Parry 1885FB Wet Well Gastronorm Bain Marie | Electric Food Holding
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. Wet well units work by heating...
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. 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.
In 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.
- Consistent moist heat preserves texture and moisture in held foods
- Stainless steel construction stands up to daily commercial use
- Accepts standard gastronorm pans, fitting into established kitchen pan systems
- Straightforward to clean between services
- Sold as a base unit — pans can be selected to match your existing gastronorm sizes
This 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.
If 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.
Key Features
- Wet well heating system using water to transfer heat to gastronorm pans
- Accepts standard gastronorm pan configurations across the well
- Stainless steel construction throughout for durability in commercial use
- Electric operation with straightforward temperature management during service
- Base unit design allows pan selection to match existing kitchen equipment
Operational Benefits
- Maintains food moisture and texture throughout extended service periods
- Reduces food waste by preventing drying and surface skin formation
- Integrates with existing gastronorm pan systems already in the kitchen
- Reliable hot holding supports consistent food quality during peak service
- Compact footprint suits smaller servery counters and tight hot pass areas
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 particularly well suited to vegetables, sauces, soups, and other moisture-sensitive foods where drying out is a concern. For foods such as fried items or breaded products that need to retain a crisp texture, a dry well or infrared holding method is usually more appropriate, as the moist environment can soften coatings. If your menu covers a mix of food types, it is worth considering whether a wet well unit suits your primary holding needs.
- As an electric unit, the 1885FB requires a suitable mains electrical connection — your installer should confirm the supply requirement before positioning the unit. It will need access to water for the wet well, and adequate drainage or a procedure for emptying the well at the end of service should be planned in advance. The unit is designed for counter or servery use rather than floor standing, so a stable, level surface is needed.
- No — the 1885FB is supplied as a base unit only, without pans. This is worth factoring into your order, particularly if you are fitting out a new station. Standard gastronorm pans in the appropriate sizes can be ordered separately, and it is sensible to confirm the pan configuration you need before the unit arrives so service can begin without delay.