Lincat LBM2 Dry Heat Bain Marie with GN Pans
Product Description
The Lincat LBM2 is a countertop dry heat bain marie designed to hold pre-cooked foods at consistent serving temperatures throughout service. Rather than using a water bath, it heats the...
Specifications
- External depth (mm)
- 400
- External height (mm)
- 196
- External width (mm)
- 565
- Power rating (kw)
- 0.5
Product Description
The Lincat LBM2 is a countertop dry heat bain marie designed to hold pre-cooked foods at consistent serving temperatures throughout service. Rather than using a water bath, it heats the pans from below using dry radiant heat — a straightforward approach that works well for sauces, soups, gravies, stews and similar items. It comes supplied with four quarter-gastronorm pans, each 100mm deep with lids, so it is ready to use from the outset.
In a working kitchen, the dry heat method removes the water management that a wet well unit requires. There is no water to fill before service or drain at the end of it, which makes setup and breakdown faster and reduces the risk of spillage when repositioning the unit. An adjustable thermostat allows operators to set the right holding temperature for different foods, which is useful when the menu demands varying sensitivity to prolonged heat exposure.
The practical case for this type of unit is straightforward:
- No water connections — faster setup and simpler end-of-service breakdown
- Lower spillage risk when moving between positions or sites
- Adjustable thermostat allows temperature control by food type
- Supplied with four lidded quarter-GN pans, ready to use immediately
- Compact footprint suits pass areas, buffet counters and serveries
The LBM2 is a plug-in electric unit requiring a standard mains supply and a stable countertop surface — there are no water or drainage connections to arrange. It is worth being clear that dry heat bain maries are a holding solution, not a reheating tool; food should already be at serving temperature before it goes in. For foods that dry out quickly under prolonged holding, or for operations running extended service periods, a wet well model may be worth considering instead.
This unit is well suited to smaller operations — cafés, pub kitchens, school canteens and similar environments where a compact, easy-to-manage holding solution is needed at the pass or on a buffet counter. Sites running longer services with a greater number of pans simultaneously may find a higher-capacity unit better matched to their needs.
If you are weighing up whether a dry heat or wet well unit is the right fit for your service style, we are happy to talk it through.
Key Features
- Dry radiant heat warms pans from below without a water bath
- Supplied with four lidded quarter-gastronorm pans, 100mm deep
- Adjustable thermostat gives variable temperature control per food type
- Plug-in electric operation with no water or drainage connections needed
- Compact countertop design suited to pass areas and buffet counters
Operational Benefits
- Faster service setup with no water filling or draining required
- Reduces spillage risk when repositioning during or between services
- Consistent holding temperatures help maintain food quality at the pass
- Ready to use out of the box with pans and lids included
- Simple plug-in installation suits kitchens with limited utility connections
Specifications
- External depth (mm)
- 400
- External height (mm)
- 196
- External width (mm)
- 565
- Power rating (kw)
- 0.5
- Power type
- Electric 1 Phase
- Weight (kg)
- 12.5
Frequently Asked Questions
- Dry heat works well for sauces, soups, gravies, stews and similar wet dishes, but it is less suitable for foods that dry out quickly under prolonged holding, such as rice or delicate proteins. For those items, a wet well bain marie — which surrounds the pans with heated water — tends to give a gentler, more even hold. If you are unsure which method suits your menu, it is worth discussing before you order.
- The LBM2 is designed for holding food that is already at serving temperature, not for reheating from cold. Food should be brought up to temperature separately — in a pan, oven or steamer — before being transferred to the bain marie. Using it to reheat cold food is likely to result in uneven temperatures and extended holding times that fall outside safe service practice.
- It is well matched to smaller and medium-sized operations such as cafés, pub kitchens, school canteens and catering setups where a compact holding solution is needed at the pass or on a buffet counter. Sites running high-volume or extended services with a larger number of pans in use simultaneously may find a higher-capacity unit more practical.