Bain Marie

Commercial Bain Marie Food Warmers — Countertop, Standing & Gas Configurations for Buffet and Food-Service Distribution

TempSprite commercial bain marie units are built for distributors supplying hotels, self-service restaurants, catering operations, canteens and institutional food-service facilities. Bain marie stations keep prepared food at safe serving temperature from the moment it leaves the kitchen until the last cover is served — reducing food waste, maintaining food safety standards, and allowing the kitchens you supply to run smoother service. The range covers compact 2-pan countertop models, multi-pan immersion-heater configurations (up to 8 GN pans), dry-burning units for venues without a water supply, large tabletop standing stations, and gas-heated models where electric installation is restricted.

Core Advantages

• Food safety and quality between preparation and service — 30–110°C water-bath or dry-heating maintains food at the correct serving temperature, addressing the most common compliance concern for buffet and institutional operations
• GN pan compatibility across the range — 1/1, 1/2, 1/3, 1/4 and 1/6 GN pan configurations; equipment integrates with the standardised containers the kitchens you supply already use
• Electric and gas options — immersion-heater and dry-burning electric units for standard kitchen connections; LPG/natural gas units for outdoor catering, events and sites without adequate electrical capacity
• CE / RoHS / LFGB certified — documentation available on request for European market compliance

Find Your Right Model

Model Range

Countertop 2–4 pan (immersion electric). Multi-pan 3–9 GN pan (immersion electric, 1.2–1.8 kW). Dry-burning 1–6 pan (electric, no water). Tabletop standing 4–5 × 1/1 GN (3 kW, with detachable stand). Gas-heated 2–5 pan (LPG/natural gas). All 201 stainless steel; CE / RoHS / LFGB standard on electric models.

OEM & Wholesale

Factory-direct supply backed by 15 years of OEM manufacturing. One-stop sourcing across a full multi-category kitchen range — mixed-container friendly. OEM / ODM: custom branding, voltage and packaging. After-sales spare-parts and service support.

Quick Selection Guide

• Step 1: Confirm the end-user's GN pan inventory — match pan size (1/2, 1/3, 1/4, 1/6) to what their kitchen already uses
• Step 2: Water-bath (immersion heater) for standard buffet stations; dry-burning where plumbing is impractical
• Step 3: Electric for permanent kitchen installations; gas for outdoor catering and event supply contracts
• Step 4: Pan count determines unit size — size to the end-user's maximum cover requirement, not average service

Care Tips

• Daily: Drain and clean the water tank (immersion models) after each service period; wipe pan slots and lid
• Weekly: Descale the heating element on water-bath models; inspect thermostat calibration
• Monthly: Check all electrical connections and gas fittings; test temperature accuracy against a reference thermometer

FAQ

• What GN pan sizes are compatible? The range covers 1/1, 1/2, 1/3, 1/4 and 1/6 GN × 10 cm depth, and 1/1, 1/3, 1/4 GN × 15 cm depth (dry-burning models). Confirm pan depth with the end-user's existing inventory.
• What is the minimum order quantity? Most models start at MOQ 20 pcs. Mixed electric and gas configurations in one container are accepted.
• Are the electric models certified for the European market? Yes — CE, RoHS and LFGB are standard across the electric range. Documentation on request.
• Can the gas models be used indoors? Yes, with adequate ventilation. Confirm local gas safety regulations and ventilation requirements for the end-user's market.