Buffet food warmer 3 pan 1500W Resaurant Bain marie

Product Overview

A bain marie is a water-heated food warmer that holds cooked food at serving temperature. It uses gentle, indirect heat to reduce scorching and drying. In wholesale supply, it supports buffet service, canteens, and catering operations.

Common use cases

• Buffet counters and chafing-line replacement

• Catering staging before service

• Hotel breakfast and banquet holding

Why Water-Bath Holding Matters

Gentle Heat Protects Food Quality

• Water transfers heat evenly.

• Sauces and soups stay smoother.

• Foods lose less moisture during holding.

Faster Service During Peak Hours

• Staff serve directly from pans.

• You reduce reheat cycles and waste.

• Portioning becomes more consistent.

Cleaner, More Organized Lines

• Standard pans simplify prep and refills.

• Drips stay contained in the well.

• Daily cleaning becomes predictable.

Key Features for Wholesale Buyers

1500W Electric Heating

• Strong output supports stable holding temperatures.

• Electric power fits many indoor service areas.

• Simple controls reduce training time.

3-Pan Buffet Configuration

• Suitable for multi-item menus.

• Easy to swap pans during service.

• Supports GN-style workflow in many kitchens.

Practical Design for Daily Use

• Smooth surfaces support quick wipe-down.

• Drain and well access simplify cleaning.

• Compact footprint suits countertop service.

Typical Specifications and Planning Metrics

These are common planning ranges for a 1500W countertop food warmer. Final specs depend on pan depth, thermostat, and voltage.

Statistic-Rich Planning Block

• Rated power: 1500 W

• Pan capacity: 3 pans (configuration dependent)

• Heating method: water bath (indirect heating)

• Typical holding range: ~60–90°C (setpoint dependent)

• Voltage options: 220–240 V or 110–120 V (by order)

• Best-fit environments: buffet lines, canteens, catering prep

Specification Table (Configurable)

Food Safety and Holding Temperature Guidance

You should set SOPs for hot holding based on local rules. Train staff to verify temperatures with a thermometer. For U.S. hot-holding guidance and safe handling basics, see the USDA FSIS food safety resources: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics

OEM/ODM Customization for Distributors

Branding and Channel Support

• Logo label or nameplate placement

• Custom cartons for wholesale distribution

• Multi-language manuals and packing marks

Market Fit Options

• Voltage and plug type selection

• Pan depth and lid options (by configuration)

• Spare parts kit option for after-sales support

Packaging, Logistics, and Ordering

Export Packaging Options

• Standard export carton with foam protection

• Reinforced corners for long-distance transport

• Palletizing plan for container loading efficiency

Common Applications

You can supply this warmer to:

• Hotels and breakfast stations

• Buffet restaurants and canteens

• Catering kitchens and banquet halls

• Convenience food and commissary lines

FAQ

1) What is a restaurant bain marie used for?

It holds cooked food at serving temperature using a warm water bath. It helps reduce scorching.

2) Why choose a 1500W electric warmer?

Higher wattage supports steadier holding when pans refill. It helps maintain service flow during rush hours.

3) How many pans does this buffet food warmer support?

This configuration supports three pans. Pan depth and GN format depend on the model setup.

4) What foods work best in a bain marie?

Sauces, soups, gravies, and cooked sides work well. Gentle heat helps protect texture.

5) Do I need to add water to operate it?

Yes, water creates indirect heat transfer. Operators should follow fill-level and cleaning procedures.

6) Can I order 110V or 220V versions for my market?

Yes. You can specify voltage and plug type for your destination region.

7) Can Jieguan provide OEM/ODM branding for wholesalers?

Yes. You can request logo labels, cartons, and manuals. OEM/ODM depends on MOQ and requirements.

8) How do operators clean it safely?

Turn off power and let it cool. Drain the well, wipe surfaces, and sanitize according to SOPs.