Parry 1987 Wet Well Gastronorm Bain Marie | Electric

The Parry 1987 is an electric wet well bain marie designed to hold gastronorm pans at safe serving temperatures throughout service. Unlike dry well models, which rely on direct contact heat, the wet well format uses heated water to surround the base of the pans. This produces a gentler, more even heat distribution that keeps food moist and service-ready without the risk of overcooking or drying out at the pan base. The unit is built in stainless steel and fitted with a drain tap for straightforward water removal at the end of service.

In a working kitchen, consistent holding temperature matters as much as the initial cook. Wet well bain maries are well regarded for maintaining food quality across extended service periods — particularly for vegetables, sauces, soups, gravies, and other moisture-sensitive dishes. The water-based heating method reduces the risk of hot spots that can catch food during a long lunch or dinner service, which is a common issue with dry well alternatives under sustained use.

From an operational standpoint, this format offers a number of practical advantages:

• Even, moist heat helps retain food texture and presentation quality throughout service
• Drain tap simplifies end-of-service water removal and daily cleaning
• Stainless steel construction stands up to daily commercial use and wipes down easily
• Gastronorm compatibility means existing kitchen pan stock will typically fit without additional outlay
• Water-based heating delivers more consistent pan-base temperatures than dry well equivalents

It is worth noting that wet well operation does consume more energy than a comparable dry well unit, and water levels will need monitoring during service to maintain performance. The unit is supplied as a base only — gastronorm pans are not included and will need to be sourced separately if not already in stock.

This bain marie is well suited to cafés, pub kitchens, small restaurants, and contract catering operations where a reliable holding solution is needed for wet or moisture-sensitive dishes. For higher-volume operations running multiple pan positions across longer service periods, a larger or multi-section unit may be worth considering.

If you are weighing up wet well versus dry well holding for your menu, or want to talk through the pan capacity you will realistically need for your service, the team is happy to work through it with you before you commit.