A double boiler, also known as commercial Bain Marie, is a premium appliance used to maintain your Food's warmth. It is a tried & recommended alternative for restaurants and catering businesses, allowing them to keep cuisine warm without getting dry or overcooked. It gently warms the Food but cannot be used for steaming. Primarily, this equipment will maintain pre-cooked cuisines at temperatures appropriate for eating. This premium device can be available in many distinct market types, so it takes time to determine the perfect option for your requirements. This blog will discuss several aspects of the appliance, such as its purpose, various available models and the process through which it keeps delicacies warm.

There are various other items that you should choose for your kitchen. Stainless steel benches are one of them. For more details, visit us on the Simco website.

The Function of the Titular Device

Keeping Food hot at a constant temperature during a program for an extended period is the essential function of Bain Marie. This attribute allows little effort from your employees, letting them carry out numerous other activities and boosting performance.

What is the Objective of the Product?

This device is perfect for item preparation and heating. It gently heats the Food, but do not use it instead of steaming since it will only preserve a dish at a ready-to-eat warmth. The titular device is a product that can keep your delicacies scorching for a long duration without excessively cooking or drying them out. This tool is valuable for catering businesses and restaurants that want to preserve warm cuisines without ruining them. The appliance transmits warmth equally around the vessel, which stops the Food from cooking wholly or excessively drying. Premier catering establishments can keep the delicacies hot without worrying about them becoming spoiled.

Types of Bain Marie

You can get various variants of the commercial Bain Marie for sale. The water bath is the most common variety, a typical metal vessel that keeps the Food hot by being placed in a more considerable warm water device to keep the cuisines hot. Steam bath is another piece of equipment that uses condensation to prepare or scorch cuisines. This kind of device is an excellent alternative for establishments that prepare Food swiftly and equally. Ultimately, the electromagnetic appliance cooks or heats the delicacy using a heating component. Bain Marie is a favoured choice for catering businesses that require the item to be kept warm for long. You can select from two varied kinds of scorched and refrigerated items. These products come with distinct advantages that depend on what Food products are served on your platform.

https://simcogroup.com.au/blog/post/what-are-the-various-processes-to-clean-bain-marie/

Wet Heat Bain Marie

Wet heat is a product in which the held item is in direct contact with the boiled water designing a hot water bath. This double boiler type is a popular choice for ventures that need to keep the item hot for an extended period as it shows a high heat level. The disadvantage of a wet scorching variant is that one may face issues adequately controlling the temperature, and items can often become overcooked.

Dry Heat Bain Marie

A dry heat alternative is a product in which the stored cuisine is not in immediate contact with water but instead preserves the temperature by using a scorching element. This variant is a widespread choice for ventures that don't want to risk any gashes or boils by dodging hot water. This product is economical as you don't need a specific warmth to keep the water. For further details, visit Simco – the leading commercial Bain Marie supplier in Melbourne & Sydney.

Refrigerated Variant

This version is a type of equipment that keeps Food in colder conditions. This product is appropriate for catering businesses and restaurants that want to keep items cold without damaging them. The chilled offering sends cold air equally around the device, which stops the Food from excessive drying and keeps things as fresh as ever. Prominent restaurants and joints can keep Food chilled for a long duration without stressing about it becoming uneatable.

Chafing Equipment

One of the fantastic options, when you are without gas or power, is chafing dishes. They use liquid & gel fuel below the pot of water to keep the cuisines hot and look like a bigger roasting dish. These products are an excellent substitute for a buffet arrangement and save significant space. They provide a beautiful method of displaying your items and keeping them nice & fresh. These dishes can be an economic outlay for a hospitality venture or a household arrangement for maintaining the things sizzling at a party or assembly. These premium Bain Marie dishes are available in various sizes, with a small pot inside a bigger water tray. While your Food goes into the little pan, the bigger tray is a water bath to keep the delicacies hot from a scorching medium underneath it.

Besides the product mentioned above, Simco deals in numerous Commercial Kitchen Equipment. For more information, visit our web page.

How to Employ a Bain Marie to keep your Food Hot?

We have prescribed some steps below to describe the process, which will be the same for the dry and wet heat offerings.

  • Commence by warming the Food up in the same pot you'll place in the Bain Marie.
  • The next step is to fill the lower device with water and switch on the component generating a water bath. If your kitchen possesses a dry scorching variant, turn it on without the water.
  • Put the warm cuisine that needs to be preserved at a hotter temperature using gentle heat into the top part of the bain-marie.
  • The heat from the sizzling water will grow and preserve your hot Food at the preferred temperature.
  • To prevent the item from drying, put a lid on top to hold all the warmth.
  • Check on your delicacy between and take it out from the device once complete.

What is the Ideal Storing Temperature?

The appropriate temperature for a piece of double boiler equipment should never reach boiling point and stands between 60 and 70 degrees Celsius. If you want to stop contaminants from growing on the cooked items, maintain a Bain Marie at 63 degrees Celsius. This temperature is a few notches higher than what can intrinsically be handled by destructive microorganisms, so it offers an additional safety margin. Many firms use this device because the cuisine gets heated through gentle warmth. The ingredients will stay cool and will prevail at a uniform temperature. This alternative is fantastic when catering to a large crowd or using even less heat to keep the item warm. You can quickly contact Simco – the foremost commercial Bain Marie supplier & distributor in Brisbane & Perth.