If you run a bakery, cafe, takeaway or servo, a good pie warmer is one of the hardest working pieces of equipment on your counter. A commercial pie warmer holds pies, pasties and sausage rolls at a safe, appetising serving temperature so every customer gets a hot product, whether they walk in at 7am or at 3pm. The right unit also does a quiet selling job, because a glowing, well lit display of hot pies is hard to walk past.

This guide covers capacity from 20 to 100+ pies, how to stop pastry drying out, display lighting, counter placement and the checks to make before you buy. It is written for Melbourne operators who want a practical answer, not a sales pitch. If you are ready to compare units, start with the pie warmer and heated display options in the MRCE range, then come back to this guide to check your shortlist.

What Is a Commercial Pie Warmer?

A commercial pie warmer is a heated display cabinet designed to hold cooked pies and similar baked goods hot until they are sold. Buyers search for it under many names, including pie warmer commercial, pie warmer small for compact counters, and pie warmers for sale when they are ready to compare. You will also hear brand-led searches such as roband pie warmer, pie warmer roband and apuro pie warmer, because several well known makers have supplied the Australian bakery trade for years. Whatever you call it, the job is the same: keep product hot, moist and visible.

Most units are countertop cabinets with glass on one or more sides, adjustable shelves and a control that sets the temperature. Some have a built-in humidity tray, others rely on a gentle heating design that slows moisture loss. Larger models stand on a bench or a stand and hold many tiers of pies at once. A pie warmer is different from a bain marie, which holds wet food in pans, and different from a food warmer cabinet, which is built for trays of hot meals rather than pastry.

Because pies are sold fast and bought on sight, the cabinet has to work as a shopfront as well as a heater. That is why capacity, humidity and lighting matter just as much as the thermostat.

Pie Warmer Capacity: From 20 to 100+ Pies

Capacity is the first decision, and it is where most buyers go wrong. A unit that is too small sells out at lunch and forces staff to restock constantly. A unit that is too large wastes power and leaves pies sitting for too long. The aim is a cabinet that holds your peak demand with a modest margin, and no more.

Small Units: Around 20 to 40 Pies

A pie warmer small enough to sit beside the till suits cafes, milk bars and small takeaways that sell pies as a side line. These compact cabinets use little bench space and run on a standard power outlet. They are ideal when pies are one item among many, or when you want to test demand before investing in a bigger display.

Medium Units: Around 40 to 70 Pies

Mid-sized cabinets suit busy cafes, servos and bakeries with steady trade. They usually offer several shelves, so you can hold more than one variety at a time, such as beef, chicken and vegetarian. This is the most popular range for operators who sell pies throughout the day.

Large Units: 70 to 100+ Pies

High-volume bakeries, sports canteens and stadium kiosks need large multi-tier cabinets that hold 100 pies or more. These can be floor mounted or sit on a heavy duty bench, and they often have sliding doors on the staff side for fast loading. Check the power requirement carefully, because larger cabinets draw more current.

How to Work Out Your Number

Count how many pies you sell in your busiest hour, then add 20 to 30 per cent. If you also run a hot food display, make sure the two units do not compete for the same circuit. When trade is seasonal, such as football finals or a school holiday rush, plan for the peak and consider a second unit rather than one oversized cabinet.

Humidity: How to Stop Pies Drying Out

The biggest complaint about held pies is dryness. A pie that has sat too long under dry heat develops a tough crust, a shrunken filling and a dull colour, and customers notice immediately. Good humidity management is the difference between a pie that tastes freshly baked and one that tastes tired.

Some cabinets include a water tray or a humidity control, which adds moisture to the air inside and slows evaporation from the pastry. Others use gentle, even heat and a closed design to keep moisture in. Think about the type of pie you sell. A flaky puff top can soften if humidity is too high, while a shortcrust base and a saucy filling usually benefit from a little extra moisture. Test with your own product, because the right balance depends on what you bake.

Even with good humidity, pies should not be held indefinitely. Set a maximum holding time that suits your product, rotate stock so the oldest pies sell first, and avoid topping up a half empty tray with fresh pies on top of old ones. Preheat the cabinet before loading it, and keep the doors closed as much as possible so heat and moisture stay where they belong.

Display Lighting and Presentation

Pies sell on sight, so lighting does real work. Warm, bright lighting makes pastry look golden and appetising, while poor or uneven light makes the same pie look flat. Look for a cabinet with good internal lighting that reaches every shelf, and check that the glass is clear and easy to keep clean.

Glass design also matters. Curved or angled glass can reduce glare and reflections, which helps customers see the product from the doorway. Think about visibility from the customer side and access from the staff side. Sliding rear doors let staff load and serve without leaning over the display.

Presentation is more than the cabinet. Group similar pies together, label varieties clearly with small tickets, and keep the shelves tidy and full without cramming. A display with gaps looks like a product that has sold out or gone stale, so restock steadily rather than letting the cabinet run empty.

Where to Put a Pie Warmer for Impulse Sales

A pie warmer earns its keep when it is seen. Place it where customers wait or pass, not tucked at the far end of the counter. The classic spot is near the till, at eye level, where people standing in the queue can look at the pies while they decide what to order. Impulse buyers often add a pie to a coffee order simply because it is in front of them.

Keep the display on the customer side of the counter, angled so the glass faces the door or the queue. Avoid placing it beside a window with strong sun, since glare hides the product and the heat can interfere with the cabinet. Leave enough room around the unit for airflow, because blocked vents shorten its life and can cause hot spots.

Think about the whole counter flow. A pie warmer beside the coffee machine suits a breakfast and lunch trade, while one near the cake display works well in a bakery where customers browse. If your venue also sells chilled items, our food and deli display fridges pair neatly with a heated pie display, giving customers hot and cold options in one glance.

Pie Warmer Sizes and Buying Tips

Once you know your capacity, work through the practical checks. Start with power. Small units generally run on a standard outlet, while larger cabinets may need a higher rated circuit or a dedicated supply, so ask an electrician to confirm what your switchboard can carry before you order. Next, measure the bench. Allow for the cabinet width and depth, the door swing, and a clear gap around the vents.

Check the shelf height against your tallest product, such as a family size pie or a pastie. Confirm how the shelves adjust and whether they come out for cleaning. Ask about the temperature range, how quickly the unit heats from cold, and whether the thermostat is easy to read and set. A control that staff can use without a manual saves mistakes on a busy shift.

Think about cleaning, too. Smooth stainless steel interiors, removable shelves and a drain or tray for spills make end of day cleaning quicker. Wipe the glass daily, empty and rinse the water tray if there is one, and descale it regularly if your water is hard. For broader guidance on safe equipment use and manual handling, see the WorkSafe Victoria website.

Finally, think about service. Ask about the warranty, whether spare parts such as elements and glass are held locally, and who to call if something fails on a Friday morning. For a broader view of what we offer, see our commercial kitchen supplies range and our full online shop.

Food Safety and Holding Temperatures

Hot food must be kept hot. Under the Australian food safety standards, potentially hazardous hot food should be held at 60 degrees Celsius or above, or discarded after the allowed time. The Food Standards Australia New Zealand website sets out the national requirements, and it is worth reading before you finalise your holding procedures.

A pie warmer is not a cooker. Pies should be fully cooked and piping hot before they go into the cabinet, and the cabinet should be preheated so product does not drift through the temperature danger zone. Use a probe thermometer to check the core temperature of a pie at regular intervals and keep a simple log. Your local council can advise on registration, inspection and record keeping. If your business is in the south-east, the City of Greater Dandenong website is a good place to start.

New or Second Hand Pie Warmers?

Both options have a place. A new cabinet comes with a full warranty, current features and the confidence of a fresh unit, which suits a bakery that will run it every day for years. Browse our new equipment range for current options.

A used or refurbished unit can reduce your upfront spend, which helps start-ups or sites adding a second display. Condition varies, so inspect the glass, test the heating, check the seals and confirm any warranty in writing. See our second hand commercial kitchen equipment in Melbourne page for current options.

Prices vary with size, features and whether you buy new or second hand, so we do not publish a single figure here. Prices shown on the MRCE site are inclusive of GST, and our team can quote a complete package.

Brands, Models and Stock

Many buyers arrive with a brand in mind, and that is a sensible starting point. Availability changes from time to time, so we do not name particular models in this guide. Check the current range on our shop pages or ask the MRCE team to confirm what is in stock and what can be ordered for your timeline.

Whatever the brand, ask how many pies the cabinet holds, whether humidity control is included, what the power draw is and how the glass and shelves are cleaned. A clear answer to each tells you more than a headline price. If you are fitting out a full venue, our commercial kitchen setup checklist shows how a pie display fits alongside cooking, prep and cold storage.

Buying Checklist for Melbourne Bakeries and Cafes

Before you order, run through a short list. Work out your busiest hour and the number of pies you need to hold. Decide on a small, medium or large cabinet. Measure the bench, the vents and the door swing. Confirm the power supply. Check humidity control, lighting and glass access. Confirm the warranty and local service support.

Then compare suppliers on more than price. A local team that knows Melbourne venues, gives honest advice and stands behind its equipment is worth far more than a cheap listing that disappears when something breaks. Our buy commercial catering equipment page shows what else is available, our commercial kitchen gear page covers cooking and prep, and our catering equipment and supplies in Dandenong page lists what we offer close to the showroom at 15 Station Street.

Forty Years of Hospitality Expertise, Since 1984

Since 1984 we have supplied the hospitality industry with professional advice, reliable equipment and excellent customer service. We have a wealth of experience in all types of projects ranging from international hotels to large and small pubs through to suburban restaurants and takeaway outlets. All our staff are equipped with the knowledge, expertise and creativity to add value to your project.

A well chosen pie warmer keeps your product hot, your counter busy and your customers coming back, and we have helped many bakeries and cafes get it right. Read more about who we are on our about page.

When you would like advice on the right pie warmer for your bakery or cafe, get in touch with our team. It is free, there is no obligation, and there is no pressure.

Frequently Asked Questions (FAQs)