Kubus Drop In Dry Heat Bain Marie KHBM3 product image

Kubus

Kubus KHBM3 Drop-In Dry Heat Bain Marie 3x1/1 GN

SKU: CW634

£2,171.00(£2,605.20 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1

The Kubus KHBM3 is a drop-in dry heat bain marie designed to sit flush within a countertop cutout, maintaining pre-cooked food at safe holding temperatures throughout service. It accommodates three full 1/1 GN containers and is built primarily for self-service and assisted-service applications — carvery counters, hotel buffet lines, staff canteens, and pub serveries are all typical settings.

Where a dry heat format differs from a water-based bain marie is in the way heat is delivered. Infrared quartz lamps in the overhead gantry provide surface heat, while a heated base well warms from below. Because there is no water involved, there is no condensation or moisture build-up around the food, which is a practical advantage in open-display situations. Base and surface heat are independently adjustable from the operator side of the gantry, with the unit factory set to hold food at 85°C. Both controls can be locked once set, which is useful in high-footfall environments where tampering is a risk. The 24-hour operating capability means it will run through extended service periods without cycling off.

From a day-to-day operational standpoint, the key practical advantages are:

  • Independent base and surface heat control, lockable to prevent adjustment during service
  • Individual 1/1 GN support collars accepting containers up to 150mm deep, with flexibility across GN sizes
  • Toughened flat glass sneeze screen on the customer side, supporting open food display hygiene requirements
  • Dry infrared heating that avoids moisture build-up around food during service
  • Removable heater element covers in the heated well for straightforward end-of-service cleaning

Installation requires a pre-formed cutout in the countertop built to the correct dimensions. The unit is supplied with a lifting kit, a concealed control box, and a plug-top on a 2-metre lead, so a hardwired electrical connection is not required for most installations. At 49kg, the unit is substantial, and counter access for fitting should be planned before the surrounding structure is completed. GN containers are not included and need to be sourced separately.

The KHBM3 is well suited to medium-volume operations running a defined service period — hotel buffets, workplace canteens, carvery restaurants, and similar settings where a clean, controlled hot-food display is the priority. It is a fixed-width, single-well unit, so sites requiring a longer continuous run of heated display, or those handling particularly high volumes across extended service windows, may find a wider or higher-capacity configuration better suited to their needs.

If you are at the planning stage and want to talk through cutout dimensions, heat output, or how this unit works alongside other drop-in sections, our team is glad to help before any countertop work begins.

Frequently asked questions

Is this unit suitable for continuous all-day service, or is it designed for defined service windows?

The KHBM3 is rated for 24-hour operation, so it is capable of running through extended or continuous service periods without cycling off. That said, it is most commonly deployed in defined service windows — hotel breakfast and lunch buffets, pub carveries, and workplace canteens — where food is refreshed at intervals. For very high-volume continuous operations, it is worth discussing whether a heavier-duty configuration would be a better fit.

What does the countertop installation involve, and does it need a hardwired electrical connection?

The unit requires a pre-formed cutout in the countertop built to the correct dimensions, and it is supplied with a lifting kit and concealed control box to assist with fitting. Electrically, it connects via a plug-top on a 2-metre lead, so no hardwired connection is needed for most installations. At 49kg, access for positioning the unit should be factored into the counter build before the surrounding structure is closed off.

Why choose a dry heat bain marie over a water-based model for a buffet or carvery counter?

A wet bain marie uses water to transfer heat, which can introduce steam, condensation, and moisture around the food — something that can affect presentation and make cleaning more involved at the end of service. The KHBM3's dry heat approach, using an infrared quartz lamp gantry alongside a heated base well, avoids those issues entirely, which is why it tends to be the preferred choice for open-display carvery and buffet applications where food presentation matters.
Kubus KHBM3 Drop-In Dry Heat Bain Marie 3x1/1 GN

£2,171.00(£2,605.20 inc VAT)

£2,171.00(£2,605.20 inc VAT)

The Kubus KHBM3 is a drop-in dry heat bain marie designed to sit flush within a countertop cutout, maintaining pre-cooked food at safe holding temperatures throughout service. It accommodates three full 1/1 GN containers and is built primarily for self-service and assisted-service applications — carvery counters, hotel buffet lines, staff canteens, and pub serveries are all typical settings.

Where a dry heat format differs from a water-based bain marie is in the way heat is delivered. Infrared quartz lamps in the overhead gantry provide surface heat, while a heated base well warms from below. Because there is no water involved, there is no condensation or moisture build-up around the food, which is a practical advantage in open-display situations. Base and surface heat are independently adjustable from the operator side of the gantry, with the unit factory set to hold food at 85°C. Both controls can be locked once set, which is useful in high-footfall environments where tampering is a risk. The 24-hour operating capability means it will run through extended service periods without cycling off.

From a day-to-day operational standpoint, the key practical advantages are:

  • Independent base and surface heat control, lockable to prevent adjustment during service
  • Individual 1/1 GN support collars accepting containers up to 150mm deep, with flexibility across GN sizes
  • Toughened flat glass sneeze screen on the customer side, supporting open food display hygiene requirements
  • Dry infrared heating that avoids moisture build-up around food during service
  • Removable heater element covers in the heated well for straightforward end-of-service cleaning

Installation requires a pre-formed cutout in the countertop built to the correct dimensions. The unit is supplied with a lifting kit, a concealed control box, and a plug-top on a 2-metre lead, so a hardwired electrical connection is not required for most installations. At 49kg, the unit is substantial, and counter access for fitting should be planned before the surrounding structure is completed. GN containers are not included and need to be sourced separately.

The KHBM3 is well suited to medium-volume operations running a defined service period — hotel buffets, workplace canteens, carvery restaurants, and similar settings where a clean, controlled hot-food display is the priority. It is a fixed-width, single-well unit, so sites requiring a longer continuous run of heated display, or those handling particularly high volumes across extended service windows, may find a wider or higher-capacity configuration better suited to their needs.

If you are at the planning stage and want to talk through cutout dimensions, heat output, or how this unit works alongside other drop-in sections, our team is glad to help before any countertop work begins.