Bain Marie

A bain marie holds hot food at serving temperature in gastronorm pans, either in a heated water bath or on dry heat.

The difference matters. Wet heat is gentler and holds moisture, which suits sauces, curries and anything that would skin over. Dry heat keeps crumbed and fried product crisp, which wet heat destroys within minutes. Wet-and-dry units switch between the two, which is why most operators end up buying one.

Specify by pan count and format. A 6 x 1/1 display offers a visibly wider choice than a 4-pan unit — in bistro and takeaway service that choice is what drives spend.

Thermaster supplies most of the range. See the wet and dry bain marie display, 6 x 1/1 GN and the premium 5 x 1/1 version.

A bain marie holds temperature; it does not cook. Product goes in hot, and the water level gets checked every service.

Commercial Fridge Sales supplies commercial kitchen equipment to Australian venues. Talk to us before you order rather than after.