Electric Bain-Marie (Model: BV-54B)
Electric Bain-Marie (Model: BV-54A)0 out of 5
Depth of Pan:100mm
table top 4 Pan Electric Bain Marie৳ 25,000.000 out of 5
1. All stainless steel body
2. With 4 pieces of stainless steel G/N pans(100mm depth) and lids
3. High efficiency stainless steel heating element
4. Variable heat control
5. Great for buffets, serving lines, restaurants, outside caterers, completely portable
Electric Bain-Marie (Model: BV series)0 out of 5
Model BV-54C BV-55 BV-56 Power(kw) 3 3 3 Voltage(V) 220 220 220 Temperature(°C) 30~80 30~80 30~80 Specification GN1/1×4 or GN1/2×8 GN1/1×5 or GN1/2×10 GN1/1x6or GN1/2×12 Depth of Pan(mm) 100 100 100 Net Weight(kg) 98 112 126 Dimensions(mm) 1500x950x1450 1900x950x1450 2200x950x1450
Electric Bain-Marie0 out of 5
Stainless steel pans: A bain-marie is the fancy term for a hot water bath. This 6 Pan Wet Heat Bain Marie Food Warmer Holder is perfect for gentle cooking, heating or storing hot food ready for serving and also prevents food from drying out, it simply used for cooking delicate foods like custards, soup and terrines to create a gentle and uniform heat around the food
Different size & capacity: We have different size and capacity of electric bain-marie. The bain-marie comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working liquid, an inner (or upper), smaller container that fits inside the outer one and which holds the material to be heated or cooked, and sometimes a base underneath. Under the outer container of the bain-marie (or built into its base) is a heat source.
Adjustable temperature: It has over temperature protect, high quality electric spare parts and stainless steel heating pipe. The temperature may increase 30-85°C. It is perfect temperature to keep food warm and you can easily return it immediately to at least 75°C (for example, by reheating it quickly).
Adjustable container: Typically, the inner container is immersed about halfway into the working liquid. The smaller container, filled with the substance to be heated, fits inside the outer container, filled with the working liquid (usually water), and the whole is heated at, or below, the base, causing the temperature of the materials in both containers to rise as needed. The insulating action of the water helps to keep contents of the inner pot from boiling or scorching.