Bain maries are the backbone of reliable hot holding. By warming food gently in Gastronorm pans, they keep sauces, soups, gravies and side dishes at safe serving temperatures without burning or drying out. From compact counter top units for coffee shops to large standing models with hot cupboards for canteens and carveries, our bain maries help UK kitchens serve consistent plates through every busy service.
What Is a Bain Marie and How Does It Work?
Gentle Hot Holding for Consistent Service
A bain marie uses either heated water (wet well) or heated metal (dry heat) to warm pans evenly. Instead of placing food directly over a flame or element, your dishes sit in GN pans that are surrounded by controlled heat. This protects delicate recipes and keeps pre-cooked food ready to serve for extended periods.
Where Bain Maries Fit in a Commercial Kitchen
You will typically see bain maries on serving counters, pass areas and buffet lines, as well as in preparation kitchens for bulk cooking. They are essential for pubs, cafés, hotels, schools, care homes and event caterers that need to prepare ahead and then hold dishes at temperature while service is underway.
Types of Bain Maries We Offer
Wet Well Bain Maries
Wet well bain maries heat water within a stainless steel well, creating a moist, even temperature around your GN pans.
- Best for sauces, custards, chocolate and delicate dishes
- Reduced risk of scorching and sticking
- Stable temperatures for long services such as carveries and buffets
Use wet well units when protecting food quality is more important than very fast heat-up times.
Dry Heat Bain Maries
Dry heat bain maries warm pans directly from below, with no water in the well.
- Faster to heat up and simpler to set up
- No filling or draining water wells
- Good for robust dishes such as vegetables, rice, chilli and some pasta
They suit kitchens that prioritise quick deployment and lower daily handling over ultra-gentle heating.
Shop by Size: Small and Large Bain Maries
Small Bain Maries for Compact Counters
Small bain maries are ideal for cafés, coffee shops, kiosks and smaller kitchens.
- Typically 1–3 GN pan positions
- Counter top designs that plug into a 13 A socket
- Slim footprints to fit alongside other equipment
Choose a small bain marie when you only offer a few hot dishes but still need professional hot holding.
Large Bain Maries for High-Volume Service
Large bain maries support busy canteens, buffets, carveries and production kitchens.
- Four or more pan positions for wide menu coverage
- Available as big counter top units or full standing models
- Independent controls to hold different foods at different temperatures
Use a large bain marie to keep multiple mains and sides ready during peak periods without constant reheating.
Shop by Format: Standing, Counter Top and Portable Bain Maries
Standing Bain Maries With Hot Cupboards
Standing bain maries combine a multi-pan hot holding well with a built-in hot cupboard.
- Ideal for serving lines in schools, hotels and staff canteens
- Hot cupboard keeps plates, bowls or extra GN pans warm
- Often supplied on castors for easier cleaning and repositioning
They provide an all-in-one hot holding station where both food and crockery are ready at the point of service.
Counter Top Bain Maries
Counter top bain maries sit on existing worktops or servery counters.
- Great for passes, carvery decks and small front-of-house setups
- Flexible positioning as menus change
- Quick to install and simple to integrate with existing kit
They are the most versatile choice when you want to add hot holding without changing your whole layout.
Portable and Movable Bain Maries
Portable bain maries, including models with wheels, are designed for flexible or event-based catering.
- Light enough to reposition or mounted on trolleys with castors
- Plug-in power for temporary buffet lines and function rooms
- Suitable for hotels, venues and outside caterers
They let you take reliable hot holding wherever you need it on site, then store the unit when not in use.
Choosing the Right Bain Marie for Your Menu
Capacity, Pan Layout and Menu Style
Start with what you serve at your busiest time:
- A small café with two hot dishes might need a compact 2–3 pan counter top bain marie
- A school or care home may benefit from a large standing unit with several GN1/1 pan positions
- A carvery might pair a wet well bain marie for sauces and veg with a hot cupboard below for plates
Check the supported GN sizes (GN1/1, GN1/2, GN1/3, GN2/3, etc.) and maximum pan depth so the unit matches your batch sizes.
Energy Use, Controls and Daily Operation
Look for features that make daily service easier:
- Thermostatic controls with clear markings
- Indicator lights so staff can see at a glance when units are heating
- Insulated wells and lids to reduce heat loss and running costs
- Smooth stainless steel surfaces and removable pans for fast cleaning
Well-designed controls and energy-efficient construction keep both staff workload and electricity use under control.
Why Buy Bain Maries From Zenith Commercial Cook?
We focus on reliable commercial equipment for UK catering operations, from independent cafés to multi-site groups.
- Free delivery to the UK mainland on all bain maries, from small counter top units to large standing models
- After-purchase customer support for warranty queries and basic troubleshooting
- Guidance on pan compatibility, capacity planning and installation points for specific models
If you are unsure which bain marie suits your menu, space or power supply, call or email us and we will help you compare options before you commit.
Frequently Asked Questions
What is a bain marie used for in a commercial kitchen?
A bain marie is used to keep cooked food hot and ready to serve, not to cook food from raw. It is ideal for sauces, soups, gravies, curries, vegetables and side dishes, so chefs can prepare in advance and maintain safe serving temperatures through busy service.
Should I choose a wet well or dry heat bain marie?
Choose a wet well bain marie if you handle delicate dishes and sauces that must not catch or split. Choose dry heat if you want faster heat-up times, simpler setup and mainly hold robust dishes. Many sites use a mix of both, depending on the menu.
Do bain maries take standard Gastronorm pans?
Yes, most commercial bain maries are built around standard Gastronorm pans such as GN1/1, GN1/2, GN1/3 and GN2/3. Always check the product specification for supported sizes and maximum depth, and confirm whether pans are included or purchased separately.
How do I keep food safe in a bain marie?
Preheat the bain marie before adding hot, fully cooked food. Use a probe thermometer to check that food stays above the recommended safe holding temperature, stir items regularly to avoid cold spots, and follow your local food safety rules on maximum holding times. Refresh pans with fresh batches rather than topping up endlessly
