Discover Sunnex CICW commercial warming plates with 50–95°C control, tempered glass and overheating protection in three countertop sizes.

Upgrade breakfast service with the Sunnex U13-2000 3L juice dispenser, featuring a no-splash spout, clear PC container and optional ice tube.

Keep soup, congee and sauces hot without scorching or separating. Learn wet-heat setup, safe holding, stirring, water checks and refill practices.

Plan a hotel buffet line with this equipment checklist covering chafers, soup warmers, GN pans, beverage stations, service flow and food safety.

Compare fuel and electric chafing dishes by cost, safety, and efficiency. Discover why Sunnex Lido and dry heat waterless chafers help hotels save energy, labour, and operating costs.

Discover the SUNNEX CIC2000H induction cooker: a compact 2000W powerhouse with space-saving design, 5 power levels, 180-min timer, and safety features—ideal for efficient home or catering cooking.

Meet the Sunnex 81328C 10L soup warmer, upgraded with a dry burn alarm, 304 stainless steel inner pot and adjustable 50–90°C warming

For lower-frequency or occasional-use buffet setups, the payback timeline for switching to dry heat chafer is naturally longer, but the underlying efficiency case remains the same regardless of usage volume.

For lower-frequency or occasional-use buffet setups, the payback timeline for switching to dry heat chafer is naturally longer, but the underlying efficiency case remains the same regardless of usage volume.

Stackable chafers reduce the storage and transport space required by busy hotels and caterers, while non-stackable models may suit permanent buffet stations. This practical comparison explains the key differences and helps operators choose the right design for their available space, service style and equipment workflow.

FDA rules say hot TCS food in a chafing dish must be discarded after 4 cumulative hours below 135°F. Learn the danger zone rule, time-marking, and how to comply.

FDA rules say hot TCS food in a chafing dish must be discarded after 4 cumulative hours below 135°F. Learn the danger zone rule, time-marking, and how to comply.