 |
| Quantity: | |
|---|---|
EH-1*6
JIEGUAN
| Model | EH-1*6 |
| SIZE | 2100*630*700mm |
| VOLTAGE | 220V |
| HP | 3KW |
| TEMPERATURE | 30-110degree |
| PAN SIZE | 1/1GN pan or1/2 GN PAN |
| with CE certificated | |
| OEM and ODM accepted | |
An electric bain-marie, also known as a water bath or food warmer, is a piece of kitchen equipment used to keep food at the proper serving temperature without overcooking. A bain-marie with 6 GN (Gastronorm) pans is designed to hold and warm six standard-sized containers, which are commonly used in commercial kitchens for various dishes such as sauces, soups, stews, and other hot foods.
Here are some key features and considerations for an electric bain-marie that accommodates 6 GN pans:
Pan Size: Ensure that the bain-marie can accommodate the specific GN pan sizes you intend to use. Common GN pan sizes include 1/1, 1/2, 1/3, 1/4, 1/6, and 1/9. For a 6 GN pan configuration, it might be set up for 1/6 size pans.
Capacity: The total capacity will depend on the depth of the GN pans, but typically, each 1/6 GN pan can hold about 1.5 to 3 liters, depending on its depth.
Temperature Control: Look for models with adjustable thermostats to control the temperature accurately, ensuring that the food is kept at the right temperature without drying out.
Material: The unit should be made from durable, easy-to-clean materials, such as stainless steel, which is both hygienic and corrosion-resistant.
Water Bath or Dry Heat: Some bain-maries use a traditional water bath method, while others may use dry heat technology. Each has its benefits, with water baths providing more even heat distribution and dry heat being easier to clean.
Safety Features: Check for safety features like overheat protection, non-slip feet, and a well-insulated body to prevent burns.
Energy Efficiency: Consider the energy efficiency of the unit, as this will affect your operating costs. Look for models with good insulation and efficient heating elements.
Certifications: Make sure the bain-marie meets relevant safety and quality standards, such as those from NSF International or CE (Conformité Européenne).
Warranty and Support: Review the warranty offered by the manufacturer and the availability of customer support.
When selecting a bain-marie, consider the space available in your kitchen, the volume of food you need to keep warm, and the type of food you'll be serving. It's also a good idea to check reviews and, if possible, see the equipment in person or in action before purchasing to ensure it fits your needs.
You can find electric bain-maries at restaurant supply stores, online marketplaces, or through direct sales from manufacturers. Be sure to compare different models to find one that offers the best balance of features, price, and reliability for your business.
| Model | EH-1*6 |
| SIZE | 2100*630*700mm |
| VOLTAGE | 220V |
| HP | 3KW |
| TEMPERATURE | 30-110degree |
| PAN SIZE | 1/1GN pan or1/2 GN PAN |
| with CE certificated | |
| OEM and ODM accepted | |
An electric bain-marie, also known as a water bath or food warmer, is a piece of kitchen equipment used to keep food at the proper serving temperature without overcooking. A bain-marie with 6 GN (Gastronorm) pans is designed to hold and warm six standard-sized containers, which are commonly used in commercial kitchens for various dishes such as sauces, soups, stews, and other hot foods.
Here are some key features and considerations for an electric bain-marie that accommodates 6 GN pans:
Pan Size: Ensure that the bain-marie can accommodate the specific GN pan sizes you intend to use. Common GN pan sizes include 1/1, 1/2, 1/3, 1/4, 1/6, and 1/9. For a 6 GN pan configuration, it might be set up for 1/6 size pans.
Capacity: The total capacity will depend on the depth of the GN pans, but typically, each 1/6 GN pan can hold about 1.5 to 3 liters, depending on its depth.
Temperature Control: Look for models with adjustable thermostats to control the temperature accurately, ensuring that the food is kept at the right temperature without drying out.
Material: The unit should be made from durable, easy-to-clean materials, such as stainless steel, which is both hygienic and corrosion-resistant.
Water Bath or Dry Heat: Some bain-maries use a traditional water bath method, while others may use dry heat technology. Each has its benefits, with water baths providing more even heat distribution and dry heat being easier to clean.
Safety Features: Check for safety features like overheat protection, non-slip feet, and a well-insulated body to prevent burns.
Energy Efficiency: Consider the energy efficiency of the unit, as this will affect your operating costs. Look for models with good insulation and efficient heating elements.
Certifications: Make sure the bain-marie meets relevant safety and quality standards, such as those from NSF International or CE (Conformité Européenne).
Warranty and Support: Review the warranty offered by the manufacturer and the availability of customer support.
When selecting a bain-marie, consider the space available in your kitchen, the volume of food you need to keep warm, and the type of food you'll be serving. It's also a good idea to check reviews and, if possible, see the equipment in person or in action before purchasing to ensure it fits your needs.
You can find electric bain-maries at restaurant supply stores, online marketplaces, or through direct sales from manufacturers. Be sure to compare different models to find one that offers the best balance of features, price, and reliability for your business.
