When the rush hits and tickets pile up, your last worry should be a warming setup that can’t keep pace. Standard hot wells and gentle convection tend to steam delicate items into mush, and they’re slow to recover after a surge. A short wave infrared heater at the pass gives you a different option: focused, high-intensity heat exactly where you need it, right when you need it. What you’re really getting, technically Short wave infrared uses a high-intensity quartz element to emit radiant energy in the near-infrared spectrum. It heats surfaces directly, not the air around them. In practice, that means the element comes up to temperature in seconds, so you get immediate response the moment the order spike starts. The beam is tight, so the heat lands on the plate or pan—not wasted up into the hood or across the counter. Add a straightforward thermostat and low-voltage control, and holding temperature becomes repeatable instead of a guess. Why it makes sense on the line During a busy pass, you need holding heat that protects texture as much as it holds temperature. With this approach, proteins stay moist, bread keeps a crisp exterior, and fried items don’t go soggy. You get consistent color and heat through the plate: a clean, even finish—golden outside, properly held inside. Service stays steady because the unit recovers fast between orders, and the counter itself stays comfortable to work on. Energy use drops, too, since the heater only runs when the beam is engaged and isn’t heating the whole cabinet. Here’s what to plan for on install Placement matters. The heater needs to be positioned at the right distance from the plate line—typically 400–600 mm—so coverage is even without hot spots. Keep it clear of exposed plastic, thin melamine edges, and any heat-sensitive displays. The quartz element is tough, but it doesn’t like impact or moisture, so run it in a shielded housing and respect the clearance to the hood. Wire for the unit’s rated load, and confirm local code for commercial countertop heating equipment before you punch in.