Bain-marie Stalgast BHS982276093

This portable chafing dish maintains buffet-ready heat by gently circulating steam beneath stainless-steel gastronorm pans, letting you move the entire setup from prep counter to serving line without reheating. It does not generate heat directly; instead, each well sits above a water bath heated by an electric element. The steam from the water gently warms the food pan above, preventing drying or scorching while maintaining an even temperature across the dish. Because the heat comes from below and is mediated by water, the food stays moist and is never exposed to direct flame or high heat, making it suitable for delicate sauces, stews and buffet items that must hold for hours. To use the Stalgast portable chafing dish, fill each water well to the marked level. Place the filled food pan into the well, ensuring it sits securely on the rails. Plug the unit into a 230 V supply and switch on; the indicator light confirms power. Adjust the thermostat to the desired temperature—typically low to medium for holding, not cooking. When service ends, switch off, unplug and allow the water to cool before draining. Each well has its own tap for independent water removal, so one side can be emptied while the other remains in use if needed. The unit is built in stainless steel throughout, chosen for durability, corrosion resistance and ease of cleaning in professional kitchens. The frame is mounted on lockable castors, allowing the dish to be moved between prep areas, storage and the buffet line without lifting. Handles on each side provide secure grip when rolling the unit across uneven floors or thresholds. The 230 V supply matches standard UK commercial circuits, so the dish can be plugged into any suitable outlet without requiring a dedicated line. The 1.7 kW power rating reflects the combined load of two heating elements, one per well, and is typical for a unit of this size. The footprint of 880 mm by 600 mm fits within a standard worktop or buffet table, while the 850 mm height allows staff to reach the food pans comfortably without bending. After each service, wipe the interior and exterior surfaces with a damp cloth and mild detergent. Remove the food pans and wash them separately. Drain the water wells completely and leave the taps open to dry; this prevents scale build-up and odours. The stainless steel construction does not require seasoning or protective coatings, but regular drying extends the life of the taps and seals. The Stalgast portable chafing dish is listed in the catalogue under buffet and holding equipment, alongside heated trolleys and bain-maries.