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Jarvis

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Hi there, I'm Jarvis! I see you're looking at the Commercial Hot Cupboard | Bain Marie | 3GN Capacity | Freestanding 670 Series | Lincat P6B3. How can I help you with the technical specs or suitability for your business today?

Jarvis is an AI assistant and may occasionally provide incorrect details. To ensure your equipment fits and functions perfectly, we recommend verifying all critical specifications-including dimensions, power requirements, and compatibility-with our expert sales team prior to purchase.For orders or stock, call 0333 355 0535

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Lincat In Stock

Commercial Hot Cupboard | Bain Marie | 3GN Capacity | Freestanding 670 Series | Lincat P6B3

SKU: P6B3
£1,821.99 / exc vat
£2,186.39/ inc vat
  • 3 x 1/1 GN Bain Marie Top
  • Fan-Assisted Hot Cupboard
  • Digital Temperature Control
  • Wet or Dry Heat Operation

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Thinking about how to keep your dishes perfectly hot and  ready for service? This isn't just any old heated cabinet; it's the Lincat Panther 670 hot cupboard, a proper workhorse designed for the hustle and  bustle of a professional kitchen. Combining a spacious, fan-assisted hot cupboard below with a versatile three-pan bain marie on top, it’s the ultimate two-in-one solution for holding and  serving everything from Sunday roasts to buffet breakfasts.

Built with British ingenuity by Lincat, this unit is tailor-made for restaurants, carveries, hotels, and  event caterers who can't afford to compromise on food quality. The dual-function design saves precious floor space, while thoughtful features like precise digital controls and  a slim 670mm depth mean it works as hard as you do, even fitting through tight kitchen doorways where other units can't.

If you need reliable, consistent heat and  a flexible serving station that keeps food looking and  tasting its best, this Lincat P6B3 bain marie cupboard is a seriously smart investment. It streamlines your service, reduces waste, and  ensures every plate that leaves the pass is as hot and  delicious as the first. It's the dependable partner your kitchen has been looking for.

Key Features and  Benefits

  • 3 x 1/1 GN Bain Marie Top: Holds multiple dishes, keeping your entire menu ready.
  • Fan-Assisted Hot Cupboard: Ensures even heat distribution, no more cold spots.
  • Digital Temperature Control: Gives you precise heat management for perfect results.
  • Wet or Dry Heat Operation: Offers flexibility for different types of food.
  • Double-Skinned Construction: Retains heat efficiently, saving you on energy bills.
  • Internal Drain Tap: Makes emptying and  cleaning the bain marie a doddle.
  • Removable Doors & Shelves: Allows for incredibly easy and  thorough deep cleaning.
  • Slim 670mm Depth: Cleverly designed to fit through standard narrow doorways.

Technical Specifications

  • Brand: Lincat
  • SKU: P6B3
  • Dimensions: 912(H) x 1205(W) x 672(D)mm
  • Power: 2.8 kW
  • Power Supply: 230V / 13 amp plug fitted
  • Temperature Range: 20°C to 99°C
  • Weight: 95.6 kg
  • Bain Marie Capacity: 3 x 1/1 GN (150mm deep)
  • Hot Cupboard Capacity: 6 x 1/1 GN
  • Heating Type: Fan-assisted cupboard / Wet or Dry bain marie
  • Control Type: Digital electronic control (cupboard) / Thermostatic (bain marie)
  • Material: Stainless Steel

Expert Review and  Insights

Lincat has always understood the practicalities of a busy kitchen, and  the P6B3 is a prime example. It’s not just a box that gets hot; the fan-assisted circulation is a massive plus, preventing food from drying out. The build quality is solid, and  combining the bain marie and  cupboard into one unit is a smart, space-saving move that any head chef will appreciate during a frantic service.

Oliver Bennett – Catering Equipment Expert View Profile →

  • Pro: Fan-assisted heating provides superb temperature consistency across all shelves.
  • Con: At over 95kg, it’s a two-person job to position initially.

Case Study: Real Business, Real Results

The Salty Gull fish and  chip restaurant in Whitby needed to expand its menu to include pies and  carvery options, but their existing static hot holding was causing food to dry out. They upgraded to the Lincat Panther 670 hot cupboard to manage the new demand.

"The difference was immediate. The fan-assisted cupboard keeps our pies perfect without turning the pastry tough, and  the bain marie is brilliant for mushy peas and  gravy. Our food quality has never been more consistent, even on the busiest bank holidays."

Robert Mills – Owner

The upgrade led to a 20% increase in sales of hot non-fish items and  a marked reduction in food waste during quieter periods.

Installation and  Maintenance Guide

Setting It Up

  • Ensure the unit is placed on a firm, level surface to prevent rocking and  ensure the bain marie drains correctly.
  • Leave a small gap around the unit for ventilation, especially at the back.
  • Before first use, wipe down all internal and  external stainless steel surfaces with a damp cloth and  food-safe sanitiser.
  • Simply plug into a standard 13 amp socket – no specialist electrical work is required.

Keeping It Going

  • Wipe down surfaces daily to prevent food build-up.
  • For a deep clean, the doors and  shelves are fully removable.
  • Drain the bain marie after each service using the convenient internal tap.
  • Regularly check door seals for any splits or damage to ensure maximum heat retention.

Buying Guide: Choosing the Right Hot Holding Equipment

Feeling a bit lost in the options? Here's a quick guide to help you choose the perfect hot holding unit for your business.

Size & Capacity

Always think in terms of Gastronorm (GN) pans. How many dishes do you need to hold at once? This model holds 3 GN pans on top and  6 inside, ideal for a varied menu.

Wet Heat vs. Dry Heat

This unit does both! Wet heat (using water) is gentler and  great for delicate items like sauces or scrambled eggs, while dry heat is simpler and  works well for fried items or pies.

Fan-Assisted or Static?

For ultimate consistency, a fan-assisted model like this Lincat is superior. It eliminates cold spots, reduces food waste, and  keeps everything at a safe, even temperature.

Measure Your Access

It's a classic mistake! Always measure your kitchen doorways before buying. The Lincat Panther 670 series is specifically designed with a 670mm depth to navigate tight spaces.

Check the Power

Ensure your kitchen can support the unit. This one runs off a standard 13A plug, making it incredibly easy to install without needing an electrician.

Think About Cleaning

A unit that's hard to clean won't get cleaned properly. Look for features like removable shelves, doors, and  an easy-to-use drain tap to make life easier for your team.

See all Hot Cupboards with Bain Marie Top

Frequently Asked Questions

Q: Can I use the bain marie with dry heat?

A: Yes, the thermostatically controlled bain marie top is designed to be used with either wet or dry heat, giving you great flexibility.

Q: What size Gastronorm pans fit in the bain marie?

A: The top is designed to hold three 1/1 GN pans up to 150mm deep. Smaller combinations like 1/2 or 1/3 GN pans can also be used.

Q: Are the bain marie and  hot cupboard controlled separately?

A: Yes, they have independent controls, allowing you to set different temperatures for the top and  bottom sections or use just one section if needed.

Q: How many shelves are included with the hot cupboard?

A: It comes supplied with two heavy-duty, chrome-plated rod shelves. There are four possible shelf positions inside.

Q: What type of plug does this unit have?

A: It is supplied with a standard UK 3-pin, 13 amp plug fitted, so you can plug it in and  get started straight away.

Q: Is it difficult to clean?

A: Not at all. The doors and  shelves are removable for easy access, and  the internal drain tap makes emptying the bain marie simple.

Q: How does the internal drain tap work?

A: The tap is located safely inside the hot cupboard. You can place a bucket or container underneath and  open the tap to drain the water from the bain marie well.

Q: Why is the 670mm depth a key feature?

A: Many commercial kitchens, especially in older buildings, have narrow doorways. This slimmer profile allows for much easier installation without having to remove door frames.

What Customers Are Saying

"This Lincat catering hot cupboard is absolutely solid. Keeps everything piping hot without drying it out. The slim design was a godsend for our narrow kitchen entrance!"

Sarah Jones – The County Arms, Bath

"A fantastic bit of kit. We use it for events and  it never lets us down. The bain marie is so easy to drain and  clean at the end of a long day."

Tom Wilson – Elite Event Catering, Birmingham

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The Lincat Promise: Built for the British Kitchen

When you invest in a Lincat, you're buying more than just stainless steel; you're buying peace of mind. With decades of experience engineering equipment specifically for the UK market, Lincat understands the real-world pressures of a commercial kitchen. The Panther 670 series isn't just powerful – it's practical. Features like the slimline depth are born from knowing that many British venues have tight access, while the robust, double-skinned construction is a nod to the need for energy efficiency and  durability that withstands the daily grind. This focus on long-term value means fewer breakdowns, lower running costs, and  a consistency you can build your reputation on. It's a testament to British manufacturing that is designed to perform, built to last, and  trusted by chefs up and  down the country.

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Why a Fan-Assisted Hot Cupboard is a Must-Have

Ever wondered what 'fan-assisted' really means for a hot cupboard? Think of it like the difference between a standard oven and  a convection oven. A basic, static hot cupboard just radiates heat from an element, which can lead to hotspots and  cold patches – meaning food on the top shelf might get overcooked while the bottom shelf stays lukewarm.

A fan-assisted system actively circulates the hot air around the entire cabinet. This gentle, constant airflow ensures every single Gastronorm pan, on every shelf, is held at the exact same temperature. It's the secret to keeping food perfectly moist and  hot for longer, dramatically reducing the risk of it drying out or falling below a safe temperature. It’s a simple feature that delivers incredibly consistent results, service after service.

Who Should Buy This?

  • Pubs & Carveries

    An essential piece for Sunday lunch service, keeping meats, vegetables, and  gravy at the perfect serving temperature.

  • Hotels & B&Bs

    Ideal for buffet-style breakfasts, holding everything from sausages and  bacon to beans and  scrambled eggs flawlessly.

  • Event Caterers

    A reliable and  robust freestanding unit that provides a complete hot holding and  serving station for any location.

  • Workplace Canteens

    Perfect for efficiently serving a high volume of staff with a variety of hot, delicious, and  ready-to-serve meal options.

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