• Power Source : Electric
• Body Material: Stainless Steel
• Product Dimensions( LXWXH) : 59 x 46 x 23 Centimeters
• GN Pan : Length-530mm,Breadth-325mm and Depth -150mm
• Power Source:  Electric Corded
• Capacity : 18 Liters
• Number of trays : 1

This 18-liter single electric Bain Marie is a robust and essential piece of commercial kitchen equipment designed for efficiently keeping large quantities of a single food item warm at optimal serving temperatures. Constructed from high-grade stainless steel, it ensures exceptional durability, hygiene, and ease of cleaning, meeting stringent commercial food safety standards. Utilizing a wet heat system, it gently warms food, preventing it from drying out, scorching, or burning, thus preserving its texture, moisture, and flavor for extended periods. Ideal for busy restaurants, large catering operations, buffets, and institutional kitchens, its generous capacity and precise temperature control make it perfect for holding gravies, curries, mashed potatoes, soups, and other hot food items, ensuring they remain appetizing and safe for consumption.

Features

• Large 18-Liter Capacity: Offers a generous 18-liter volume, making it ideal for holding substantial quantities of a single hot food item, perfect for high-demand commercial environments.

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

• Precise Temperature Control: Equipped with an adjustable thermostat, allowing for precise control over the water temperature, which in turn maintains the food at its optimal serving temperature without overcooking or cooling.

• Wet Heat System for Food Quality: Employs a wet heat operation where water is heated to gently warm the food container. This method prevents food from drying out, burning, or scorching, preserving its texture, moisture, and flavor.

Applications

• Large Buffets & Catering Services: Essential for keeping large batches of popular dishes like scrambled eggs, baked beans, gravies, or mashed potatoes warm and ready for serving at extensive buffets and big events.

• High-Volume Restaurants & Dhabas: Ideal for holding core menu items, such as large pots of curry, soup, or dal, at consistent serving temperatures during peak hours to ensure rapid service.

• Institutional Kitchens : Provides an efficient and hygienic solution for serving a large number of people daily by maintaining bulk quantities of food components.

• Industrial Food Preparation: Useful in food production facilities for keeping prepared sauces, fillings, or other components warm during assembly or before packaging.

Usage

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

• Place Food Container: Insert the appropriate-sized gastronorm container (GN pan, typically sold separately) with your pre-cooked food into the well. Ensure the container is sitting securely in the water.

• Power On & Set Temperature: Plug the bain marie into a suitable electrical outlet. Turn the temperature control knob to the desired warming temperature. An indicator light will typically show when heating is active.

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