Lincat LBM2 Dry Heat Bain Marie with GN Pans

The Lincat LBM2 is a countertop dry heat bain marie designed to hold pre-cooked foods at consistent serving temperatures throughout service. Instead of a water bath, it uses dry radiant heat from below to keep pans at the correct holding temperature — a simple, reliable approach that works well for sauces, soups, gravies and stews. The unit comes supplied with four quarter-gastronorm pans, each 100mm deep with lids, so it is ready to put to work straight away.

In a working kitchen, removing the water well from the equation has real practical value. There is no water to fill before service and nothing to drain at the end of it. Setup and breakdown are faster, spillage risk when repositioning the unit is lower, and the adjustable thermostat means operators can dial in the right holding temperature for different foods — useful where some dishes are more sensitive to prolonged heat than others.

The practical case for this unit at a glance:

• No water connections — faster setup and simpler end-of-service breakdown
• Lower spillage risk when moving between positions or sites
• Adjustable thermostat allows temperature to be matched to food type
• Supplied with four lidded quarter-GN pans, ready to use immediately
• Compact footprint suits pass areas, buffet counters and serveries

The LBM2 plugs into a standard mains supply and sits on a stable countertop — there are no water or drainage connections to arrange, which keeps installation straightforward. It is worth being clear about the nature of dry heat holding: this is not a reheating unit. Food should already be at serving temperature before it goes in. For dishes that are prone to drying out under prolonged heat, or for kitchens running extended services where moisture retention matters, a wet well bain marie is worth comparing. Similarly, sites needing to hold a greater number of pans simultaneously may find a higher-capacity unit a better match.

This model is well suited to smaller operations — cafés, pub kitchens, school canteens and similar environments where a compact, easy-to-manage holding solution is needed at the pass or on a buffet counter.

If you are weighing up whether dry heat or wet well is the right approach for your service, we are happy to talk it through before you commit.