Bain-marie Stalgast BHS982316108

A chafing dish maintains food at serving temperature without further cooking. It uses a water bath between a heat source and the food tray: the water heats gently, the steam rises and surrounds the tray, keeping the contents evenly warm without drying or scorching.

The operator fills the lower pan with hot water, places the food tray inside, and sets the lid to control steam release. A closet beneath holds three additional GN1/1 trays, keeping them warm and organised until needed. The unit stands on a worktop or trolley, allowing staff to replenish or serve without moving the entire assembly.

The frame and pans are stainless steel, chosen for heat conduction and resistance to corrosion. The water pan sits above an electric element, which plugs into a standard 230 V supply. The footprint of 1085 mm by 600 mm fits a standard work surface, while the height of 850 mm allows staff to reach the trays without bending.

Cleaning involves removing the water and food pans, washing them in a sink or dishwasher, and wiping the frame with a damp cloth. The closet shelves are fixed, so trays slide in and out without tools.

This model holds three GN1/1 gastronorm trays in the closet, matching the size of the food tray above. It is listed in the catalogue under heated holding equipment for buffet service.