Before we plunge into the details of choosing the right restaurant equipment, let’s enlighten ourselves about the intriguing name Bain Marie! This bit of information is like the drizzle of seasoning on a dish- it may make no difference, but nevertheless important.
Believe it or not, Bain Marie translates to “Mary’s Bath.” Mary lived sometime between the 1st and 3rd century and “Mary’s bath” was a term used to refer to the technique she discovered of using a dish surrounded by another tray of hot water. Little did Mary know that her technique would become an important part of every restaurant and catering equipment around the world.
Before we understand whether a cold or hot Bain Marie is the better option for your kitchen it is important to know what it is used for. This information will help you choose the right option for your restaurant
A Bain Marie uses the concept of indirect heating to cook food. Usually, Bain Maries cook food gently and achieve smooth and fluffy textures. Custards, crème brulees, and cheesecakes are often cooked through Hot Bain Maries. The idea behind using Bain Maries is to achieve uniform cooking. Unlike heat by fire which may result in concentrated heat.
Restaurants use Hot Bain Maries to keep food warm. Catering services and restaurants use Bain Maries at the buffet table to ensure food remains warm throughout.
Today, hot and cold Bain Maries have become an essential part of restaurant equipment. Bahrain Gas offers a range of cold and also hot Bain Maries with varying slots to suit your restaurant requirements.
Choosing between a hot or a cold Bain Marie depends on your restaurant’s requirements. So, let’s understand the differences between the two so that you can choose the best option for your restaurant.
As the name suggests, a hot Bain Marie consists of slots immersed in a wider tray of hot or boiling water. Buffet tables use this restaurant equipment to keep the food consistently warm for a long period. Restaurants and caterers often invest in hot Bain Maries to ensure food remains hot and at the same time, does not become dry or overcooked.
Bahrain Gas is the leading supplier of catering and also servery display equipment for restaurants. Our hot Bain Maries come in 1,2,3,4,5,6 slot options with a bottom heated cabinet. Our wide range of hot Bain Maries come with a heating temperature ranging from 30 °C to 90 °C with varying sizes and dimensions to suit your restaurant requirements.
Restaurants also require certain food to remain cool for a long time. For example, salad counters or cold desserts are best when eaten cold. Working on the same principle of hot Bain Maries, cold Bain Maries also indirectly keep food cool or cold. The bottom cold cabinet placed below the food slots ensures food remains cold for a prolonged period.
Usually, restaurants and catering services opt for both, hot and cold Bain Maries. This is because restaurants serve all types of food. From cold salads and desserts to hot curries and baked dishes, hot and cold Bain Maries are an essential part of restaurant supplies.
Whether you are looking for a cold or hot Bain Marie, Bahrain Gas is the top supplier of Bain Maries in Bahrain. We supply top brands of restaurant and catering equipment in Bahrain.
Our wide range of restaurant equipment and supplies makes us one of the most preferred stores for the hospitality industry.
Visit Bahrain Gas for a wide range of server and restaurant supplies in Bahrain.
