Keep Warm

Professional Hot Holding: Preserving Quality Until Service

In the fast-paced environment of a Horeca kitchen, the time lag between preparation and consumption is a daily reality. The hot holding area is therefore vital to ensure that the effort put into cooking is not wasted by premature cooling or drying out of food. At Aksora, we offer advanced technical solutions to maintain your preparations at a safe temperature above +63°C, while preserving the flavors, textures, and visual appeal of your dishes.

The Sanitary and Gastronomic Importance of Hot Holding

Temperature maintenance is not just a matter of customer comfort; it is a legal obligation governed by HACCP standards. A drop in temperature below the safety threshold can promote bacterial growth. Our equipment is designed to provide consistent and homogeneous heat, thereby preventing any health risk.

From a culinary perspective, good hot-holding equipment must:

1. Stop cooking: Do not continue to cook the product to prevent it from becoming dry or overcooked.

2. Preserve moisture: Especially for sauces and meats in sauce.

3. Maintain crispness: For fried or breaded products through dry air management.

A Complete Range for Every Type of Service

Aksora's Hot Holding collection adapts to all configurations, from preparation kitchens to buffet lines:

• Professional Bain-Maries: This is the classic solution for sauces, soups, and stews. By using thermal conduction through water, the bain-marie provides gentle heat that does not damage food. Available as countertop or cabinet models, they accommodate all Gastronorm (GN) tray sizes.

• Heat Lamps and Warming Bridges: Essential for the "pass" (the serving area), they use infrared radiation to keep plated dishes warm before the server picks them up. They ensure that the customer receives a perfectly tempered dish, even during a rush.

• Heated Display Cabinets: Ideal for snacks and takeaways, they allow you to showcase your products (quiches, pizzas, roasted chickens) while keeping them ready for consumption.

• Holding Cabinets and Warming Cabinets: For caterers and institutional kitchens, these mobile cabinets allow for storing a large number of dishes or plates before a banquet service, with precise humidity control.

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