Keeps food hot and queues moving.
When the rush hits, there's no time to wait for food. Cossiga's OTSHC Heat Chute is a commercial heated food holding and display system designed to keep packaged hot food ready for fast service.
Burgers, chips, hot dogs and other grab-and-go favourites can be prepared ahead, held hot and positioned for quick collection. A heated base and shelf, overhead ceramic heaters and open-front access support a continuous flow from preparation to point of sale.
Developed for high-volume foodservice and used at major venues including the Melbourne Cricket Ground and The Gabba, OTSHC is built for stadiums, convenience stores and any operation where the busiest moments matter most.
OTS Heat Chute Open Front (OTSHC)
Heated food chute with one shelf plus a heated base. Designed for packaged hot food in high-volume service environments.
| Model | W mm | D mm | H mm (including base) |
Shelving | Temp | Plugs | Current A |
Weight kg |
Energy Cons kWh/24h |
|---|---|---|---|---|---|---|---|---|---|
| OTSHC12 | 1200 | 690 | 860 | 1 + Base | 75–85°C | 15A (220-240V) | 9 | 133 | 50.4 |
| OTSHC15 | 1500 | 690 | 860 | 1 + Base | 75–85°C | LEAD ONLY (220-240V) | 11.4 | 166 | 62.4 |
| OTSHC18 | 1800 | 690 | 860 | 1 + Base | 75–85°C | LEAD ONLY (220-240V) | 16.7 | 200 | 93.6 |
Built for the rush.
Half-time. Lunch hour. The next wave through the door. Demand doesn't always arrive evenly. OTSHC helps teams prepare for the busy moments, keeping packaged hot food ready to serve instead of starting every order from scratch.
Hot and ready
Heated holding across the base and shelf, supported by overhead ceramic heaters, keeps prepared food ready for service.
Made for volume
Two display levels and removable dividers help organise a high-turnover range of packaged hot food.
Fast to serve
Open-front access keeps products within easy reach of service staff, reducing unnecessary steps at the counter.
When everyone wants food at once.
Stadiums, event venues and busy convenience outlets share the same challenge: customers arrive in waves, and the window to serve them can be short.
A traditional made-to-order approach can put pressure on the kitchen and counter when demand peaks. OTSHC helps operators take a different approach. Food can be prepared and packaged ahead of the rush, then held ready for quick collection and sale.
The result is a more practical service flow. The kitchen can prepare for demand, counter staff have hot food ready to hand over, and customers spend less time waiting.
Every detail has a job to do.
OTSHC is designed around the realities of fast-moving hot food service. Heating, access, lighting and product organisation work together to make the cabinet straightforward for staff to use.
Heated aluminium base and shelf
Two heated holding levels create space for packaged hot food ready for service.
Overhead ceramic heaters
Additional overhead heat supports the cabinet's hot-food holding performance.
Integrated LED lighting
Illuminates the food so customers and staff can see the available range clearly.
Removable stainless steel dividers
Adjustable product spacing helps organise different types and sizes of packaged food.
Digital thermostatic controller
Provides temperature control for the heated holding environment.
Ticket strips on shelf and base
Supports clear product and price information at the point of sale.
The game stops. The demand doesn't.
When thousands of spectators head to the concourse during a break in play, foodservice teams have minutes to manage a surge in demand. Customers want something hot, something quick, and enough time to get back to their seats.
OTSHC is a heated food chute built for this kind of pressure. By holding packaged food ready at the service point, it supports faster handover and helps teams work through peak demand without every customer waiting for preparation.
Explore the wider thinking behind high-volume venue catering in the Cossiga Stadium Knowledge Hub .
From the MCG to The Gabba.
The OTSHC was developed in collaboration with the retail operations team at the Melbourne Cricket Ground, where foodservice must perform under intense pressure during major events.
The challenge was practical: improve hot-food holding, presentation and service flow in high-volume stadium outlets.
Today, OTSHC is used at the MCG and The Gabba, supporting the sale of packaged hot food in some of Australia's busiest sporting environments.
See how the Heat Chute supports the people working behind the counter when thousands of customers need to be served quickly.
Read the OTSHC Stadium Case Study →Turn a fuel stop into a food stop.
A customer might only be stopping for fuel, but a hot-food offer gives them another reason to come inside.
Burgers, pies, sausage rolls and other packaged hot snacks work best when customers can see what's available and collect it without delay. OTSHC helps keep that offer hot, organised and ready for the next customer.
For service stations and convenience stores, the same thinking that works in a stadium applies on a smaller scale: prepare for demand, make the choice clear and keep service moving.
Explore more ideas for food-to-go retail in the Cossiga Convenience Knowledge Hub .
For the places that can't afford a slow queue.
OTSHC is suited to operations where packaged hot food needs to be prepared ahead, held at the service point and sold quickly when customers arrive.
Good food. Less waiting. More time for what matters.
People don't go to a stadium to stand in a food queue. And they don't stop at a convenience store because they have time to spare.
OTSHC helps operators serve hot food when customers are ready for it, with a holding system designed around the pace of the operation.
Built for the rush. Ready for the next one.
FAQs – Heated Food Chutes
What is a heated food chute?
A heated food chute is a commercial hot-food holding and display system designed to keep prepared, packaged food ready for fast service. It is particularly useful in stadiums, convenience stores and other high-volume foodservice environments.
How does a heat chute help reduce queues?
A heat chute allows suitable packaged hot food to be prepared ahead of busy periods and held ready at the service counter. This reduces the need to prepare every order individually when demand peaks and can support faster service.
What food can be held in an OTSHC Heat Chute?
OTSHC is designed for suitable packaged hot-food products such as burgers, chips, hot dogs, pies and other ready-to-serve hot snacks. Packaging and holding arrangements should be appropriate for heated foodservice.
Is the OTSHC suitable for stadium catering?
Yes. OTSHC was developed for high-volume stadium foodservice and is used at major Australian venues including the Melbourne Cricket Ground and The Gabba.
Can a heat chute be used in a convenience store or service station?
Yes. A heat chute can support a ready-to-go hot-food offer in convenience and fuel retail, helping operators keep packaged meals and snacks available for quick purchase.
What is the difference between a heat chute and a heated display cabinet?
Both can be used to hold hot food, but a heat chute is designed specifically around fast service and high-volume throughput. OTSHC combines open access, organised holding space and heating to support quick collection at the point of sale.
What heating features does the OTSHC include?
OTSHC includes a heated aluminium base and shelf, overhead ceramic heaters and a digital thermostatic controller. It also includes LED lighting, ticket strips and removable stainless steel dividers.
What sizes does the OTSHC Heat Chute come in?
OTSHC is available in 1200mm, 1500mm and 1800mm widths. The listed models are 690mm deep and 860mm high, including the base.
What temperature does the OTSHC operate at?
The OTSHC specification lists an operating temperature range of 75–85°C. Food temperature and safe holding time must be managed according to the product, packaging and applicable food-safety requirements.
