Bain Marie Counter Overview
Custom stainless steel Bain Marie food warming service counter built for buffet lines, corporate canteens, banquet halls, and multi-cuisine restaurant service areas. Designed to maintain cooked gravies, curries, soups, and rice dishes at safe hot-holding temperatures between 65°C and 85°C without burning or drying out food textures. Engineered with water-bath heating powered by dry-run protected incoloy immersion heaters or low-pressure commercial gas burners. The top surface is laser-cut to house standard Gastronorm GN pans in configurations of 3, 4, 5, or 6 containers (GN 1/1, 1/2, or 1/3 sizes). Fabricated with an insulated double-walled AISI 304 body, protective sneeze guard with toughened glass, bottom hot-case storage cabinet, and precision ball-valve drain.
Engineering & Construction Blueprint
| Pan Capacity | 3 to 6 Gastronorm GN 1/1 Containers (100mm or 150mm Depth) |
|---|---|
| Heating Medium | Indirect Wet Water Bath (Electric Incoloy Heaters / LPG Gas Option) |
| Temperature Control | Thermostatic Rotary Controller 30°C to 110°C with Cut-Off |
| Top Plate Gauge | 16 Gauge (1.5mm) AISI 304 Food-Grade Stainless Steel |
| Sneeze Guard | 10mm Toughened Clear Glass with Stainless Steel Uprights |
| Drainage System | 1 Inch Heavy Brass Ball Valve with Threaded Drain Outlet |
| Lower Section | Enclosed Hot Case Cabinet with Sliding SS Doors & Intermediate Shelf |
| Electrical Rating | 2.0 kW to 3.5 kW depending on pan configuration, 230V AC |
Products & Configurations Under Bain Marie Counter
Bain Marie Counter
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Frequently Asked Questions: Bain Marie Counter
Expert technical answers regarding AISI 304 food-grade specifications, customized dimensions, and warranty.
Selection depends on your storage volume, ambient kitchen temperature, and whether you need holding chillers (+2°C to +8°C) or deep freezers (-18°C to -22°C). Tell us your daily food stock and kitchen ambient conditions, and our refrigeration engineers will specify the optimal model.
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