10
5: Bain-Marie Operation
This Bain-Marie well can be used either dry or wet heat with an
inset well designed to accomodate various combinations of
interchangable gastronome type pans up to 150mm deep. Bain-marie
units are designed to keep pre-cooked food at serving temperature
and are suitable for the display of most types of hot foods.
1. First check the drain valve inside the left-hand
door of the hot-cupboard is in the closed position.
2. Remove the Bain-Marie container situated
directly above the ‘water level indicator’.
3. Carefully fill well with water up to the water level
indicator [approximately 20mm deep].
These units are not designed to cook
raw food or to heat up cold food.
E&R Moffat Ltd. were the originators of a Bain-Marie that could be
either wet or dry heat. This type of system was designed to offer
flexibility and was developed to eliminate the need to fit a low water
level warning system or the expense of replacing burned out elements.
Wet Heat:
Water level is an economic, 20mm deep [water level mark
on side of well], complete with drain valve and swing-out, run-off
tube for easy emptying & cleaning.
Before using the unit for the first time, check the unit is level.
Filling Well:
If required to top up the water level in mid
service, use suitable heat insulated gloves
when removing the hot Bain-Marie container.
Do not over fill with water. Too much water
will impinge on performance and efficiency.
