A better way to serve hot food.
The LSCM is a commercial ceramic hotplate food display designed for hot food service where presentation, flexibility and easy access matter.
A heated ceramic glass surface gives operators a flat, open area for presenting prepared food, serving dishes and hot meal containers while keeping food ready through service.
From aged care dining and school lunch service to quick-service restaurants, buffets, staff cafeterias and hospitality, LSCM works wherever hot food needs to stay visible and easy to serve.
LS Ceramic Hotplate (LSCM) – Gantry only with no glass
| Model | W mm | D mm | H mm | GN Plates | Temp | Plugs | Current A |
Weight kg |
Energy Cons kWh/24h |
|---|---|---|---|---|---|---|---|---|---|
| LSCM2 | 805 | 690 | 555 | 2x1/1 | 75–85°C | 10A (220-240V) | 7.9 | 76 | 45.6 |
| LSCM3 | 1145 | 690 | 555 | 3x1/1 | 75–85°C | LEAD ONLY (220-240V) | 11.7 | 88 | 64.56 |
| LSCM4 | 1485 | 690 | 555 | 4x1/1 | 75–85°C | LEAD ONLY (220-240V) | 15.7 | 107 | 86.64 |
| LSCM5 | 1825 | 690 | 555 | 5x1/1 | 75–85°C | LEAD ONLY (220-240V) | 19.6 | 128 | 108.24 |
| LSCM6 | 2165 | 690 | 555 | 6x1/1 | 75–85°C | LEAD ONLY (220-240V) | 23.5 | 140 | 129.84 |
LS Ceramic Hotplate (LSCM-FT) – Flat top sneeze guard glass
| Model | W mm | D mm | H mm | GN Plates | Temp | Plugs | Current A |
Weight kg |
Energy Cons kWh/24h |
|---|---|---|---|---|---|---|---|---|---|
| LSCM2-FT | 805 | 690 | 555 | 2x1/1 | 75–85°C | 10A (220-240V) | 7.9 | 76 | 45.6 |
| LSCM3-FT | 1145 | 690 | 555 | 3x1/1 | 75–85°C | LEAD ONLY (220-240V) | 11.7 | 88 | 64.56 |
| LSCM4-FT | 1485 | 690 | 555 | 4x1/1 | 75–85°C | LEAD ONLY (220-240V) | 15.7 | 107 | 86.64 |
| LSCM5-FT | 1825 | 690 | 555 | 5x1/1 | 75–85°C | LEAD ONLY (220-240V) | 19.6 | 128 | 108.24 |
| LSCM6-FT | 2165 | 690 | 555 | 6x1/1 | 75–85°C | LEAD ONLY (220-240V) | 23.5 | 140 | 129.84 |
LS Ceramic Hotplate (LSCM-FS) – Square glass assisted service with acrylic rear doors
| Model | W mm | D mm | H mm | GN Plates | Temp | Plugs | Current A |
Weight kg |
Energy Cons kWh/24h |
|---|---|---|---|---|---|---|---|---|---|
| LSCM2-FS | 805 | 690 | 555 | 2x1/1 | 75–85°C | 10A (220-240V) | 7.9 | 76 | 45.6 |
| LSCM3-FS | 1145 | 690 | 555 | 3x1/1 | 75–85°C | LEAD ONLY (220-240V) | 11.7 | 88 | 64.56 |
| LSCM4-FS | 1485 | 690 | 555 | 4x1/1 | 75–85°C | LEAD ONLY (220-240V) | 15.7 | 107 | 86.64 |
| LSCM5-FS | 1825 | 690 | 555 | 5x1/1 | 75–85°C | LEAD ONLY (220-240V) | 19.6 | 128 | 108.24 |
| LSCM6-FS | 2165 | 690 | 555 | 6x1/1 | 75–85°C | LEAD ONLY (220-240V) | 23.5 | 140 | 129.84 |
Keep the meal in view.
LSCM creates a flat heated surface for presenting food across the service line. Serving dishes stay visible and easy to reach, giving staff more freedom over how the meal is arranged and served.
Flat ceramic surface
A clear heated deck gives operators freedom to arrange serving dishes around the menu rather than fixed food wells.
Food stays visible
An open service surface keeps dishes in view, making it easier for diners to see what is available before they choose.
Flexible service layouts
Gantry-only, sneeze guard and assisted-service glass configurations suit different ways of serving the meal.
A hot food display built around flexibility.
LSCM uses ceramic heating beneath a flat glass surface, creating a dry hot-holding area for prepared food, serving dishes and suitable meal containers.
Unlike a system built around fixed wells, the flat surface gives operators more control over how dishes are arranged. Different sizes can be used for shorter service points or longer meal lines, while glass configurations can be matched to self-facing or staff-assisted service.
That flexibility makes ceramic hotplates useful across a wide range of foodservice environments, from plated and assisted meal service to fast-moving counters where several hot dishes need to remain visible at once.
One surface. A lot of ways to serve.
In schools and canteens, a ceramic hotplate can keep several meal choices visible through a lunch service. In quick-service and Asian foodservice, it gives operators a heated deck for presenting dishes at the counter while staff serve directly from the line.
In staff dining, buffets and hospitality, the same format provides a clean hot-holding surface for dishes that need to remain accessible through a service period.
Explore the Cossiga Education Knowledge Hub for more on food service in schools and learning environments.
Food people can see. Choice people can make.
In aged care, the servery is part of the dining experience. When residents can see the food in front of them, staff can talk through the options and the meal becomes more visible and more personal.
The flat ceramic surface supports assisted service without relying on deep food wells, while the open presentation helps keep the dishes themselves in view.
For operators reviewing dining rooms, serveries and food presentation, the Cossiga Aged Care Knowledge Hub looks more closely at resident choice, food visibility, meal service and Standard 6.
Made for hot food service.
Ceramic hotplates suit environments where prepared food needs to remain hot, visible and easy for staff to serve.
A different way to do the same important job.
Both ceramic hotplates and Bain Maries are used to keep prepared food hot through service. The difference is how they do it.
A traditional Bain Marie uses heated water and fixed food wells. LSCM uses a flat heated ceramic surface, giving operators dry hot holding, a more open presentation and greater freedom over how serving dishes are arranged.
FAQs – Ceramic Hotplates & Hot Food Service
What is a commercial ceramic hotplate used for?
A commercial ceramic hotplate is used to hold prepared food hot on a flat heated surface during service. It is commonly used in assisted-service counters, buffets, canteens, schools, healthcare, aged care, staff dining and quick-service food environments.
What is the difference between a ceramic hotplate and a Bain Marie?
A Bain Marie uses heated water beneath food pans, while a ceramic hotplate uses dry heat beneath a flat glass surface. Both can be used for hot food holding, but a ceramic surface gives operators more freedom over the dishes, containers and arrangement used on the service line.
Can a ceramic hotplate replace a Bain Marie?
In many foodservice environments, yes. A ceramic hotplate can perform the hot-holding role traditionally handled by a Bain Marie when the food, serving dishes and service process are suitable for dry heated holding. The best option depends on the menu and how the food is served.
What are the advantages of dry heat food holding?
Dry heat removes the need for a water-filled well and provides a flat serving surface. This can simplify the service setup and give operators more freedom over how food is arranged and presented.
Is a ceramic hotplate suitable for school canteens and cafeterias?
Yes. Ceramic hotplates work well where several hot meal options need to remain visible through a lunch service. A flat heated surface can also make it easier to arrange different dishes around the menu and service format.
Why are ceramic hotplates useful for aged care meal service?
Ceramic hotplates can support a more open assisted-service layout, keeping dishes visible while staff talk residents through the available meal choices. The flat heated surface also removes the need for a traditional water bath beneath the food.
Are ceramic hotplates suitable for quick-service restaurants?
Yes. They can be used in quick-service and counter-service environments where several prepared hot dishes need to stay accessible and visible while staff serve customers from the line.
What food can be held on a ceramic hotplate?
Ceramic hotplates can be used with suitable serving dishes and containers for prepared meals, proteins, vegetables, side dishes and other food intended for hot holding. The food and vessel used should be appropriate for heated service.
Is a ceramic hotplate easier to clean than a Bain Marie?
A flat ceramic surface removes the water wells used in a traditional Bain Marie, which can simplify everyday cleaning and removes the need to drain a water bath. Operators should still follow the cleaning instructions for the equipment and serving vessels being used.
What size ceramic hotplate should I choose?
Choose the size around the number of dishes that need to be presented, available servery length and expected service volume. The LSCM range is available from two to six GN-sized ceramic plate positions.
What glass configuration is best for assisted food service?
The right configuration depends on how staff and diners interact with the servery. LSCM is available as gantry-only, flat top sneeze guard glass and square glass assisted-service configurations, allowing the service line to be matched to the required level of separation and staff access.
