Shop commercial bain maries at Hamoki, designed to keep prepared food warm and ready to serve. Explore our range of electric wet heat bain maries, including GN pan and round pot models, with options featuring drainage taps and different heating systems. Ideal for restaurants, cafés, takeaways, buffets and professional catering kitchens.
15 products
Hamoki UK
SKU: 101031
Pan Type: Without GN
Without Tap
Heating: External Heating
Hamoki UK
SKU: 101032
Pan Type: Without GN
With Tap
Heating: External Heating
Hamoki UK
SKU: 101033
Pan Type: Without GN
With Tap
Heating: External Heating
Hamoki UK
SKU: 101046
Pan Type: Round Pot(s)
Without Tap
Heating: External Heating
Hamoki UK
SKU: 101047
Pan Type: Round Pot(s)
Without Tap
Heating: External Heating
Hamoki UK
SKU: 101048
Pan Type: Round Pot(s)
Without Tap
Heating: External Heating
Hamoki UK
SKU: 101049
Pan Type: Round Pot(s)
Without Tap
Heating: External Heating
Hamoki UK
SKU: 101050
Pan Type: Round Pot(s)
Without Tap
Heating: External Heating
Hamoki UK
SKU: 101051
Pan Type: Round Pot(s)
Without Tap
Heating: External Heating
Hamoki UK
SKU: 291001
Pan Type: Round Pot(s)
With Tap
Heating: External Heating
Hamoki UK
SKU: 291002
Pan Type: Round Pot(s)
With Tap
Heating: External Heating
Hamoki UK
SKU: 291003
Pan Type: Round Pot(s)
With Tap
Heating: External Heating
Hamoki UK
SKU: 291004
Pan Type: Round Pot(s)
With Tap
Heating: External Heating
Hamoki UK
SKU: 291007
Pan Type: GN Pans
With Tap
Heating: Immersion Heating
Hamoki UK
SKU: 291008
Pan Type: GN Pans
With Tap
Heating: External Heating
A commercial bain marie is a catering appliance used to gently heat or maintain the temperature of food using controlled heat. In professional kitchens, bain maries are commonly used to keep prepared sauces, soups, vegetables and other cooked dishes warm and ready for service.
At Hamoki, our range of electric bain maries includes wet heat models with Gastronorm (GN) pans, round pot configurations and units supplied without GN containers. With different capacities, heating element designs and drainage options, businesses can choose equipment suited to their menu and service requirements.
A bain marie works by transferring heat to food in a controlled way. In a wet heat bain marie, water is heated inside a tank beneath or around the food containers. The hot water transfers heat to the containers, providing gentle, even warming without exposing the food directly to a high-temperature heating element.
This indirect heating method helps reduce the risk of scorching and is particularly useful for foods requiring consistent temperatures, such as sauces, soups, gravy and prepared vegetables. Commercial bain maries are commonly used for hot holding during service, rather than cooking raw food.
Commercial bain maries are available with different heating methods. The main distinction is whether the appliance uses heated water or dry electrical heat to warm the food containers.
A wet heat bain marie uses a heated water bath to transfer heat to food containers. This provides gentle and relatively even warming, helping reduce localised overheating and scorching. Wet heat models are widely used for holding sauces, soups, vegetables and other prepared hot dishes.
A dry heat bain marie uses electrical heating elements to warm food containers without a water bath. This removes the need to fill and drain a water tank and may allow quicker initial heating, depending on the model. However, dry heat can produce less even heating and may be less suitable for delicate foods.
Hamoki's Bain Marie collection focuses on wet heat equipment. When comparing products, check the heating method and individual specifications to ensure the unit meets your catering requirements.
Choosing the right commercial bain marie depends on the type of food being served, the number of portions required and the available kitchen space. The following features are worth considering before purchasing.
GN pan bain maries are suitable for holding prepared dishes in standard Gastronorm containers, making them practical for buffets, serving counters and busy commercial kitchens. Round pot bain maries are particularly useful for soups, sauces, gravy and other liquid-based foods.
Consider how many different foods need to be held simultaneously. Bain maries are available with single, twin and multiple round pot arrangements, alongside GN pan configurations. Check the container sizes, usable capacity and dimensions before selecting a model.
Some wet heat bain maries feature an integrated drainage tap, allowing water to be emptied from the tank after use. This can make daily maintenance and cleaning more convenient. Models without taps may be suitable where simpler or more compact equipment is preferred.
External heating uses an element positioned outside the water tank to transfer heat through the tank surface. Immersion heating places the heating element in direct contact with the water. Both methods can be used in wet heat bain maries. Consider heating performance, cleaning access and the manufacturer's maintenance guidance when comparing models.
Choose a bain marie with temperature controls appropriate for the food being held. The appliance must be capable of maintaining safe food temperatures throughout service. Always check the manufacturer's operating range and monitor the actual temperature of the food.
Commercial bain maries are primarily used to keep prepared food warm during service. Their gentle heating method makes them particularly suitable for food that may dry out, stick or scorch when exposed to direct heat.
Holding prepared sauces, gravy, soups and cooked vegetables at suitable temperatures before plating or serving. This can help kitchen teams coordinate meals during busy service periods.
Keeping multiple prepared dishes warm in GN pans for buffet and self-service operations. Different pan configurations allow businesses to organise dishes and maintain an accessible serving arrangement.
Maintaining the temperature of prepared sauces, toppings, gravy and suitable hot food components during busy takeaway service. Round pot models can be particularly useful for liquid-based foods.
Supporting breakfast buffets, catered events and large-scale food service by keeping prepared dishes warm until required. GN pan compatibility can make food preparation, holding and service more convenient.
A bain marie is a heating method or appliance used to gently warm food. Traditional bain maries use a heated water bath to transfer heat indirectly to a separate container. In commercial catering, bain maries are commonly used to keep prepared food warm during service.
A wet bain marie uses heated water to warm food containers indirectly, providing gentle and relatively even heat. A dry bain marie uses electrical heating elements without a water bath. Wet heat is often preferred for delicate or moisture-rich foods, while dry heat eliminates the need to fill and drain water.
In the UK, food requiring hot holding should generally be maintained at 63°C or above, subject to applicable food safety rules and permitted exceptions. Set the bain marie according to the manufacturer's instructions and check the actual food temperature using a suitable probe.
The temperature displayed on the appliance does not necessarily represent the temperature of the food.
A bain marie can be used as a gentle cooking method for certain delicate preparations, such as custards, melting chocolate and some sauces. However, most commercial countertop food-holding bain maries are designed primarily to maintain the temperature of food that has already been safely cooked.
Do not use a hot-holding bain marie to cook raw food or reheat chilled food unless the manufacturer specifically approves that use.
Commercial bain maries can be used to hold suitable prepared foods such as soups, gravy, sauces, cooked vegetables, curries and other hot dishes. The food must be appropriate for hot holding, and safe temperatures must be maintained throughout service.
Gastronorm (GN) pans are standardised food containers used throughout professional catering. GN-compatible bain maries are designed to accommodate specified pan sizes, such as GN 1/1 or combinations of smaller containers. Always check the supported pan sizes and depths for the individual model.
External heating uses an element positioned outside the water tank to transfer heat through the tank surface. Immersion heating uses an element in direct contact with the water. Both are methods of heating the water in a wet heat bain marie.
Yes, a wet heat bain marie requires water in its heating tank to operate correctly. The required water level depends on the model and should follow the manufacturer's instructions. Dry heat bain maries do not require a water bath.
Switch off the appliance, isolate the power supply and allow it to cool according to the manufacturer's instructions. Remove the food containers, drain the water where applicable and clean the tank and accessible surfaces with suitable cleaning products.
Regular cleaning and descaling, where recommended, help reduce limescale build-up and maintain the equipment.
Yes. Countertop bain maries are available in compact single-pot and multi-pot configurations, making them suitable for cafés, takeaways and smaller professional kitchens. Consider the appliance dimensions, electrical requirements and available counter space before purchasing.
Whether you're equipping a restaurant, upgrading your buffet service or improving hot food holding in a commercial kitchen, our team can help you choose a bain marie suited to your requirements.
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