Bain Maries FAQ - Everything you need to know from consideration to installation.

Bain Maries (Translated to Mary's Bath) can be an infuriating product area - there's a lot of information out there - to varying degrees of accuracy - around and regarding these items, so much so that we're swarmed with questions regarding them every day! To best alleviate this we seek to offer below a fits-all purchaser's guide to selecting and utilising your Bain Marie - and hopefully to answer any of the more common questions regarding these funky French Inventions!

To put it best:

"A bain-marie is an essential piece of equipment in any commercial kitchen. It's a versatile tool that can be used for many different applications, from keeping food warm to melting chocolate."

-Industry Kitchens , Beginners Guide Bain Marie

First named for their function, Bain Marie or Heated Baths - are now found across sciences and industry to provide a sealed environment at a select temperature, using water heating to keep materials at a required heat over time. Nowadays, their most commonly found in the Kitchen (not a sous-vide machine bear in mind!) where they can be used by Caterers to store and hold foods at set temperatures - as well as control the moisture retention of the ingredients using wet or dry temperature adjustment.

Should the Bain Marie start boiling/hot?

Bain Maries are best utilised for holding and preserving the temperature of food, they can go a long time without reducing the moisture/quality of a held product. Thus - they are best to start in a pre-prepared state - as these units are not designed to quickly or efficiently take water from room temp to boiling / desired temperatures. Best to start as you mean to go on as such! To ensure the best heat transfer whilst cooking, ensure that the container is adequately filled and that no frequent interruptions such as lid opening occur.

How long can you hold hot food in a Bain Marie?

To be brief for you: Two to Three Hours. The slightly longer answer is that it would largely depend on context, volumes, situation etc. However - the average Bain Marie using Gas/Electric power could be expected to hold goods for up to 2 to 3 hours in ideal temperatures. The unit is designed to offer a consistent eating experience throughout.

Can you cook in a Bain Marie?

In short - No. The devices may be useful for finishing/adjusting sauces and mouses - though this of course could become a problem with Demulsification possibly spoiling gravy/preserve etc. These devices are best used to provide a consistent "holding" temperature for their goods.

Why does my Bain Marie switch off and cut out?

Bain Maries often appear - and in fact are - unpowered, but fret not! All Bain Marie we offer on-site provide an internal or included Thermostat and Thermal Cut-Out for safety - this would stop the unit from exceeding certain temperatures and allows for both precise control and energy saving with the units altering on/off state. Should your unit appear to be cutting out in an alternative manner, please refer to the troubleshooting guide or install guide - and seek further assistance.

What sort of Bain Marie do I need?

That's the question we are dying to assist with! When it comes to the style you're looking for, there should be 3 major questions you're asking to deduce the best appropriate fit. Firstly, I would ask, to understand the size and scale necessary. On site we offer from 1-up-to-9 pot-hold Bain Maries - so you can really get these units to suit any level of enterprise being modular and size selectable. Next, I would consider the type of heat you wish to apply, Dry or Wet. Wet heat whilst requiring water input & heat up offers temperature control less likely to emulsify or alter the goods inside. These should absolutely be opted for when aiming to hold liquid/liquids in here. Alternatively, Dry heat Bain Marie might be a nifty storage and hold option for things like meats or foods where the quality would not be altered greatly in slight dehydration. Thirdly, I would always be keen to ensure the best fuel type is chosen. Dependent on the nature of your catering space / the solution required, Gas or Electrical fuel may have to be considered or accounted for. Many of our on-site options will specify this, but always do check to see - as this might avoid a costly mistake! Think Diesel in the Petrol Engine - best avoid this!

Check out Our Full Range On the Website by clicking this link! Alternatively, click or call 01934 253600 to chat with one of our resident experts, who are on hand to assist and advise from product consideration to the day of installation. Or, Check out the whole commercial catering range here!