Lincat LBM2 Dry Heat Bain Marie product image

Lincat

Lincat LBM2 Dry Heat Bain Marie with GN Pans

SKU: LBM2

£335.00(£402.00 inc VAT)
Get a quote

Request a callback

Leave your details and we will call you back about Lincat LBM2 Dry Heat Bain Marie with GN Pans.

Delivery Information

Price Match

  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur
  • This product is Made in Britain

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.

Frequently asked questions

Is a dry heat bain marie suitable for all food types?

Dry heat works reliably for soups, sauces, gravies and stews, but it is less forgiving for foods that lose moisture quickly under prolonged heat exposure. If your menu includes items where texture or moisture retention is critical over a long service, a wet well model — which surrounds the pans with warm water — may give better results. It is worth considering how long foods will typically sit in the unit before you decide.

What are the installation requirements for the LBM2?

The LBM2 is a plug-in electric unit that requires a standard mains supply and a stable, level countertop surface. There are no water connections or drainage requirements, which makes it straightforward to position anywhere a suitable power outlet is available — including buffet counters and serveries away from the main kitchen.

Is this unit the right size for a busy service operation?

The LBM2 is well matched to smaller or medium-volume operations such as cafés, pub kitchens and school canteens where a compact holding solution is needed at the pass. Sites running a high number of simultaneous dishes across an extended service, or those needing to hold more pans at once, should consider whether a higher-capacity model would be a better fit for their throughput.
Lincat LBM2 Dry Heat Bain Marie with GN Pans

£335.00(£402.00 inc VAT)

£335.00(£402.00 inc VAT)

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.