Parry 1987 Wet Well Gastronorm Bain Maries product image

Parry

Parry 1987 Wet Well Gastronorm Bain Marie | Electric

SKU: 1987

£504.00(£604.80 inc VAT)
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  • 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 1987 is an electric wet well bain marie designed to hold gastronorm pans at safe serving temperatures throughout service. Unlike dry well models, which rely on direct contact heat, the wet well format uses heated water to surround the base of the pans. This produces a gentler, more even heat distribution that keeps food moist and service-ready without the risk of overcooking or drying out at the pan base. The unit is built in stainless steel and fitted with a drain tap for straightforward water removal at the end of service.

In a working kitchen, consistent holding temperature matters as much as the initial cook. Wet well bain maries are well regarded for maintaining food quality across extended service periods — particularly for vegetables, sauces, soups, gravies, and other moisture-sensitive dishes. The water-based heating method reduces the risk of hot spots that can catch food during a long lunch or dinner service, which is a common issue with dry well alternatives under sustained use.

From an operational standpoint, this format offers a number of practical advantages:

  • Even, moist heat helps retain food texture and presentation quality throughout service
  • Drain tap simplifies end-of-service water removal and daily cleaning
  • Stainless steel construction stands up to daily commercial use and wipes down easily
  • Gastronorm compatibility means existing kitchen pan stock will typically fit without additional outlay
  • Water-based heating delivers more consistent pan-base temperatures than dry well equivalents

It is worth noting that wet well operation does consume more energy than a comparable dry well unit, and water levels will need monitoring during service to maintain performance. The unit is supplied as a base only — gastronorm pans are not included and will need to be sourced separately if not already in stock.

This bain marie is well suited to cafés, pub kitchens, small restaurants, and contract catering operations where a reliable holding solution is needed for wet or moisture-sensitive dishes. For higher-volume operations running multiple pan positions across longer service periods, a larger or multi-section unit may be worth considering.

If you are weighing up wet well versus dry well holding for your menu, or want to talk through the pan capacity you will realistically need for your service, the team is happy to work through it with you before you commit.

Frequently asked questions

When should I choose a wet well bain marie over a dry well model?

Wet well units are better suited to moisture-sensitive foods such as sauces, soups, gravies, and vegetables, where the gentler, water-based heat reduces the risk of the food drying out or catching at the pan base during a long service. Dry well models can work well for denser, less moisture-dependent dishes and tend to be slightly more energy-efficient, but the temperature consistency of a wet well is generally preferable where food quality over time is a priority.

Does the unit require a plumbed water connection?

No — the well is filled manually at the start of service rather than via a fixed plumbed supply. The fitted drain tap allows the water to be emptied at the end of service without lifting or tipping the unit. You will need to monitor water levels during service and top up if needed, particularly during longer or busier service periods.

Is this bain marie suitable for a high-volume operation?

The Parry 1987 is well suited to smaller to mid-sized operations — cafés, pub kitchens, small restaurants, and similar environments where a practical, straightforward holding solution is needed. For larger sites running multiple sections simultaneously or requiring extended holding across a wide range of dishes, it would be worth discussing a higher-capacity or multi-section alternative with the team to make sure the unit matches your service volume.
Parry 1987 Wet Well Gastronorm Bain Marie | Electric

£504.00(£604.80 inc VAT)

£504.00(£604.80 inc VAT)

The Parry 1987 is an electric wet well bain marie designed to hold gastronorm pans at safe serving temperatures throughout service. Unlike dry well models, which rely on direct contact heat, the wet well format uses heated water to surround the base of the pans. This produces a gentler, more even heat distribution that keeps food moist and service-ready without the risk of overcooking or drying out at the pan base. The unit is built in stainless steel and fitted with a drain tap for straightforward water removal at the end of service.

In a working kitchen, consistent holding temperature matters as much as the initial cook. Wet well bain maries are well regarded for maintaining food quality across extended service periods — particularly for vegetables, sauces, soups, gravies, and other moisture-sensitive dishes. The water-based heating method reduces the risk of hot spots that can catch food during a long lunch or dinner service, which is a common issue with dry well alternatives under sustained use.

From an operational standpoint, this format offers a number of practical advantages:

  • Even, moist heat helps retain food texture and presentation quality throughout service
  • Drain tap simplifies end-of-service water removal and daily cleaning
  • Stainless steel construction stands up to daily commercial use and wipes down easily
  • Gastronorm compatibility means existing kitchen pan stock will typically fit without additional outlay
  • Water-based heating delivers more consistent pan-base temperatures than dry well equivalents

It is worth noting that wet well operation does consume more energy than a comparable dry well unit, and water levels will need monitoring during service to maintain performance. The unit is supplied as a base only — gastronorm pans are not included and will need to be sourced separately if not already in stock.

This bain marie is well suited to cafés, pub kitchens, small restaurants, and contract catering operations where a reliable holding solution is needed for wet or moisture-sensitive dishes. For higher-volume operations running multiple pan positions across longer service periods, a larger or multi-section unit may be worth considering.

If you are weighing up wet well versus dry well holding for your menu, or want to talk through the pan capacity you will realistically need for your service, the team is happy to work through it with you before you commit.