To provide a service cart which firstly enables a user to widely utilize the tray and to selectively use various kinds, shapes, sizes, volumes, etc., of dishes, secondly has little heat loss to improve heat efficiency, and thirdly can deal with warming types of food materials.
This service cart houses trays 18 in a vertical multistep as easily taken in/out shelves for meal service. A dish C for a food material B is laid thereon being fit and fixed onto a heater pad part 3 utilizing the shape thereof. That is, the dish C is in a shape the bottom center part D is in a reverse U-shape suspending the bottom outer periphery part E and the inner face F of the bottom outer periphery part E is fit and fixed on and engaged with a step 5 of the heater pad part 3. A shape which has a gap in between the bottom center part D and the heater pad 3 can be adopted.