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Roband 83DT Hammertone Finish Pie Warmers - 40 Pies, with sliding door
Roband

Roband 83DT Hammertone Finish Pie Warmers - 40 Pies, with sliding door

SKU 83DTAuthorised dealer

Finished in silver hammertone on a steel body, all units have thermostat control, thermometer and removable crumb trays. Models 40DT and 80DT have removable drawers with stainless steel fronts and are designed for pies, pastries and sausage rolls. The 83DT has sliding steel doors, three removable wire shelves and is designed for pies and food containers. Roband pie warmers are ideal for lunch rooms, canteens and construction sites.

  • 1250wPower draw
  • 240V Single PhasePower supply
  • ElectricFuel type
  • 12 month warrantyParts and Labour
  • In stock, Hallam warehouse — ships next business day
  • Melbourne metro delivery on our own truck — estimated 1–3 business days if in stock, quoted per order

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  • Delivery quoted per order Melbourne and interstate
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Roband 83DT Hammertone Finish Pie Warmers are purpose-built heated display cabinets designed to keep freshly baked pies, sausage rolls and savoury pastries at peak temperature and appeal throughout service. With generous capacity and a striking glass front, this unit is ideal for bakeries, cafés, takeaway venues and catering operations that need to showcase hot food while maintaining quality and food safety standards.

Built from 304 stainless steel with a professional hammertone finish, the 83DT delivers robust, hygienic construction that resists corrosion and fits seamlessly into any commercial kitchen aesthetic. The sliding glass door and full glass display front provide unobstructed visibility to drive impulse sales, while precise thermostat control maintains a consistent 30°C to 80°C range—perfect for holding food at safe serving temperatures without over-drying. At just 1250W, it's energy-efficient for countertop placement without heavy power demands.

Roband's Australian-made credentials and 12-month warranty provide confidence in durability and local support. This warmer strikes the practical balance between visibility, capacity and footprint that busy food service operations need.

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