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Lincat
Lincat LRB3 Dry Heat Bain Marie with Round Pots
£345.00(£414.00 inc VAT)
Delivery Information
Price Match
The Lincat LRB3 is a dry heat bain marie supplied with three stainless steel round pots. Rather than using a water bath, it keeps food at serving temperature through radiant heat from below — a straightforward approach that removes the setup and management overhead that comes with wet well alternatives.
In a working service environment, this style of unit suits sauces, gravies, soups and similar preparations held throughout a service period. The absence of water means there is no spillage risk when repositioning on a buffet counter or servery, and no water level to monitor during a busy shift. The unit responds consistently when lids are lifted and replaced repeatedly, which matters when front-of-house staff are working at pace.
The practical advantages of dry heat holding in this format include:
- No water filling or draining — faster setup and breakdown at each service
- Lower spillage risk when moving or repositioning on the counter
- Adjustable heat control to suit different food preparations
- Round pot format works well for pourable foods and portioned sauces
- Compact footprint suited to servery counters and buffet lines
The unit is electric and sits on any flat, stable surface with no fixed connection required. It is worth noting that dry heat holding suits foods that tolerate gentle, even warmth. Preparations that benefit from moisture retention — or those held for extended periods — may perform better in a wet well unit, and that is worth considering before settling on this format.
The LRB3 is a practical choice for cafés, pub kitchens, smaller restaurants and front-of-house buffet service where ease of use and minimal setup time are priorities. For operations running larger quantities across a longer service window, a higher-capacity configuration is likely to serve better.
If you are weighing up dry heat against wet well holding for your menu and service style, our team are happy to help you think it through.
Frequently asked questions
Is dry heat holding suitable for all menu items?
Dry heat works well for sauces, gravies, soups and similar pourable preparations. Foods that benefit from moisture retention during extended holding periods — such as certain rice dishes or delicate proteins — typically perform better in a wet well unit, so it is worth considering your menu before choosing this format.
Does the LRB3 require a dedicated electrical connection or any plumbing?
No — the unit is a plug-in electric appliance that sits on any flat, stable surface. There is no plumbing required, which makes it straightforward to position on a servery counter or buffet line without any fixed installation work.
How does the three-pot configuration work in a typical service setting?
The three round pots allow you to hold separate preparations simultaneously — for example, two sauces and a gravy — without cross-contamination. The round format suits pourable foods and makes portioning straightforward during a busy service, though operators running a wider range of preparations at once may want to consider a larger or multi-section unit.
- External depth
- 400 mm
- External height
- 245 mm
- External width
- 565 mm
- Power rating
- 0.75 kW
- Weight
- 17 kg
£345.00(£414.00 inc VAT)
£345.00(£414.00 inc VAT)
The Lincat LRB3 is a dry heat bain marie supplied with three stainless steel round pots. Rather than using a water bath, it keeps food at serving temperature through radiant heat from below — a straightforward approach that removes the setup and management overhead that comes with wet well alternatives.
In a working service environment, this style of unit suits sauces, gravies, soups and similar preparations held throughout a service period. The absence of water means there is no spillage risk when repositioning on a buffet counter or servery, and no water level to monitor during a busy shift. The unit responds consistently when lids are lifted and replaced repeatedly, which matters when front-of-house staff are working at pace.
The practical advantages of dry heat holding in this format include:
- No water filling or draining — faster setup and breakdown at each service
- Lower spillage risk when moving or repositioning on the counter
- Adjustable heat control to suit different food preparations
- Round pot format works well for pourable foods and portioned sauces
- Compact footprint suited to servery counters and buffet lines
The unit is electric and sits on any flat, stable surface with no fixed connection required. It is worth noting that dry heat holding suits foods that tolerate gentle, even warmth. Preparations that benefit from moisture retention — or those held for extended periods — may perform better in a wet well unit, and that is worth considering before settling on this format.
The LRB3 is a practical choice for cafés, pub kitchens, smaller restaurants and front-of-house buffet service where ease of use and minimal setup time are priorities. For operations running larger quantities across a longer service window, a higher-capacity configuration is likely to serve better.
If you are weighing up dry heat against wet well holding for your menu and service style, our team are happy to help you think it through.
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