• Number of Pans : 4
• Product Type : Electric
• Product Quantity : 1
• Electric Load : 220 V
• Product Body : Steel 
• Wattage : 2000 W
• Frequency : 50Hz 
• Product Dimension : Square
• Capacity : 8.5 L x 4 
• GN Pans : 4 GN Pans 1/2 150 mm
• Grade: Water Proof

This electric bain marie with 4 compartments is a highly versatile and efficient commercial kitchen appliance designed for keeping a diverse range of hot food items at optimal serving temperatures for extended periods. Constructed with a durable stainless steel body, it ensures excellent hygiene, easy cleaning, and long-lasting performance in demanding professional environments. The four independent compartments allow for simultaneous warming of different dishes without flavor cross-contamination, making it ideal for large-scale buffets, catering events, busy restaurants, and institutional kitchens. Each compartment typically accommodates standard  pans and is heated using a wet heat system, which gently warms food and prevents it from drying out, ensuring consistent quality and appetizing presentation.

Features

• Four Independent Compartments: Features four separate wells, allowing for simultaneous warming and holding of different food types at distinct temperatures, preventing flavor transfer and catering to diverse menu needs.

• Durable Stainless Steel Construction: Built entirely from high-grade stainless steel, ensuring exceptional durability, resistance to corrosion, superior hygiene, and effortless cleaning to meet stringent commercial food safety standards.

• Precise Temperature Control: Each compartment or a set of compartments (depending on model) is equipped with independent or zonal temperature controls, enabling precise maintenance of ideal serving temperatures for various dishes.

• Wet Heat System for Food Quality: Utilizes a gentle wet heat method by heating water beneath the food pans, which prevents food from drying out, scorching, or burning, thus preserving its texture, moisture, and flavor.

Applications

• Large Buffets & Catering Operations: Essential for serving a wide variety of hot dishes simultaneously at banquets, corporate events, and large self-service buffet lines.

• Restaurants & Institutional Kitchens: Ideal for holding multiple gravies, curries, side dishes, and main courses at optimal serving temperatures during peak hours, ensuring efficient and quick service.

• Hotel Breakfast & Lunch Buffets: Perfect for keeping a diverse spread of breakfast items or lunch options warm for extended periods.

• Schools, Hospitals & Canteens: Provides an efficient and hygienic solution for serving multiple hot meal components to a large number of people, maintaining food quality and safety.

Usage

• Fill with Water: Ensure the bain marie is unplugged. Fill each well with water up to the indicated "max" fill line, ensuring the water level is below the top edge of the food containers when placed inside.

• Insert Food Pans: Place the appropriate-sized gastronorm containers (GN pans, usually sold separately) with your pre-cooked food into the respective wells. Ensure pans are securely seated in the water.

• Power On & Set Temperatures: Plug the bain marie into a suitable electrical outlet. Turn the individual or zonal temperature control knobs to the desired warming temperature for each compartment. Indicator lights will typically show heating activity.

• Monitor & Serve: Allow the unit to heat up and reach the set temperatures. Periodically stir food in the containers to ensure even warming and maintain consistency. Serve food directly from the GN pans as needed.