Buy marmites

Bain-marie: scope of application. Tabletop or stationary?

Bain-maries are heating equipment made of stainless steel, designed to maintain the temperature of hot dishes for a certain period of time. They are used both in the kitchens of public catering establishments and on the lines for distributing ready-made dishes or when setting up a self-service line at a buffet.

The principle of operation of the chafing dish is based on a water bath. Heating elements or gas burners are installed under the container with food, which heat the water, which in turn keeps the products warm. There are also dry-action chafing dishes, in which heating is carried out by convection of hot air. However, "water" chafing dishes are more popular, since they act more gently, heating the product only to the extent that it does not boil or dry out, preserving its properties and consistency.

There are many types of bain-maries. By format, they can be classified as stationary, tabletop and mobile. By purpose - bain-maries for first and second courses, for sauces, etc. By type of energy source used - gas and electric. By number of containers - single, double, triple, etc. By shape, bain-maries can be oval, round, rectangular. They can be covered with a lid or without one.

Marmite for first and second courses, shashlik or for home use

We offer to purchase from us heated bain-maries for your professional kitchen. Only this equipment will give you the opportunity to maintain the required temperature of ready-to-eat first and second courses. Your sauces will also always be at the set temperature, which you can easily adjust on the front panel of the bain-marie.

If you need a tabletop bain-marie, then in our store you can choose this equipment in several sizes, depending on the number of food containers included in it. It is recommended to choose the above-mentioned bain-maries for canteens or factory kitchens, based on the average volumes and weight of daily produced food that requires heating.

Tabletop bain-maries with heating are the best solution for small professional kitchens or food workshops. Electric and gas tabletop bain-maries will not take up much space, but will be your universal assistants in work, not allowing the dish placed in the bain-marie to cool down.

By the way, a bain-marie for first courses is a deep and voluminous container, which externally may resemble a large saucepan. Some manufacturers produce this equipment under the name "soup bowls", which is undoubtedly a direct hint for buyers. A bain-marie for second courses, unlike the bain-marie for liquid dishes described above, may not have a great depth, but sufficient width and length to be as capacious as possible for food and convenient for the operations that kitchen workers perform with it.

As a rule, this bain-marie is rectangular, less often oval. Manufacturers produce such equipment with rounded corners, which is a more practical option and complies with safety standards, especially for effective cleaning after use, given that all working surfaces are made of food grade steel.

Our consultants will also help you choose a bain-marie for your home of an original shape and small size, which can become not only an assistant in the kitchen, but also its decoration.