Lincat BS3W Wet Heat Bain Marie Round Pot with Two Stainless Pots
Product Description
The Lincat BS3W is a wet heat bain marie supplied with two stainless steel round pots, designed to hold sauces, soups, gravies and pre-cooked foods at safe serving temperatures during...
Specifications
- External depth (mm)
- 611
- External height (mm)
- 324
- External width (mm)
- 300
- Power rating (kw)
- 0.5
Product Description
The Lincat BS3W is a wet heat bain marie supplied with two stainless steel round pots, designed to hold sauces, soups, gravies and pre-cooked foods at safe serving temperatures during service. Wet heat operation works by introducing controlled moisture into the holding environment, which keeps food from drying out or forming a skin — particularly useful for liquid and semi-liquid foods that suffer quickly under dry heat.
In practical kitchen terms, wet heat bain maries tend to reach holding temperature more quickly than dry well alternatives, which is useful when setting up for service under time pressure. The trade-off is slightly higher energy consumption over a long service period, so operators running extended holds should factor that in when choosing between wet and dry configurations. The adjustable heat control allows the operator to dial in the right temperature for the food type being held rather than working with a fixed output.
This unit works well for:
- Holding sauces and gravies at consistent serving temperature
- Keeping soups and broths ready for service without deterioration
- Short-to-medium holds on vegetables and pre-cooked foods
- Carvery and buffet counters where presentation matters
- Prep kitchens where sauces need to be ready to plate throughout service
Installation is straightforward — this is a counter-top electric unit that connects to a standard power supply, making it practical for most kitchens without specialist installation work. It is worth confirming your counter space and workflow before ordering, particularly if you are considering running multiple units side by side.
The BS3W is well suited to smaller restaurants, cafés, pub kitchens and buffet operations where a compact, reliable holding solution is needed for two sauce or soup lines. For operations running a wider range of dishes simultaneously, or where higher-volume holding is required across a busy service, a larger multi-pot or higher-capacity unit may be worth considering.
If you are unsure whether wet heat is the right choice for your menu or kitchen setup, we are happy to talk it through.
Key Features
- Wet heat operation retains moisture in sauces and soups during holding
- Supplied with two 4.5 litre stainless steel round pots
- Adjustable heat control for precise temperature management by food type
- Counter-top electric unit requiring no specialist installation
- Compact footprint suited to tight service counters and buffet setups
Operational Benefits
- Prevents sauces and soups from skinning or drying during service
- Reaches holding temperature quickly, supporting tight service preparation schedules
- Adjustable output reduces risk of overcooking delicate sauces during long holds
- Simple electric connection keeps setup time and installation costs low
- Two independent pots allow simultaneous holding of different sauces or soups
Specifications
- External depth (mm)
- 611
- External height (mm)
- 324
- External width (mm)
- 300
- Power rating (kw)
- 0.5
- Power type
- Electric 1 Phase
- Weight (kg)
- 10
Frequently Asked Questions
- Wet heat works particularly well for liquid and semi-liquid foods such as sauces, soups, gravies and braised dishes, where maintaining moisture is important to quality. For drier foods like fried items or pastries, a dry heat bain marie or heated gantry is usually more appropriate, as the added moisture can soften texture and affect presentation.
- The unit is designed to hold food at consistent serving temperatures for the duration of a typical service period. As a general guide, most operators hold for up to two hours before refreshing food, which aligns with standard food hygiene practice. For longer holds or high-volume services, it is worth reviewing your kitchen's food safety procedures to ensure holding times remain within safe limits.
- The BS3W is well suited to smaller operations or to supplementing an existing holding setup where one or two sauce lines need to be kept ready for plating. For kitchens running four or more separate sauces simultaneously, or where continuous high-volume service creates rapid drawdown, a larger multi-pot unit would provide more practical capacity and flexibility.