Keeping food warm, safe, and presentable during service is a must in commercial catering. That’s where a commercial Bain Marie shines – ideal for buffets, carveries, cafés, and school canteens.

Whether you need a dry heat unit for solid foods or a wet heat model for sauces and delicate items, Bain Maries come in a variety of sizes and styles to suit every kitchen setup.

At Alexanders Direct, we supply Bain Maries to catering businesses across the UK. In this guide, we’ve picked out the top commercial Bain Maries for 2025 and explain exactly what to consider before buying.

Top Commercial Bain Maries for 2025


Diamond S80/BT15 Electric Bain Marie on Open Cupboard

  • Capacity: 4 x 1/1 GN
  • Type: Wet Heat
  • Material: Stainless Steel (AISI 304)
  • Features: Electro valve-controlled water level, electric heating elements, adjustable feet
  • Dimensions: W1500 x D800 x H900 mm
  • Best for: High-volume catering requiring robust, freestanding units

Buffalo FT692 Bain Marie with Tap and Pans

  • Capacity: 2 x 1/3 and 2 x 1/6 GN pans (included)
  • Type: Wet Heat
  • Material: Stainless Steel
  • Features: Overheat protection, front-mounted drainage tap, user-friendly dial temperature control
  • Dimensions: W645 x D432 x H327 mm
  • Best for: Versatile hot holding in busy kitchens or buffets

Hallco MBM2 Electric Dry Heat Bain Marie

  • Capacity: 2 x 1/4 GN containers (150mm deep)
  • Type: Dry Heat
  • Material: Stainless Steel
  • Features: Simmerstat controls, compact countertop design
  • Dimensions: W270 x D330 x H230 mm
  • Best for: Small kitchens or operations with limited space

Parry HGBM5 Stainless Steel Electric Heated Bain Marie Servery with Glass

  • Capacity: Suitable for multiple GN pans
  • Type: Wet/Dry Heat
  • Material: Stainless Steel
  • Features: Full front UV bonded glass display, rear storage access, heated gantry with light fittings
  • Dimensions: W1782 x D685 x H1370 mm
  • Best for: Front-of-house service requiring display and storage

What to Look for in a Commercial Bain Marie (2025 Buying Guide)


  • 1. Wet Heat vs Dry Heat
    Wet heat models use water to gently heat pans – ideal for sauces, custards, and moist foods. Dry heat models heat pans directly – faster to warm, but less gentle. Some models offer both for versatility.

  • 2. Capacity and Pan Configuration
    Check how many and what size GN pans the unit holds. Common setups include 2 x 1/1 GN or combinations of 1/3 and 1/6 pans. Choose based on your menu and portion sizes.

  • 3. Countertop vs Freestanding
    Countertop models are great for smaller operations or back-of-house use. Freestanding versions often come with extra storage and suit larger kitchens or buffet setups.

  • 4. Temperature Control
    Thermostatic control ensures food is held at safe, consistent temperatures. Some models also offer overheat protection and simmerstat options for gentle holding.

  • 5. Build Quality and Materials
    Look for stainless steel construction (ideally AISI 304) for durability, hygiene, and easy cleaning. Units with glass fronts or sneeze guards are ideal for front-of-house use.

  • 6. Drainage and Water Management
    Wet heat models should include a drainage tap for easy emptying and cleaning. Electro-valve controls can simplify water top-up and level management.

  • 7. Size and Site Requirements
    Consider dimensions carefully, especially for front-facing units. Ensure you have space for ventilation, cable routing, and safe access to rear service points if needed.

Quick Buyer Checklist


FeatureRecommendedWhy It Matters
Wet or Dry Heat Option Depends on food type Wet heat for delicate sauces; dry heat for quicker warming
GN Pan Capacity Yes Choose pan layout that fits your dishes and volume
Countertop or Freestanding Depends on space Freestanding suits buffets; countertop suits compact setups
Thermostatic Control Yes Keeps food warm and safe without overcooking
Drainage Tap (Wet Heat) Yes Makes emptying and cleaning easier and safer
304 Grade Stainless Steel Yes Hygienic, long-lasting, and easy to wipe clean
UK Support & Spare Parts Yes Reduces downtime with fast servicing and parts access

Frequently Asked Questions


What’s the difference between wet heat and dry heat Bain Maries?

Wet heat Bain Maries use a water bath to evenly heat GN pans – ideal for sauces and delicate dishes. Dry heat models use direct contact heat, which warms up faster but can dry out some foods.

How many pans can a Bain Marie hold?

This depends on the model. Common configurations include 2 x 1/1 GN pans or 4 x 1/2 GN pans. Many units are compatible with a mix of GN 1/3 or 1/6 pans depending on layout needs.

Can Bain Maries be used for cooking?

No – Bain Maries are designed to keep food warm, not to cook it. They maintain temperature but don’t bring food up to safe cooking temperatures from cold.

Do I need a drainage tap on a Bain Marie?

If using a wet heat model, a drainage tap makes it easier and safer to empty water after service. It also speeds up cleaning and reduces the chance of spills.

Can Bain Maries be used front-of-house?

Yes – many models include glass sneeze guards and attractive finishes for use in buffets, canteens, and carveries. Freestanding and counter-top options are available depending on space.

Need Help Choosing the Right Commercial Bain Marie?


Not sure whether you need wet heat, dry heat, or a combination? Our team can help you choose the perfect Bain Marie based on your menu, space, and service setup.

From compact countertop units to full-size display serveries, Alexanders Direct has everything you need to keep food warm and service running smoothly.

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