PK-JG-EH610 Four pans, with Glass protective mask for Commercial Kitchen Counter Electric Bain Marie

Specifications

  PK-JG-EH610 Four pans, with Glass protective mask for Commercial Kitchen Counter Electric Bain Marie

Matter about Bain-Maries

The bain-marie is a hot-water bath usually located in the cook’s table or in the range area. For many years, bain-maries were very popular in large hotel and institutional kitchens as places to hold sauces, soups, and gravies at boiling temperature. The bain-maries were usually heated by a coil at the bottom of the bain-marie sink. As equipment manufacturers developed modern holding equipment, food facilities designers stopped specifying the bain-marie. In recent years, small bain-maries have become popular again because cooks find a double boiler effect very convenient for making sauces without fear of scorching or burning.

         Bain-maries can now be specifies with small, attached water-circulating heating elements that connect tot eh side of the bain-marie sink. These heating devices maintain the water at 200 to 210 Fahrenheit (93.3 to 98.9 Celsius).

Primary use in the food operation

The bain-marie is used for holding sauces, soups, and stock at near-boiling temperatures.

Determining capacity and size

         Electrically heated stainless-steel tables and holding cabinets with humidity control are both excellent pieces of equipment for keeping foods at the proper temperature. Kitchens, therefore, may not need large bain-maries. A bain-marie sink approximately 2 feet by 2 feet (610 mm by 610 mm) would be sufficient for most restaurant kitchens, and 4 feet by 2 feet (1,220 mm by 610 mm) would work well for a large institutional kitchen.