Bain Marie Counter

  • Buffet Lines: The most common application, allowing diners to easily serve themselves from a selection of hot dishes like curries, gravies, vegetables, rice, pasta, and soups.
  • Catering Events: Essential for transporting and serving hot food at off-site locations, ensuring quality is maintained.
  • Restaurants & Canteens: For holding pre-cooked items ready for quick plating during peak hours, reducing wait times.
  • Cafeterias & Self-Service Establishments: Provides a hygienic and efficient way to present a range of hot meal components.
  • Hotels & Banquet Halls: Crucial for large-scale food service, maintaining consistent temperature for numerous dishes.
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    Key Features of a Bain Marie Counter:

    • Integrated Bain Marie Wells: Features multiple individual wells or compartments, typically designed to hold standard Gastronorm (GN) pans of various sizes (e.g., 1/1, 1/2, 1/3, 1/4, 1/6, 1/9 GN pans). These wells use a water bath system for gentle, even heating.
    • Gentle and Consistent Heating: The water bath principle prevents food from drying out, scorching, or overcooking, preserving its texture, flavor, and moisture content.
    • Precise Temperature Control: Equipped with adjustable thermostats to set and maintain specific temperatures for different food types, ensuring food safety and optimal serving conditions.
    • Durable Stainless Steel Construction: Almost universally constructed from high-grade stainless steel (often SS 304) for its exceptional durability, corrosion resistance, hygiene, and ease of cleaning.
    • Integrated Display (Sneeze Guard): Many models include a glass sneeze guard or overhead canopy, protecting the food from contamination while allowing clear visibility for customers. Some may have integrated lighting to enhance food presentation.
    • Under-Storage/Shelving: Often features lower shelving or enclosed cabinets for storing extra GN pans, serving utensils, plates, or other related supplies, maximizing efficiency.
    • Tray Slide/Serving Ledge: A common feature is a front-mounted tray slide or serving ledge, providing a convenient space for customers to rest their plates while serving themselves.
    • Mobility Options: Available as static units or mobile units with sturdy castors, allowing for easy repositioning within a kitchen or serving area.
    • Various Configurations: Can be designed as standalone island units, wall-mounted counters, or built-in drop-in units to seamlessly integrate into existing kitchen layouts.
    • Hot & Cold Combinations (Optional): Some advanced counters offer both hot bain marie sections and refrigerated sections (cold bain marie or chilled display wells) within a single unit, providing comprehensive food presentation solutions.
    • Drainage System: Includes a convenient drain for easily emptying the water from the bain marie wells, simplifying cleaning.

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