Lincat LRB2 Dry Heat Bain Marie with Round Pots
Product Description
The Lincat LRB2 is a dry heat bain marie supplied with two stainless steel round pots. Rather than using a water bath, the dry well design transfers heat directly from...
Specifications
- External depth (mm)
- 400
- External height (mm)
- 245
- External width (mm)
- 565
- Power rating (kw)
- 0.5
Product Description
The Lincat LRB2 is a dry heat bain marie supplied with two stainless steel round pots. Rather than using a water bath, the dry well design transfers heat directly from below — functioning in a similar manner to a low oven — to hold pre-cooked foods at safe serving temperatures throughout service. It is a holding unit, not a cooking appliance, and should be used with foods that are already at temperature before being placed in the pots.
During service, this type of unit earns its place at the pass or on a servery counter, keeping sauces, gravies, soups, and similar dishes ready without constant attention. The adjustable heat control allows operators to dial in an appropriate holding temperature for different food types, which is useful when running more than one item alongside each other.
The dry well format has a practical edge over wet well units in day-to-day operation. There is no water to monitor, top up, or risk spilling when repositioning the unit between services. Operational benefits include:
- No water management — removes the risk of spillage when moving the unit
- Adjustable heat control suits a range of food types and holding temperatures
- Two stainless steel round pots supplied as standard
- Compact footprint suits counter or pass use in tighter spaces
- Straightforward to clean down at the end of service
As an electric unit, installation is uncomplicated — there is no gas connection or specialist ventilation required. It is worth confirming available counter space before ordering, and considering whether round pots suit your portion sizes and serving style, or whether a different pot configuration would work better for your operation.
This unit is well suited to smaller establishments — cafés, pub kitchens, small restaurants, and event catering operations — where a practical, compact holding solution is needed for a handful of items during service. For kitchens holding a wider range of dishes simultaneously or serving higher volumes, a larger capacity or multi-pot unit would be worth considering.
If you are weighing up whether this configuration suits your service setup, we are happy to talk it through.
Key Features
- Dry well design uses direct radiant heat with no water bath required
- Two stainless steel round pots included as standard configuration
- Adjustable heat control for setting appropriate holding temperatures
- Compact counter-top format suited to pass or servery installation
- Electric operation with no gas connection or ventilation requirements
Operational Benefits
- Holds sauces and soups at safe serving temperatures throughout service
- Eliminates water management, reducing spillage risk during repositioning
- Adjustable control supports consistent holding across different food types
- Compact design fits onto the pass without consuming significant counter space
- Simple end-of-service clean-down helps maintain hygiene between shifts
Specifications
- External depth (mm)
- 400
- External height (mm)
- 245
- External width (mm)
- 565
- Power rating (kw)
- 0.5
- Power type
- Electric 1 Phase
- Weight (kg)
- 12
Frequently Asked Questions
- Dry heat units work well for sauces, gravies, soups, and similar liquid or semi-liquid dishes. They are less well suited to foods that can dry out or scorch with direct radiant heat, where a wet well unit — which uses a water bath to distribute heat more gently — may be a better choice. If you are unsure which format suits your menu, it is worth discussing your specific requirements before ordering.
- This unit is designed for holding foods that are already at serving temperature, not for heating from cold or cooking from raw. Loading cold food into a bain marie risks it spending too long in the temperature danger zone, which is a food safety concern. Food should always be brought up to temperature separately before being transferred to the unit for holding.
- The LRB2 is well suited to smaller operations — cafés, pub kitchens, and similar establishments — where a compact solution is needed to hold a modest number of items during service. For higher-volume kitchens or sites needing to hold a wider range of dishes simultaneously, a larger capacity or multi-section unit would generally serve better. We can help identify the right configuration for your volume if you would like to discuss it.