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The R22234 holds 4 litres of food in a bain-marie water-heating system for buffet and banquet service. Hydraulic spring-assisted lid reduces hand strain during repeated lid lifts across multi-hour service periods. Fuelled by chafing gel canisters for cord-free mobile deployment in banquet halls, outdoor events, and temporary service stations.
Commercial Application
Buffet operators use this unit to maintain hot food at safe serving temperature without electrical power. Water pan creates humid heat environment that prevents protein dishes from drying out during extended hold times. Hydraulic lid mechanism allows one-handed operation when servers are carrying service utensils or plates.
Typical deployment includes hotel breakfast buffets, wedding receptions, conference catering, and corporate event service. The 4-litre food pan capacity suits portion-controlled service for groups of 25–40 guests per refill cycle. Stainless steel construction meets food-contact hygiene standards for direct protein and sauce holding.
Key Operational Advantages
- 4-litre food pan capacity with separate water pan for bain-marie wet heat operation
- Hydraulic spring mechanism reduces lid weight by approximately 70% during service operation
- Chafing fuel compatible — no electrical connection required for mobile buffet deployment
- Stainless steel construction — food pan and frame meet commercial hygiene standards
- 350 × 340 × 330 mm footprint occupies 0.12 m² of buffet table space
- 4 kg total weight permits single-person transport and table placement without lifting equipment
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | R22234 |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 4.0 kg (8.8 lbs) |
Construction & Build Quality
Food pan, water pan, lid, and frame are stainless steel construction suitable for repeated wet cleaning cycles. Spring-loaded hydraulic lid mechanism is enclosed to prevent contamination from mechanical lubricants. Chafing fuel wells are positioned beneath water pan with ventilation gaps for combustion airflow and heat transfer.
- Food-grade stainless steel in all food-contact surfaces
- Enclosed hydraulic spring system isolates mechanism from food zone
- Welded frame joints — no exposed fasteners in heat or moisture zones
- Fuel well ventilation spacing maintains stable flame without manual adjustment
Suitable Operations
- Commercial kitchens
- Hotel prep areas
- Restaurant kitchens
- Catering production facilities
- Food processing operations
Procurement & Support
TurcoBazaar supplies the Zodex R22234 from UK warehouse stock to buyers in the UK, Europe, USA, Canada, Middle East, and Africa. Standard delivery is 1–3 working days within the UK. International freight quotations provided for multi-unit orders to hotel groups and catering operations requiring uniform equipment specifications across multiple sites.
Frequently Asked Questions
Q: What grade of stainless steel is used in the food pan and frame?
A: The R22234 uses food-grade stainless steel meeting CE food-contact standards. Specific alloy grade (304 or 430) is confirmed at time of order for buyers requiring material certifications for health inspections.
Q: What is the maximum safe food weight capacity for the 4-litre pan?
A: The food pan holds 4 litres by volume. Dense foods like braised meats or thick sauces typically weigh 4–5 kg when filled to service level. Hydraulic lid mechanism is rated for repeated operation with full food load.
Q: Can the unit maintain food temperature without constant fuel replacement?
A: Burn time depends on chafing fuel type and ambient conditions. Standard gel canisters provide 2–2.5 hours of heat per canister. Most buffet operators use two canisters in sequence for a 4-hour service period.
Q: Is the hydraulic lid mechanism field-serviceable if spring tension weakens?
A: Hydraulic assemblies are user-replaceable with basic hand tools. Replacement lid mechanisms are stocked by TurcoBazaar for operations maintaining equipment in-house. Spring tension is factory-set and does not require adjustment during normal service life.
Q: What are the table clearance requirements beneath the chafing dish for fuel ventilation?
A: Fuel wells require 50 mm vertical clearance beneath the unit for combustion air intake and safe flame operation. Table surface must be heat-resistant or protected with buffet risers or trivets rated for chafing fuel heat.