Hot Food Vending Machine

What it does

Meals sit in a refrigerated or frozen cabinet until somebody buys one. The machine then moves the tray into a built-in microwave, heats it to a preset programme for that product, and delivers it hot to the pickup port — with nobody on site.

This is the machine that makes night shifts, hospital visitor areas and 24-hour IT campuses work. The automatic model handles the whole cycle itself; the manual model presents the meal cold alongside customer-operated ovens, which is simpler, cheaper and easier to service.

Ordering options: Two heating models, each ordered as chilled or frozen, with single or double microwave.

Key features

• Automatic or manual heatingAutomatic: the machine loads the microwave itself. Manual: the customer heats the meal in one of the built-in ovens.
• Single or double microwaveTwo ovens roughly double throughput at lunch peaks, which matters more than capacity in most sites.
• Chilled or frozen storageOrder the cabinet as refrigerated or as a freezer, depending on whether you are running fresh daily meals or frozen stock.
• Adjustable shelf specificationShelf pitch flexes to the tray and container sizes you actually sell, rather than forcing you into one packaging format.
• Cloud and app managementRemote stock, sales and temperature monitoring — important for food safety records as much as for restocking.
• Patented oven structureHeat-dissipation design intended for the repeated, back-to-back heating cycles a vending duty cycle demands.