Bain Marie- A purposeful benchtop buddy

The Australian food industry has seen a significant makeover with the use of commercial catering equipment. Fit-outs of different segments install professional appliances and enjoy the efficient output of their commercial kitchens.

Many Australian webshops manufacture and distribute apparatus of large-scale usage. One such vital category is the benchtop catering equipment. Appliances in this category have facilitated innovative cooking and smooth service. Equipment like soup kettles, Bain Marie, and GN pans are designed to keep in mind the convenience of the chefs for displaying dishes, easy handling and use, service, and keeping the food away from spoilage optimum temperatures.

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You will find many variants in Bain Marie with benchtop catering equipment suppliers in Australia. It is always advisable to compare the designs and functionality of professional appliances before freezing your choice.

Let’s understand the purpose of a Bain Marie, one of the essential benchtop catering equipment widely used in Australia.

The birth

Bain Marie raised its head in France through the mind and hands of a French alchemist named Maria Prophestissima. Originally named ‘Balneum Mariae’, this mechanism served a whole purpose in alchemy. As times passed, Bain Marie made its significant place in other businesses like hospitality. You will find this appliance in various designs with a benchtop catering equipment supplier in Sydney. 

The apparatus of this commercial benchtop equipment consists of :

Ø  A handle

Ø  An outer container that holds water

Ø  A smaller vessel that fits inside the outer container and holds the content inside itself

Ø  A base beneath all of the above

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The working

HOT

The heating element is placed beneath the outer container. Once the preferred temperature is achieved, the water is at an optimum temperature for slow cooking of ingredients inside the small vessel. The water acts as a bar between the ingredients and the heat source. This appliance works both on wet heat and dry heat. The former uses water as its heating element, and the latter uses electric or other heating elements.

Wet Heat Bain Marie

In this mechanism, water keeps the food warm. The cabinet generally reaches the preferred temperature, and the inner vessel is placed on the outer one. You get:

Slow temperature rise: The temperature of the water will be less than the boiling point. So the food will not stick to the pan, and neither will it be burnt.

Even cooking: The entire pan holding the contents will be heated with water. And the temperature will be even, so will be the cooking method.

Steaming process: Your food will never lose its moisture or dry out. The steam generated from the hot water beneath the vessel will keep the ingredients retain their water contents.

Gastronorm-friendly: During rush hours, you can easily replace or refill GN pans.

Food is safe: As you can cover the GN pan with stainless steel GN lids. This way, the dishes are protected from pathogens, dirt and unwanted touches.

Pro-tip: The water gets saturated due to continuous heating. You might need to refill. Always use Bain Marie with a drain to get rid of excess water. You will find quality professional appliances like these at Simco.

Dry Heat Bain Marie

With the dry heat method of heating, the vessel is directly heated up with an electric element. You get:

Quick temperature rise: It is a faster way to heat food as the pan is directly in contact with the element. This benchtop is quite a preferable choice for mobile trucks and caravan catering.

Less chance of injury: Since no water is involved in the heating process, you tend to get less injured.

Efficiency: Dry heat is way more efficient to use than wet heat.

Gastronorm-friendly: For uninterrupted service during rush hours, it is easy to switch GN pans.

Easy to use: If your workers are professional, they can handle ths countertop better.

Food is safe: Cover the contents with GN pans  with stainless steel GN lids and keep it away from germs.

Benchtop catering equipment consists of various professional apparatusses that give an edge to your chef’s preparation and catering services.

When to be used

Bain Marie is brought into the spotlight when:

Ø  You require your preparation to have even cooking.

Ø  Your dish is to be prepared by the process of slow cooking

Ø  You want to save your food from being burnt while the cooking process is still on

Ø  Your menu item demands a specific consistency and texture of some preparations like custards, sauces and mousses

Ø  You want to melt ingredients for preparing bakeries, cakeries, savouries, desserts.

Ø  You have to maintain the food at a preferred temperature, especially warm.

Ø  You require the heating process to get warm gradually but does not boil the ingredients inside.

Pro-tip: Dry heat benchtop can dry out the moisture contents of your foods like sauces and custards. The cooking method might give you some portions of the contents hotter than the others. Your benchtop catering equipment manufacturer in cities like Melbourne and Perth can help you with this issue.

Gas cooktops enable the staff members to do multitasking which is usually required in rush hours. Install gas cooktops by Simco, Australia’s leading professional equipment manufacturer and distributor.

With Lamps

You may find designs of benchtops where lamps are installed inside the cabinet for clear visibility and warm effect. This double boiler is one of the most versatile countertops in the commercial catering equipment segment.

COLD

Many types of foods are served cold according to their prep style, taste, the origin of cuisine and properties of the cooking. You will find colourful salad bars in restaurants and large and busy hospitality facilities. Contents of this type are:

Ø  Served at refrigerated temperatures

Ø  Suitable for salads, cold meat and dessert

Ø  Temperature control

The material

This benchtop is widely manufactured in stainless steel. Many fabricators in Australia design and cast this equipment in food-grade material. This way, stainless steel Bain Marie complies with the Australian Catering norms and Catering safety protocols. The material also proves to be safe to use and is hospitality-friendly.

To brave the harsh environments of the Australian belt, you need high performing commercial refrigeration appliances that consume low energy. Shop for innovative apparatuses with Simco.

You can check out the online inventory of commercial kitchen equipment at Simco. They have a vast network of distributors in metro cities like Sydney, Melbourne, Brisbane and Perth. The brand also undertakes safe and secure deliveries of equipment in regional areas too. The products with Simco are manufactured in compliance with the strict guidelines laid down by the Food Department of Australia.