Lincat LBMW Wet Heat Bain Marie | Food Holding Unit

The Lincat LBMW is a countertop wet heat bain marie designed to hold prepared foods at consistent serving temperatures throughout a service period. Rather than applying direct dry heat beneath the food wells, the wet heat method uses heated water to gently surround the containers, producing a moist holding environment that helps retain moisture in the food itself. It is commonly used to hold soups, sauces, gravies, vegetables, and pre-cooked dishes from the start of service to the last cover.

In a working kitchen, the wet heat approach tends to reach holding temperature more quickly than dry heat alternatives, which helps when setting up ahead of a busy lunch or evening service. Where foods are particularly prone to drying out under sustained heat — cream-based sauces, vegetables, rice dishes — the moist environment makes a noticeable difference to food quality across the duration of service. This characteristic makes the LBMW a practical choice for carvery lines, buffet counters, and canteen pass installations where food may sit in the wells for an extended period.

From an operational standpoint, the unit offers straightforward temperature control, allowing kitchen or front-of-house staff to manage holding settings without any complex setup. Key practical advantages include:

• Moist heat holding that reduces surface drying on sauces, soups, and vegetables
• Adjustable temperature control to suit different food types and service requirements
• Supplied with gastronorm pans and lids, ready to use from the outset
• Stainless steel construction that cleans down quickly between services
• Compact countertop format suited to servery or pass installations

Installation is straightforward. This is an electric countertop unit with no gas or water connection required — it simply needs a suitable power supply and stable, heat-resistant counter space. One important operational point: the LBMW is a holding unit, not a reheating device. Food should be brought up to the correct serving temperature before being placed in the wells.

This unit is well suited to smaller and mid-scale food service operations — cafés, pubs, school canteens, care homes, and similar settings where a modest number of wells covers the menu. For higher-volume operations or longer servery counters requiring greater capacity, a heavier-duty or larger-format model may be worth considering.

If you are weighing up wet versus dry heat holding for your menu, or want to check whether this format fits your existing counter layout, the team is glad to help you think it through.