Bain maries
Bain-maries keep food at safe serving temperatures without overcooking or drying it out. Whether you're holding sauces, proteins, vegetables, or prepared dishes, an electric bain-marie maintains consistent heat in a water bath, ideal for service lines, buffets, and pass systems.
Choose from compact tabletop models for smaller kitchens or larger units with multiple GN pan capacity for high-volume operations. All units feature precise temperature control and are built for continuous commercial use.
Electric bain-maries maintain food at safe holding temperatures using water-bath heating. Suited to hotels, restaurants, and catering operations needing to keep sauces, soups, and prepared dishes warm during service. Choose based on GN capacity (1/1, 1/2, 1/3), power rating (1.2–2 kW), and bench or tabletop footprint (400–900 mm).
Professional 9-litre soup kettle with thermostatic control up to 95°C for commercial kitchens and catering operations.
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 warming dishes in professional kitchens. Holds 1x 1/1 GN container with precise temperature control 0-85°C.
Electric bain-marie for professional kitchens, holds one 1/1 GN container with 26-litre capacity. Ideal for hotels and restaurants requiring gentle food warming.
Electric bain-marie for keeping prepared dishes warm in professional kitchens. Accommodates one full-size gastronorm container.
Electric bain-marie for professional kitchens, accommodating 1/3GN and 2/3GN containers for efficient food warming and serving.
When selecting a bain-marie, consider the number and size of GN pans you need to hold simultaneously, the available counter or floor space, and your power supply (most electric units run 1.5–2 kW). Tabletop models suit cafés and smaller kitchens; larger base units work well in restaurant prep areas and banqueting kitchens.
Look for units with adjustable thermostats, durable stainless-steel construction, and easy-drain taps for cleaning. Check water capacity and heating time to match your service rhythm.
- GN pan capacity (1/1, 1/2, 1/3 sizes) and number of wells
- Tabletop versus base-mounted footprint
- Power rating and warm-up speed
- Temperature range and control accuracy
- Stainless-steel construction and drain accessibility