Bain-Maries are an invaluable piece of equipment for busy foodservice outlets. These devices typically feature metal pots or pans that sit within (or over) a bath of warm water. This gentle process maintains the temperature of the food without boiling or scorching it.
The most common use for bain-maries is in buffets or large catering facilities such as mining or military camps requiring large quantities of food to be at the ready for hundreds of diners at a time. The pre-cooked dishes can be stored for an extended period with this equipment and are the staple of any buffet, whether breakfast or dinner. We offer tips on how to create a beautiful breakfast buffet if you’d like to add this option to your venue.
Commercial bain-maries house gastronorm pans which are perfect for heat conduction in this environment and easy to maintain and clean.
While meals are not cooked in bain-maries, it is also a term used for a cooking process requiring the gentle injection of heat. An example of this is the process of gently melting chocolate in a bowl over a saucepan of hot water. This technique is also used to make rich sauces like hollandaise. Again, a bowl is placed over a pot of hot water while the sauce is continuously stirred to allow the fats and water to emulsify into a thick creamy sauce without curdling.
Bain-marie commercial equipment is available with wet or dry heat.
Wet heat bain-maries have a chamber of water and food is placed within pans that sit above this water bath. The water gently heats to keep the pan and its contents warm. The great benefit of this is the ability to keep food warmer longer without it scorching. The steam produced by the bath also adds a humid environment for the food preventing it from drying out.
Dry heat bain-maries do not use water to warm the food pans. This equipment typically uses a heating element in a controlled environment. The advantage of dry heat food storage is the energy efficiency as it is not required to heat the water before being suitable to keep meals warm. However, a disadvantage is the elimination of steam which would otherwise keep food moist, so it is prone to dry out.
Purchasing equipment can be a daunting task. There are so many options to choose from and this is also true with the abundance of bain-maries available. Reward Hospitality has a team of equipment experts on hand to offer advice about the best solution for your business. Our goal is to ensure you feel confident in your purchase and our extensive experience will help make light work of your next purchase.
There are also many accessories required to optimally use your new bain-marie. We’re happy to help you navigate the huge range of gastronorm pans in our range. There’s an array of sizes, options for perforated trays and various depths to consider as well. We’ll help you through this decision process and make recommendations for serving utensils and cleaning chemicals suitable for the maintenance of your new bain-mare.
Our team are also available to help you navigate our finance solutions so you can put your new bain-marie to work sooner. Give us a call or chat with us online to arrange an appointment with one of our representatives.