Instanta RB38 38 Litre Regeneration Bath
Product Description
The Instanta RB38 is a water-bath regeneration unit designed for commercial kitchens that need controlled, consistent temperature holding across multiple dishes simultaneously. It operates across a wide temperature range, making...
Specifications
- Capacity (litres)
- 38
- Country of origin
- UK
- External depth (mm)
- 588
- External height (mm)
- 405
Product Description
The Instanta RB38 is a water-bath regeneration unit designed for commercial kitchens that need controlled, consistent temperature holding across multiple dishes simultaneously. It operates across a wide temperature range, making it suitable for both gentle warming and full food regeneration. Four stainless steel partition plates are included as standard, dividing the tank into five compartments so that different dishes or portion types can be held separately without cross-contamination.
In practice, the RB38 suits kitchens running structured service periods where dishes need to be brought to temperature ahead of service and held reliably until required. The digital temperature display and count-up timer give the kitchen team clear visibility of holding times and conditions, which is useful for HACCP record-keeping and general service discipline. The heating element is sized to maintain stable water temperature even when product is loaded in volume, which matters during a busy lunch or dinner push when the bath is working hard throughout.
From an operational standpoint, the unit offers a number of practical advantages:
- Five-compartment tank allows separate holding of different dishes or dietary requirements
- Digital display and count-up timer support HACCP compliance and service timing
- Low water level warning reduces the risk of unattended dry running
- Stainless steel construction throughout makes cleaning straightforward
- Draining mechanism simplifies end-of-service maintenance
The RB38 requires a standard electrical connection and a water supply. As with any water-bath unit, it needs to be positioned on a stable, level surface capable of supporting the weight of a fully loaded tank. Ensure adequate bench space and drainage access are factored into placement. The unit is not designed for continuous 24-hour operation in high-throughput institutional settings — for sites running longer service windows or significantly higher volumes, a larger-capacity unit may be worth considering.
The RB38 is well suited to restaurants, hotel kitchens, contract caterers, and banqueting operations that regularly prepare and hold food in volume. It is a practical choice where sous vide regeneration or structured batch holding forms part of the daily workflow. Smaller operations with modest holding requirements may find a lower-capacity bath more economical, while very high-volume sites should consider whether additional units or a larger model would better match the demand.
If you are unsure whether the RB38 is the right fit for your service style or kitchen setup, the team is happy to talk through the options with you.
Key Features
- 38-litre tank with four included stainless steel partition plates for five compartments
- Digital temperature display for real-time monitoring and HACCP compliance
- Count-up timer tracks holding and regeneration cycles in hours and minutes
- Low water level warning system alerts staff before operational issues occur
- Full stainless steel construction with integrated drain for easy end-of-service cleaning
Operational Benefits
- Holds multiple dishes at precise temperatures throughout a busy service period
- Separate compartments prevent cross-contamination between different menu items
- Digital readout and timer support consistent HACCP record-keeping across shifts
- Reliable temperature recovery when product is loaded during peak demand
- Straightforward draining and stainless construction keep daily cleaning time low
Specifications
- Capacity (litres)
- 38
- Country of origin
- UK
- External depth (mm)
- 588
- External height (mm)
- 405
- External width (mm)
- 375
- Fill capacity
- 31
- Material
- 304 grade Stainless Steel (Superbrush polish)
- Power rating (kw)
- 3
- Power type
- 13amp Plug
- Temperature range (deg c)
- 25 - 95
- Weight (kg)
- 18
Frequently Asked Questions
- Yes, the RB38 is well suited to restaurants that batch-prepare dishes ahead of service and need to hold them at consistent temperatures across a lunch and evening service. The five-compartment configuration allows different dishes or dietary variants to be held separately, which is useful where menus are varied. For kitchens with significantly higher throughput or longer continuous service periods, it is worth discussing whether a larger-capacity unit would be a better fit.
- The RB38 requires a standard electrical connection and access to a water supply for filling. It should be placed on a stable, level work surface with enough load-bearing capacity to support a fully filled tank. You will also need to consider drainage access for the built-in drain, ideally positioned close to a suitable outlet to keep end-of-service emptying practical.
- The RB38 is primarily intended for food regeneration and temperature holding rather than full sous vide cooking, though it operates across a temperature range that overlaps with many sous vide applications. If your kitchen intends to use the unit extensively for precision sous vide cooking — particularly at lower temperatures over longer periods — it is worth speaking to us about whether a dedicated sous vide circulator or a different unit would better match that workflow.