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| Quantity: | |
|---|---|
EH-684
JIEGUAN
| Model | EH-684 |
| SIZE | 600*650*480mm |
| VOLTAGE | 220-240V |
| HP | 1.5KW |
| N/W | 18.5KGS |
| Pan | 2*1/2 GN pan and 2*1/4 GN Pan |
Catering Equipment Commercial Stainless Steel Food Warmer Bain Marie with 2*1/2 GN pan and 2*1/4 GN Pan
With CE certificate
With power indicate lamp and working indicate lamp.
With water drain
Two temperature controller from 30 to 110 degree
The size of the pan: 325*265*150mm
A Bain Marie, also known as a water bath or double boiler, is a cooking technique used for gentle and even heating. It's particularly useful when you need to heat ingredients slowly and prevent them from burning or overheating. The method involves placing a smaller container with the food inside a larger one that contains hot water. Heat is transferred through the water, providing a more controlled and gentler form of cooking. This technique is ideal for preparing delicate dishes such as chocolate sauces, custards, and crème brûlée.
Here are some benefits of using a Bain Marie:
Temperature Control: It allows for better control over the temperature, which is crucial for certain recipes.
Prevention of Burning: By not having direct contact with the heat source, it reduces the risk of scorching the bottom of your dish.
Even Heating: Provides a more uniform distribution of heat, which is beneficial for many types of cooking.
To set up a Bain Marie at home, you just need two pots: a smaller one that fits inside a larger one. The smaller pot should be placed so that it does not touch the bottom of the larger pot, allowing the water to circulate freely around it. Fill the larger pot with enough water (not too much, to avoid splashing into the upper pot), and then proceed with your recipe as directed.
| Model | EH-684 |
| SIZE | 600*650*480mm |
| VOLTAGE | 220-240V |
| HP | 1.5KW |
| N/W | 18.5KGS |
| Pan | 2*1/2 GN pan and 2*1/4 GN Pan |
Catering Equipment Commercial Stainless Steel Food Warmer Bain Marie with 2*1/2 GN pan and 2*1/4 GN Pan
With CE certificate
With power indicate lamp and working indicate lamp.
With water drain
Two temperature controller from 30 to 110 degree
The size of the pan: 325*265*150mm
A Bain Marie, also known as a water bath or double boiler, is a cooking technique used for gentle and even heating. It's particularly useful when you need to heat ingredients slowly and prevent them from burning or overheating. The method involves placing a smaller container with the food inside a larger one that contains hot water. Heat is transferred through the water, providing a more controlled and gentler form of cooking. This technique is ideal for preparing delicate dishes such as chocolate sauces, custards, and crème brûlée.
Here are some benefits of using a Bain Marie:
Temperature Control: It allows for better control over the temperature, which is crucial for certain recipes.
Prevention of Burning: By not having direct contact with the heat source, it reduces the risk of scorching the bottom of your dish.
Even Heating: Provides a more uniform distribution of heat, which is beneficial for many types of cooking.
To set up a Bain Marie at home, you just need two pots: a smaller one that fits inside a larger one. The smaller pot should be placed so that it does not touch the bottom of the larger pot, allowing the water to circulate freely around it. Fill the larger pot with enough water (not too much, to avoid splashing into the upper pot), and then proceed with your recipe as directed.
