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Technical data
| Attributes | |
| ARTICLE | UWM3-110/60/28 |
| POWER | 2.25 kW |
| SIZE L/W/H | 1099x600x580 mm |
| Temperature | +30/ +85 |
| NOTES | cut out 1044x580 mm; 3GN 1/1 |
A drop-in bain marie basin keeps prepared food at serving temperature without drying or overcooking. The unit sits beneath a heated water bath that transfers gentle, even heat to gastronorm pans or hotel containers placed inside. This method prevents hot spots and scorching, making it suitable for sauces, soups, stews and delicate dishes that must stay moist and ready for service. The basin is installed into a worktop cut-out of 1065 by 580 mm, creating a seamless fit with surrounding counter space. Once in place, the operator fills the water jacket to the marked level, then switches the unit on. The heating element warms the water, which in turn maintains the chosen temperature between +30 and +85 °C. Pans of food are lowered into the basin, where they rest on the perforated false bottom that allows water to circulate freely beneath them. The operator monitors the water level and top-up as needed to keep the heat transfer steady. Constructed from stainless steel, the basin resists corrosion and stands up to daily cleaning. The 1080 mm length accommodates multiple gastronorm pans side by side, while the 275 mm depth keeps the installation low enough for comfortable reach. A 2.25 kW power rating draws a moderate load on the kitchen circuit, balancing heat-up time with energy use. Controls consist of a thermostat that sets the water temperature within the stated range. The operator adjusts the dial to suit the food being held, then leaves the unit to maintain the chosen setting. The temperature range opens processes from gentle warming to holding hot food safely above the danger zone. Stainless steel walls and rounded corners let you wipe down the basin after each service without trapping food debris or grease. The stainless steel interior is wiped down after each service, and the water jacket is drained and flushed weekly to remove scale and food debris. The drop-in design allows the basin to be lifted out for thorough cleaning of the surrounding worktop area. The Novameta UWM3-110/60/28 is categorised under drop-in bain marie basins in the professional catering equipment catalogue.