Radiant heaters, heat lamps and mats for catering

How to choose

The power is chosen for the area, the type of emitter for the way food is served

A ceramic emitter heats the surface beneath it and does not shine – it works where a dish is to wait in the warmth rather than be displayed. An infrared lamp gives heat and light at the same time, so it works over a serving line where the look of the food also counts. A reflector changes the heat distribution: it concentrates it on a smaller area or spreads it more evenly.

The power is chosen for the size of the field and the mounting height. In this range it goes from 100 to 1000 W; the higher the emitter hangs, the larger the area it covers and the less heat reaches the dish. At stations in a draught it has to be calculated with a margin.

Heating mats work in a completely different way: they heat by contact, from below. A self-adhesive silicone mat goes onto a part of the appliance, a glass-fibre floor mat has its power stated per square metre. These are solutions for holding temperature, not for heating up.