Daily Rental: $2.92 Inc GST
Daily Rental: $3.36 Inc GST
Daily Rental: $1.26 Inc GST
Daily Rental: $1.39 Inc GST
Daily Rental: $1.74 Inc GST
Daily Rental: $1.50 Inc GST
Daily Rental: $1.35 Inc GST
Daily Rental: $1.82 Inc GST
Daily Rental: $7.33 Inc GST
Daily Rental: $7.59 Inc GST
Daily Rental: $7.97 Inc GST
Daily Rental: $8.25 Inc GST
Daily Rental: $1.59 Inc GST
Daily Rental: $1.85 Inc GST
Daily Rental: $1.33 Inc GST
Daily Rental: $2.02 Inc GST
Daily Rental: $1.64 Inc GST
Daily Rental: $1.76 Inc GST
Daily Rental: $6.52 Inc GST
Daily Rental: $6.52 Inc GST
Daily Rental: $6.52 Inc GST
Daily Rental: $6.52 Inc GST
Daily Rental: $6.52 Inc GST
Daily Rental: $6.52 Inc GST
Daily Rental: $6.52 Inc GST
Daily Rental: $6.52 Inc GST
Daily Rental: $1.64 Inc GST
Daily Rental: $1.70 Inc GST
Daily Rental: $1.38 Inc GST
Daily Rental: $1.45 Inc GSTA heated pie display is a hot holding unit, which means it has to keep product at 60°C or above to meet the food safety standard. That's the whole job, and it's worth checking a unit actually holds temperature across every shelf rather than just near the element. Cheaper cabinets run hot at the back and cool at the front, which either dries out the pies nearest the heat or leaves the ones at the glass sitting in the danger zone. A probe thermometer and five minutes on a busy morning will tell you more than any spec sheet.
Capacity is quoted in pies, from around 20 in a small counter top unit up to 200 in a floor standing cabinet. Work from your busiest hour rather than your daily total, and allow for the fact that a display looks empty and unappealing once it drops below about half full. Most bakeries and service stations size up rather than down for that reason: a cabinet that looks abundant at 11am sells better than one with four pies rattling around in it.
Pastry is the difficult part. Too dry and the tops crack and the pies look stale by mid-morning. Too humid and the bases go soft and the pastry loses its shape. Units with humidity control or a water tray hold product in better condition for longer, which matters most if you're baking once in the morning and holding through to close. If you're baking in batches through the day, straight dry heat is usually fine and simpler to run.
Front serve cabinets have the glass facing the customer and the access door on the staff side, which suits a counter where someone is serving. Self serve models open from the customer side and suit service stations, convenience and grab-and-go setups where staff aren't at the display. Self serve units lose heat every time the door opens, so they need more heating capacity to hold through a rush. Door type matters too: sliding doors save space in a tight servery, swing doors give faster access when you're restocking mid-service.
Counter top units are the standard for cafes and bakeries with limited bench space, and they sit at eye level where they sell. Floor standing and multi-tier cabinets suit higher volume sites where the display is the counter. Either way, allow for the heat coming off the unit and don't put it next to refrigerated display, because they'll fight each other and both run harder than they need to.
We stock Woodson pie displays and Roband pie warmers, both Australian made and built for daily commercial use, with replacement elements and parts readily available. For a full servery setup, see our countertop bain maries and hot food display cases. Everything here is available on SilverChef Rent-Try-Buy, with Australia-wide delivery and servicing through our own technicians.