Bain Maries
A bain-marie is an essential part of the commercial kitchen. Also known as a water bath they are designed to heat food gently or to keep food warm over a period of time.
Dry Heat Bain Maries
Dry heat bains marie are perfect for maintaining sauces, soups gravy and precooked foods for up to two hours at the optimum serving temperature. Round Pots because of their size and structure makes them ideal for all catering establishments from fish and chips shops that need to contain curry sauce, peas, beans and mushy peas, to restaurants holding sauces, gravy, soups and more.
The dry heat bains marie heats up its contents much quicker than a wet bains marie can do, simply because the container is being directly heated rather than being diffused through water. This unit also consumes less energy, due to there being no need to heat up water. This in turn leads to other benefits, such as being easier to move as they don’t contain heated water and being easier to clean overall.
Wet Heat Bain Maries
Wet heat gastronorm bains marie are perfect for maintaining a variety of sauces, soups gravy and precooked foods for up to two hours at the optimum serving temperature. More heat can be delivered to the contents as the water diffuses the heat.
The gentler heat levels delivered from a wet heat bains marie makes it more suited to delicate foods, such as Hollandaise sauce and other cream based sauces — the distributed heating helps prevent such creamy sauces from splitting.