Kubus KHBM4 Drop-In Dry Heat Bain Marie 4 x 1/1 GN

The Kubus KHBM4 is a drop-in dry heat bain marie designed to sit within a pre-formed cutout in a servery or self-service counter. It holds four full 1/1 GN containers in a single row, keeping pre-cooked food at safe holding temperatures throughout a service period without the need for water. Factory set at 85°C, with an adjustable operating range available to the operator.

Heat is delivered from two independent sources: a heated base well that accepts GN containers up to 150mm deep, and infrared quartz lamps housed in an overhead elliptical gantry. This dual-source arrangement maintains consistent surface and core temperature across the full display, which is important during extended holding periods where both food quality and food safety need to be sustained. Base heat and lamp intensity are controlled separately via a digital temperature display and dimmer switch, positioned on the operator side of the gantry at eye level — a sensible layout that allows quick adjustments mid-service without disrupting the customer-facing presentation.

From a day-to-day operational standpoint, the KHBM4 offers several practical advantages for servery environments:

• Individual GN collar supports allow mixed container depths across the same display
• Removable heater element covers in the base well make daily cleaning straightforward
• Toughened flat glass sneeze screen provides hygiene protection without obstructing the customer view
• Rated for 24-hour operation, suiting venues running extended or all-day service
• Polished stainless steel and aluminium superstructure is robust and easy to wipe down

Installation requires a pre-formed cutout in a suitable countertop. The unit is supplied with a lifting kit, a concealed control box, and a plug-top on a 2-metre lead, so electrical connection is straightforward in most configurations — though countertop substrate and cutout dimensions should be confirmed and prepared before delivery. At 60kg, two people are needed for installation. GN containers are not included.

The KHBM4 is well suited to staff restaurants, school and hospital canteens, hotel buffet serveries, and self-service operations where food is held and presented across a counter during sustained service periods. Sites with lower throughput or limited counter space may find a smaller unit more appropriate, while high-volume operations running multiple food zones may benefit from a heavier-duty or multi-section arrangement.

If you are planning a servery counter build or refurbishment and want to talk through whether this unit is the right fit for your setup, our team is glad to help before you commit to a purchase.