Cold bain marie Stalgast ST305111

A cold chafing dish keeps buffet food chilled without ice by circulating cool air around gastronorm containers. Instead of melting ice that dilutes sauces and softens pastry, the unit maintains a steady temperature between +2 and +10 °C. A compressor-driven refrigeration circuit pulls heat from the stainless-steel well and expels it through a rear grille, while a fan distributes the cold air evenly across every container. The result is food that stays crisp, sauces that stay glossy, and a buffet line that needs no constant replenishment of ice or water trays. To use the dish, place up to three GN1/1-150 containers inside the well. Plug the unit into a 230 V, 50 Hz supply; the 0.24 kW power rating means it draws about 1 amp, so it can share a circuit with other light-duty catering equipment. Set the thermostat to the desired temperature within the +2 to +10 °C range. The compressor and fan start automatically, and the LED indicator confirms the unit is cooling. Once the temperature is reached, the system cycles on and off to maintain it. Food can be loaded or removed at any time without interrupting the cooling cycle. The construction is stainless steel throughout, with a marble-effect worktop that provides a stable, easy-clean surface. The well depth of 150 mm accommodates standard GN1/1-150 containers, while the overall dimensions of 1155 mm wide, 620 mm deep and 150 to 510 mm high allow it to sit on a buffet counter or be mounted on a stand for eye-level service. The adjustable feet at the rear let the unit tilt slightly for drainage during cleaning. The single control is a thermostat knob that sets the target temperature between +2 and +10 °C. The LED power indicator shows when the unit is plugged in and cooling. The 230 V, 50 Hz voltage requirement matches the standard single-phase supply in British commercial kitchens, so no special wiring is needed. The 0.24 kW power rating keeps the running cost low while still providing enough cooling capacity for three full gastronorm containers. Cleaning is straightforward: remove the containers, wipe the stainless-steel well and marble-effect top with a damp cloth and mild detergent, then dry thoroughly. The rear grille should be vacuumed periodically to remove dust that could reduce cooling efficiency. The seamless stainless-steel basin and rim lift out as a single piece so the refrigerated well can be wiped down between buffet services without tools. The unit is designed for 3 GN1/1-150 containers; it will not accept deeper or shallower gastronorm sizes without adapters. It is placed in the Stalgast catalogue under cold buffet equipment, alongside refrigerated counters and salad bars.