Buffalo Bain Marie with Pans product image

Buffalo

Buffalo Bain Marie with GN Pans

SKU: FT691

£131.00(£157.20 inc VAT)

In stock
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

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.

Frequently asked questions

Is this bain marie suitable for a busy lunch service in a café or pub kitchen?

Yes, it is well suited to single-counter operations running one or two sittings. The four included GN pans allow you to hold multiple dishes simultaneously, which works well for a café-style or carvery service. For operations running continuous back-to-back services or a larger buffet spread requiring more pan positions, a multi-well unit would give you more capacity.

What does the boil-dry cut-off actually do, and how often does it become relevant?

The boil-dry cut-off detects when the water in the base has evaporated and shuts the element down to prevent damage to the unit. In a well-managed kitchen it should rarely trigger, but during a long or busy service it is a practical safeguard if water levels are not being monitored closely. Keeping the water topped up during service will extend element life and maintain consistent holding temperatures.

Does this unit need any special installation or can it simply be plugged in?

It plugs directly into a standard 13A mains socket, so there are no electrical installation requirements beyond a suitable outlet nearby. No plumbing or ventilation is needed — you fill the base with water manually before service. Just ensure the countertop is level and stable, and that there is adequate clearance around the unit for safe operation.
Buffalo Bain Marie with GN Pans

£131.00(£157.20 inc VAT)

£131.00(£157.20 inc VAT)

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.