Finished in the kitchen. Ready for service.
The OTSHB is a commercial overhead heat bar designed to help keep freshly prepared meals warm between plating and service.
Positioned above the kitchen pass or food service area, it provides overhead heat while finished plates wait to be collected and served. It gives chefs and service teams a practical way to manage the time between a meal leaving the kitchen and reaching the customer.
Available in 1200mm, 1500mm and 1800mm lengths, with individual and in-series configurations, the OTS Heat Bar can be specified around different kitchen pass and service layouts.
OTS Heat Bar (OTSHB)
Individual overhead heat bar models for kitchen pass and prepared meal holding applications.
| Model | W mm | D mm | H mm | Temp | Plugs | Current A |
Weight kg |
Energy Cons kWh/24h |
|---|---|---|---|---|---|---|---|---|
| OTSHB12 | 1200 | 190 | 65 | 45–75°C | 10A (220-240V) | 5.2 | 19 | 28.8 |
| OTSHB15 | 1500 | 190 | 65 | 45–75°C | 10A (220-240V) | 6.5 | 23 | 36 |
| OTSHB18 | 1800 | 190 | 65 | 45–75°C | 15A (220-240V) | 8.6 | 27 | 48 |
In-Series OTS Heat Bar (OTSHBS)
In-series models for configurations using multiple heat bars. Electrical connection requirements are calculated based on the number and sizes of heat bars being run in series.
| Model | W mm | D mm | H mm | Temp | Plugs | Current A |
Weight kg |
Energy Cons kWh/24h |
|---|---|---|---|---|---|---|---|---|
| OTSHB12S | 1200 | 190 | 65 | 45–75°C | Calculated based on the number and sizes of heat bars being run in series | 5.2 | 19 | 28.8 |
| OTSHB15S | 1500 | 190 | 65 | 45–75°C | 6.5 | 23 | 36 | |
| OTSHB18S | 1800 | 190 | 65 | 45–75°C | 8.6 | 27 | 48 | |
| OTSEC | Control box for in-series heat bars | |||||||
Good food shouldn't wait in the cold.
The cooking is done. The plate is ready. Now it needs to get from the pass to the table. OTSHB provides overhead warmth during that handover, helping the kitchen manage finished meals while service catches up.
Warmth at the pass
Provides overhead heat for finished plates waiting to be collected by the service team.
Keep the handover moving
Creates a practical holding point between chefs completing meals and staff taking them to customers.
Fit the kitchen
Three lengths and individual or in-series configurations provide options for different kitchen pass layouts.
For the moments between plating and serving.
In a busy commercial kitchen, meals do not always leave the pass the moment they are finished. A chef might be completing the rest of a table's order, or service staff may be collecting plates from another section.
An overhead heat bar provides a designated warming area for prepared plates during these short intervals. Rather than adding another step to the kitchen process, it works within the existing flow from cooking to plating to collection.
OTSHB is designed for this part of service: after preparation, before the food reaches the table.
The pass is where it all comes together.
Timing matters when several dishes need to leave the kitchen together. The pass gives chefs a place to finish, check and organise plates before service staff take them out.
OTSHB adds overhead warmth to that working area, supporting the handover between kitchen and front-of-house without changing how the team plates or collects meals.
One pass. Different ways to set it up.
Kitchen passes vary in length and layout. The OTS Heat Bar range includes individual models and in-series options for projects requiring multiple heat bars.
Behind the scenes. Right where it matters.
OTSHB is suited to professional kitchens where finished meals need a short warming stage before being collected for service.
From the chef's hands to the customer's table.
A meal can be carefully prepared and plated, but service does not end when the chef puts it on the pass.
OTSHB helps bridge that final stage, providing overhead warmth while the team gets the food where it needs to go.
Cooked. Plated. Ready to serve.
FAQs – Commercial Kitchen Heat Bars
What is a commercial kitchen heat bar used for?
A commercial kitchen heat bar provides overhead heat for prepared food and plated meals waiting at the kitchen pass before service. It is commonly used in restaurants, hotels and other professional kitchens.
How does an overhead heat bar help during meal service?
It provides a warming area for completed plates while chefs finish other dishes or service staff prepare to collect an order. This helps support the handover between kitchen and front-of-house teams.
What is the difference between a kitchen heat bar and a heated food display cabinet?
A kitchen heat bar provides overhead warmth at a preparation or service pass. A heated food display cabinet is generally used to hold and present prepared hot food for customer-facing service or merchandising.
Can heat bars be used above plated meals?
Yes. Overhead heat bars are commonly used above kitchen passes where finished plated meals wait briefly before being served. Installation height, clearance and operating conditions should follow the manufacturer's requirements.
What size overhead heat bar should I choose?
The right size depends on the length of the kitchen pass and the working area requiring overhead warmth. OTSHB is available in 1200mm, 1500mm and 1800mm lengths.
Can multiple commercial heat bars be connected in series?
The OTSHB range includes in-series models for installations using multiple heat bars. The OTSEC control box is specified for in-series configurations, and electrical requirements depend on the number and sizes of units.
What temperature range does the OTS Heat Bar have?
The OTSHB specification lists a 45–75°C operating range. This is an equipment specification and does not guarantee a particular plated-food temperature. Food holding must follow applicable food-safety requirements.
Are overhead heat bars suitable for restaurant and hotel kitchens?
Yes. They can be used in restaurant, hotel and commercial catering kitchens where prepared meals need overhead warmth during the short period between plating and collection.
