Bains-Marie
1.2kW Wet Heat with Drain Tap. 2x GN 1/3 & 2x GN 1/6 pans included

1200W | Fits 1/1 gastronorm

1.2kW Wet Heat. 2x GN 1/3 & 2x GN 1/6 pans included

1.2kW Wet Heat. Capacity: 1x GN 1/1

1.2kW Wet Heat with Drain Tap. Capacity: 1x GN 1/1

1.5kW. Wet Heat with Tap. No Pans

Power: 650W | Max Capacity: 12.5Ltr

1.2kW Wet or dry heat with tap. 6x 1/3 GN pans included (150mm)

1.2kW. Wet Heat. Capacity: 2x 5.2Ltr Pots

2.4kW. Wet Heat with Taps. No pans

1kW Wet or dry heat with tap. Capacity: 2x 1/2 GN

1kW Wet or dry heat with tap. Capacity: 2x 1/2 GN

Wet and Dry Well | 5x1/1GN | Power: 3.7 kW/20amp | Single Phase

Wet and Dry Well | 2x1/1GN | Power: 2.4 kW/15amp | Single Phase

3x1/1GN | Mobile Dry Heat | Bain Marie with Hot Cupboard & Heated Gantry

4x1/1GN | Mobile Dry-Heat | Bain Marie with Hot Cupboard & Heated Gantry

Wet and Dry Well | 4x1/1GN | Power: 2.9 kW/15amp | Single Phase

Wet and Dry Well | 3x1/1GN | Power: 2.9 kW/15amp | Single Phase

1kW Wet or dry heat with tap. 2x 7.25Ltr pots included (200mm)

670W Wet or dry heat. Capacity: 1x 1/2 GN

670W Wet or dry heat. 1x 1/2 GN pan included (150mm)

670W Wet or dry heat. 1x 7.25Ltr pot included (200mm)

Roband Chocolate Bain Marie | 1/2 gastronorm size | adjustable tempurature setting | pan not included

1.2kW | Wet or dry heat with tap | 6x1/3 GN pans included (100mm)

670W Wet or dry heat. 1x 1/2 GN pan included (100mm)

1kW Wet or dry heat with tap. 2x 1/2 GN pans included (100mm)

1kW Wet or dry heat with tap. Capacity: 2x 1/2 GN

3x 1/3 100mm Pans & Lids

670W Wet or dry heat. Capacity: 1x 1/2 GN

1.2kW Wet or dry heat with tap. 4x 1/2 GN pans included (100mm)

1.2kW Wet or dry heat with tap. 4x 7.25Ltr pots included (200mm)

1kW Wet or dry heat with tap. Capacity: 2x 1/2 GN

3x 1/3 150mm Pans & Lids

1.2kW Wet or dry heat with tap. Capacity: 4x 1/2 GN

1.2kW Wet or dry heat with tap. Capacity: 4x 1/2 GN

A Bain-Marie is the go-to choice for professional caterers looking to keep large amounts of pre-cooked food warm and appetising for longer periods. Designed to provide a reliable and consistent heat, a commercial Bain-Marie will gently warm food to keep it at a precise temperature. With contents usually held in stainless steel gastronorm pans, it's easy to configure a benchtop Bain-Marie according to your meal service and quickly replace pans when they start running low. Should you choose wet or dry heat for your Bain-Marie? Wet heat is a more gentle option that reduces the risk of food burning or sticking to the pan, and the steam moisture prevents contents from drying out. Alternatively, a Bain-Marie using dry heat is more efficient and warms up faster - perfect for mobile caterers. Check out this Bain-Marie Buying Guide for more tips and advice on choosing the best unit for your business.


































