Commercial Bains Maries

Whether you're running a busy restaurant, hotel, or catering business, a commercial bain marie is an indispensable piece of equipment that can help streamline your kitchen operations and ensure consistent food quality.

With our range of high-quality stainless steel bain maries, you can trust Eco Catering Equipment to provide reliable solutions for all your food warming needs. Shop now for a bain marie, an essential piece of catering equipment.

Some foods just aren’t suitable for cooking in ovens or on stove tops. They require a gentler heat at a carefully controlled constant temperature. Examples of food suitable for heating in a bains marie include deserts, sauces and prepared meat products.

Eco Catering Equipment stocks an impressive range of commercial bains maries with both round pots and gastronorms. Bains maries are a well established option for such dishes and also offer an excellent way to keep pre-prepared foods warm and ready for serving in catering kitchens and serving areas.

Our selection includes electric, both dry heat and wet bains maries, perfect for keeping cooked foods at serving temperature for hours at a time whilst retaining their integrity and flavour. This quality equipment counts when your business depends on keeping diners happy.

Frequently Asked Questions About Bain Maries

What is a bain marie ideal for?

A bain marie is designed for gently heating foods. This can include sauces or gravy, and pre-cooked foods like chilli, curry, or soup can be kept at a safe serving temperature for extended periods.

What is the difference between a bain marie and a hot cupboard?

While both bain maries and hot cupboards serve the purpose of keeping food warm, they operate differently. A bain marie uses a water bath to gently heat food containers, ideal for maintaining moisture and preventing food from drying out. In contrast, a hot cupboard relies on dry heat to warm dishes, often featuring shelves or trays for storage.

Is a double boiler the same as a bain marie?

While a double boiler and a bain marie share similarities in their purpose of heating food gently, they differ in design and application. Double boilers consist of two round pots, one nestled inside the other, with the bottom pot holding water that indirectly heats the top pot. In contrast, a bain marie typically involves placing food containers directly in a water bath to maintain a consistent temperature.

Why do they call it a bain marie?

Latin for 'Mary's bath', the bain marie has been said to have been invented by an alchemist called Mary since at least 300 AD. The technique involves placing a container of food in a larger pan of hot water to ensure gentle and even heating. This method is commonly used in cooking to keep delicate foods warm or to cook dishes that require a gentle heat, making it a popular choice in professional kitchens.