Parry 1885FB Electric Wet Well Gastronorm Bain Marie
Product Description
The Parry 1885FB is an electric wet well bain marie designed to hold gastronorm pans at consistent, safe serving temperatures throughout a service period. Rather than heating pans directly, the...
Specifications
- External depth (mm)
- 545
- External height (mm)
- 300
- External width (mm)
- 350
- Power rating (kw)
- 3
Downloads
Parry 1885 Bain Marie SpecificationsProduct Description
The Parry 1885FB is an electric wet well bain marie designed to hold gastronorm pans at consistent, safe serving temperatures throughout a service period. Rather than heating pans directly, the unit heats water beneath them, transferring warmth evenly across the base and sides. This indirect, moist heat is particularly effective at keeping sauces, soups, vegetables, and similar foods in good condition without scorching at the base of the pan or allowing a skin to form — a common problem with dry well or lamp-based holding equipment.
In a working kitchen, this type of unit earns its place on the servery counter or hot pass during lunch and dinner service. The wet well method provides stable, even heat that maintains food quality over extended holding periods, and recovery after pans are replenished is reasonably prompt. It is worth noting that wet well bain maries generally consume more energy than dry well equivalents, so operators running continuous holding across a long day should factor that into their setup decisions.
- Consistent moist heat preserves texture and moisture in held foods
- Stainless steel construction suited to daily commercial use
- Accepts standard gastronorm pans, integrating with existing kitchen pan configurations
- Straightforward to clean down between services
- Supplied as a base unit — pans selected to match your GN requirements
The unit is supplied without pans, so confirming your gastronorm pan configuration before ordering ensures the unit is loaded correctly from the outset. The 1885FB is well suited to smaller catering operations — cafés, pub kitchens, school kitchens, and similar sites where counter space is limited but reliable hot holding is essential. For higher-volume operations requiring more pan positions, a larger model from the range is likely to be more appropriate.
If you are weighing up wet well against dry well holding for your menu and service style, or want to confirm the right pan configuration, we are happy to talk it through before you order.
Key Features
- Wet well heating transfers even, moist heat through water contact
- Designed to accept standard gastronorm pans across multiple configurations
- Stainless steel construction built for daily commercial kitchen use
- Electric operation with straightforward temperature control for service
- Compact footprint suited to servery counters and hot pass stations
Operational Benefits
- Maintains stable food temperatures throughout a full service period
- Prevents sauces and soups from scorching, drying out, or skinning
- Integrates with existing GN pan stock without additional investment
- Reliable holding performance keeps service running smoothly under pressure
- Easy to clean down between services, supporting good kitchen hygiene
Specifications
- External depth (mm)
- 545
- External height (mm)
- 300
- External width (mm)
- 350
- Power rating (kw)
- 3
- Power type
- Electric 1 Phase
- Weight (kg)
- 12
Downloads
Parry 1885 Bain Marie SpecificationsFrequently Asked Questions
- Wet well units are generally better suited to liquids and moisture-rich foods such as soups, sauces, gravies, and braised vegetables, where the indirect moist heat helps maintain texture and prevents drying. Dry well units heat faster and use less energy, making them a reasonable choice for firmer foods or where quick startup between services is a priority. If your menu involves a mix of both, it is worth discussing which type — or combination — suits your service style.
- The 1885FB is supplied as a base unit without pans included, so you will need to select gastronorm pans separately to match the well configuration. Standard GN 1/1, 1/2, and 1/3 pans are the most commonly used with wet well units of this type, but confirming your existing pan stock before ordering avoids any mismatch. We can advise on pan depth and configuration if you are unsure.
- It is designed for sustained hot holding during service periods and performs reliably in that role. However, wet well units do consume more energy than dry well alternatives when run continuously over a long day, so operators with extended service windows should factor running costs into their decision. For higher-volume sites or those needing a greater number of pan positions, a larger model from the range is worth considering.