Lincat BM6 Dry Heat Bain Marie | Electric Food Holding Unit
Product Description
The Lincat BM6 is an electric dry heat bain marie designed to hold pre-cooked foods, sauces, soups, gravies and similar items at safe serving temperatures during service. Unlike a wet...
Specifications
- External depth (mm)
- 611
- External height (mm)
- 290
- External width (mm)
- 600
- Power rating (kw)
- 0.8
Product Description
The Lincat BM6 is an electric dry heat bain marie designed to hold pre-cooked foods, sauces, soups, gravies and similar items at safe serving temperatures during service. Unlike a wet well unit, it uses radiant heat from a dry base rather than a water bath, which keeps the unit lighter, simpler to manage, and easier to move between sections or sites without the risk of spillage.
In a working kitchen environment, the BM6 is well suited to operations where food is prepared in advance and needs to be held consistently through a busy service period. The adjustable heat control allows staff to set an appropriate temperature for different food types, which is important when you are holding items with varying heat requirements side by side. Recovery after lids are lifted during service is reasonably prompt, helping to maintain safe holding temperatures without constant monitoring.
Practical advantages of the dry heat design include:
- No water to fill, manage or drain — reduces set-up and clean-down time
- Lighter and more portable than a comparable wet well unit
- Generally lower energy draw compared to wet well alternatives
- Adjustable temperature control for different food types
- Compatible with GN pans — available in several pan configurations to suit different service layouts
The BM6 is available as a base unit alone, or as a bundle with a selection of half and quarter GN pans and lids. Choosing the right pan configuration at the point of purchase avoids compatibility issues later, and the team can advise on which layout best suits your service style and counter space.
This unit is best suited to smaller operations — cafés, pub kitchens, small restaurants and catering vans — where a compact, straightforward holding solution is needed. For higher-volume sites running longer service periods or a wider range of held dishes, a larger or wet well alternative may be worth considering.
If you are unsure whether dry heat holding suits your menu or service volume, we are happy to talk it through before you order.
Key Features
- Dry heat base holds GN pans without the need for water
- Adjustable temperature control for varied food holding requirements
- Available as base unit or with half and quarter GN pan bundles
- Compact countertop footprint suited to smaller service environments
- Electric operation with straightforward set-up and clean-down
Operational Benefits
- Holds sauces and soups safely through busy service without monitoring
- Eliminates water management, reducing set-up and clean-down time significantly
- Portable and spillage-free, allowing flexible positioning across the kitchen
- Pan bundle options simplify purchasing and avoid later compatibility issues
- Lower energy consumption compared to wet well units reduces running costs
Specifications
- External depth (mm)
- 611
- External height (mm)
- 290
- External width (mm)
- 600
- Power rating (kw)
- 0.8
- Power type
- Electric 1 Phase
- Weight (kg)
- 20
Frequently Asked Questions
- A wet well bain marie surrounds GN pans with heated water, which gives very even, gentle heat and is well suited to holding delicate sauces or foods for extended periods. A dry heat unit like the BM6 uses radiant heat directly beneath the pans, which means no water to manage and a lighter, more portable unit. Dry heat is a practical choice for shorter service periods and food types that are less sensitive to slight temperature variation, but if you are holding food for several hours continuously or your menu includes very delicate preparations, a wet well unit may give more consistent results.
- The base unit alone suits operators who already have compatible GN pans in use. If you are starting from scratch, the bundle options are generally more cost-effective and remove the guesswork around compatibility. The choice between configurations depends on how many dishes you need to hold simultaneously and whether you prefer half or quarter GN portions — if you are unsure, it is worth speaking to us before ordering so we can match the layout to your service.
- The BM6 is well suited to holding food through a defined service period — a lunch or dinner shift, for example — rather than continuous all-day holding. For operations that need to keep a wide range of dishes at temperature across a full trading day, a larger capacity unit or a wet well model may provide more reliable results and greater flexibility.