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Commercial Bain Maries

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A commercial bain marie food warmer holds cooked food at serving temperature in gastronorm pans, which is how a bakery counter, canteen or takeaway keeps a menu ready through the day.

Commercial bain maries run wet or dry, as benchtop units or drop-in wells. See bain marie displays for glass-fronted display versions and heated wells for built-in units.

Fitting out a hot counter? Get a quote and we will price it.

These are the top FAQs for Commercial Bain Maries

Wet or dry bain marie?

Wet holds water under the pans for gentle, even heat that suits sauces and curries. Dry heats the pan directly and is simpler to run and clean.

See hot bain marie displays.

Can I cook in a bain marie?

No. It holds food that is already at temperature. Bringing cold food up in a bain marie is both slow and a food safety risk.

Cooking equipment is in commercial cooking equipment.

What temperature should it hold?

Hot holding temperatures are set by your local food authority, and the unit has to hold them through service with pans being served from.

Check with food thermometers.

What pans fit?

Standard gastronorm pans in various depths. Shallow pans hold less but turn over faster, which keeps food fresher.

See gastronorm containers.

Benchtop or built in?

Benchtop units move and can be replaced easily; drop-in wells suit a purpose-built counter.

How is it cleaned and descaled?

Drain and clean daily. Wet units scale in hard water areas and need descaling on a schedule.

See commercial kitchen cleaning supplies.

What else is a bain marie called?

Bain marie buffet food warmer, commercial kitchen bain marie and bain marie commercial kitchen equipment all describe the same thing. Buffet versions are usually mobile or drop-in; kitchen versions sit on the line.