Bain Maries

A bain-marie is used in cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.

Bain Maries can be either wet or dry operation, however most manufacturers prefer the wet method for use with food. Water is heated and the steam generated then heats or keeps the products warm. This method of operation reduces the scorching or drying out of the product.

When used to the manufacturers specifications, Bain Maries can be used to hold food at serving temperatures and are designed for use with a variety of gastronorm pans at up to 150mm in depth.

Bain Maries also make excellent double boilers and are ideal for melting of chocolate and the making of custards.

Sydney Commercial Kitchens sells a good range of Bain Maries from makers you can trust, including Roband, Fagor, Woodson, Culinaire, Roller Grill, Birko, and Buffalo.

Choose from quality models like the Roband BM4A Bain Marie, with 4 pans and lids, wet or dry operation, stainless steel construction, double skin tank, and 12 month warranty parts and labour. Or why not the Fagor BME7-05 Electric 1/1GN Bain Marie, featuring a thermostat temperature control from 30°C to 90°C, a tank capacity of 17 litres, pilot lights, shielded elements, and electro-valve water feed. Perhaps the Woodson WBMS11A 1/1Gn Bain Marie is what you need, with 3 pans and lids, 304 grade stainless steel construction, wet or dry operation, a large 20mm drain, and a full size gastronorm cavity.