Bain marie Stalgast ST322111

A chafing dish keeps prepared food at serving temperature for extended buffet service without drying or scorching. It uses a water bath between the heat source and the food pans: the water absorbs and distributes heat evenly, preventing hot spots and maintaining moisture in the food.

The operator places up to three GN1/1 gastronorm pans into the wells, fills the water bath to the marked level, and sets the thermostat between 30 °C and 95 °C. Once the desired temperature is reached, the unit maintains it automatically, allowing staff to focus on service rather than reheating. The pans can be removed and replaced during service without interrupting the heat to the remaining dishes.

Construction is stainless steel throughout, with adjustable feet for levelling on uneven worktops. The unit measures 1155 mm wide, 620 mm deep and 15–390 mm high, allowing it to fit beneath standard overhead cupboards when closed and extend upwards when in use.

Controls consist of a single thermostat knob that sets the water-bath temperature within the 30–95 °C range. The 230 V supply connects to a standard UK single-phase circuit, drawing 2.4 kW when operating at full heat.

The 3 GN1/1 capacity allows three full-size gastronorm pans to be held simultaneously, enabling a variety of dishes to be presented at once on a buffet line. The adjustable height accommodates different pan depths and service styles, from shallow soup tureens to deeper roasting trays.

Cleaning involves draining the water bath after each service, wiping down the stainless steel surfaces and removing any food debris from the pan wells. The absence of direct heat on the pans prevents baked-on residue, simplifying daily upkeep.

This model is catalogued under buffet and banquet equipment, where it serves as a stationary hot-holding unit for events and self-service lines.