Lincat Bain Maries

The Lincat BS4 is a countertop dry heat bain marie supplied with four stainless steel round pots. Rather than using a water bath, it circulates warm air around the pots to hold soups, sauces, gravies, and braised dishes at a consistent serving temperature throughout a service period. The principle is broadly similar to a low oven — content stays hot without any water to manage.

In everyday service, the BS4 performs reliably in smaller servery environments where a compact number of menu items need to be held across a lunch or dinner sitting. The adjustable heat control allows operators to fine-tune the holding temperature, which is worth having when a menu includes items with different heat tolerances — a cream sauce and a thick braised stew behave quite differently under sustained heat.

The dry heat format offers some practical day-to-day advantages:

• No water to fill, monitor, or top up during service
• Lower spillage risk when repositioning the unit on a counter
• Typically more energy-efficient than a comparable wet well unit
• Round pots are straightforward to ladle from and clean down after service
• Well suited to thicker products such as soups, stews, and braised dishes

It is worth being straightforward about where dry heat has its limits. Products that lose moisture quickly at the edges, or items that depend on a humid holding environment, are generally better suited to a wet well configuration. For extended holding periods or higher service volumes, a wet heat unit or a model with greater pot capacity may be the more appropriate choice.

The BS4 is a sensible fit for café serveries, pub kitchens, small restaurant pass areas, or as a supplementary unit running alongside a larger bain marie setup. Sites with more complex menus or higher throughput requirements may find a higher-capacity model worth considering.

If you are weighing up dry heat against wet heat for the products you are holding, or want to talk through how this unit would fit your existing servery arrangement, we are happy to work through it with you.

The Lincat LBM3W is a countertop wet heat bain marie designed to hold prepared foods at safe serving temperatures throughout service. It works by surrounding the pans with warmth from a water reservoir beneath, creating a humid environment rather than direct dry heat. This distinction matters in practice: sauces stay pourable, gravies hold their consistency, and braised or pre-cooked items are far less likely to skin, crust, or thicken at the surface over a long service. The unit is supplied complete with six quarter-gastronorm pans and lids, so it is ready to use straight from delivery without additional pan purchases.

During busy service periods, the wet heat method helps maintain both the texture and the appearance of dishes across the full holding time. The adjustable heat control allows the temperature to be set to suit different menu items, which is particularly useful when the bain marie is holding a mixed range simultaneously — a sauce and a vegetable dish, for instance, may need slightly different settings to hold well without overcooking.

Practical advantages for kitchen teams include:

• Humid heat preserves food texture and prevents surface skinning or crusting
• Adjustable control lets temperature be matched to individual dish requirements
• Six quarter-GN positions suit both à la carte pass and buffet formats
• Pans and lids included — no additional equipment needed before first use
• Straightforward controls reduce training time for front-line staff

As a countertop unit, the LBM3W requires a stable work surface and access to a suitable electrical supply. The water reservoir needs topping up periodically during service and descaling regularly in hard water areas — building both tasks into daily setup and close-down routines is the most reliable approach. The unit is compact and well suited to smaller kitchens, pub serveries, café operations, and catering setups with a modest holding requirement. Sites running extended service periods or holding a larger number of menu sections at once may find a wider or higher-capacity unit the more practical choice.

If you are weighing up wet versus dry heat for your menu, or want to talk through whether this size fits your service volume, the team is happy to work through it with you before you decide.

The Lincat BS3W is a countertop electric wet heat bain marie supplied with two stainless steel round pots. It is designed to hold sauces, soups, gravies and similar liquid or semi-liquid foods at safe serving temperatures throughout a service period. Wet heat operation works by surrounding the pots with heated water, which creates a consistent, moist holding environment and prevents liquid foods from forming a skin or reducing unevenly — a meaningful advantage over dry well alternatives when food quality across a long service matters.

Wet heat units tend to reach holding temperature more reliably than dry well models, which helps when setting up under time pressure before a busy service. The adjustable heat control allows operators to set an appropriate temperature for the food type rather than working to a fixed output, which is useful when holding foods with different holding sensitivities across the same service. It is worth noting that wet heat operation uses marginally more energy over extended holds than dry well alternatives, so kitchens running very long continuous services should weigh that consideration against the food quality benefits.

This unit works well for:

• Holding sauces and gravies at a consistent temperature throughout service
• Keeping soups and broths ready without deterioration in texture or quality
• Carvery and buffet counters where moisture retention affects presentation
• Prep kitchens where sauces need to be plate-ready across a full service
• Short-to-medium holds on pre-cooked prepared foods

As a countertop electric unit, installation requires no specialist fitting in most kitchens. It is worth confirming available counter space before ordering, particularly if you plan to run more than one unit side by side.

The BS3W suits smaller restaurants, cafés, pub kitchens and buffet operations that need a compact, reliable holding solution for two food lines. Kitchens holding a wider range of dishes simultaneously, or running consistently higher volumes across service, may find a larger multi-pot configuration a better fit.

If you are weighing up wet heat against dry well for your menu or service style, we are happy to talk through which suits your setup before you commit.

The Lincat LBM is a countertop dry heat bain marie designed to hold pre-cooked foods at safe serving temperatures throughout a service period. Rather than using a water well, it circulates warm air within an enclosed well — a simpler arrangement that removes the need to fill, monitor, or drain water during service. It comes supplied with gastronorm pans and lids, making it ready to use from the outset.

In day-to-day service, the dry heat method works reliably for foods that tolerate gentle, consistent warmth — soups, gravies, sauces, and stews held ready for plating or serving. The adjustable heat control allows operators to set an appropriate holding temperature for the food type, which matters both for food safety compliance and for preserving the quality of more delicate preparations. Where dry heat performs less well is with foods that dry out quickly during extended holding; for those situations, a wet well unit is generally the more dependable choice.

Practical advantages for day-to-day operation include:

• No water to manage — faster setup, easier breakdown, and reduced spillage risk
• Adjustable heat control to suit different foods and holding periods
• Compact footprint that sits comfortably on smaller servery counters
• Supplied with gastronorm pans and lids for immediate use
• Plugs into a standard mains socket with no specialist installation required

Because it requires no pipework or drainage, the LBM can be positioned wherever counter space is available — making it a practical choice for front-of-house serveries, carvery stations, and pass areas where flexibility matters. It is not intended for continuous all-day holding across a high-volume operation; in those environments, a wider multi-section unit or a wet well model is likely to be more appropriate.

This unit is well suited to cafés, pub kitchens, school canteens, and carvery counters with moderate throughput. For larger serveries, extended service periods, or where several food types need to be held simultaneously, it is worth considering higher-capacity alternatives before committing.

If you are weighing up dry heat against wet well, or want to check whether this unit fits your service pattern and counter layout, the team is happy to talk it through.

The Lincat BM3W is a countertop electric bain marie that holds food at consistent serving temperatures using a water bath. The moist heat surrounds GN containers evenly, which makes it particularly effective for sauces, soups, gravies and pre-cooked vegetables — dishes that dry out or form a surface crust quickly in a dry well environment. It is a straightforward, practical unit designed for daily servery use rather than cooking or regeneration.

In a working kitchen, the wet heat method offers a noticeably better quality of hold than dry heat for liquid-based menu items. During a lunchtime or dinner service where dishes may sit for an hour or more, that consistency matters. The adjustable heat control allows operators to find the right holding temperature across different items on the menu. Wet heat units do draw more energy than dry well equivalents during operation, and the water well requires regular draining and cleaning to maintain hygiene — both are straightforward trade-offs given the hold quality delivered.

A few practical points worth considering before ordering:

• Supplied as a base unit — compatible GN pans are sold separately
• Wet heat is best suited to soups, sauces, gravies and pre-cooked vegetables
• Adjustable heat control supports varied menu holding requirements
• Requires a nearby suitable electrical supply for countertop installation
• The water well needs regular draining and cleaning as part of daily hygiene practice

This model is well suited to small restaurants, cafés, pub kitchens and staff canteens where a compact, reliable single-well holding solution is needed for everyday service. It is not designed for high-volume operations that need to hold multiple large GN pans simultaneously — for those environments, a larger multi-well unit would serve better.

If you are weighing up wet heat versus dry heat for your particular menu, or want to confirm this is the right size for your service, the team is happy to talk it through with you before you order.

The Lincat LRB2W is a countertop wet heat bain marie supplied with two stainless steel round pots. It holds prepared foods at consistent serving temperatures by surrounding the pots with heated water, which distributes heat evenly and prevents the drying out that can occur with dry well alternatives. It is a straightforward, practical unit designed to carry food through a full service period without constant operator attention.

The wet heat method is the preferred choice for sauces, gravies, soups, and softer vegetables. The moist environment is noticeably gentler on food texture than dry heat, and the even temperature distribution across the pot contents helps maintain quality from the first order to the last. The adjustable heat control allows different food types to be held at appropriate temperatures, which is useful when the two pots are carrying different items simultaneously.

There are a few practical points worth considering before purchase. Wet heat units require water in the well, which needs topping up during service and draining after. In hard water areas, limescale will accumulate in the well over time, so descaling should be built into the regular cleaning routine. The unit draws power steadily throughout service, which is worth factoring into running costs on longer shifts.

• Well suited to holding sauces, gravies, soups, and soft vegetables
• Moist heat maintains food texture and quality across a full service
• Adjustable temperature control for different food types simultaneously
• Compact footprint suits counter space in smaller kitchens
• Straightforward to clean and maintain as part of a daily routine

This unit is best suited to smaller operations — cafés, pub kitchens, hotel buffet stations, and catering establishments running moderate service volumes. Sites needing to hold a broader range of dishes at once, or those running higher throughput, should consider a larger or multi-section unit instead.

If you are unsure whether wet heat is the right choice for your menu and service style, or want to talk through capacity requirements, the team is happy to help before you make a decision.

The Lincat LRBW is a single-pot wet heat bain marie designed to hold pre-cooked food at safe serving temperatures throughout a service period. It uses water heated beneath a round stainless steel pot to transfer heat gently and evenly from the outside in — a method that keeps food in consistently good condition without the surface drying or crusting that can occur with dry heat alternatives.

Wet heat holding is generally the preferred approach where food quality needs to be maintained across an extended service. Sauces, gravies, soups, and vegetables all respond well to a moist heat environment — texture stays consistent, appearance remains presentable, and food is ready to plate directly from the unit without rework. The adjustable temperature control allows operators to dial in an appropriate holding temperature for the food type in use and to keep within food safety requirements throughout the shift.

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

• Moist heat environment protects texture and appearance of sauces, soups, and vegetables
• Adjustable temperature control supports safe holding across a full service
• Stainless steel pot and construction cleans down quickly between services
• Compact footprint suits counter and servery positions with limited space
• Electric connection keeps installation simple with no gas or water supply required

As an electric unit, the installation requirements are straightforward — a suitable mains supply and a stable, level surface are the main considerations. It is worth noting that wet heat units do use slightly more energy than dry heat alternatives, since water must be heated and maintained throughout service. For operations running the unit across long back-to-back shifts, that running cost is a reasonable factor to weigh when choosing between formats.

This unit is well suited to smaller operations — cafés, pub kitchens, small restaurants, or catering functions — where a single pot of sauce, soup, or a side dish needs to be held reliably through service. Where an operation requires holding several food types simultaneously or is running a high-throughput service, a multi-well or larger-capacity unit is likely to be a better fit.

If you are weighing up wet heat versus dry heat holding for your menu, or want to talk through whether a single-pot unit covers your service requirements, the team is happy to help you work it out before you commit.

The Lincat LRB3 is a dry heat bain marie supplied with three stainless steel round pots. Rather than using a water bath, it keeps food at serving temperature through radiant heat from below — a straightforward approach that removes the setup and management overhead that comes with wet well alternatives.

In a working service environment, this style of unit suits sauces, gravies, soups and similar preparations held throughout a service period. The absence of water means there is no spillage risk when repositioning on a buffet counter or servery, and no water level to monitor during a busy shift. The unit responds consistently when lids are lifted and replaced repeatedly, which matters when front-of-house staff are working at pace.

The practical advantages of dry heat holding in this format include:

• No water filling or draining — faster setup and breakdown at each service
• Lower spillage risk when moving or repositioning on the counter
• Adjustable heat control to suit different food preparations
• Round pot format works well for pourable foods and portioned sauces
• Compact footprint suited to servery counters and buffet lines

The unit is electric and sits on any flat, stable surface with no fixed connection required. It is worth noting that dry heat holding suits foods that tolerate gentle, even warmth. Preparations that benefit from moisture retention — or those held for extended periods — may perform better in a wet well unit, and that is worth considering before settling on this format.

The LRB3 is a practical choice for cafés, pub kitchens, smaller restaurants and front-of-house buffet service where ease of use and minimal setup time are priorities. For operations running larger quantities across a longer service window, a higher-capacity configuration is likely to serve better.

If you are weighing up dry heat against wet well holding for your menu and service style, our team are happy to help you think it through.

The Lincat LRB3W is a countertop wet heat bain marie supplied complete with three stainless steel round pots. It is designed to hold liquid-based foods — soups, gravies, sauces, and pre-cooked dishes — at consistent serving temperatures across a full service period. Wet heat operation introduces gentle moisture into the holding environment, which helps prevent food from drying out or forming a skin on the surface. This makes it a more appropriate choice than a dry well unit when holding moisture-sensitive foods where texture and presentation matter throughout service.

In a busy service environment, the ability to hold food at stable temperature without constant attention is a practical advantage. The adjustable heat control allows operators to set the right holding temperature for whatever is being served, and the round pot format suits portion-controlled sauce service as well as front-of-house counter display. It is worth noting that wet heat units take slightly longer than dry well alternatives to reach operating temperature, so building that warm-up time into pre-service prep routines is sensible practice.

Practical advantages for kitchen operators include:

• Moist heat retains texture and moisture in soups and sauces throughout service
• Round pot configuration suits sauce service and front-of-house display counters
• Stainless steel pots are easy to clean and straightforward to swap between services
• Adjustable temperature control handles different food types within the same unit
• Compact countertop format suits serveries, carvery counters, and back-of-house holding

This is an electric countertop appliance and requires a suitable power supply at the point of use. It should be positioned on a stable, heat-resistant surface with adequate clearance during operation. Before ordering, it is worth confirming that your servery layout accommodates the round pot format — some operations prefer GN-compatible rectangular configurations, and that distinction is worth considering early. The unit is not intended for cooking, only for holding food that has already been prepared and brought to temperature.

The LRB3W is well suited to smaller foodservice operations: cafés, pub kitchens, school canteens, and carvery-style restaurants where a compact wet heat holding solution is needed without a large counter footprint. For higher-volume sites holding a wider range of dishes simultaneously, a larger capacity unit would be worth considering.

If you are weighing up wet heat against dry well operation for your menu and service style, or want to confirm this unit is the right fit for your counter setup, the team is happy to talk it through before you order.

The Lincat BM6 is an electric dry heat bain marie designed to hold pre-cooked food — sauces, soups, gravies and similar items — at safe serving temperatures throughout service. Rather than using a water bath, it generates heat from a dry base, which keeps the unit simpler to operate and removes the risk of water spillage when moving or repositioning it on the counter.

In a working kitchen, the BM6 suits operations where food is prepared ahead of service and needs to be held consistently through a busy period. The adjustable heat control allows staff to set an appropriate temperature for different food types, which is useful when holding items with varying requirements at the same time. Recovery after lids are lifted during service is reasonably prompt, helping to maintain safe temperatures without constant attention from the pass.

The dry heat design offers a number of practical day-to-day advantages:

• No water to fill, monitor or drain — reduces set-up and clean-down time
• Lighter and more portable than a comparable wet well unit
• Generally draws less energy than wet well alternatives
• Adjustable temperature control for different food types held side by side
• Compatible with GN pans — available with pan and lid bundles to suit your service layout

The BM6 is available as a base unit or as a bundle with a selection of GN pans and lids. Choosing the right pan configuration at the outset avoids compatibility issues later, so it is worth considering your counter layout and menu range before ordering.

This unit is well suited to smaller operations — cafés, pub kitchens, small restaurants and catering vans — where a compact, straightforward holding solution is needed without the complexity of a wet well. For higher-volume sites running extended service periods or a wider range of held dishes, a larger or wet well model may be worth considering.

If you are unsure whether dry heat holding suits your menu or service style, we are happy to talk it through before you place an order.

The Lincat BS7W is an electric wet heat bain marie supplied with six stainless steel round pots. Its purpose is to hold liquid-based and moisture-sensitive foods — soups, sauces, gravies and pre-cooked dishes — at safe serving temperatures throughout a service period. Rather than applying dry radiant heat directly to the pot base, wet heat operation surrounds the pots with a warm, humid environment, which makes a practical difference to food quality over an extended hold.

In a working kitchen, that distinction is worth understanding. Sauces and soups held in a dry well unit will often skin over or dry at the edges within an hour or two. The wet heat method maintains consistent moisture around the pots, reducing the need for staff to repeatedly stir or attend to the food. Recovery after pots are replenished or disturbed is reasonably prompt, which helps keep a busy pass or servery moving without interruption.

From a day-to-day operational standpoint, the BS7W offers:

• Adjustable heat control to suit different food types and holding requirements
• Six round pots providing good variety across a servery or hot pass
• Stainless steel construction that cleans down quickly between services
• Wet heat action that reduces drying, skinning and crusting during extended holds
• A compact footprint suited to smaller counters and servery setups

Installation is straightforward — the unit is electric and requires a suitable socket at the point of use. It is worth confirming counter space and power availability before ordering. Wet heat units do draw slightly more energy than dry well equivalents over a full service day, which is worth bearing in mind for sites with long operating hours.

The BS7W is well suited to pub kitchens, hotel carveries, school canteens and café serveries where a modest range of dishes needs to be held reliably through lunch or dinner service. For operations running larger batch volumes, more serving positions, or all-day service, a higher-capacity unit may be a better fit.

If you would like to talk through whether this unit is the right match for your counter layout or service pattern, the team is glad to help before you place an order.

The Lincat BM6W is an electric countertop bain marie that uses wet heat to hold prepared food at consistent serving temperatures throughout service. Unlike dry heat alternatives, the wet heat method surrounds the food wells with heated water, which helps prevent surface drying and maintains the texture and appearance of sauce-based dishes, soups, gravies, and cooked vegetables over the course of a service period — a meaningful difference in practice.

In a working kitchen the BM6W sits comfortably in front-of-house carvery positions, back-of-house banqueting prep areas, or any servery counter where a compact, reliable holding station is needed. Recovery after pan changes or top-ups is handled well, which matters when service is continuous and pans need replenishing without disrupting holding temperatures across the rest of the unit.

From an operational standpoint, the key advantages are:

• Consistent heat distribution across all holding wells throughout service
• Adjustable heat control to suit different food types and holding durations
• Gentle moisture retention that preserves food quality and presentation
• Straightforward cleaning — wet well construction limits heavy residue build-up
• Compact countertop footprint suited to servery counters and back-bar positions

The unit is supplied as a base only. Gastronorm pans are available separately in a range of configurations, giving you flexibility to match the pan layout to your menu rather than being fixed to a single setup.

Installation is uncomplicated. The BM6W requires a suitable countertop position with access to a standard electrical supply and is not a high-draw unit, making integration into most servery areas straightforward. Confirm your available counter space and circuit capacity before ordering.

This unit is well suited to smaller restaurants, pub kitchens, hotel serveries, and catering operations running a modest menu from a single holding station. Sites running a high-volume carvery, multiple simultaneous sauce lines, or an extended banqueting operation would likely benefit from a wider or higher-capacity unit.

If you are working out which pan configuration suits your service or want to confirm this is the right scale of unit for your operation, we are happy to talk it through.

The Lincat BM3 is a countertop electric bain marie that uses radiant dry heat rather than a water bath to hold pre-cooked food at consistent serving temperatures throughout a service period. It accepts gastronorm pans in a standard configuration — pans and lids are available separately — and an adjustable heat control allows the operator to settle on a stable setting suited to whatever is being held.

In commercial kitchen use, dry heat bain maries are commonly relied upon for holding sauces, gravies, soups, stews, and similar dishes that need to remain at safe serving temperatures without continued cooking. The BM3 handles this role reliably during a standard service period. It is worth bearing in mind that dry heat is less forgiving than a wet well for uncovered dishes, which can dry out or catch on prolonged exposure. Using lids where possible and matching the heat setting to the sensitivity of each dish will make a meaningful difference to holding quality and food presentation.

Compared to a wet well unit, the practical day-to-day advantages of this dry heat approach include:

• No water to fill, monitor, or drain — simpler prep and clean-down at both ends of service
• Lower risk of spillage when repositioning the unit between services
• No mineral scale build-up from standing water, keeping the interior straightforward to wipe clean
• Generally a lower energy draw than maintaining a full heated water bath

The BM3 is a plug-in electric unit with no water connection or drainage required. As a countertop appliance, the main practical considerations are available worktop space and proximity to a suitable mains socket. It is worth confirming that the surface can comfortably support the loaded weight before incorporating the unit into a serving run or buffet setup.

This unit is well suited to cafés, pub kitchens, small restaurants, and event or hospitality catering operations where a compact, uncomplicated holding solution is needed for a limited number of dishes during service. Kitchens holding a wider range of menu items simultaneously, or running higher continuous service volumes, may find a multi-well or wet well configuration a better fit depending on menu type and throughput.

If you are weighing up whether dry heat or a wet well better suits your menu and service pattern, we are happy to talk it through before you make a decision.

The Lincat BM7 is a countertop dry heat bain marie designed to hold prepared dishes at consistent serving temperatures throughout service. Instead of a water bath, it uses radiant heat applied directly beneath the gastronorm pans — a simpler arrangement that removes the need to fill, monitor, and empty a wet well at the start and end of every service.

In practical use, the dry heat format performs reliably with moisture-retentive foods: soups, gravies, sauces, stews, and braised dishes hold steadily across a typical service without significant drying out. The adjustable heat control lets operators set a stable temperature appropriate to the dish in each pan position, which is useful when different items are running side by side. Pan swaps mid-service cause minimal disruption, with the unit returning to holding temperature promptly.

The dry well configuration offers some day-to-day handling advantages over a wet well unit:

• No water to fill, monitor, or drain — saves time at both ends of service
• Easier to reposition on the counter without spillage risk
• Generally lower energy consumption than a comparable wet well model
• Clean-down after service is straightforward with no wet well residue
• Compatible with standard gastronorm pan configurations

The BM7 is an electric countertop unit and simply requires a suitable power supply at the installation point. It is supplied as a base unit without gastronorm pans — pan packs are available separately if you need a complete setup from the outset. It is worth confirming your pan configuration before ordering, as requirements vary depending on service style.

This unit is well suited to cafés, pub kitchens, carveries, and catering operations that need a dependable countertop holding solution for a moderate range of dishes during service. For operations holding a larger number of dishes simultaneously, or where extended holding periods are the norm, a higher-capacity or wet well alternative may be a better fit for the service volume.

If you are weighing up dry versus wet heat holding for your menu, or want to talk through which pan configuration suits your service style, our team is glad to help you work through it before you order.

The Lincat LBMW is a countertop wet heat bain marie designed to hold prepared foods at consistent serving temperatures throughout a service period. Unlike dry heat bain maries, which apply heat directly beneath the food wells, the wet heat method uses heated water to gently surround the containers. This creates a moist holding environment that helps retain moisture in the food itself — a practical distinction when you are holding foods that suffer quickly under sustained dry heat.

In a working kitchen, the wet heat approach tends to reach holding temperature more quickly than dry heat alternatives, which is useful when setting up ahead of a busy lunch or evening service. Foods such as cream-based sauces, gravies, soups, vegetables, and rice dishes hold noticeably better in a moist environment over the course of a full service. This makes the LBMW a reliable choice for carvery lines, buffet counters, canteen passes, and similar installations where food may sit in the wells for an extended period.

From an operational standpoint, the unit offers straightforward temperature control, allowing kitchen or front-of-house staff to manage holding settings without complex setup. Key practical advantages include:

• Moist heat holding that reduces surface drying on sauces, soups, and vegetables
• Adjustable temperature control to suit different food types and service requirements
• Supplied with gastronorm pans and lids, ready to use from the outset
• Stainless steel construction that cleans down quickly between services
• Compact countertop format suited to servery or pass installations

Installation is straightforward. This is an electric countertop unit with no gas or water connection required — it simply needs a suitable power supply and stable, heat-resistant counter space. One important operational point: the LBMW is a holding unit, not a reheating device. Food must be brought up to the correct serving temperature before being placed in the wells.

This unit is well suited to smaller and mid-scale food service operations — cafés, pubs, school canteens, care homes, and similar settings where a modest number of wells covers the menu. For higher-volume operations or longer servery counters requiring greater capacity, a heavier-duty or larger-format model may be worth considering.

If you are weighing up wet versus dry heat holding for your menu, or want to check whether this format suits your existing counter layout, the team is happy to help you think it through.

The Lincat BS4W is a wet heat bain marie supplied with four stainless steel round pots. It holds prepared foods at consistent serving temperatures throughout service using gentle moist heat, making it particularly well suited to liquid and semi-liquid foods — sauces, gravies, soups, and cooked vegetables — where surface drying or skinning during an extended service period would affect both presentation and eating quality.

Wet heat operation works by maintaining a warm water bath beneath the pots, which distributes heat evenly and keeps the holding environment moist. In a working kitchen this means food that reaches the pass looking and behaving as intended, even after being held for the better part of a service. The adjustable heat control allows staff to set appropriate temperatures for different food types without unnecessary complexity.

The main operational advantages of this format include:

• Moist heat prevents surface skinning on sauces, gravies, and soups during service
• Even heat distribution helps maintain consistent holding temperatures across the shift
• Round pot configuration is well suited to sauce and soup service specifically
• Simple controls keep staff training requirements to a minimum
• Stainless steel pots clean down quickly and swap easily between services

It is worth being straightforward about the practical trade-offs: wet heat units involve water management, which means slightly more involved cleaning at the end of service compared to dry heat alternatives. They are the right choice where food quality during holding takes priority over minimal end-of-service effort. For operations holding very large volumes across many food types simultaneously, a higher-capacity unit would be worth considering.

The BS4W is a practical choice for restaurants, pub kitchens, cafés, and catering operations where sauces and hot dishes form a regular part of the service. If you would like to talk through whether this configuration suits your service volumes and menu, the team is happy to help you decide.

The Lincat LBM3 is a countertop dry heat bain marie designed to hold pre-cooked foods at safe serving temperatures throughout service. Rather than using heated water to transfer warmth, it works by radiating heat from below — a simpler, self-contained approach that requires no plumbing and no water management. It comes supplied with six quarter-gastronorm, 100mm deep stainless steel pans with lids, so it is ready to use from the moment it arrives.

In a working kitchen, the LBM3 is a holding unit rather than a cooking one. It performs consistently at maintaining pre-prepared soups, gravies, stews, and sauces at steady serving temperatures across a lunch or dinner service. The adjustable heat control allows operators to find the right setting for different food types, and because there is no water involved, repositioning it on the pass or moving it between locations is straightforward and clean.

The dry heat format brings a few practical advantages worth noting:

• No water to fill, manage, or drain — simpler to operate day to day
• Lighter and easier to relocate than a plumbed or wet well unit
• Lower energy draw compared with water-based alternatives
• Supplied with pans and lids — no additional purchases needed to start service
• Adjustable heat control to suit different foods and holding durations

It is worth being clear about where dry heat holding works well and where it has limits. Foods with naturally high moisture content — soups, gravies, braised dishes — hold well in dry heat. Foods that need a humid environment to stay in good condition over a longer hold period may do better in a wet well unit. Standard food safety holding times apply regardless of unit type.

The LBM3 is well suited to smaller operations: cafés, pub kitchens, school canteens, care homes, and similar sites where a compact, portable holding solution is needed without the commitment of a plumbed installation. Higher-volume operations running several food lines simultaneously may find a larger-format or multi-section unit better matched to their throughput.

If you are weighing up whether dry or wet heat holding better suits your menu and service pattern, we are happy to talk it through before you commit.

The Lincat LBM2W is a countertop electric bain marie that uses wet heat to hold pre-cooked food at safe serving temperatures throughout service. Rather than applying direct heat to the containers, wet heat works by warming the water in the well, which in turn provides gentle, consistent warmth around the pans. This approach is particularly well suited to sauces, gravies, soups and vegetables, where the moist environment helps prevent the surface drying, skinning and crusting that can occur with dry heat alternatives during extended holds. The unit is supplied with four quarter-gastronorm pans and lids, making it ready for most countertop service configurations without additional purchases.

In a busy service environment, the quality of held food directly affects what reaches the customer. The wet heat method is well regarded for maintaining texture and appearance over the course of a service, particularly where dishes need to be held for extended periods and there is limited opportunity to refresh food between covers. The adjustable temperature control allows operators to dial in the appropriate holding level for different food types rather than running everything at a fixed output.

From a practical, day-to-day perspective, the LBM2W offers a number of operational advantages:

• Supplied with GN pans and lids — ready for service straight from the box
• Adjustable temperature control suits different food types and holding requirements
• Wet heat reduces surface drying and quality loss during extended service periods
• Compact countertop footprint suits serveries, carvery counters and back-bar setups
• Straightforward to drain, clean and reassemble between services

Installation is straightforward, requiring a standard mains connection. The well needs to be filled with water before use, and a warm-up period should be factored into service preparation. It is worth noting that wet heat operation does consume somewhat more energy than dry heat equivalents due to the water heating process — a consideration if running costs are a priority. The unit is designed for countertop use only and is not suitable for drop-in or floor-standing installation.

This model is well suited to smaller operations — cafés, pub kitchens, hotel breakfast services and compact carvery counters — where a practical, ready-to-use holding solution is needed without the scale of a multi-well unit. Sites with higher throughput or a greater number of dishes to hold simultaneously may find that a larger or multi-well configuration serves them better.

If you are weighing up wet heat versus dry heat holding for your menu, or want to talk through whether this unit suits your service volume, the team is happy to help you work it out.

The Lincat BM4 is a countertop electric bain marie that uses dry radiant heat to hold pre-cooked foods at consistent serving temperatures throughout a service period. Rather than using heated water as the holding medium, it applies gentle heat beneath the pans — functioning in a similar way to a very low-temperature oven. The unit is supplied as a base only, with gastronorm pan configurations available separately to suit different service setups.

Dry heat holding suits certain food types particularly well. Thick stews, dense sauces, gravies, breads, and pastries all benefit from gentle, consistent warmth without the moisture exposure that comes with a wet well unit. The adjustable heat control allows operators to find the right holding temperature for the food being served, and because there is no water reservoir, the unit is straightforward to manage during a busy service. There is no risk of spillage when repositioning it, and no mineral scale accumulation to contend with when cleaning.

• Dry heat format removes the need for water management during service
• Adjustable heat control suits a range of food types and holding temperatures
• Compatible with separate GN pan packs across different configurations
• Countertop footprint works in both front-of-house and back-of-house positions
• No water or drainage connection required — mains power only

Installation is uncomplicated. The BM4 requires only a standard mains power connection and a stable, heat-resistant surface — no plumbing is involved. One operational point worth noting: dry heat bain maries are designed for holding food that has already reached the correct serving temperature, not for reheating from cold. Getting this right matters both for food quality and for food safety compliance.

The BM4 is well suited to cafés, carveries, school canteens, pub kitchens, and similar operations with moderate, defined service periods. It works best where a manageable number of food lines need to be held at temperature rather than across extended or very high-volume services. For kitchens running longer service windows or holding a greater number of lines simultaneously, a higher-capacity unit may be a better fit. Equally, if wet well holding would better suit your menu, that option is worth exploring before committing.

If you are unsure whether dry or wet heat is the right approach for your service, or want to talk through which pan configuration would work best for your setup, the team is happy to help you think it through before you order.

The Lincat LRB is a dry well bain marie supplied with a stainless steel round pot. Rather than suspending containers in heated water as a wet well unit does, it uses radiant heat from a heated chamber to maintain food at serving temperature. It is a straightforward, practical piece of equipment commonly used for holding soups, sauces, gravies and stews through a service period.

The absence of water is the defining characteristic in day-to-day use. There is nothing to fill at the start of service, nothing to monitor during it, and no hot water to drain or manage at the end. This makes the unit quicker to prepare, easier to reposition when needed, and simpler to clean down after service. Adjustable heat control allows operators to set an appropriate holding temperature for whatever is being served.

• No water to fill, monitor or dispose of — simpler daily operation
• Lower spillage risk when moving the unit during or after service
• Well suited to soups, stews, gravies and other moist dishes
• Quick to clean down at the end of a service period
• Compact footprint suited to front-of-house or supplementary holding points

It is worth being clear about where dry well units work best. They suit foods with sufficient moisture content that can tolerate gentle radiant heat over a service period. Dishes that dry out quickly under prolonged heat may perform better in a wet well environment. As a single-pot unit, operations holding several dishes simultaneously may find a multi-pot configuration more practical.

This unit is well suited to smaller operations, carvery and buffet service, and situations where a supplementary holding point is needed alongside existing equipment. If you are weighing up dry versus wet well, or want to talk through whether a single pot will cover your service requirements, we are happy to help.

The Lincat BS3 is a countertop dry heat bain marie supplied with two stainless steel round pots. Rather than using a heated water well, it uses radiant heat beneath the pots to maintain a consistent holding temperature throughout service. An adjustable heat control allows operators to set an appropriate level for different preparations, and the unit is entirely self-contained with no plumbing or specialist installation required.

Dry heat holding suits a practical range of preparations well. Sauces, gravies and soups hold reliably during a busy service period, and the format is a sensible choice where simplicity and speed of setup are priorities. The BS3 is commonly found in smaller restaurant kitchens, pub serveries, café counters and front-of-house hot holds where a compact, no-fuss unit is more appropriate than a larger built-in installation.

Compared to wet well units, the dry heat format carries some useful day-to-day advantages:

• No water to fill, monitor or drain — faster setup and end-of-service breakdown
• No risk of spillage when repositioning the unit
• No limescale or mineral build-up to manage during cleaning
• Generally lower energy consumption relative to the holding capacity

It is worth being straightforward about the limitations. Dry heat is less forgiving for preparations that skin or dry out quickly — dense soups and sauces tend to hold well, but more delicate items may need more frequent attention during service. Operations holding a wider variety of preparations at the same time, or running higher service volumes, may find a larger multi-pot unit or a wet well format a better fit.

The BS3 connects to a standard electrical supply and needs no specialist installation, making it accessible for most catering settings without additional infrastructure investment.

If you are weighing up dry heat versus wet well holding for your operation, we are happy to talk it through.

The Lincat LRB2 is an electric dry heat bain marie supplied with two stainless steel round pots. Rather than using a water bath, the dry well design transfers heat directly from below — functioning in a similar manner to a low oven — to hold pre-cooked foods at safe serving temperatures throughout service. It is a holding unit, not a cooking appliance, and food should always be brought up to temperature before being placed in the pots.

During service, this type of unit earns its place at the pass or on a servery counter, keeping sauces, gravies, soups, and similar dishes ready without constant attention. The adjustable heat control allows operators to dial in an appropriate holding temperature for different food types, which is useful when running more than one item at the same time.

The dry well format has a practical advantage over wet well units in day-to-day operation. There is no water to monitor, top up, or risk spilling when repositioning between services. Operational benefits include:

• No water management — removes spillage risk when moving the unit
• Adjustable heat control suits a range of food types and holding temperatures
• Two stainless steel round pots supplied as standard
• Compact footprint suits counter or pass use in tighter spaces
• Straightforward to clean down at the end of service

As an electric unit, installation is uncomplicated — there is no gas connection or specialist ventilation required. It is worth confirming available counter space before ordering, and considering whether round pots suit your portion sizes and serving style, or whether a different pot configuration would work better for your operation.

This unit is well suited to smaller establishments — cafés, pub kitchens, small restaurants, and event catering operations — where a practical, compact holding solution is needed for a handful of items during service. For kitchens holding a wider range of dishes simultaneously or serving higher volumes, a larger capacity or multi-pot unit would be worth considering.

If you are weighing up whether this configuration suits your service setup, we are happy to talk it through.

The Lincat BS7 is a countertop dry heat bain marie supplied with six stainless steel round pots. Rather than using a water-filled well, it relies on radiant heat to hold food at serving temperature throughout a service period. It is well suited to holding sauces, gravies, soups and pre-cooked toppings where a compact, practical solution is needed at the point of service.

In busy service conditions, the absence of a water well is a genuine operational advantage. There is no water level to monitor, no risk of spillage when repositioning the unit, and no well to drain and dry at the end of a shift. The adjustable heat control allows operators to moderate temperature across different food types, which is useful when holding items with varying heat tolerances over extended periods.

From a day-to-day standpoint, the BS7 offers several practical advantages:

• No water to fill, monitor or drain — simpler to manage during service
• Six individual pots allow multiple food types to be held simultaneously
• Removable pots make cleaning between services more straightforward
• Easier to reposition on a counter or servery without spillage risk
• Lower energy draw compared with heating a water-filled wet well equivalent

The BS7 runs on a standard electrical supply and is designed for countertop servery use. It requires adequate clearance around the unit for ventilation. It is not intended for high-throughput production environments. Operations that need to hold a larger number of food types at once, or require greater total capacity, should consider whether a larger unit or a wet well alternative would better suit their service volumes.

The BS7 is commonly found in pub kitchens, hotel serveries, restaurants and catering operations where a reliable, no-fuss holding unit is needed close to the pass. Lincat has a long-established track record in commercial food holding equipment in the UK.

If you are unsure whether a dry heat unit fits your service style or want to talk through capacity for your operation, we are happy to help.

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.

The Lincat BM4W is an electric counter-top bain marie that uses a water-filled well to hold pre-cooked foods at consistent serving temperatures throughout a service period. Warm water produces a gentle, moist heat environment across the holding area, keeping food at the right temperature without the surface drying that can occur with dry well alternatives. It is a straightforward, practical unit designed for everyday food holding in commercial kitchens where dependability matters more than complexity.

In service, wet heat comes into its own with moisture-sensitive preparations. Soups, gravies, sauces, pulses, and cooked vegetables hold particularly well, retaining texture and appearance across a full service period rather than developing a skin or thickening unevenly at the surface. Wet heat units also tend to reach working temperature relatively quickly compared to dry well alternatives, which is useful when service begins shortly after set-up. The adjustable heat control allows operators to find the right holding level for whatever is on the menu that day.

• Gentle moist heat keeps soups, sauces and gravies in good condition throughout service
• Well suited to vegetable holding during plated meal and carvery service
• Consistent holding temperatures support food safety compliance
• Compact counter-top footprint fits within tight service areas and existing counter runs
• Adjustable heat control adapts across different menu requirements

A few practical points are worth considering before ordering. The wet well requires topping up with water during use, and energy consumption over a long shift is marginally higher than a dry well equivalent. The BM4W is supplied as a base unit only — gastronorm pans and lids are sold separately. It is worth confirming your pan configuration before ordering, particularly if the unit is being integrated into an established counter run.

The BM4W is a good fit for independent restaurants, café kitchens, school canteens, and smaller hospitality operations where a compact, no-fuss food holder is the priority. For sites running extended service periods, holding larger batch volumes, or requiring a multi-well solution, a higher-capacity model would be worth considering instead.

If you are weighing up wet versus dry heat for your particular menu, or want to confirm the right pan setup before committing, we are glad to talk it through.

The Lincat BM7W is an electric wet heat bain marie designed to hold prepared foods at safe serving temperatures throughout a service period. Rather than relying on dry radiant heat, the unit maintains warmth through a moist heated water bath, which keeps food in better condition over time. This matters most with soups, gravies, sauces, and pre-cooked vegetables, where surface drying or crusting during holding would compromise what reaches the customer.

In a working kitchen, the advantage of wet heat holding is the gentle, even warmth it delivers across the well. Dry alternatives can create uneven hot spots that gradually degrade texture and appearance. The adjustable temperature control allows operators to match holding conditions to the product being served, which is particularly useful where different items are being held simultaneously across a service.

• Moist heat environment preserves texture and appearance in held foods
• Adjustable temperature control suits a range of food types and service styles
• Compact countertop footprint fits pass-through and servery positions
• Compatible with standard GN pans, available separately
• Straightforward to drain and clean down between services

The BM7W is supplied as a base unit only, so pan selection should be considered before ordering to avoid any delay when the unit arrives. GN pan kits are available to suit different menu configurations. The unit requires a standard electrical connection and sits on a countertop, making installation straightforward — though it should be positioned where the temperature control remains accessible during a busy service.

This unit is well suited to smaller restaurants, pub kitchens, cafés, and staff catering operations that need dependable food holding across a service period without committing to a large footprint. Operations holding a greater number of dishes simultaneously, or running longer high-volume services, may find a higher-capacity unit more appropriate.

If you are working out which pan configuration suits your menu or want to confirm this unit is the right fit for your service volume, the team is happy to talk it through with you.