Lincat BS7W Wet Heat Bain Marie with Round Pots
Product Description
The Lincat BS7W is a wet heat bain marie supplied with six stainless steel round pots, designed to hold sauces, soups, gravies, vegetables and pre-cooked foods at safe serving temperatures...
Specifications
- External depth (mm)
- 600
- External height (mm)
- 290
- External width (mm)
- 750
- Power rating (kw)
- 2
Product Description
The Lincat BS7W is a wet heat bain marie supplied with six stainless steel round pots, designed to hold sauces, soups, gravies, vegetables and pre-cooked foods at safe serving temperatures during service. Wet heat operation means the unit uses moisture to surround the pots with gentle, even warmth rather than relying on dry radiant heat alone.
In a working kitchen environment, the wet heat method performs well for liquid-based or moisture-sensitive foods. The gentle, humid heat helps prevent sauces and soups from forming a skin or drying around the edges, which is a common problem with dry well units running over a long service period. Recovery after food is added or stirred is reasonably prompt, making it a practical choice for busy lunch or dinner services where pots need to stay consistently warm without constant attention.
From an operational standpoint, the BS7W offers several day-to-day advantages:
- Adjustable heat control allows temperature to be set to suit different food types
- Six round pots give good variety across a service counter or hot pass
- Stainless steel construction is straightforward to clean down between services
- Wet heat reduces the risk of food drying out or crusting during extended holds
- Compact design suits smaller serveries, carveries and buffet-style operations
Installation is straightforward — the unit is electric and requires a suitable power supply at the point of use. It is worth confirming your counter or pass has adequate space and a nearby socket before ordering. Wet heat units do consume slightly more energy than dry well equivalents, so that is worth factoring in for sites running long holding periods throughout the day.
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 at temperature throughout service. For higher-volume operations with larger batch quantities or more serving positions, a higher-capacity model may be worth considering.
If you are unsure whether this unit matches your service setup or counter configuration, we are happy to talk it through before you order.
Key Features
- Wet heat operation using moisture for gentle, even food holding
- Supplied with six 4.5-litre stainless steel round pots
- Adjustable heat control to suit different food types and service needs
- Electric operation with straightforward connection requirements
- Stainless steel pot construction for durability and easy cleaning
Operational Benefits
- Keeps sauces and soups at safe serving temperature throughout service
- Reduces food drying or crusting during extended holding periods
- Six-pot capacity supports variety across a service counter or hot pass
- Adjustable control helps operators maintain consistent food quality
- Compact footprint suits smaller serveries and carvery-style operations
Specifications
- External depth (mm)
- 600
- External height (mm)
- 290
- External width (mm)
- 750
- Power rating (kw)
- 2
- Power type
- Electric 1 Phase
- Weight (kg)
- 26
Frequently Asked Questions
- Wet heat is particularly well suited to soups, sauces, gravies and vegetables, where maintaining moisture during a long hold is important. If you are primarily holding drier foods such as chips or fried items, a dry well unit would typically be more appropriate, as excess moisture can affect texture.
- Six pots give a reasonable range for a small to mid-sized servery — enough to offer several sauce or side options simultaneously. For a larger counter with more dishes to hold, or for high-throughput operations turning food over quickly, a unit with greater capacity or additional pots may be worth considering.
- Wet heat units do generally consume slightly more energy than dry well equivalents, as heating the water adds to the overall load. For most sites running a standard lunch or dinner service this difference is modest, but if the unit will be running for many hours a day across a seven-day week, it is worth factoring into your running costs.