Bain maries
Bain maries maintain food at safe serving temperatures without overcooking or drying out delicate dishes. Whether you're running a buffet service, carvery, or à la carte operation, a drop-in or countertop bain marie keeps sauces, vegetables, proteins and prepared dishes hot and ready throughout service.
Available in electric and hot-air models with capacities from 2 to 5 gastronorm pans, these units suit hotels, restaurants, contract catering and high-volume kitchens across Ireland and the EU.
Bain maries are countertop or drop-in wet heat holding units designed to keep prepared foods—sauces, proteins, vegetables—at safe service temperatures. Suits buffets, hotels, restaurants and catering operations. Choose capacity (GN pan configurations), heat source (electric or hot air), and power rating (1.2–1.8 kW) based on volume and line integration.
Wet bain marie for gentle food warming in professional kitchens. Includes GN 1/3 containers with lids and temperature control.
Wet well bain marie with GN 1/1 opening and simmer control for professional kitchen food warming applications.
Electric bain-marie for keeping sauces and dishes warm in professional kitchens. Features drain tap for easy water bath maintenance.
Mobile electric bain-marie trolley with 3x GN 1/1 capacity for professional kitchens. Features stainless steel construction with wheels and separate temperature control.
Mobile electric bain-marie trolley for professional kitchens. Holds 2x GN 1/1 containers with separate temperature control.
Mobile bain-marie trolley for professional kitchens and catering operations. Includes 2x GN 1/1 containers and maintains stable water bath temperatures.
Electric drop-in bain-marie for keeping prepared foods at serving temperature. Accommodates 4 x 1/1 GN containers with manual water filling system.
Manual water-filling bain-marie for 2/1 GN containers. Designed for drop-in installation in commercial kitchen counters.
Electric drop-in bain-marie for keeping prepared foods warm in commercial kitchens. Accommodates one full-size GN 1/1 container with manual water filling.
Electric drop-in bain-marie for keeping prepared foods at serving temperature. Holds four 1/1 GN containers up to 150mm deep.
Electric drop-in bain-marie holding three 1/1 GN containers at +60°C to +90°C. Designed for professional kitchen hot food service counters.
When choosing a bain marie, consider the number of gastronorm pans you'll run simultaneously, your available counter or drop-in space, and whether you need precise temperature control. Electric models offer consistent, even heat; hot-air variants suit kitchens with limited plumbing access.
Check capacity against your peak covers and food rotation speed. Most commercial units handle 1/1 GN pans (standard 65 mm depth) or 2/1 GN configurations for larger volumes. Power consumption typically ranges from 1.2 to 2 kW, so verify your electrical supply before ordering.
- Gastronorm pan count and size compatibility
- Electric or hot-air heating method
- Built-in or drop-in installation
- Water capacity and drainage access
- Thermostat accuracy and temperature range