Lincat LBM2 Dry Heat Bain Marie with GN Pans

The Lincat LBM2 is a countertop dry heat bain marie designed to hold pre-cooked foods, sauces, soups and gravies at consistent serving temperatures during service. Rather than heating through a water bath, it uses dry radiant heat to warm the pans from below — a straightforward and practical approach that suits a wide range of food holding applications. It is supplied ready to use with four quarter-gastronorm pans, each 100mm deep with lids.

In a working kitchen, the dry heat method offers a couple of meaningful advantages over wet well alternatives. There is no water to manage, refill or empty, which makes the unit quicker to set up before service and easier to move between positions or sites. It is also a lighter draw on energy than a wet well model, which can be a consideration where multiple holding units are in use simultaneously. Adjustable heat control allows operators to dial in the right temperature for different foods — useful when holding items with varying sensitivity to overcooking.

The practical case for a dry heat unit like this one is straightforward:

• No water management — faster setup and breakdown between services
• Lower risk of spillage when repositioning or transporting
• Suitable for breads, pastries, sauces, soups, stews and similar items
• Adjustable thermostat gives control over holding temperature by food type
• Compact countertop footprint suits serveries, buffet counters and pass areas

Installation is simple — the LBM2 is a plug-in electric unit requiring a standard mains supply and a stable countertop surface. There are no water connections to arrange. It is worth noting that dry heat bain maries are best suited to holding rather than reheating from cold; food should already be at serving temperature before being transferred to the unit. For holding periods beyond a couple of hours, or for foods that dry out quickly, a wet well model or a unit with a lid-on holding regime may be worth considering.

The LBM2 is well suited to smaller operations — cafés, pub kitchens, school canteens and catering operations where a compact, easy-to-manage holding solution is needed at the pass or on a buffet counter. For higher-volume sites running extended service periods with a greater number of pans, a larger capacity unit may serve better.

If you are unsure whether a dry heat or wet well unit is the right choice for your service style, we are happy to talk it through before you order.