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Lincat
Lincat BS4 Dry Heat Bain Marie with Round Pots
£396.00(£475.20 inc VAT)
Delivery Information
Price Match
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.
Frequently asked questions
Is dry heat suitable for everything I would normally hold in a bain marie?
Dry heat works well for thicker products such as soups, stews, braised dishes, and gravies. Items that are more moisture-sensitive or prone to drying at the edges — certain cream-based sauces or dishes with a high surface area — tend to hold better in a wet well unit. If you are unsure which configuration suits your menu, it is worth discussing the specific products you plan to hold before deciding.
How many portions can the BS4 realistically support during a service?
That depends largely on pot size, portion size, and how frequently pots are replenished from a larger batch held in the kitchen. The BS4 is best suited to lower-volume services — a café lunch sitting or a pub carvery with a limited sauce selection — rather than high-throughput restaurant service where demand on individual items is continuous. For busier operations, a unit with greater pot capacity is likely to be a closer fit.
What are the installation requirements for the BS4?
The BS4 is a countertop electric unit, so installation is straightforward — it requires a suitable mains power connection and adequate counter space. No water supply or drainage is needed, which makes positioning it relatively flexible. As with any heat-generating equipment, reasonable ventilation in the servery area is advisable, but it does not require a dedicated extraction canopy in the way that cooking equipment would.
- External depth
- 611 mm
- External height
- 324 mm
- External width
- 450 mm
- Power rating
- 0.75 kW
- Weight
- 14.5 kg
£396.00(£475.20 inc VAT)
£396.00(£475.20 inc VAT)
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.
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