Choose a strip warmer by matching its length to the pass shelf or counter it covers, then check the wattage, the mounting method and the plug. Strip warmers and heat lamps keep plated or wrapped food warm for a short time between the kitchen and the customer; they are not built to hold food for long periods or to reheat it.
Strip warmer or bulb heat lamp
- Strip warmers use a long heating element in a metal housing. They mount over a pass shelf, under a cabinet or on chains, and spread heat evenly along their length. The Prepline SW24 has a 500 W element in a stainless steel housing with a side mounted toggle switch, and comes with mounting brackets and support chains.
- Bulb heat lamps use one or more infrared bulbs. Freestanding models sit on the counter and move where you need them. The Prepline WL550 is a freestanding lamp with 2 bulbs at 275 W each, adjustable height, ventilated aluminum reflectors and a 63 in. cord with an in-line switch. It measures 13.8 W x 16.36 D x 30.7 H in. and weighs 5 lbs.
Strip warmers suit a fixed pass. Bulb lamps suit carving stations, buffets and spots where the setup changes.
Match the length to the pass
Pick a warmer about the length of the shelf or counter section you need to cover, so plates at the ends stay warm too. Our strip warmers come in lengths from 24 to 72 in.:
- L&J LJFW24, 24 in., 400 W.
- L&J LJFW36, 36 in., 600 W.
- L&J LJFW48, 48 in., 800 W.
- L&J LJFW60, 60 in., 1,000 W.
- L&J LJFW72, 72 in., 1,200 W.
- Prepline SW24, 24 in., 500 W, and the SW36, 36 in., 850 W, which is on backorder at the time of writing. The SW48 and SW60 complete the Prepline line.
The L&J models list about 200 W for each 12 in. of length on 110 V. For a closer look at lengths, see our strip heat lamp length guide, and browse all models in our heat lamps and strip warmers.
Mounting height
How far the warmer sits above the food changes how much heat reaches it. The WL550 page notes that lowering the lamps gives more heat and raising them gives less. Follow the manual’s mounting height range for your model, and test with a probe thermometer on a plate rather than guessing. Too low can dry food or overheat the shelf; too high leaves food cooling.
Power and plugs
Check the voltage and plug before you order. The Prepline SW24 and WL550 run on 120 V, and the SW24 lists a NEMA 5-15P plug. The L&J LJFW models list 110 V. Several long warmers on one circuit can add up, so ask an electrician if you are adding more than one.
Food safety rules that apply
- Hot holding: the FDA Food Code (section 3-501.16) requires hot held time/temperature control for safety food at 135 F or above. A heat lamp over a pass usually keeps plates warm for minutes, not hours. For longer holding, use a holding cabinet, a steam table or a bain marie food warmer.
- Thermometers: the Food Code asks for a built-in thermometer on most hot holding equipment, but section 4-204.112 lists heat lamps among the equipment where that is not practical. Check the food with a probe thermometer instead.
- Bulbs: section 6-202.11 requires light bulbs to be shielded, coated or otherwise shatter-resistant where there is exposed food. Use the bulb type the maker specifies.
Your local health department has the final say on how these rules apply to your kitchen.
Cleaning and bulb care
- Unplug and let the warmer cool before cleaning.
- Wipe the housing and reflectors with a damp cloth and a non-abrasive cleaner; keep water away from the element and sockets.
- Replace bulbs with the correct type and wattage. If bulbs burn out quickly, see our guide to heat lamp bulbs burning out fast.
- Check cords and switches for damage each week.
Where each type works best
- Restaurant pass: a strip warmer the length of the shelf, mounted over plates waiting for a server.
- Carving station or buffet: a freestanding bulb lamp that can move with the setup.
- Fried food station: a strip warmer over a landing area keeps fries and fried chicken warm for the few minutes before boxing.
- Takeout shelf: a strip warmer over a staging shelf for bagged orders, with the food checked by thermometer.
- Longer holding: food that waits more than a short time belongs in holding cabinets or steam tables, not under a lamp.
These are common uses, not rules; your menu and service style decide.
Before you order
- Measure the shelf or counter length and the space above it.
- Decide how it will mount: brackets, chains or freestanding.
- Check the outlet type and voltage at the spot.
- Note the bulb type if you choose a bulb lamp, and keep spares.
Mistakes to avoid
- Buying a short warmer for a long pass, leaving cold ends.
- Using a heat lamp to reheat food.
- Mounting too high and assuming the food is hot.
- Using standard bulbs that are not shatter-resistant over open food.
Frequently asked questions
How long can food stay under a heat lamp?
The Food Code sets a temperature, not a time: food must stay at 135 F or above when held hot. Heat lamps are meant for short holding at the pass.
How many watts does a strip warmer need?
It depends on length. Our L&J strip warmers list 400 W at 24 in. up to 1,200 W at 72 in.
Do heat lamps need special bulbs?
Bulbs over exposed food must be shielded, coated or shatter-resistant. Use the bulbs the manufacturer specifies.
Is freight included?
Yes, freight to the 48 contiguous states is included in the price, and powered equipment can be returned within 7 days.