Commercial Bain Marie

Where are bain maries used?

A bain marie display unit alone is suitable for displaying and merchandising hot foods typically for immediate on-site consumption, for example individual ingredients or hot buffet foods. As a commercial food warmer display it is an excellent solution to keeping cooked food at a safe warm temperature for longer periods of time.

Counterline’s idesign range includes wet well and dry well bain maries in the Manhattan, Integrale and Da Vinci styles, along with matching hot plate units, chilled display wells and ambient temperature cutlery racks.

Together these allow for a comprehensive serving and display solution for a combination of hot and cold foods, side dishes, sauces and desserts.

With the optional meat carving plate, plus flush level surface inserts, part of a bain marie merchandiser unit can also be transformed into a hot plate and meat station for use on a manned carvery, or a matching hot plate merchandiser can be used alongside a bain marie unit for greater total capacity.

How does a bain marie work?

There are two main methods of heating a bain marie, both of which are available on Counterline idesign bain maries in Manhattan, Integrale and Da Vinci styles.

Wet well bain maries, sometimes known as a double boiler or water bath, surround the food containers with hot water, supplying a constant but gentle stream of heat.

Dry well bain maries directly heat the food containers similar to a hot plate mechanism, which can be faster and easier than using water, but may be less suitable for wet foods like sauces and soups.

Our bain maries work with gastronorm containers which can be swapped out during service, making it easy to replenish ingredients as each container is emptied.

Bain maries in the idesign range

The Counterline idesign range has several main options of heated bain maries:

• Wet well and dry well in Manhattan style.
• Wet well and dry well bain maries in Integrale.
• Wet and dry well bain marie merchandisers in Da Vinci.
• Many optional extras and ways to customise e.g. for carveries.

You can find out more about each style on the Manhattan, Integrale or Da Vinci page, which lists each style’s heated merchandiser units including bain maries and hot plates.

Look under ‘chilled’ and ‘ambient’ for corresponding food display units and cutlery units in the same styles, or check the Options & Technical Specifications page for more