The fundamental problem in catering establishments is maintaining a temperature of prepared, hot dishes.This problem is solved by bain maries. Dishes are placed in GN (Gastro-Norm) containers which are placed and heated in the main bain marie tank with mixture of steam and air.Water in the main bain marie tank is heated by electric heaters supplied from outside network.
LOZAMET has been producing a large number of bain maries in order to help resolving the problem of hot dishes in professional kitchens.It is particularly important in canteens when serwing dishes.
We have the following groups of bain maries:
bain maries with a common heating tanks ? (BS...,BW...,series of types),
bain maries with independent heting tanks (MV...,FV...,series of types),
table bain maries, types:(BS.4.1,BS.8.1,BS.11.1,BS.14.1) and (MVB.10.3, MVB.20.3,MVB.30.3,MVB.40.3)
free-standing bain maries, types:(BW.4.1,BW.8.1,BW.11.1,BW.14.1) and MVA.10.3, MVA.20.3, MVA.30.3, MVA.40.3)
bain marie trolley, types:(BW.4.5, BW.8.5, BW.11.5, BW.14.5) and MVC.10.3,MVC.20.3,MVC.30.3,MVC.40.3)