variety of food service counters heated units, may be infrared heated, in which heating occurs by the action of infrared lamps, and also convectional, operated by the tubular heating elements.
To maintain the desired temperature of first and second courses in food service counters are also used bain-maries, which may be desktop or floor. These heating units may be shallow or deep, and also may have different principle of maintaining of the temperature. Thus, in dry heating bain marie units tubular heating elements operate in the air, and in infrared bain maries heating of ready meals is carried out by overlying special lamp or quartz tubes. There is a professional equipment which has these ways of working combined.