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Metal SS Hot Bain Marie

Metal SS Hot Bain Marie

Product Details:

  • Material Grade SS304
  • Usage & Applications Commercial Kitchens Food Service
  • Accessories Type Heating Equipment
  • Set Contains Heating Element Temperature Controller
  • Freezer Safe No
  • Function Food Warming
  • Thickness 1.0 - 1.5 mm Micrometers (um)
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Metal SS Hot Bain Marie Product Specifications

  • SS304
  • Commercial Kitchens Food Service
  • Approx. 10 - 15 kg Kilograms (kg)
  • Other
  • Rectangular
  • Heating Equipment
  • Silver
  • Heating Element Temperature Controller
  • Stainless Steel
  • Other
  • No
  • Standard
  • Modern
  • Polished Stainless Steel
  • 1.0 - 1.5 mm Micrometers (um)
  • Food Warming

Product Description



The SS Hot Bain Marie is a high-quality heating equipment made of durable stainless steel material. With a weight of approximately 10 - 15 kg, this rectangular-shaped bain marie has a thickness of 1.0 - 1.5 mm, ensuring efficient food warming in commercial kitchens and food service establishments. It features a single tank capacity, polished stainless steel finish, and modern style. The set includes a heating element and temperature controller, making it easy to regulate the temperature for different types of dishes. This bain marie is ideal for keeping food warm and ready to serve during busy hours.

FAQs of SS Hot Bain Marie:


Q: Is the SS Hot Bain Marie suitable for commercial kitchens?

A: Yes, the SS Hot Bain Marie is designed for usage in commercial kitchens and food service applications.

Q: What is the material grade of the SS Hot Bain Marie?

A: The material grade of the SS Hot Bain Marie is SS304 stainless steel.

Q: Can the SS Hot Bain Marie be used in freezers?

A: No, the SS Hot Bain Marie is not freezer safe.

Q: What accessories are included with the SS Hot Bain Marie?

A: The SS Hot Bain Marie set contains a heating element and temperature controller.

Q: What is the size of the SS Hot Bain Marie?

A: The SS Hot Bain Marie comes in a standard size suitable for commercial use.

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