Hot drop-in bain-marie Novameta UWM4-143/60/28

A drop-in bain marie basin keeps prepared food at serving temperature without drying or scorching. It circulates warm water around inset gastronorm pans, transferring heat gently and evenly to the contents. This method prevents hot spots and keeps sauces, soups and vegetables ready for plating throughout service.

The operator cuts an opening in the worktop to the required dimensions, lowers the basin into place and secures it. Gastronorm pans of the chosen depth are filled with hot food, slid into the water bath and left to settle. A thermostat maintains the water between the set limits, so the food stays at a consistent, safe temperature without further attention.

The Novameta UWM4-143/60/28 is constructed from stainless steel for hygiene and durability. Its 1425 mm length accommodates multiple gastronorm pans side by side, allowing separate dishes to be held in a single unit. The 600 mm width fits standard worktop depths, while the 275 mm height leaves room for pan handles above the rim.

Controls consist of a thermostat that sets the water temperature within the +30 to +85 °C range. This span covers the holding temperatures required for most hot-holding applications in professional kitchens.

The 3 kW power rating indicates the load on the electrical circuit. A dedicated spur is typically required to supply the basin without overloading other equipment. The cut-out dimensions of 1410 by 580 mm determine the opening that must be prepared in the worktop before installation.

Cleaning involves draining the water, removing any food debris and wiping the stainless steel surfaces with a mild detergent. Regular descaling keeps the heating element free of limescale, ensuring efficient operation and consistent temperature control.

The catalogue places this model in the drop-in bain marie section, under hot-holding equipment for professional catering kitchens.