Bain-marie Stalgast 9721000

A chafing dish keeps hot food at serving temperature without further cooking. It circulates warm water in a sealed lower compartment, transferring gentle, even heat to the gastronorm pans above. The water bath prevents scorching and dries out food less than direct heat, making it the standard method for buffet lines where dishes must stay ready for hours.

The operator fills the lower tank with water, sets the desired temperature between 30 and 95 °C using the ergonomic knobs on the front panel, and switches the unit on. A work light and power light confirm operation; the appliance protection system monitors conditions and intervenes if the water level drops or the temperature drifts. Once the water reaches the set point, the two GN1/1 pans—each up to 150 mm deep—are placed on the support rail. The safe water drain allows quick emptying without spills when service ends.

The chassis is stainless steel with a laser-engraved front panel for legibility. The 800 mm by 700 mm footprint fits standard buffet counters; the 250 mm height clears most serving utensils. A chimney is optional for installations where steam needs venting. The unit can stand on an open skeletal frame or on a base with a cupboard door, adapting to different kitchen layouts.

Temperature control from 30 to 95 °C covers holding, proofing and gentle reheating. The 230 V supply matches standard UK commercial circuits. Each compartment measures 630 mm by 508 mm by 155 mm, accepting two full-size gastronorm pans side by side.

Cleaning involves draining the water tank, wiping the stainless steel surfaces and removing the support rail for thorough access. The laser-engraved panel resists wear from frequent wiping. No additional maintenance is required beyond routine descaling if hard water is used.