Buffalo Bain Maries

750W. Capacity: 3x 1/1GN

500W. Capacity: 2x 1/1GN

The Buffalo 600 Series freestanding bain marie is a hot-holding servery unit designed for professional kitchens where consistent food temperature during service is essential. It operates by heating water in a stainless steel well, which in turn gently maintains the temperature of gastronorm containers sitting within it — keeping liquid foods such as soups, gravies, sauces, and beans at safe serving temperatures without continuing to cook them.

In a busy service environment, reliable hot-holding is often overlooked until something goes wrong. This unit handles the demands of consistent lunchtime or dinner service well, maintaining stable water temperatures through a straightforward dial control that kitchen staff can adjust quickly without interrupting workflow. The full-size gastronorm-compatible well gives sufficient capacity for high-volume hot-holding, making it a practical choice for canteens, pub kitchens, and carvery operations where multiple portions need to be ready simultaneously.

From an operational standpoint, the practical design choices here translate into real day-to-day advantages:

• Front-mounted drain tap allows quick, safe emptying at the end of service
• Full stainless steel construction withstands the rigours of daily commercial use and cleans down efficiently
• Dial temperature control is simple to operate and requires no staff training
• Cupboard base provides useful additional storage beneath the unit
• Adjustable feet allow levelling on uneven kitchen floors

Installation is straightforward — this is a plug-in electric unit requiring a standard mains connection, so there are no gas or plumbing prerequisites beyond a water source for filling. It forms part of Buffalo's 600 Series, which is designed so that multiple units can sit together as a coherent servery line. The cupboard base raises the well to a practical working height. At just under 400mm wide, it suits kitchens where bench space is limited, though operators should confirm their servery run dimensions before ordering.

This bain marie is well suited to smaller to mid-sized operations — pub kitchens, school canteens, care homes, and café-style serveries where one or two hot-holding positions are required. For larger operations running extended service periods or multiple simultaneous GN positions, a wider or multi-well unit would be worth considering.

If you're unsure whether this unit fits your servery layout or service volume, our team is happy to talk it through before you commit to an order.

The Buffalo 600 Series four pot bain marie is a countertop wet heat holding unit designed to keep liquid and semi-liquid foods at safe, consistent serving temperatures during service. It accommodates four individual pots, each suited to holding soups, gravies, sauces, beans, or similar dishes that need to be kept ready without continued cooking.

Wet heat warming circulates heat gently through a water bath rather than applying direct heat to the base of the pot. In practice, this means food stays at temperature without scorching, splitting, or drying at the edges — a common problem with dry heat alternatives during long service periods. For kitchen teams running continuous lunch or dinner service, this translates to less waste and less intervention from the pass.

From an operational standpoint, the unit is straightforward to run and maintain:

• Simple dial temperature control keeps operation accessible for all service staff
• Front-mounted drain tap makes end-of-service cleaning quicker and cleaner
• Stainless steel construction withstands daily use and repeated cleaning
• Countertop footprint fits within existing pass or service counter layouts
• Designed to sit alongside other 600 Series units for a consistent worksurface

Being part of the Buffalo 600 Series, the unit is dimensionally matched to other equipment in the range. Where a kitchen is already running 600 Series kit, this bain marie integrates cleanly and can be mounted on compatible 600 Series bases if counter space is limited.

This unit suits cafés, pub kitchens, schools, and care catering operations where a reliable multi-pot holding solution is needed without the complexity of a larger built-in bain marie. For high-volume operations holding a wider range of dishes simultaneously, a larger or more heavy-duty unit may be worth considering.

If you are unsure whether this model suits your service style or volume, we are happy to talk it through before you order.

The Buffalo 600 Series countertop bain marie is a hot-holding unit designed for servery and carvery stations in professional kitchens. It uses a water bath to maintain liquid foods — soups, gravies, sauces, beans, mushy peas — at consistent serving temperatures throughout the service period. Temperature is controlled via a straightforward dial, adjustable across a wide range to suit different menu items without any complicated setup.

In a busy service environment, reliability at the pass matters more than complexity. This unit holds a full 1/1 GN container, giving front-of-house teams enough capacity to serve through a continuous lunch or dinner service without constant replenishment. The 1.5kW element is well matched to maintaining temperature once the water bath is up to heat — it is a holding unit rather than a rapid-heat appliance, so it should be brought up to temperature ahead of service.

From an operational standpoint, the day-to-day practicalities are straightforward:

• Full stainless steel construction wipes down quickly and withstands the rigours of a busy kitchen environment
• Front-mounted drain tap makes emptying the water bath at the end of service quick and clean
• Dial control is simple enough for any team member to operate without training
• Fits neatly into the 600 Series lineup for a tidy, consistent countertop arrangement
• Can be positioned on compatible 600 Series cupboard bases where counter space is limited

Installation is straightforward — this is a plug-in countertop unit requiring a standard 13A socket and a nearby water supply for filling. There are no gas or drainage connections required beyond the manual drain tap. The compact 400mm width makes it a practical fit for tighter servery counters, though for sites running high-volume carvery or multi-pan hot-hold service, a multi-well or larger-format unit would be worth considering.

This bain marie suits cafes, pub kitchens, school canteens, care homes, and similar operations needing reliable single-pan hot-holding at the point of service. It is not intended for cook-up use or high-throughput hospital-scale catering where a larger multi-section unit would be more appropriate.

If you are unsure whether this unit suits your service volumes or counter layout, the team is happy to talk it through with you before you order.

The Buffalo bain marie is a countertop wet heat hot holding unit designed to keep liquid-based foods at consistent serving temperature throughout a service. It comes supplied with two round stainless steel pots and is a straightforward, reliable piece of kit commonly used in cafés, pubs, chip shops, canteens and anywhere that needs to hold soups, gravies, sauces, baked beans or hot toppings ready for service.

Wet heat operation works by heating water in the base unit, which in turn gently warms the pots from the outside. This approach avoids direct contact between the heating element and the food, which means contents are far less likely to scorch, dry out or form a skin during a long service. The front-mounted dial allows the water temperature to be adjusted across a wide range, giving operators control over holding temperature to suit different food types.

From a practical standpoint, this unit offers several day-to-day advantages:

• Notched lids retain heat and moisture while still allowing a ladle to sit in place during service
• Pots can be swapped out quickly mid-service if one runs low, keeping service moving without interruption
• Both pots are dishwasher and utensil washer safe, keeping end-of-day cleaning straightforward
• The 201 stainless steel construction is easy to wipe down and holds up well in busy environments

Installation is simple. The unit runs from a standard 13A mains socket and requires no plumbing or fixed installation — it simply sits on a countertop with adequate clearance around it. It is worth noting that the water reservoir will need periodic topping up during extended service periods to maintain effective wet heat operation. At just under 11kg when empty, it is light enough to be repositioned easily, which makes it a practical option for service counters, buffet setups or front-of-house use.

This model is well suited to smaller operations — a café, pub kitchen, takeaway or small canteen — where two pots of capacity is sufficient for the menu and service volume. For higher-volume sites running multiple hot holding lines simultaneously, a larger multi-pot unit would be worth considering instead.

If you are unsure whether this unit has the capacity for your service or want to talk through how it fits into your counter setup, the team is happy to help you work that out before you order.

The Buffalo bain marie is a countertop wet heat hot holding unit designed to keep prepared food at safe and consistent serving temperatures throughout service. It operates on a water bath principle — the inner cavity is filled with water which is heated gently and evenly, surrounding whatever GN pans you place inside with stable, indirect warmth. This method avoids the scorching and drying that direct heat can cause, making it well suited to sauces, soups, gravies, vegetables, and similar dishes that need to be held ready over extended periods.

In a busy kitchen environment, consistency during service is what matters. The water bath approach means food temperature remains steady whether it's been sitting for ten minutes or two hours, which is particularly useful during long carvery services, buffet runs, or canteen lunch periods where dishes need to be replenished and held without constant attention. The adjustable thermostat gives operators enough control to match holding temperature to what's being served.

From a practical standpoint, this unit is straightforward to work with day to day:

• Front-mounted drain tap makes emptying the water compartment quick at the end of service
• Full 1/1 GN cavity gives flexibility in how pans are arranged and stacked
• Stainless steel construction holds up well to daily cleaning routines
• Simple controls reduce training requirements for front-of-house or kitchen staff
• Compact footprint suits counter space in smaller operations

On the installation side, this is a plug-in electric unit with no specialist connection required beyond a suitable mains socket. It's a self-contained piece of equipment, so there's no plumbed water supply needed — the water compartment is filled manually. The drain tap makes emptying manageable without tipping the unit. Bear in mind that GN pans are not included and will need to be sourced separately.

This unit is a practical choice for smaller operations — cafés, pub kitchens, care homes, school canteens, or any site running a limited hot holding requirement. For sites running high-volume service across multiple dishes simultaneously, or where several bain maries are needed in a line, a larger or multi-well unit would be worth considering.

If you're not certain whether this unit fits your service setup or want to talk through pan configurations and holding requirements, we're happy to help you work it out before you order.

This Buffalo countertop bain marie is a wet heat unit designed to hold pre-cooked foods at safe serving temperatures throughout a service period. It accommodates a full 1/1 GN pan, making it a practical choice for hot-holding items such as gravies, sauces, soups, and portioned dishes. The water bath method distributes heat evenly around the pan, which helps prevent scorching and maintains a consistent temperature across the contents without constant attention from kitchen staff.

In a busy kitchen or self-service environment, the unit earns its place through straightforward reliability. The adjustable thermostat gives operators control over holding temperature within a useful range, and the 1.2kW element maintains that temperature steadily once the unit has reached operating level. It is not designed for high-volume batch cooking or rapid heating of cold product — its role is holding, and it performs that role consistently.

The practical advantages in day-to-day use include:

• Simple temperature control with no unnecessary complexity
• Stainless steel construction that cleans down quickly after service
• Compact countertop footprint suited to buffet counters and servery lines
• Wet heat method that reduces surface drying and maintains food quality
• Lightweight build that allows repositioning between services

Installation is straightforward. The unit runs from a standard 13A socket and requires no specialist fitting. It is a countertop appliance, so ventilation and drainage requirements are minimal — though operators should ensure the water level is maintained during extended service periods to protect the element. It is worth noting that pans and divider bars are not supplied with the unit and will need to be sourced separately.

This bain marie is well suited to smaller operations — café kitchens, hotel buffet counters, staff canteens, or carvery-style serveries — where a single full-size GN pan meets the throughput requirement. For sites running multiple lines or higher volumes, a larger multi-pan unit would be a more appropriate choice.

If you are unsure whether this unit is the right fit for your service setup, the team is happy to talk it through with you.

A bain marie is one of the most straightforward pieces of equipment in a commercial kitchen, but choosing the right one matters. This Buffalo unit uses wet heat — water heated in the base — to hold food at consistent serving temperatures without the risk of drying out or scorching. It is a reliable method for maintaining soups, sauces, gravies, and portioned dishes through a service period, and it suits both front-of-house buffet counters and back-of-house pass areas equally well.

In practical service terms, wet heat bain maries are well suited to operations where food quality over extended holding periods is important. The gentle, even heat distribution helps prevent hot spots, and with a temperature range reaching up to 90°C, operators have useful flexibility across different food types. A built-in boil-dry cut-off provides protection if the water level drops during a busy service — a straightforward but important safety feature in any working kitchen.

The unit ships with four Vogue GN pans and lids included — two GN 1/3 and two GN 1/6 — along with support and divider bars, so it is ready to use from the outset. Key practical advantages include:

• Wet heat method preserves moisture and texture during extended holding
• Boil-dry cut-off protects the unit if water runs low during service
• Compatible pan configuration suits multiple portion sizes simultaneously
• Compact footprint works on countertops with limited space
• 201 stainless steel construction is straightforward to clean between services

Installation requirements are minimal. The unit runs from a standard 13A mains socket and requires no fixed plumbing or ventilation. It simply needs a stable countertop surface and access to water for filling. At just over 10kg, it is easy to position and reposition as service layouts change. It is not designed for very high-volume operations where multiple large GN 1/1 containers are needed simultaneously — for those environments, a larger or multi-well model would be more appropriate.

This bain marie is well suited to cafés, pub kitchens, small restaurants, care homes, and hospitality operations running a single service counter. It is a practical choice where reliable, low-maintenance food holding is needed without the complexity of a full heated gantry system.

If you are unsure whether this unit suits your service volume or counter setup, we are happy to talk it through before you order.