Cold Bain Maries

Bain maries can be divided into two broad categories: those that have built-in refrigeration systems and those that do not. If you choose a cold food bar without a built-in refrigeration system (remote installation), you'll need your fridge technician to  connect it to an external unit. This is generally the preferred installation type if you are doing a full renovation or new kitchen build from the ground up or have existing remote refrigeration in your restaurant or cafe. Remote refrigeration setups have the advantage of keeping noisy fridge compressors away from your service area and customers.

The second point you will need to decide upon is the glass cover. Any quality refrigerated bain marie should have a glass cover (sneeze guard)  that protects your food from airborne contaminants, including dust and germs, and also lets customers see what you have on offer. The covers generally are available in 3 styles, curved/rounded glass, square/rectangular glass and slanted/straight glass. Pay special attention to the rear covers as not all bain maries will include these. The glass cover or sneeze guard is for the customer-facing side of the bain marie, but what about the server side? To keep food contained within the refrigerated cabinet and separated from the outside, glass or perspex doors should be ordered with your bain marie. Depending on the brand or manufacturer, different options will be available. For instance, the Roband E26RD bain maries have perspex roller doors for the rear which can also be removed for busy service periods.

Some cold bars come with a straight glass cover, like the Woodson 4 Module Square Glass Cold Food Display. Others, including the Bonvue Drop-In Counter Top Display, come with a curved glass cover. Some of our most popular refrigerated bain maries, like the Woodson 6 Module Flat Deck Self Serve Cold Food Display, are flat with a sliding lid. Consider what you will be serving and how your customers will most likely want to view the food when making this decision.

Similarly, you'll also want to think about what type of tiers the food bar has. Some have multiple tiers that are designed for showcasing different foods, while others have GN pans that are perfect for buffets.

Finally, there is the size of the food bar itself. From approx 700mm length to over 2.2m in length and different versions of different depths and GN capacities. Our food bars come in a range of sizes that are able to hold different numbers of GN trays. You're sure to find something that fits into your restaurant space perfectly.

The health and safety of your customers are always your top priority. With that in mind, understanding how long you can leave food in a bain marie is a critical consideration.

The answer to this question depends on a few factors, including the temperature of the bain marie, the type of food you are serving, whether the bain mari has blown wells and whether it is fresh or has been cooked. If you keep food in a cold bain marie for too long, you risk bacteria growing that could cause harm to your customers.

Be sure to follow the Safe Food Standards put together by Food Safety Australia when serving food in a refrigerated bain marie. As a general rule, we recommend not to leave food in either warm or cold bain maries overnight, if closed cabinet refrigeration such as a storage fridge is available. Cabinet or under bench fridges are fan-forced and much better at holding food temperatures for longer. The last thing you want is to come into work in the morning to find that the food in your bain marie can no longer be served and now needs to be thrown away.

Blown wells are cold air curtains which blow over the GN trays of some cold bain marie models. The cold air rushing over the top of the tray retains the coolness inside of the trays and keeps flies and other insects away from the food. Blown wells also reduce the need for additional covers or doors at the rear of the bain marie. Blown wells are not standard on all models of cold bain maries, so if its something important for your business, make sure you check each description carefully before purchasing or get in touch with our team for friendly assistance.

Cold food bars are refrigerated display cases that work by keeping foods chilled to the perfect temperature for serving and eating. They're similar to but distinct from hot food bars, in that they only keep foods cold, not hot, and they typically feature glass sneeze-guards to make it easy for customers to see the food on display.

These drop-in units are designed to fit into your pre-existing counter space, which means you don't have to worry about any extra construction or renovation. You just simply cut out a hole in your counter top to fit the refrigeration system and slot the whole unit on your benchtop.

Cold bain maries, like the Woodson 6 Module Self Serve Cold Food Display, have in-built refrigeration systems. Some specific models, such as the Roband Square Glass Refrigerated Display Bar (Piped and Foamed only) are designed to have a ‘remote’ refrigeration setup, and be connected to an external refrigeration unit, so the noisy compressor is outside and your shopfront is quiet. Be sure to check the specifics of your cold bain marie before making a purchase. If you require any assistance deciding on the right unit or organising installation, please contact our team.

Absolutely! Most commercial Cold Bain Maries are designed with easy-clean features, such as removable pans and drain valves, making cleaning a breeze. Stainless steel construction further adds durability and simplifies maintenance. By choosing a model with these features, you ensure maximum cleanliness without compromising on hygiene standards.

Yes! Many manufacturers provide various accessories to enhance the functionality and visual appeal of a Cold Bain Marie. These accessories can include sneeze guards, glass lids, serving utensils, condiment holders, and custom pan configurations. By exploring these additional options, you can further customize your Cold Bain Marie, creating an enticing display and streamlining operations.

Indeed! Many manufacturers offer customizable options, such as different pan configurations and sizes, adjustable temperature controls, and the ability to add sneeze guards or glass lids for enhanced hygiene and presentation. Choosing a Cold Bain Marie that offers customization allows you to tailor the equipment to your kitchen's unique requirements.

While some Cold Bain Maries are specifically designed for outdoor use, it is crucial to consider the manufacturer's specifications and guidelines. Outdoor models usually have additional weatherproofing features and insulation to withstand different climates. However, it's generally recommended to use Cold Bain Maries indoors to ensure optimal performance, longevity, and ease of maintenance.

Generally, Cold Bain Maries are specifically designed for cold food storage and display. However, many brands offer matching hot bain maries for warm food. This offers the flexibility for hot food use, provided they include heating elements or dual temperature zones. It's important to consult the manufacturer's guidelines and specifications to ensure the equipment meets your desired functionality for both hot and cold food applications.

Maintaining food safety is crucial in any commercial kitchen. A Cold Bain Marie helps ensure food safety by keeping perishable food items chilled at safe temperatures, preventing bacterial growth. By regularly monitoring and maintaining the ideal temperature range - typically between 33°F and 41°F (0.5°C to 5°C) - you guarantee that food remains fresh, which is essential for repeat business and customer satisfaction.

Cold Bain Maries generally come with energy-efficient features, like superior insulation and efficient cooling systems. These innovative systems reduce energy consumption while maintaining the desired temperature range, helping to cut down utility costs. When selecting a Cold Bain Marie, look for one that offers optimal energy efficiency, ensuring value for money in the long run.

When choosing a Cold Bain Marie, consider factors such as capacity (based on your anticipated food volume), energy efficiency, ease of cleaning and maintenance, customization options, durability, and warranty. Investing in a high-quality Cold Bain Marie ensures it will effectively serve your kitchen's needs, provide value for money, and withstand heavy usage for years to come.

A commercial Cold Bain Marie, also known as a cold food display or refrigerated well, is a versatile piece of equipment used to keep cold foods chilled and displayed attractively in a commercial kitchen. It consists of a stainless steel container filled with ice or a cooling mechanism that helps keep food items at safe temperatures.

The beauty of a Cold Bain Marie lies in its ability to accommodate a wide range of food items. From fresh seafood, salads, and sushi to desserts, dips, and sauces, it effectively showcases cold food options for customers. Its chilled environment helps maintain the freshness and quality of the food, enticing customers and ensuring food safety.