Industrial Bain Marie | Heavy Duty Wet & Dry Bain Maries
This collection focuses on industrial bain maries and related hot holding equipment for high-volume kitchens, canteens and buffet operations across the UK. These are heavy duty units built for daily service in education, healthcare, hotels and contract catering, where reliable temperature control and robust construction are essential.
Within the range you will find countertop and freestanding bain maries, hot cupboards with bain marie tops, matching gantries and heated lamp boxes. Widths typically run from compact units under 800 mm through to full-length counters close to 2 m, with GN 1/3 and GN 1/1 capacities to suit different menu styles and service layouts.
Shop Industrial Bain Maries by Configuration and Service Style
Industrial bain maries in this collection are available in a wide choice of formats to match your operation:
- Wet well industrial bain maries for gentle, even hot holding using a heated water bath.
- Dry heat bain maries and servery tops for quicker heat-up and simpler installation.
- Combined hot cupboard and bain marie units for venues needing both plate warming and food holding in a single footprint.
- Gantries and halogen heated lamp boxes designed to sit above compatible bain maries and hot cupboards to complete the pass.
Most models are produced in stainless steel for strength, hygiene and straightforward cleaning, with reinforced tops, commercial-grade controls and fittings specified for intensive use.
How to Choose the Right Industrial Bain Marie
Capacity & Size
Capacity should be based on peak headcount and the number of menu items you plan to hold at once. Smaller industrial bains marie will suit cafés, smaller restaurants and satellite kitchens. Larger multi-GN units and extended counters are better suited to main production kitchens and front-of-house serveries in schools, hospitals and staff restaurants. Check widths and depths carefully to ensure the bain marie integrates cleanly with existing counters and allows safe working space.
Energy Efficiency
Industrial bain maries often run for long service periods, so it pays to consider energy use. Look for accurate thermostatic control, good insulation, well-fitting lids and, where relevant, efficient halogen gantries or overhead heat sources. Matching the size of unit to demand helps avoid wasted power, and, for fixed installations, a properly specified electrical supply supports both performance and compliance.
What is an industrial bain marie used for in a commercial kitchen?
An industrial bain marie is used to hold cooked food at serving temperature over extended periods without further cooking it. It is commonly used for carveries, hot counters, plated meal holding and buffet lines in larger UK catering operations.
Should I choose a wet well or dry heat industrial bain marie?
Wet well bains marie are generally better for keeping food moist and evenly heated, making them ideal for sauces, vegetables and delicate dishes. Dry heat models heat up more quickly and are simpler to install, which can be useful where plumbing is limited or where the menu is less sensitive to slight drying.
