To provide a warming chamber capable of reducing the discharge of heated air when a food vessel is taken out of it as much as possible and preventing an increase of energy consumption and the deterioration of taste of a food material.

An opening 1f and a front door 2f which are used for taking out a food vessel and insertion are provided in at least a front part of a storage chamber 1 whose inside is heated by heated air, and a guide rail 9 loading many food vessels B from the opening 1f toward the rear and a traveling member 10 reciprocating in parallel with the guide rail 9 in the interlocking relationship with the front door 2f are provided. A stopper 14 is fixed at a front end of the traveling member 10, and a plurality of hooks 15 capable of protruding and receding are attached to an upper part of the guide rail 9 at a fixed interval in the longitudinal direction of the traveling member 10. A mounting structure of these hooks 15 is a check mechanism which allows forward travel of the food vessel B on the guide rail 9, but locks its rearward travel, and a support member 18 which recedes the hook 15 from a top face of the guide rail 9 when the traveling member 10 is set to a front side is provided.