Bains Maries for Professional Kitchens

Bains Maries & Hot Holding Equipment

Bains maries keep your sauces and sides at temp without trashing them. You fill the base with water set the dial and it holds. The problem is most kitchens crank the heat too high and everything reduces to paste. A good bain runs at 70°C max. It keeps mash soft gravy silky and veg with bite. Cheap models spike to 90°C and your serving crust.

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Trade Insight

A bains marie that runs too hot ruins your margins. Sauces split proteins shrink you end up wasting food that costs you money. Get a device with good thermostats and water circulation. Check seals weekly or you will spot rust on the inside edge.