Heat Lamps

Installing a commercial heat lamp begins with finding the right spot. This should be above the area you want to keep warm, typically a serving station or kitchen counter. Most commercial heat lamps come with instructions for assembly, which usually involves securing the lamp to your ceiling or a stable overhead structure, ensuring it's plugged into a suitable power source, and inserting the heat lamp bulb.

Wiring a commercial heat lamp requires some technical know-how. It involves connecting the lamp to a power source via cabling, usually concealed within the structure of the lamp. For safety reasons, it's recommended to hire a professional electrician to handle the wiring process, especially if it involves hard wiring into your building's electricity supply.

In the foodservice industry, commercial heat lamps are critical for maintaining prepared food at an optimal temperature until it is served. They are commonly used at buffet lines, foodservice counters, and kitchen pass-through areas to keep dishes warm for diners.

Restaurant heat lamps typically generate temperatures between 130 to 220 degrees Fahrenheit, depending on the wattage of the heat lamp bulbs. The goal is to keep food adequately warm without overcooking or drying it out.

Yes, heat lamps for restaurants are designed to be safe for food. They help maintain food at a safe temperature, reducing the risk of bacterial growth. It's important, however, to choose heat lamp bulbs that are shatter-proof and food-safe to prevent potential contamination.

While heat lamps can keep food warm, they are not meant for long-term food storage. Generally, prepared food shouldn't sit under a heat lamp for more than two hours. After this point, food quality can decrease, and there's an increased risk of bacterial growth.