Parry 1885 Wet Well Gastronorm Bain Maries product image

Parry

Parry 1885 Wet Well Gastronorm Bain Marie – Electric

SKU: 1885

£439.00(£526.80 inc VAT)
Get a quote

Request a callback

Leave your details and we will call you back about Parry 1885 Wet Well Gastronorm Bain Marie – Electric.

Delivery Information

Price Match

  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur
  • This product is Made in Britain

The Parry 1885 is an electric wet well bain marie designed to hold prepared food at safe serving temperatures throughout service. It works by heating water in a well beneath the food pans, using gentle moist heat to maintain an even temperature across the holding area. The unit is built from stainless steel, includes a drain tap for emptying the well after service, and is supplied as a base unit — gastronorm pans are not included.

In a working kitchen, a wet well bain marie is a dependable choice for foods that benefit from moisture retention. Vegetables, sauces, gravies, and similar preparations hold well without drying out or forming a skin. The moist heat environment is noticeably gentler on food quality than dry-well alternatives, which makes it a practical option wherever food needs to be held for extended periods during a service run. Recovery after replenishing pans is generally prompt, which matters when a servery is under pressure.

From an operational standpoint, this unit offers several practical advantages:

  • Moist heat environment prevents food from drying out or skinning during holding
  • Stainless steel construction is straightforward to clean and stands up to daily commercial use
  • Drain tap simplifies emptying the well cleanly at the end of service
  • Gastronorm compatibility integrates with standard pan sets already in use
  • Countertop footprint suits servery and carvery counter installations

Installation is straightforward — the unit requires a suitable electrical supply and a flat, stable surface capable of supporting its weight when filled with water and loaded with pans. The drain tap needs to discharge safely, so placement near a drain or with a suitable catchment arrangement is worth thinking through before settling on a final position. It is also worth noting that wet well units draw more energy during extended holding periods than dry-well equivalents, which is a reasonable consideration for operations with long service windows.

This unit is well suited to smaller operations — cafes, pub kitchens, staff canteens, and carvery or servery counters where a modest number of gastronorm pans need to be held reliably through service. For higher-volume sites running multiple pan configurations simultaneously, or where a dry-well format may be more appropriate for the menu, a heavier-duty or different-format model may be worth considering.

If you are weighing up wet well versus dry well for your particular menu and service pattern, we are happy to talk through what would suit your setup before you commit.

Frequently asked questions

Is a wet well bain marie the right choice for my menu?

Wet well units are well suited to foods that benefit from moisture during holding — sauces, gravies, vegetables, and similar preparations hold better without drying out or forming a skin compared to dry-well alternatives. If your menu includes items that are better held without added moisture, such as certain fried or roasted foods, a dry-well unit may be more appropriate and is worth discussing before you decide.

What do I need to have in place before installing this unit?

The unit requires a suitable electrical supply and a flat, stable surface strong enough to support its weight when fully loaded with water and pans. Because the well needs draining after service, it is worth confirming that the intended position allows the drain tap to discharge safely — either directly to a drain or into a suitable catchment vessel.

How does this unit perform during a busy service?

For smaller to mid-sized operations, the Parry 1885 holds temperature reliably across a standard service period, and recovery after pan changes is generally prompt enough to avoid holding gaps during peak demand. Sites running very high pan counts or particularly long service windows may find a higher-capacity unit better matched to their throughput requirements.
Parry 1885 Wet Well Gastronorm Bain Marie – Electric

£439.00(£526.80 inc VAT)

£439.00(£526.80 inc VAT)

The Parry 1885 is an electric wet well bain marie designed to hold prepared food at safe serving temperatures throughout service. It works by heating water in a well beneath the food pans, using gentle moist heat to maintain an even temperature across the holding area. The unit is built from stainless steel, includes a drain tap for emptying the well after service, and is supplied as a base unit — gastronorm pans are not included.

In a working kitchen, a wet well bain marie is a dependable choice for foods that benefit from moisture retention. Vegetables, sauces, gravies, and similar preparations hold well without drying out or forming a skin. The moist heat environment is noticeably gentler on food quality than dry-well alternatives, which makes it a practical option wherever food needs to be held for extended periods during a service run. Recovery after replenishing pans is generally prompt, which matters when a servery is under pressure.

From an operational standpoint, this unit offers several practical advantages:

  • Moist heat environment prevents food from drying out or skinning during holding
  • Stainless steel construction is straightforward to clean and stands up to daily commercial use
  • Drain tap simplifies emptying the well cleanly at the end of service
  • Gastronorm compatibility integrates with standard pan sets already in use
  • Countertop footprint suits servery and carvery counter installations

Installation is straightforward — the unit requires a suitable electrical supply and a flat, stable surface capable of supporting its weight when filled with water and loaded with pans. The drain tap needs to discharge safely, so placement near a drain or with a suitable catchment arrangement is worth thinking through before settling on a final position. It is also worth noting that wet well units draw more energy during extended holding periods than dry-well equivalents, which is a reasonable consideration for operations with long service windows.

This unit is well suited to smaller operations — cafes, pub kitchens, staff canteens, and carvery or servery counters where a modest number of gastronorm pans need to be held reliably through service. For higher-volume sites running multiple pan configurations simultaneously, or where a dry-well format may be more appropriate for the menu, a heavier-duty or different-format model may be worth considering.

If you are weighing up wet well versus dry well for your particular menu and service pattern, we are happy to talk through what would suit your setup before you commit.