Chafing Dishes (Standard and Roll-Top)
- Half-open at 90 degrees
- Fully open at 180 degrees
- Dimensions vary
- Capacity between 4 to 7.5 litres
- Use only with Chafing Fuel – to achieve Hazard Analysis and Critical Control Point (HACCP) required temperatures use 3 tins per chafing dish
Read this Chafing Fuels Guide for more information.
Chafing dishes are ideal for buffets, banquets, or any other catering events to ensure dishes are warm and ready when customers fill their plates.
To keep food at a safe temperature and prevent people from hurting themselves, you’ll need to know how to use it safely. Luckily, it’s a simple process. Simply place water in the water pan underneath the dish, and ignite a chafer fuel candle.
Various Chafing Dish Options
These are available in Rectangular and Round – and or Standard or Roll-Top.
- Standard Rectangular Chafing Dish - The most common type. These are typically used for entrees. The chafing dish has both a rectangular food pan, a water pan, and a rectangular lid.
- Roll-Top Rectangular Chafing Dish - A roll-top lid with a rectangular food and water pan. The lid retracts and stays up. It includes a handle for the user to flip the lid open and lock it in place.
- Roll-Top Round Chafing Dish - Commonly used for side dishes and desserts, Round Roll Top Chafing Dishes can also be used to serve appetizers and certain sauces as well. The chafing dish has a round water pan and lid.
Other Options/Features
- You can choose between a polished or matte finish.
- Some dish ranges are stackable
- Chafing dish units come complete with an insert, water pan, and burner holder.
Please Note
Chafing fuel is not included and needs to be purchased separately – Available at request.
Chafing dishes are ideal for buffets or events where there is outside catering available.
For Best Results: Chafing Dish lid must be closed when not serving.
Tips for using Chafing Dishes
- To prevent dishes from going cold, light the burners 15 to 20 minutes before opening the buffet.
- Don’t add fresh food directly to the chafing dish when it’s empty. Rather replace it with a new one.
Hazard Analysis and Critical Control Point (HACCP)
The HACCP is a system that was invented to help identify, evaluate, and control food safety hazards.
Read more about HACCP Principles and Guidelines here.
