Cold bain marie Stalgast ST308111

A cold chafing dish keeps prepared food chilled on a buffet line without ice or refrigerated counters. Instead of cooling the air, it circulates cold water or glycol through a sealed base that supports the gastronorm pans. The fluid absorbs heat from the food and carries it away, maintaining a steady low temperature across the entire surface. Because the system is closed, there is no condensation on the pans and no risk of water spilling onto the serving area.

The operator loads up to three GN1/1 pans into the wells, ensuring each pan sits flat on the chilled base. The unit is switched on and the thermostat set within the +6 °C to +12 °C range. Once the temperature stabilises, the food remains safely chilled for the duration of service. No stirring or repositioning is needed; the cold transfer is even and continuous.

The unit is built as a single stainless-steel worktop with three rectangular wells sized for GN1/1 pans. The height adjusts from 15 mm to 510 mm, allowing it to match adjacent counters or trolleys. A concealed refrigeration circuit runs beneath the wells, powered by a 0.24 kW compressor. The voltage requirement is 230 V single-phase, the standard for most professional kitchens.

The adjustable feet and the shallow minimum height make the unit easy to move into position on wheels or a trolley. The 1155 mm length fits three full-size gastronorm pans side by side, leaving no gaps that could trap food or spills. The 620 mm depth provides a stable footprint without overhanging neighbouring work surfaces.

Cleaning is limited to the stainless-steel top and wells. After service, the pans are removed and the surface wiped with a damp cloth. The refrigeration circuit is sealed and requires no maintenance beyond occasional checks for dust on the condenser, which is accessed from the underside.

The unit is supplied as a single model without variants.