What is a Bain Marie?

Types of Bain Marie

WET HEAT BAIN MARIE

A wet heat bain marie uses a chamber of hot water to keep food warm. The unit gently heats it to a set temperature, and the food pan is then placed into the water.

• Gentle heat: The water temperature won't exceed boiling point, so there is less chance of food burning or sticking to the pan
• Steaming: Steam and moisture from the hot water help to prevent food from drying out over time. Keep the bain marie lid on whenever possible for the best results
• Even heat: The food pan will largely have the same temperature as the water, with no hot or cold spots
• GN compatible: Quick and easy to swap or replace gastronorm pans during busy service

TIP: For use over extended periods, the water chamber may require the occasional refill. After service, it's important to drain any excess water - using a bain marie with drain taps will make this process safer.

DRY HEAT BAIN MARIE

Instead of hot water, a dry heat bain marie uses a heating element that directly heats the base of the food pan.

• Rapid heat: With no water to heat up, a dry heat bain marie is ready to use much faster - perfect for mobile catering
• Energy efficient: With no energy used to keep a large pan of water hot, dry heat bains marie are far more efficient to run
• Safer: As there’s no hot water, there's less chance of staff or customers getting burnt by steam or spillages
• GN compatible: Quickly swap or replace gastronorm pans to keep service flowing
• Easy to use: It's a legal requirement to know your responsibilities when serving hot food. If you have inexperienced staff, dry heat models may be preferred as they are usually easier to operate

TIP: Using a dry heat bain marie can quickly dry out hot sauces such as gravy or custard. On some models, the positioning of the elements can mean some parts of the food pan get hotter than others.

SOUP KETTLE

A soup kettle is a practical alternative to a wet heat bain marie if you need to keep larger quantities of a single item warm. As the name suggests, it is commonly used for soup but is also great for holding food such as chilli, curry or gravy.

• High capacity: Standard soup kettles can usually keep up to 10 litres of food warm - plenty for most busy services
• Portable: Easy to move and position to maximise sales - perfect for mobile catering
• Space-saving: Soup kettles take up less counter space than traditional bains marie, as most of the capacity is in the height
• Stylish: Traditional front of house designs help grab customer attention and draw the eye to the product

TIP: Unlike a standard benchtop bain marie, soup kettles can only hold one food type inside. Are you using it to serve a soup of the day? Use these chalkboard signs to let your customers know.

Article: Read this What is a Soup Kettle? guide for expert advice and information about how soup kettles can benefit your business.

CHAFING DISH

When there is no access to mains electricity or gas, a chafing dish is an excellent alternative. With similar functionality to a bain marie, chafing dishes use cans of liquid or gel chafing fuel below the water pan to keep food warm.

• Position anywhere: With no need for electricity or gas, you can position a chafing dish almost anywhere - no cables or leads, no trip hazards
• Stylish design: The polished stainless steel design is smart and attractive - perfect for hotel buffets or breakfast services
• Electric versions: If you do have mains electricity access, an electric chafing dish has bain marie functionality without the need for naked flames
• GN compatible: Swap or replace gastronorm pans quickly and easily, even during busy service

TIP: Occasional water refills may be needed during extended periods of use, and any excess water should be drained once service is over. Just like any metal in direct contact with a flame, the base can get very hot. If used for self-service, children should be supervised. Consumable chafing fuel is an ongoing cost.

Article: Read this What is a Chafing Dish? guide for more expert ideas and suggestions on how to get the most out of your chafing dishes.

How to Use a Bain Marie to Keep Food Warm

Using a bain marie is incredibly simple, but can vary slightly depending on whether you have a wet heat or dry heat model.

Wet heat bains marie have a tank that needs to be filled with water before switching the power on. Most tanks will have a 'min' and 'max' water level mark on the inside. Once filled, the unit can be turned on and the thermostat set to the required temperature. Dry heat bains marie use a heated element instead, so no water is required.

There are four ways a bain marie can be mounted - benchtop, drop-in, free standing or hot cupboard.

Benchtop Bain Marie

Benchtop is the most common configuration. Reliable, affordable and portable, a benchtop bain marie is easy to position anywhere in a kitchen or dining area.

Drop In Bain Marie

Drop-in bains marie are built into an existing countertop, making them the least portable option. However, drop-ins offer a higher capacity option, usually with heated overhead gantries. These are ideal for canteen-style assisted service catering.

Freestanding Bain Marie

Freestanding options are relatively rare and are usually reserved for use in the kitchen only, in a line of other cooking or prep equipment. Sometimes, the bain marie will be positioned close to the pass for the final plating of meals. One major advantage of free standing bains marie is that they are usually plumbed directly into a water connection, so filling or draining them is much easier.

Hot Cupboard Bain Marie

Hot cupboard bains marie are a clever combination of high capacity heated storage in one large, mobile unit. Commonly used in carvery-style catering or in residential care homes, you can bring food directly to diners. In the kitchen, hot cupboard bains marie are often used as a handy plate warmer and food warmer combination.

TIP: If you're using a wet heat bain marie, regularly check the water level to make sure it hasn't dropped below the 'minimum' level. Keep water topped up when required, and add fresh water with every use.

Bain Marie Features and Options

It's not always easy to see how two almost identical bains marie have very different price tags. By understanding the features and functions, you can ensure your new bain marie is perfect for your kitchen or servery area.

• Pans and lids included: Unless explicitly stated otherwise, a bain marie will not have gastronorm pans and lids supplied as standard. However, models that do have pans supplied are usually a good value option if you need them. If you choose a machine without pans, make sure you've got enough gastronorm divider bars to match the GN configuration you plan to use.
• Gas or electricity: An electric bain marie is far more common, simply because the gentle heating doesn't require much power. Still, LPG gas powered models are available - although there is really very little difference in functionality or warming performance.
• GN capacity: A bain marie will commonly use full size 1/1GN gastronorm pans. It is always recommended to check the capacity before purchase though, as some cannot fit a single full pan inside due to pre-welded dividers.
• Gantry: Although a commercial bain marie usually heats from the base, some versions have a built-in overhead gantry which helps to highlight the food. In most circumstances, this is just a standard fluorescent light. Some gantries are heated though - perfect if you've got other foods which need overhead heating as part of a buffet line.