Daily Rental: $1.24 Inc GST
Daily Rental: $0.73 Inc GST
Daily Rental: $8.32 Inc GST
Daily Rental: $10.05 Inc GST
Daily Rental: $9.47 Inc GST
Daily Rental: $9.67 Inc GST
Daily Rental: $11.68 Inc GST
Daily Rental: $10.89 Inc GST
Daily Rental: $10.53 Inc GST
Daily Rental: $12.83 Inc GST
Daily Rental: $11.84 Inc GST
Daily Rental: $11.33 Inc GST
Daily Rental: $13.91 Inc GST
Daily Rental: $12.69 Inc GST
Daily Rental: $7.34 Inc GST
Daily Rental: $9.08 Inc GST
Daily Rental: $8.51 Inc GST
Daily Rental: $8.21 Inc GST
Daily Rental: $9.94 Inc GST
Daily Rental: $9.36 Inc GST
Daily Rental: $9.66 Inc GST
Daily Rental: $11.66 Inc GST
Daily Rental: $10.88 Inc GST
Daily Rental: $10.37 Inc GST
Daily Rental: $12.67 Inc GST
Daily Rental: $11.66 Inc GST
Daily Rental: $11.52 Inc GST
Daily Rental: $14.11 Inc GST
Daily Rental: $12.90 Inc GST
Daily Rental: $1.37 Inc GST
Daily Rental: $2.06 Inc GST
Daily Rental: $2.33 Inc GST
Daily Rental: $2.50 Inc GST
Daily Rental: $2.92 Inc GST
Daily Rental: $1.45 Inc GST
Daily Rental: $1.47 Inc GSTWet heat models sit the pans in a water bath, which transfers heat evenly and adds humidity, so sauces, curries, soups and anything with liquid hold without a skin forming or the edges catching. Dry heat models run elements directly against the pan wells with no water at all, which means no filling, no draining and far less cleaning, and they suit roast meats, vegetables, fried product and anything you'd rather keep crisp. Wet heat holds delicate food better, dry heat is easier to live with day to day. Most venues pick based on what's actually on the menu rather than what's cheaper.
Hot holding means 60°C or above at the food, not the air or the water. A bain marie holds temperature, it doesn't bring food up to it, so product needs to come out of the oven or off the line already hot. Loading lukewarm food into a bain marie and expecting it to catch up is where venues get into trouble, because the food sits in the danger zone while it slowly climbs. Check with a probe rather than trusting the dial, and check the pan at the end of the run as well as the one nearest the element.
Capacity is quoted in 1/1 gastronorm pans, and units run from 2 to 6 pan across the counter. Each well takes a full 1/1 or can be split into 1/2, 1/3 or 1/6 pans depending on how many items you're serving, and pan depth changes how much you hold and how fast it cools. Work from your busiest service and remember a bain marie that looks half empty doesn't sell. Measure the counter run before you order, allowing clearance behind for the element housing and above for lids or a gantry.
An overhead gantry with heat lamps adds top heat and keeps the surface of the food hot without cooking it further, which matters on a carvery or a longer service. Glass sneeze guards are a requirement wherever customers are served across the counter, and self serve configurations need the glass on the customer side plus enough heating capacity to cope with the heat lost every time someone reaches in.
Smaller units run on standard 10 amp single phase, but 4 and 6 pan models often want 15 amp or three phase depending on the configuration. Check the outlet before ordering. Keep the unit away from refrigerated display, because a hot bain marie next to a cold cabinet makes both work harder and shortens the life of the fridge.
For higher volume, our floor standing and mobile bain maries run island and gantry configurations from 3 to 8 bay, and our hot food display cases suit front of house presentation. We stock Culinaire, Roband and Woodson, all built for daily commercial service, with SilverChef Rent-Try-Buy available across the range.