Lincat LBM3 Dry Heat Bain Marie product image

Lincat

Lincat LBM3 Dry Heat Bain Marie with GN Pans

SKU: LBM3

£391.00(£469.20 inc VAT)
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  • 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 LBM3 is a countertop dry heat bain marie designed to hold pre-cooked foods at safe serving temperatures throughout service. Rather than using heated water to transfer warmth, it works by radiating heat from below — a simpler, self-contained approach that requires no plumbing and no water management. It comes supplied with six quarter-gastronorm, 100mm deep stainless steel pans with lids, so it is ready to use from the moment it arrives.

In a working kitchen, the LBM3 is a holding unit rather than a cooking one. It performs consistently at maintaining pre-prepared soups, gravies, stews, and sauces at steady serving temperatures across a lunch or dinner service. The adjustable heat control allows operators to find the right setting for different food types, and because there is no water involved, repositioning it on the pass or moving it between locations is straightforward and clean.

The dry heat format brings a few practical advantages worth noting:

  • No water to fill, manage, or drain — simpler to operate day to day
  • Lighter and easier to relocate than a plumbed or wet well unit
  • Lower energy draw compared with water-based alternatives
  • Supplied with pans and lids — no additional purchases needed to start service
  • Adjustable heat control to suit different foods and holding durations

It is worth being clear about where dry heat holding works well and where it has limits. Foods with naturally high moisture content — soups, gravies, braised dishes — hold well in dry heat. Foods that need a humid environment to stay in good condition over a longer hold period may do better in a wet well unit. Standard food safety holding times apply regardless of unit type.

The LBM3 is well suited to smaller operations: cafés, pub kitchens, school canteens, care homes, and similar sites where a compact, portable holding solution is needed without the commitment of a plumbed installation. Higher-volume operations running several food lines simultaneously may find a larger-format or multi-section unit better matched to their throughput.

If you are weighing up whether dry or wet heat holding better suits your menu and service pattern, we are happy to talk it through before you commit.

Frequently asked questions

Is dry heat holding suitable for all food types?

Dry heat works well for foods with a naturally high moisture content such as soups, gravies, braised meats, and sauces, which hold their condition reliably across a typical service period. Foods that are more prone to drying out over an extended hold — certain vegetables or rice dishes, for example — may benefit from a wet well unit where the humid environment offers more protection. If you are unsure which method suits your menu, it is worth having a conversation before you order.

Does the LBM3 require any special installation or power supply?

The LBM3 is a self-contained countertop unit that requires no plumbing, drainage, or special ventilation — it simply needs a suitable electrical connection. It is worth confirming your available power supply is appropriate before ordering, and ensuring the counter surface can support the unit safely when fully loaded with pans.

Is the LBM3 suited to high-volume or multi-section service operations?

The LBM3 is designed for smaller to mid-sized operations where a compact, portable holding solution covers the requirement. Sites running a large number of food lines simultaneously, or those needing to hold greater volumes across a busy service, may find a larger-format unit with more sections better matched to their needs — our team can help assess what is appropriate for your setup.
Lincat LBM3 Dry Heat Bain Marie with GN Pans

£391.00(£469.20 inc VAT)

£391.00(£469.20 inc VAT)

The Lincat LBM3 is a countertop dry heat bain marie designed to hold pre-cooked foods at safe serving temperatures throughout service. Rather than using heated water to transfer warmth, it works by radiating heat from below — a simpler, self-contained approach that requires no plumbing and no water management. It comes supplied with six quarter-gastronorm, 100mm deep stainless steel pans with lids, so it is ready to use from the moment it arrives.

In a working kitchen, the LBM3 is a holding unit rather than a cooking one. It performs consistently at maintaining pre-prepared soups, gravies, stews, and sauces at steady serving temperatures across a lunch or dinner service. The adjustable heat control allows operators to find the right setting for different food types, and because there is no water involved, repositioning it on the pass or moving it between locations is straightforward and clean.

The dry heat format brings a few practical advantages worth noting:

  • No water to fill, manage, or drain — simpler to operate day to day
  • Lighter and easier to relocate than a plumbed or wet well unit
  • Lower energy draw compared with water-based alternatives
  • Supplied with pans and lids — no additional purchases needed to start service
  • Adjustable heat control to suit different foods and holding durations

It is worth being clear about where dry heat holding works well and where it has limits. Foods with naturally high moisture content — soups, gravies, braised dishes — hold well in dry heat. Foods that need a humid environment to stay in good condition over a longer hold period may do better in a wet well unit. Standard food safety holding times apply regardless of unit type.

The LBM3 is well suited to smaller operations: cafés, pub kitchens, school canteens, care homes, and similar sites where a compact, portable holding solution is needed without the commitment of a plumbed installation. Higher-volume operations running several food lines simultaneously may find a larger-format or multi-section unit better matched to their throughput.

If you are weighing up whether dry or wet heat holding better suits your menu and service pattern, we are happy to talk it through before you commit.