Bain Marie, a water bath or double boiler, is a popular piece of equipment in commercial kitchens. It keeps food items warm, cooks delicate dishes, and melts chocolate or butter without burning them. Choosing the right commercial Bain Marie is essential for the efficient functioning of your commercial kitchen. This blog will discuss the steps to select the right product for your commercial kitchen needs.

Determine the Purpose

The first step in picking the right product mentioned here is determining the purpose for which you will use it. These items come in various sizes and styles, each suited to different purposes. If you plan to use it for keeping food hot, you can choose a countertop variant for your pantry. If you need to use it for cooking delicate dishes, you can select a drop-in Bain Marie installed on a countertop. You can choose a classic variant with a lower wattage if you need to use it for melting chocolate or butter.

If we talk about the material used to make the display case by Simco, stainless steel and glass are used to design the Square Glass Cake Display. A masterpiece in design, you can check out the product on the website of Simco.

Consider the Size

The size of the classic product you choose will depend on the volume of food you need to keep warm or cook. Bain maries come in various sizes, ranging from a few quarts to over 100 quarts. You should consider the number of pans you need to use simultaneously and the size of the pans to determine the size of the elite product you need.

Decide on the Type

There are three main types of bain maries - dry heat, wet heat, and soup warmers. Dry heat bain maries are designed for holding foods that require dry warmth, such as bread or pastries. Wet heat bain maries are designed for holding foods that require moisture, such as soups or sauces. Soup warmers are designed for storing and serving soups. You should decide on the type of product mentioned above you need based on the kind of food you will be holding or cooking. For further information, visit Simco – the leading commercial Bain Marie supplier in Melbourne & Sydney.

Choose the Power Source

Bain maries can be powered by electricity, gas, or steam. You should choose the power source based on the availability of the power source in your commercial kitchen. Electric alternatives of the titular item are the most common, as they are easy to install and operate. Gas-powered options are more energy-efficient and provide a higher BTU output. The steam variant of the product is used in larger commercial kitchens where a high volume of food needs to be cooked or kept warm.

Consider the Material

These offerings can be made of stainless steel, aluminium, or copper. Stainless steel versions are the most common, as they are durable, easy to clean, and corrosion-resistant. Aluminium variants of the item are lightweight and inexpensive but less stable than stainless steel. Copper variants are the most expensive but offer excellent warmth conductivity and are ideal for delicate dishes.

Choose the Configuration

Commercial Bain Maries can be configured in a variety of ways. Some variants have a single chamber, while others have multiple enclosures. Some have a heating element at the bottom, while others have a heating element at the top. Some have a drain, while others do not. Choose the configuration based on your specific needs.

https://simcogroup.com.au/blog/post/commercial-bain-marie-purpose-types-and-heating-process/

Look for Additional Features

Finally, it would help if you are looking for additional features to make using the titular product more convenient. Some versions of the product have adjustable temperature controls, which allow you to set the temperature to the desired level. Others have a built-in timer, which can help cook delicate dishes. Some options have a glass sneeze guard, which can be helpful in your kitchen.

What are the Types of the Titular Equipment?

Wet Heat Variant

The above options are designed for holding foods that require moisture, such as soups or sauces. These premium equipment have a water reservoir that warms up, creating steam that keeps the food warm. High-end wet boiling devices come in countertop and drop-in models and can simultaneously hold multiple pans. These beautiful products are ideal for restaurants that serve soups, stews, and other dishes that require moisture to stay warm.

Dry Heat Variant

Classic dry heat options are designed for holding foods that require dry heat, such as bread or pastries. These classic items do not use water but instead use a heating element to keep the food warm. Dry heat variants are available in countertop and drop-in models and can hold multiple pans simultaneously. These products are ideal for bakeries, cafes, and restaurants that serve baked goods. You can gain further insights by visiting Simco – Brisbane's foremost commercial Bain Marie supplier.

Soup Kettles

Soup kettles are explicitly designed for holding and serving soups. These options have a warming element at the bottom and a thermostat to regulate the temperature. Soup kettles come in various sizes and can hold from a few quarts to over 20 quarts of soup. They are often used in self-serve settings like buffet restaurants or cafeterias.

If you are a restaurant specialising in soups, check out our collection of premium Soup Kettle. Visit the website of Simco for more details about our products.

Bain Marie With Hot Plate

These offerings with a hot plate are designed for cooking delicate dishes, such as custards or sauces, that require a low flame. These Commercial Bain Maries have a heating element at the bottom and a hot plate on top. The hot plate provides a gentle warmth that can be adjusted to the desired temperature. These classic offerings are ideal for restaurants that serve delicate dishes that require slow, gentle cooking.

Bain Marie With Induction

These alternatives with induction are designed for fast, efficient cooking. Induction technology uses electromagnetic waves to warm the pan directly rather than to make the air around it hot. These premium products are available in countertop and drop-in models and can simultaneously hold multiple pans. They are ideal for restaurants that require quick cooking times, such as fast-casual restaurants or cafes.

Drop-In Variant

Drop-in options are designed to be installed on a countertop, creating a seamless look in the commercial kitchen. These premium equipment have a water reservoir that heats up, creating steam that keeps the food warm. Drop-in options for the item are available in wet and dry heat models and can hold multiple pans simultaneously. They are ideal for restaurants that require a large volume of food to be kept warm. You can contact Simco – the top commercial Bain Marie supplier in Perth.