Table Top Electric Bain Marie with 4 1/1pan

Product Overview

An electric bain marie is a wet-heat holding appliance. It warms food using a heated water bath under GN pans. This method reduces scorching and supports consistent serving quality.

Ideal for you when you need:

• Stable holding for buffet, hotel breakfast, and canteens

• Gentle heat for soups, sauces, and ready-to-serve dishes

• A compact unit that fits counter lines

Key Benefits for Wholesale Buyers

• Consistent holding: Wet heat helps prevent burning on pan bottoms.

• Fast setup: Fill, set temperature, and start service quickly.

• Lower waste: Better holding reduces overcooking and product loss.

• Easy to scale: Standard operation supports chain stores and distributors.

• OEM-ready: Add your brand label and packaging for resale.

Product Configuration

Table-Top Design with GN Pan Layout

This model supports a practical multi-pan layout for busy serving lines. You can portion multiple menu items in one station.

Common use cases:

• Buffet counters

• Catering pass-through lines

• Restaurant prep and holding

• Convenience food display stations

Specifications

Final specifications can be customized for your market. Share your target voltage, GN pan layout, and service capacity.

What You Can Specify for Your Tender

• Target holding temperature range for your menu

• Maximum water capacity and warm-up expectation

• GN pan depth and lid requirements

• Plug type and compliance needs for your region

Definition You Can Reuse

A bain marie is a temperature-holding system that uses water as a heat buffer. It keeps food warm more evenly than direct heat.

Operational Facts for Buyers

• Food holding stations typically run several hours per service in hotels and canteens.

• Wet heat helps reduce localized hot spots on pan bottoms.

• GN pan modularity supports fast menu changeovers during rush periods.

Statistic-Rich Purchasing Checklist

• Plan 1–2 holding stations per 50–150 meals/hour, depending on menu variety.

• Keep 2–6 GN pans ready for peak rotations and replenishment.

• Stock basic spares (thermostat, switch, indicator lamp) to reduce downtime.

How to Choose the Right Electric Food Warmer

Capacity Planning

Start from your peak serving window. Then count the number of menu items you must hold. More items usually means more pans.

Wet Heat vs. Dry Heat

• Wet heat: Better for soups and sauces. It reduces scorching risk.

• Dry heat: Useful when water is inconvenient. It can dry food faster.

Controls and Safety

Choose clear controls for fast staff training. Add overheat protection if your market requires it.

OEM/ODM Options for Distributors

You can request customization that improves resale value.

Popular OEM choices

• Private label logo plate and control panel design

• Carton artwork and barcode placement

• Multi-language manual and warning labels

• GN pan set, lids, and ladle accessories

ODM support can include

• Housing size changes for your counter standards

• New GN layouts for your menu mix

• Wiring and plug adaptations for target regions

Cleaning and Daily Maintenance

Use a simple routine to keep the unit reliable.

• Drain water after service when safe to handle.

• Wipe the tank and body with non-abrasive cloths.

• Descale periodically if your water is hard.

• Keep vents and controls dry during cleaning.

Quality and Compliance Notes

You should align the product with your local electrical and food-service rules. Request inspection photos and test records before shipment.

For U.S. guidance on safe hot holding, review the FDA Food Code resource: https://www.fda.gov/food/fda-food-code/food-code-2022

Packaging and Shipping

Export packaging options

• Protective foam + strong carton

• Optional wooden crate for long-distance routes

• Pallet loading for container efficiency

Typical B2B shipment support

• HS code and documents for customs

• Spare parts kit planning for after-sales

• Drop-ship to your forwarder if needed

Ordering Process

1. Share your target market, voltage, and GN pan layout.

2. Confirm reference specs and OEM requirements.

3. Receive quotation and production plan.

4. Approve artwork and labels for private branding.

5. Arrange inspection and shipment booking.

To speed up your quote, send:

• Quantity and destination port

• Preferred incoterm

• Any required certifications in your market

FAQ

1) What is an electric bain marie used for?

It is used to hold food warm for service. It suits buffets, catering, and canteens.

2) Does wet heat affect food quality?

Wet heat is gentle and stable. It helps reduce scorching for sauces and soups.

3) Can I use GN pans from local suppliers?

Usually yes if sizes follow GN standards. Confirm pan depth and rim fit.

4) How do I set the holding temperature?

Use the thermostat to reach your serving target. Stir sauces to maintain even heat.

5) Do you support OEM branding for wholesalers?

Yes. You can add your logo, carton design, and manuals.

6) Can you supply 110V models for my country?

Often yes. Share voltage, frequency, and plug type for confirmation.

7) What maintenance reduces downtime?

Drain safely, clean daily, and descale when needed. Keep basic spare parts in stock.

8) Is a drain valve necessary?

It helps speed up water removal. It also improves daily cleaning workflow.