{"title":"Parry Bain Maries","description":"","products":[{"product_id":"parry-1885-wet-well-gastronorm-bain-maries","title":"Parry 1885 Wet Well Gastronorm Bain Marie – Electric Food Holding","description":"\u003cp\u003eThe Parry 1885 is an electric wet well bain marie designed to hold prepared food at safe serving temperatures during service. It operates by heating water in a well beneath the food pans, using that moist heat to maintain an even, consistent temperature across the holding area. The unit is built from stainless steel and includes a drain tap for emptying the well after service. It is supplied as a base unit only — gastronorm pans are not included.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen environment, a wet well bain marie is a reliable tool for holding foods that benefit from moisture retention. Vegetables, sauces, and similar preparations hold well without drying out or forming a skin. The moist heat environment is gentler on food quality than dry-well alternatives, though it is worth noting that wet wells tend to draw more energy during extended holding periods. Recovery after replenishing the pans is generally quick, which is useful during a busy service window.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, this unit offers a number of practical advantages:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMoist heat prevents food from drying out during extended holding periods\u003c\/li\u003e\n\u003cli\u003eStainless steel construction is straightforward to clean and withstands daily commercial use\u003c\/li\u003e\n\u003cli\u003eDrain tap simplifies emptying the well at close of service\u003c\/li\u003e\n\u003cli\u003eGastronorm compatibility means it integrates with standard pan sets already in use\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits counter or servery installations where space is at a premium\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation is straightforward for a unit of this type — it requires a suitable electrical supply and a flat, stable surface. The drain tap needs to discharge safely, so positioning near a suitable drain or with a catchment arrangement is worth considering before deciding on placement. As a countertop unit, it does not require fixed installation, but it should sit on a surface rated to carry its weight when filled with water and loaded with pans.\u003c\/p\u003e\n\n\u003cp\u003eThis unit is well suited to smaller operations — cafes, pub kitchens, staff restaurants, and carvery or servery counters where a modest number of gastronorm pans need to be held through service. For higher-volume operations running multiple pan configurations simultaneously, a larger or multi-well unit is likely to be more practical.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether a wet well or dry well unit is the better choice for your menu and service style, we are happy to talk it through before you commit to a purchase.\u003c\/p\u003e","brand":"Parry","offers":[{"title":"Default Title","offer_id":36573517904,"sku":"1885","price":439.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Parry_1885_Wet_Well_Gastronorm_Bain_Maries.jpg?v=1599342378"},{"product_id":"parry-1985-wet-well-gastronorm-bain-marie","title":"Parry 1985 Wet Well Gastronorm Bain Marie | Electric Food Holding","description":"\u003cp\u003eThe Parry 1985 is a wet well electric bain marie designed for commercial food holding. It accommodates gastronorm pan configurations and is supplied as a base unit without pans, allowing operators to choose pan configurations that suit their service requirements. Construction is stainless steel throughout, and the unit includes a drain tap for straightforward cleaning and water changes.\u003c\/p\u003e\n\n\u003cp\u003eWet well bain maries work by heating water in the well directly beneath the pans, which transfers gentle, even heat to the food above. This method is particularly effective for vegetables, sauces, gravies, and other foods that benefit from moist-heat holding rather than dry heat. The moist environment helps retain texture and appearance through service without causing food to become waterlogged. Wet well units typically reach operating temperature quickly, which is useful when you need the unit ready ahead of a service period.\u003c\/p\u003e\n\n\u003cp\u003eFor a busy kitchen running a carvery, buffet, or hot counter service, the practical advantages of this style of bain marie are well established:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eConsistent, stable heat transfer across all pan positions throughout service\u003c\/li\u003e\n\u003cli\u003eMoist holding environment reduces moisture loss from food\u003c\/li\u003e\n\u003cli\u003eDrain tap simplifies water changes and end-of-service cleaning\u003c\/li\u003e\n\u003cli\u003eStainless steel construction withstands daily commercial use and regular cleaning\u003c\/li\u003e\n\u003cli\u003eGastronorm compatibility integrates with standard kitchen pan inventory\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe unit requires a suitable electrical supply and a level surface with adequate clearance for safe operation. As a wet well model, it will need a water source nearby for filling, and the drain tap makes emptying straightforward at the end of service. It is worth considering the volume of food you need to hold at any one time — this unit suits moderate-volume operations well. Sites with higher throughput or a greater number of menu items to hold simultaneously may want to consider a wider or multi-well configuration.\u003c\/p\u003e\n\n\u003cp\u003eThis bain marie is well suited to restaurants, pub kitchens, carveries, cafes, and catering operations where reliable wet-heat food holding is needed during service. It is a practical choice for operators who need a dependable, no-frills holding unit from a long-established UK manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this unit is the right fit for your service style or kitchen layout, we are happy to talk it through with you.\u003c\/p\u003e","brand":"Parry","offers":[{"title":"Default Title","offer_id":36573518672,"sku":"1985","price":495.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Parry_1985_Wet_Well_Gastronorm_Bain_Marie.jpg?v=1599342379"},{"product_id":"parry-1987-wet-well-gastronorm-bain-maries","title":"Parry 1987 Wet Well Gastronorm Bain Marie | Electric Food Holding","description":"\u003cp\u003eThe Parry 1987 is an electric wet well bain marie designed to hold gastronorm pans at safe serving temperatures throughout service. Unlike dry well models, the wet well format uses heated water to surround the base of the pans, maintaining even, gentle heat that keeps food moist and service-ready without overcooking or drying out. The unit is constructed in stainless steel and fitted with a drain tap for straightforward water removal at the end of service.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen, consistent holding temperature matters as much as the initial cook. Wet well bain maries are well regarded for their ability to maintain food quality across extended service periods — particularly for vegetables, sauces, soups, and moisture-sensitive dishes. The water-based heating method distributes heat more evenly around the pan than a dry well, which helps reduce the risk of hot spots that can catch food at the bottom of a pan during a long lunch or dinner service.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, this format offers a number of practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEven, moist heat helps retain food texture and presentation quality throughout service\u003c\/li\u003e\n\u003cli\u003eDrain tap simplifies end-of-service water removal and daily cleaning\u003c\/li\u003e\n\u003cli\u003eStainless steel construction is easy to wipe down and stands up to daily commercial use\u003c\/li\u003e\n\u003cli\u003eGastronorm compatibility means pans from existing kitchen stock will typically fit\u003c\/li\u003e\n\u003cli\u003eWet well heating tends to deliver faster initial warm-up than dry well alternatives\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIt is worth noting that wet well operation does consume more energy than a dry well equivalent, and the water level will need monitoring during service. The unit is supplied as a base only — gastronorm pans are not included, so operators will need to source these separately if not already in stock.\u003c\/p\u003e\u003cp\u003eThis bain marie is well suited to cafés, pub kitchens, small restaurants, and contract catering operations where a reliable, straightforward holding solution is needed for wet or moisture-sensitive dishes. For higher-volume operations running multiple pan positions across a longer service, a larger or multi-section unit may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether wet well or dry well holding is the right choice for your menu, or if you need guidance on the number of pan positions that will suit your service, feel free to get in touch with the team — it is the kind of question worth getting right before you order.\u003c\/p\u003e","brand":"Parry","offers":[{"title":"Default Title","offer_id":36573521616,"sku":"1987","price":504.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Parry_1987_Wet_Well_Gastronorm_Bain_Maries.jpg?v=1599342379"},{"product_id":"parry-1885fb-wet-well-gastronorm-bain-marie","title":"Parry 1885FB Wet Well Gastronorm Bain Marie | Electric Food Holding","description":"\u003cp\u003eThe Parry 1885FB is an electric wet well bain marie designed to hold gastronorm pans at consistent, safe serving temperatures throughout a service period. Wet well units work by heating water beneath the pan wells, which transfers heat evenly across the base and sides of the pans. This gentle, moist heat method is particularly effective at keeping foods from drying out or forming a skin at the surface — a common problem with dry well or lamp-based holding equipment.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, this type of bain marie earns its place on the servery counter or hot pass during lunch and dinner service. The wet well method provides stable, even heat that keeps vegetables, sauces, soups, and similar foods in good condition over extended holding periods without the risk of scorching at the base of the pan. Recovery after pans are replenished is reasonably prompt, though it is worth noting that wet well units do generally consume more energy than dry well equivalents — a practical consideration for sites running long holding periods throughout the day.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConsistent moist heat preserves texture and moisture in held foods\u003c\/li\u003e\n\u003cli\u003eStainless steel construction stands up to daily commercial use\u003c\/li\u003e\n\u003cli\u003eAccepts standard gastronorm pans, fitting into established kitchen pan systems\u003c\/li\u003e\n\u003cli\u003eStraightforward to clean between services\u003c\/li\u003e\n\u003cli\u003eSold as a base unit — pans can be selected to match your existing gastronorm sizes\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis unit is supplied as a base only, without pans included. It is worth confirming your gastronorm pan configuration before ordering so the unit is loaded correctly from day one. The 1885FB is well suited to smaller catering operations, cafés, school kitchens, and pub kitchens where counter space is limited but reliable hot holding is essential. For higher-volume operations requiring a larger number of pan positions, a more substantial model from the range may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether a wet well unit is the right choice for your specific menu or service style, we are happy to talk it through before you order.\u003c\/p\u003e","brand":"Parry","offers":[{"title":"Default Title","offer_id":36573523728,"sku":"1885FB","price":439.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Parry_1885FB_Wet_Well_Gastronorm_Bain_Marie.jpg?v=1599342381"},{"product_id":"parry-npwb2-wet-well-pot-electric-bain-marie","title":"Parry NPWB2 Wet Well Electric Bain Marie with Round Pots","description":"\u003cp\u003eThe Parry NPWB2 is a countertop wet well electric bain marie designed for food holding in commercial kitchen and servery environments. It uses moist heat — generated by water in the well — to maintain food at safe serving temperatures. The unit comes supplied with two round pots and features thermostatic temperature control, allowing the operator to set and hold a consistent temperature throughout service.\u003c\/p\u003e\u003cp\u003eWet well bain maries work by surrounding the food containers with heated water, which transfers heat evenly and helps retain moisture in the food. This makes them particularly well suited to holding vegetables, sauces, gravies, soups, and other moist dishes that would suffer from the dry ambient heat of a dry well unit. The trade-off is that wet well units typically consume more energy than dry well equivalents, though they also tend to reach working temperature more quickly — a useful characteristic when time between breakfast and lunch service is tight.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the NPWB2 offers a few practical advantages for the service counter:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThermostatic control helps maintain consistent holding temperatures without operator intervention\u003c\/li\u003e\n\u003cli\u003eRound pot format suits soup, sauce, and vegetable holding typical of carvery and buffet service\u003c\/li\u003e\n\u003cli\u003eFreestanding design allows flexible placement on counters or optional stands\u003c\/li\u003e\n\u003cli\u003eWet heat method reduces surface drying on exposed food during extended holding periods\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits smaller servery counters with limited space\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe unit is designed to sit on a counter surface and can also be raised on stands if that suits the workflow better. An optional false flue is available; if not fitted, the overall depth of the unit is slightly reduced. There are no complex installation requirements — it is a plug-in electric unit — but the operator should ensure adequate ventilation around the unit during service and that the countertop can support its filled weight. Pans are not included with the unit.\u003c\/p\u003e\u003cp\u003eThe NPWB2 is a practical choice for smaller establishments — cafés, pub kitchens, care homes, and smaller carvery or buffet operations — where one or two pot positions are sufficient for service. Operators running larger buffet lines or requiring gastronorm compatibility across a broader range of containers may find that a higher-capacity or GN-format bain marie suits their needs more precisely.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether wet well or dry well holding is the right approach for your menu, or whether this unit has sufficient capacity for your service volume, the team is happy to talk it through before you place an order.\u003c\/p\u003e","brand":"Parry","offers":[{"title":"Default Title","offer_id":36573526224,"sku":"NPWB2","price":382.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Parry_NPWB2_Wet_Well_Pot_Electric_Bain_Marie.jpg?v=1599342382"},{"product_id":"parry-npwb4-wet-well-pot-electric-bain-marie","title":"Parry NPWB4 Wet Well Pot Electric Bain Marie with 4 Round Pots","description":"\u003cp\u003eThe Parry NPWB4 is an electric wet well bain marie designed for countertop food holding in commercial kitchens. It uses moist heat generated within the unit to maintain consistent temperatures across the holding area, and comes supplied with four round pots as standard. Thermostatic control allows operators to dial in the holding temperature appropriate for the food being served.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, the wet well heating method performs well for foods that benefit from gentle, humid heat — vegetables in particular hold their texture and colour more reliably than they would in a dry well unit. The moisture within the well helps prevent food from drying out at the surface during extended holding periods, which is a practical concern during long lunch or dinner services. The trade-off is that wet well units tend to use slightly more energy and require more attention to water levels than their dry well counterparts.\u003c\/p\u003e\u003cp\u003eOperationally, the NPWB4 offers a number of straightforward advantages for front-of-house or back-of-house holding:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConsistent moist heat helps retain food quality across a full service period\u003c\/li\u003e\n\u003cli\u003eThermostatic control keeps temperatures stable without manual adjustment\u003c\/li\u003e\n\u003cli\u003eFour round pots supplied as standard, suitable for side dishes, sauces, and vegetables\u003c\/li\u003e\n\u003cli\u003eFree-standing design gives flexibility over counter placement\u003c\/li\u003e\n\u003cli\u003eStraightforward to clean at end of service once the well is drained\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is relatively straightforward — the unit requires a standard electrical supply and a level, stable countertop surface. It can be used free-standing or positioned on an optional stand where counter height is a consideration. If a false flue is not required, the overall depth of the unit is reduced accordingly. Operators should ensure adequate clearance around the unit and factor in access for daily draining and cleaning of the wet well.\u003c\/p\u003e\u003cp\u003eThe NPWB4 is well suited to cafés, pub kitchens, school canteens, and smaller restaurant operations where a compact, reliable bain marie is needed for vegetable or side dish holding during service. For operations serving higher volumes across a wider range of dishes simultaneously, units with greater capacity or additional well positions may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the wet well configuration is right for your menu and service style, or if you would like to talk through the options, the team is happy to help you work it out before you order.\u003c\/p\u003e","brand":"Parry","offers":[{"title":"Default Title","offer_id":36573526800,"sku":"NPWB4","price":473.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Parry_NPWB4_Wet_Well_Pot_Electric_Bain_Marie.jpg?v=1599342383"},{"product_id":"parry-npwb6-wet-well-pot-electric-bain-marie","title":"Parry NPWB6 Wet Well Pot Electric Bain Marie – Round Pot","description":"\u003cp\u003eThe Parry NPWB6 is a wet well electric bain marie designed for counter-top food holding in commercial kitchens. It uses moist heat generated within the unit to maintain food at safe serving temperatures, keeping dishes warm without the drying effect that dry well models can produce. The unit is supplied as standard with six round pots, making it well suited to multi-dish service presentations. It can be used free-standing on a counter or positioned on optional stands where counter height requires it.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, the wet well method is generally preferred for vegetables, sauces, gravies, and similar moisture-sensitive foods. The moist heat environment helps maintain the appearance and texture of food throughout a service period, which matters in settings where dishes may sit for extended periods between orders. The trade-off is that wet well units typically consume slightly more energy than dry well equivalents and take a degree of management to ensure the water level is maintained correctly during service.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, this type of bain marie suits kitchens where food quality and presentation consistency across a shift are priorities. Practical advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMoist heat reduces surface drying on vegetables and sauced dishes\u003c\/li\u003e\n\u003cli\u003eThermostatic control allows operators to dial in appropriate holding temperatures\u003c\/li\u003e\n\u003cli\u003eRound pot configuration suits à la carte or multi-dish carvery presentation\u003c\/li\u003e\n\u003cli\u003eFreestanding or stand-mounted installation gives flexibility in counter layout\u003c\/li\u003e\n\u003cli\u003eParry's build quality is well regarded in UK commercial kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward — the unit requires a suitable electrical supply and a level, stable counter surface. The optional false flue shown in product imagery is not included as standard; if space is limited, it is worth noting that the unit depth is reduced when the flue is omitted. Ensure adequate clearance around the unit for safe operation and routine cleaning. The wet well reservoir will need regular checking and topping up during service.\u003c\/p\u003e\u003cp\u003eThis model is a practical choice for pub kitchens, care homes, school catering facilities, and restaurants operating a set-menu or carvery service. It is best suited to operations with a manageable number of holding positions rather than high-volume multi-well requirements. For larger operations needing extended run of holding capacity, a wider or higher-output model may be more appropriate.\u003c\/p\u003e\u003cp\u003eIf you are weighing up wet well versus dry well options, or working out the right configuration for your service counter, we are happy to talk it through before you order.\u003c\/p\u003e","brand":"Parry","offers":[{"title":"Default Title","offer_id":36573527120,"sku":"NPWB6","price":593.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Parry_NPWB6_Wet_Well_Pot_Electric_Bain_Marie.jpg?v=1599342383"},{"product_id":"parry-bmf11g-wet-well-bain-marie","title":"Parry BMF1\/1G Wet Well Gas Bain Marie","description":"\u003cp\u003eThe Parry BMF1\/1G is a gas-fired wet well bain marie designed to hold prepared food at safe serving temperatures during service. It runs on either LPG or natural gas — natural gas jets are supplied in the box for conversion — making it a practical choice where a fixed mains gas supply may not always be available. Piezo ignition means no electrical connection is required to light the burner, which is a notable advantage in mobile or temporary catering setups.\u003c\/p\u003e\u003cp\u003eWet well operation works by heating water in the base well, which in turn gently and evenly warms the food pans above using moist heat. This method is particularly well suited to vegetables, sauces, and dishes that would dry out or crust over under dry heat. Recovery after the well is topped up or the lid is repeatedly opened tends to be reasonably prompt with wet well units, though they do consume slightly more energy than dry well alternatives as a result of heating the water volume. That is a fair trade-off for the quality of food presentation it supports.\u003c\/p\u003e\u003cp\u003ePractical operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eNo flue required, simplifying installation and positioning\u003c\/li\u003e\n\u003cli\u003eNo electrical supply needed — piezo ignition only\u003c\/li\u003e\n\u003cli\u003eDual-fuel compatibility reduces dependency on a single gas source\u003c\/li\u003e\n\u003cli\u003eMoist heat helps retain food texture and appearance through service\u003c\/li\u003e\n\u003cli\u003eTemperature control dial allows straightforward adjustment by service staff\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBecause no flue is required and there is no electrical dependency, this unit suits mobile catering trailers, market stalls, temporary event kitchens, and small fixed counters where running services are limited. It is worth noting that the GN pans are not supplied with the unit. For higher-volume operations or those needing a larger pan configuration, a heavier-duty model with greater capacity would be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this unit fits your counter layout, gas supply, or service volume, we are happy to talk it through before you order.\u003c\/p\u003e","brand":"Parry","offers":[{"title":"Default Title","offer_id":36578540240,"sku":"BMF1\/1G","price":524.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Parry_BMF1-1G_Wet_Well_Bain_Marie.jpg?v=1580239382"},{"product_id":"parry-bmf6c-g-wet-well-bain-marie","title":"Parry BMF6C\/G Wet Well Bain Marie Gas","description":"\u003cp\u003eThe Parry BMF6C\/G is a gas-fired wet well bain marie designed for holding prepared food at safe service temperatures without the need for an electrical connection. It runs on either natural gas or LPG, with the appropriate jets supplied for conversion between the two. Ignition is handled by a piezo system, meaning there is no dependency on a power supply — a practical advantage in kitchens where electrical sockets near serving areas are limited.\u003c\/p\u003e\u003cp\u003eWet well operation uses moist heat to maintain humidity around the food containers, which helps prevent drying out during extended holding periods. This approach suits vegetables, sauces, and other moisture-sensitive dishes particularly well. The trade-off compared to dry well operation is slightly higher energy consumption, but wet well units tend to recover temperature more quickly after lids are lifted or pans are changed over during busy service.\u003c\/p\u003e\u003cp\u003eIn terms of day-to-day operation, the BMF6C\/G is straightforward to run:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGas operation removes the need for electrical supply at the point of service\u003c\/li\u003e\n\u003cli\u003ePiezo ignition provides reliable, tool-free lighting\u003c\/li\u003e\n\u003cli\u003eMoist heat holding reduces food waste from drying during service\u003c\/li\u003e\n\u003cli\u003eCompatible with standard GN pan configurations for flexible food presentation\u003c\/li\u003e\n\u003cli\u003eNo flue required, simplifying placement and setup\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBecause no flue is required, positioning is more flexible than with many gas appliances, though adequate general kitchen ventilation should still be considered. The unit is suited to counter-top or servery installation and is a practical choice for carveries, pub kitchens, care homes, and similar operations where gas is the preferred or only available energy source. It is worth noting that for higher-volume operations holding a greater number of dishes simultaneously, a larger-capacity model may be more appropriate.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether wet well operation is the right choice for your menu, or whether this unit is sized correctly for your service, the team is happy to talk it through with you before you commit.\u003c\/p\u003e","brand":"Parry","offers":[{"title":"Default Title","offer_id":36578540688,"sku":"BMF6C\/G","price":736.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Parry_BMF6C-G_Wet_Well_LPG_Bain_Marie.jpg?v=1580239383"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/collections\/Parry_NPWB2_Wet_Well_Pot_Electric_Bain_Marie_1024x1024_899099cf-96e2-4b51-8a83-9d382cb0dfe2.jpg?v=1634561887","url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/parry-bain-maries.oembed","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}