Bain-marie BHS-G GBJ4013-128EK

A heated cooking trolley keeps prepared dishes at serving temperature without reheating or drying out. Three separate water baths circulate warm water around gastronorm containers, transferring heat evenly to the food inside. The water is heated by an electric element and maintained at the set temperature by a thermostat, ensuring consistent warmth across all compartments. Because the heat comes from water rather than direct contact, delicate sauces and proteins stay moist and do not overcook, while bulk items like soups or stews remain ready for portioning throughout service.

The operator loads three GN 1/1 containers into the top tier, fills the baths with water to the marked level, and sets the common temperature control between 30 °C and 100 °C. Once the water reaches the target, the thermostat cycles the element to hold the temperature steady. Separate drain valves allow each bath to be emptied without disturbing the others, so one container can be removed or replaced while the remaining two stay hot. A lower shelf provides storage for lids, serving utensils or additional containers not currently in use.

The trolley is constructed from stainless steel, including the baths, frame and bumpers that protect the unit from knocks. Four castors—two with brakes—allow the trolley to be moved between the kitchen and service area and then locked in place. The 3 kW power rating requires a dedicated 230 V circuit capable of handling the load without tripping breakers during peak demand.

A temperature range of 30 °C to 100 °C covers holding for hot-holding regulations, gentle reheating of pre-cooked items, and proofing dough or yoghurt cultures. The 1275 mm length accommodates three full-size GN 1/1 containers side by side, while the 650 mm width fits through standard kitchen doorways and alongside worktops. The 900 mm height allows staff to load and unload containers without bending, and the lower shelf sits at a convenient height for storing accessories.

Cleaning involves draining each bath through its valve, wiping down the stainless steel surfaces with a mild detergent, and rinsing the interior to remove food residue. The castors and brakes should be checked periodically for smooth operation and debris that could impede movement.