Bain maries are modern devices used in catering establishments. They are designed for maintaining a temperature of hot dishes. Dishes are placed in special GN-type (Gastro-Norm Modular System) containers for food. The containers heated with mixture of steam and air keep the heat without fear of scorching the food.

Considering the heating system used, the bain maries we make are categorized as follows: bain maries with a common water tank and bain maries with independently heated tanks.

Bain maries with a common water tank (BS..., BW.....series of types), regardless of their capacity (number of GN containers), have one common heating system capable of temperature adjustment within the range from 30 C to 95 C, in all the containers simultaneously. Electric heaters are immersed in a water bath of bain marie tank.

Bain maries with independently heated tanks (MV..., FV....series of types) enable separate heating of each tank. Heating system of each tank is capable of adjusting temperature within the range from 30şC to 95 şC in case of bain maries of MV....series of types and maintaining the temperature of 95 şC, without the possibility of adjustment, in case of bain maries of FV series of types. Panels with electrical heaters are located beneath the tanks and are not immersed in water. This allows you to use a small amount of water which is poured into the tank and use lower heating power for heating containers with food. Washing of tanks and maintenance of hygienic conditions are also facilitated