Bain-marie FORCAR BMP7720

On the buffet line the BMP7720 holds two full hotel pans of braised meats or sauces at the exact warmth that keeps crusts crisp and gravies fluid without drying or scorching. The FORCAR BMP7720 uses an electric element beneath two stainless-steel water pans. Hot water in these pans transfers heat gently to the food pots above, preventing scorching and maintaining even warmth across the entire surface. To begin service, the operator fills the water pans with hot water, places the food pots inside and switches the unit on. A thermostat cycles the element to hold the chosen temperature between 30 °C and 90 °C, allowing the kitchen to match the setting to the dish. The two 8 litre pots can be used for different items, so a single unit serves both meat and vegetarian options on the same buffet line. The frame is built from AISI 304 stainless steel, chosen for its resistance to corrosion and ease of cleaning in a busy kitchen. The overall footprint of 530 mm by 370 mm fits standard worktop depths, while the 280 mm height keeps the food within easy reach of guests. A 230 V 50 Hz supply plugs into a standard UK single-phase circuit, drawing the current needed to maintain the set temperature without overloading the kitchen's electrical layout. Cleaning follows the construction: the water pans lift out for emptying and washing, and the stainless-steel frame wipes down with a damp cloth. The food pots themselves are not included, so the kitchen selects containers that match its existing serviceware. The BMP7720 is listed in the FORCAR catalogue under Buffet & Display Equipment, where it joins other units designed for front-of-house service.