Choosing a Bain Marie Service Counter
A bain marie counter keeps cooked food hot in GN pans set into a heated water bath, so gravies, dal, rice and sabzi stay at serving temperature without scorching. Buffets, corporate cafeterias, canteens and banquet halls use them as the serving line.
Before you order, decide
- Number and size of pans: list your dishes per meal, which decides the counter length.
- Self-service or staff-served: self-service lines need a sneeze guard and a tray slide.
- Heating: wet-well electric heating with a thermostat is common; confirm your power supply.
- Drain valve: makes emptying the water bath easy after service.
- Base storage: for plates, spare pans or a hot cupboard.
Our standard counter holds 4 to 8 GN 1/2 pans with a toughened glass sneeze guard; length and layout are built to your serving line.
