How to Choose a Bain Marie or Hot Food Display

The right unit depends on what you serve and how you serve it. Choose the job first. Then work through pans, format, width, cleaning and power.

This guide is for cafes, canteens, pubs, takeaways, caterers and venues such as schools and aged care. It stays general on purpose. Always check the exact specification of any model you shortlist.

What does the unit need to do?

Three kinds of unit get called a bain marie or a hot food display. They do different jobs, so name yours before you compare models.

Browse the bain maries range and the hot and cold displays range to compare them side by side.

Wet or dry bain marie

A wet bain marie uses water in a well, and the pans sit in that water. A dry unit has no water in the well and uses other means of keeping pans warm. Check the specification to see which type a model is. Do not assume.

If you are unsure which suits your menu, ask the manufacturer's instructions what the unit is designed to hold. A model such as the Zanussi EVO700 372096, 400mm Bain Marie has its own specification, so read it before you decide.

Pan sizes, pan count and width

Bain maries are laid out in gastronorm (GN) pans. Think of the well as a grid. Each model holds a set number of pans of set sizes. Plan the layout on paper before you look at widths.

1. List the hot items you serve at the same time.
2. Decide how many pans each item needs. A busy item may need a larger pan or a second pan.
3. Match that list to the pan sizes the model accepts. Full, half and smaller pans can often be mixed, but check each model.
4. Choose the width that holds your pans with room for staff to reach them.

Some units are sold without pans. Look for the words "pans not included" in the product title. The Roband BM2 Counter Top Bain Marie 2 x half size, pans not included is one example. If pans are not included, add them to your list and check that they match the stated size.

A narrow unit may fit your bench but not your menu. A wide unit may hold more than you will ever fill. Work from the menu, then check the width against your space.

Benchtop, built-in or trolley

Format decides where the unit lives and how it connects.

A benchtop model is the easiest to move and replace. A built-in model looks tidy but locks in your layout. A trolley gives you flexibility, but you still need to plan where the cord reaches.

Food safety comes first

Keeping food hot is a food-safety topic. A bain marie or hot display is not a substitute for good food handling.

Follow your food safety program and local requirements for how food is held, for how long and how it is checked. This guide gives no temperatures or times, because the right figures depend on your program and your local rules.

If you are unsure what applies to your venue, check with your food safety supervisor before you buy.

Sneeze guards and service side

Think about where the customer stands and where staff stand. The unit has a front and a service side, and they are not the same.

• Sneeze guards. Many self-serve and counter set-ups use a guard between the food and the customer. Check whether a model has one, or whether it is sold or fitted separately. Your local requirements may apply.
• Service side. Confirm which side staff use to reach the pans or items. A display may open from the back or the front. Check that the doors or lids have room to open.
• Self-serve or staff-served. A staff-served counter and a self-serve line need different layouts and different guards.
• Sight lines. A glass-front display only helps if customers can see it. Check the unit against your counter height and lighting.

The Cookrite CRD-6, 1055mm Hot Food Display is a display-style model. Read its specification to see how it opens and how it is meant to be served from.

Match the unit to your venue

These are starting points, not rules. Your menu and service style decide the final choice.

If you also bake or reheat on site, see commercial ovens and the wider cooking equipment range.

Water top-up and cleaning

Daily cleaning decides how long a unit stays tidy and works well. Ask these questions about every model:

• If it is wet, how is the water filled and emptied?
• Can you reach the well, corners and drain with a cloth?
• Are the pans, lids and shelves easy to remove?
• Can you clean the glass on both sides?
• Does the manual say what to use and what to avoid on the surfaces?

With a wet unit, water needs topping up during service. It also needs emptying and cleaning after service. Build both into your opening and closing routine. Scale can form where water sits, so follow the manufacturer's care steps.

Always switch off and let a unit cool before you clean it. Follow the manufacturer's manual for care and maintenance.

Electrical supply and fit

Do not guess the supply. Each model lists what it needs, and it is a check-the-specification item.

1. Note the width, depth and height of the space, or the cut-out for a built-in unit.
2. Check the power the model needs in the specification. Confirm the plug and the circuit.
3. Check whether the model needs a water connection or a drain, or whether you fill it by hand.
4. Measure the delivery path: doorways, corridors, stairs and corners.
5. Leave room for staff, for lids and doors to open, and for cleaning.

Mistakes to avoid

• Assuming pans are included. Some models are sold without them. Check the title.
• Choosing by width alone. Plan the pans first, then the width.
• Mixing up hot and refrigerated. They look similar and do different jobs.
• Skipping the food safety check. Follow your food safety program and local requirements.
• Forgetting the service side. Check where staff and customers stand, and whether doors and lids have room.
• Leaving the power check to the last day. Confirm the supply before the unit arrives.

Checklist before you buy

• Do you need a hot bain marie, a refrigerated one or a hot food display?
• Is the model wet or dry?
• Are pans included? If not, which sizes will you buy?
• Does the pan layout match your menu?
• Is benchtop, built-in or trolley the right format?
• Does your food safety program cover how you will use it?
• Do you need a sneeze guard, and which side do staff serve from?
• How do you fill, empty and clean it?
• What power, water or drainage does the specification list?
• Will it fit through the delivery path and into the space?

If you are also planning cold storage for prepared food, see fridges and freezers for the wider range.

Browse bain maries and displays

A few models from the range. Check the full specification on each product page.

Frequently asked questions