Lincat LRB2W Wet Heat Bain Marie Round Pot product image

Lincat

Lincat LRB2W Wet Heat Bain Marie with Round Pots

SKU: LRB2W

£340.00(£408.00 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 LRB2W is a countertop wet heat bain marie supplied with two stainless steel round pots. It holds prepared foods at consistent serving temperatures by surrounding the pots with heated water, which distributes heat evenly and prevents the drying out that can occur with dry well alternatives. It is a straightforward, practical unit designed to carry food through a full service period without constant operator attention.

The wet heat method is the preferred choice for sauces, gravies, soups, and softer vegetables. The moist environment is noticeably gentler on food texture than dry heat, and the even temperature distribution across the pot contents helps maintain quality from the first order to the last. The adjustable heat control allows different food types to be held at appropriate temperatures, which is useful when the two pots are carrying different items simultaneously.

There are a few practical points worth considering before purchase. Wet heat units require water in the well, which needs topping up during service and draining after. In hard water areas, limescale will accumulate in the well over time, so descaling should be built into the regular cleaning routine. The unit draws power steadily throughout service, which is worth factoring into running costs on longer shifts.

  • Well suited to holding sauces, gravies, soups, and soft vegetables
  • Moist heat maintains food texture and quality across a full service
  • Adjustable temperature control for different food types simultaneously
  • Compact footprint suits counter space in smaller kitchens
  • Straightforward to clean and maintain as part of a daily routine

This unit is best suited to smaller operations — cafés, pub kitchens, hotel buffet stations, and catering establishments running moderate service volumes. Sites needing to hold a broader range of dishes at once, or those running higher throughput, should consider a larger or multi-section unit instead.

If you are unsure whether wet heat is the right choice for your menu and service style, or want to talk through capacity requirements, the team is happy to help before you make a decision.

Frequently asked questions

Is wet heat bain marie the right choice for my menu?

Wet heat is generally the better choice for liquid and semi-liquid foods such as sauces, gravies, soups, and softer vegetables, as the moist environment distributes heat evenly and protects texture. Dry heat alternatives tend to suit denser solid foods better. If your menu involves a mix of both, it is worth discussing your specific requirements before committing to one type.

How much maintenance does a wet heat bain marie require day to day?

During service, the water level in the well needs monitoring and topping up as needed. After service, the well should be drained and wiped down as part of the standard cleaning routine. In hard water areas, a regular descaling schedule is important to prevent limescale build-up affecting performance and longevity.

Is this unit suitable for high-volume service or larger operations?

The LRB2W with its two round pots is well matched to smaller and moderate-volume operations such as cafés, pub kitchens, and hotel buffet stations. For kitchens needing to hold a wider range of dishes simultaneously or running continuous high-volume service, a larger multi-section unit would be a more practical choice.
Lincat LRB2W Wet Heat Bain Marie with Round Pots

£340.00(£408.00 inc VAT)

£340.00(£408.00 inc VAT)

The Lincat LRB2W is a countertop wet heat bain marie supplied with two stainless steel round pots. It holds prepared foods at consistent serving temperatures by surrounding the pots with heated water, which distributes heat evenly and prevents the drying out that can occur with dry well alternatives. It is a straightforward, practical unit designed to carry food through a full service period without constant operator attention.

The wet heat method is the preferred choice for sauces, gravies, soups, and softer vegetables. The moist environment is noticeably gentler on food texture than dry heat, and the even temperature distribution across the pot contents helps maintain quality from the first order to the last. The adjustable heat control allows different food types to be held at appropriate temperatures, which is useful when the two pots are carrying different items simultaneously.

There are a few practical points worth considering before purchase. Wet heat units require water in the well, which needs topping up during service and draining after. In hard water areas, limescale will accumulate in the well over time, so descaling should be built into the regular cleaning routine. The unit draws power steadily throughout service, which is worth factoring into running costs on longer shifts.

  • Well suited to holding sauces, gravies, soups, and soft vegetables
  • Moist heat maintains food texture and quality across a full service
  • Adjustable temperature control for different food types simultaneously
  • Compact footprint suits counter space in smaller kitchens
  • Straightforward to clean and maintain as part of a daily routine

This unit is best suited to smaller operations — cafés, pub kitchens, hotel buffet stations, and catering establishments running moderate service volumes. Sites needing to hold a broader range of dishes at once, or those running higher throughput, should consider a larger or multi-section unit instead.

If you are unsure whether wet heat is the right choice for your menu and service style, or want to talk through capacity requirements, the team is happy to help before you make a decision.