Lincat BS7W Wet Heat Bain Marie with Round Pots
Product Description
The Lincat BS7W is an electric wet heat bain marie supplied with six stainless steel round pots. It is designed to hold liquid-based and moisture-sensitive foods — soups, sauces, gravies...
Specifications
- External depth (mm)
- 600
- External height (mm)
- 290
- External width (mm)
- 750
- Power rating (kw)
- 2
Product Description
The Lincat BS7W is an electric wet heat bain marie supplied with six stainless steel round pots. It is designed to hold liquid-based and moisture-sensitive foods — soups, sauces, gravies and pre-cooked dishes — at safe serving temperatures throughout service. Wet heat operation surrounds the pots with humid warmth rather than dry radiant heat, which makes a practical difference to food quality over a long hold.
In a working kitchen, that distinction matters. Sauces and soups held in a dry well unit will often skin over or dry at the edges within an hour or two of service. The wet heat method maintains consistent moisture around the pots, reducing the need for staff to constantly stir or check. Recovery after food is replenished or disturbed is reasonably prompt, which helps keep service moving without interruption.
From a day-to-day operational standpoint, the BS7W offers:
- Adjustable heat control to suit different food types and holding requirements
- Six round pots providing good variety across a servery or hot pass
- Stainless steel construction that cleans down quickly between services
- Wet heat action that reduces drying, skinning and crusting during extended holds
- A compact footprint suited to smaller counters and servery setups
Installation is straightforward — the unit is electric and needs a suitable socket at the point of use. It is worth confirming counter space and power availability before ordering. Wet heat units do draw slightly more energy than dry well equivalents over a full service day, which is worth bearing in mind for sites with long operating hours.
The BS7W is well suited to pub kitchens, hotel carveries, school canteens and café serveries where a modest range of dishes needs to be held consistently through lunch or dinner service. For operations running larger batch volumes or more serving positions, a higher-capacity unit may be a better fit.
If you would like to talk through whether this unit suits your counter layout or service volume, the team is happy to help before you commit to an order.
Key Features
- Wet heat operation using moisture for gentle, even temperature distribution
- Supplied with six stainless steel round pots for varied menu holding
- Adjustable heat control to match different food types and service requirements
- Compact counter-top design suited to smaller servery and hot pass installations
- Electric operation with straightforward single-point power connection required
Operational Benefits
- Prevents sauces and soups from skinning or drying during extended service holds
- Consistent pot temperatures reduce the need for constant staff monitoring
- Six pots allow a varied menu range to be held ready at one station
- Quick clean-down between services helps maintain hygiene standards efficiently
- Compact footprint integrates into tight servery counters without disrupting workflow
Specifications
- External depth (mm)
- 600
- External height (mm)
- 290
- External width (mm)
- 750
- Power rating (kw)
- 2
- Power type
- Electric 1 Phase
- Weight (kg)
- 26
Frequently Asked Questions
- For liquid-based foods, wet heat generally performs better over a long service period. The moisture surrounding the pots helps prevent skinning, drying at the edges and uneven heat, which are common issues with dry well units running for several hours. Dry heat units tend to suit solid or portioned foods where surface moisture is less of a concern.
- The unit is electric and requires a suitable power socket at the point of use on your counter or hot pass. No specialist installation is needed, but it is worth confirming you have adequate counter space and a nearby supply before ordering. Wet heat units do use slightly more energy than dry well equivalents, so that is worth factoring in if the unit will run across a full day of service.
- The BS7W is well matched to moderate-volume operations such as pub kitchens, carveries, school canteens and café serveries where a compact range of dishes needs holding through service. For kitchens running larger batch quantities, more serving positions or continuous all-day service, it would be worth considering a higher-capacity model — we can advise on the right fit if you describe your setup.