Very often, when visiting various cafes and pizzerias, you can see showcases with ready-made dishes placed in metal containers... The future lunch is kept hot in such devices for a long time. These indispensable helpers are called food warmers.
This equipment is used not only in front of customers, but also in the kitchens of establishments. The advantages of food warmers are difficult to overestimate. Such assistants will help businesses thrive wherever an endless stream of customers immediately demands a hot and hearty meal.
Repeated heating of food has a negative effect on its taste. And this is known to all chefs. The temperature of the finished dish is maintained in the bain-marie at an average of 60 to 80 ° C, which in most cases avoids the additional hassle of heating. Another plus is noticeable energy savings. In addition, there are food warmers that do not need electricity, the temperature is maintained in them with the help of special fuel.
The food warmer, which heats the finished product with saturated steam, is also popular in kitchens.
Equipment with dry impact heating elements noticeably lags behind in use due to overheating and rapid failure.
In any case, today the buyer has the opportunity to choose exactly the equipment that suits him the best way possible.
A variety of models allows you to choose the required dimensions, shape, type of energy source (gas, electricity) and the principle of operation of the heating elements.
Bain-marie can be found in restaurants and household... At its core, it is a technique needed to store food. any temperature. It can be rectangular or round.
The top is always covered with a lid. Many people are not aware of the existence of this dining technique. And in vain, because freshly prepared food can be stored long time, keep your temperature and appearance... To choose the right food warmer, you need to understand the types, operating rules and features of this device.
What is a bain-marie?
The word "Marmite" has French roots and is translated as cauldron. The product is a structure with a cover and a heating element. Depending on the model, your device may contain several containers. There are aluminum and steel modifications. They are more suitable for storing ready-made food and convenience foods.
Silver and stainless steel products are used to maintain the temperature regime. There are also ceramic and glass cases. Dishes in any container retain their properties for three hours.
This technique used in restaurants during large events, when it is necessary to maintain the temperature of meat and other hot dishes. Food placed in this fixture will not deteriorate and will look like it is removed from the stove. Food in this container is ready to eat at any time.
Main varieties
Food warmers share by design, size and number of containers. There are also different ways heating food. Varieties based on the "water bath" principle are additionally equipped with water outlets. Another type of heating is based on a change in pressure. There are no heating elements in such a device.
By design and principle of operation other models can be distinguished:
- Table bain-marie consist of a stand, a lid and an insert. The devices are mounted on the table. Lightweight and easy to operate.
- Electrical products are based primarily on heating food with a special element. The temperature can be adjusted.
- Candle-heated models cannot be called safe devices, because there is an open fire. But on the other hand, the design looks stylish and saves energy.
- Products without heating are a container that, like a thermos, retains heat. The dishes look stylish and are easy to use.
- Food warmers with alcohol burner are most often used at large events. There are many hotplates and containers.
Depending on the type of food prepared, products can be divided into several categories. Devices for second courses are equipped with different containers. You can maintain the temperature for several dishes at the same time. Products for the first courses have a rounded shape and a thin bottom. For sauces it is used special design.
Bain-marie is beneficial to use in restaurants and canteens. In the case where there are a large number of clients, you can to save time warming up the dish. The product can also be used to transport prepared food. In elite restaurants, it is used less often, because food is prepared according to individual order... But here, too, is hot meat or a fish dish can be brought in a warmer. The stylish design will look presentable and at the same time keep the temperature of the hot dish.
Use of the food warmer at home
At home, the use of a bain-marie is also justified. Experienced housewives mostly choose compact desktop devices... These models will maintain the temperature of the prepared dish as efficiently as professional equipment. The main difference consists in size. The table food warmer consists of a container with a lid, a stand and a heating source.
During a family reception, a device with a candle device will look original. Bain-marie made on the principle of a thermos have proven themselves well at home.
What nuances do you still need to know in order to choose a bain-marie? How else can this product be used in the kitchen? There are a wide variety of models. The buyer will be able to choose products based on their preferences and methods of operation.
All products are varied in shape, material, design and method of heating food. Among features some products can be distinguished by adjusting the temperature in different areas of the surface. There is a variety of heating. There are bain-marie with classic heating, as well as with intensified heat transfer. The first option is based on the principle of standard heat exchange, and the second method can be offered by models with combined and infrared heating.
The holiday is not complete without a feast. All dishes on the table should be aromatic and hot. The bain-marie will help with this.
What is a bain-marie?
The definition of bain-marie should be understood as a specialized cookware. This container can withstand temperatures of 20-80 degrees Celsius and allows for a short-term preservation of the properties of freshly prepared dishes. Food can be left in a dish with a lid for 2-3 hours and it will be hot.
The food in the container will not spoil, boil or dry out. The food warmer is used in domestic conditions or in catering places, for example, on a buffet. The use of special utensils in restaurants makes the work of staff easier and also helps to serve food at the correct temperature. According to the norms, the temperature of the side dish and the second course is from 65 degrees. And for sauces, soups and drinks, it is recommended to adhere to a temperature of 75 degrees.
bain-marie warms up foodAppointment of bain-marie
By appointment, the following types of dishes are distinguished:
- multifunctional food warmer;
- chafing dish for baking and side dishes (miniature dishes for a buffet table);
- food warmer for drinks and sauces;
- bain-marie for the second course;
- bain-marie for the first course.
Bain-marie power supply
Bain-marie with different heating sources differ significantly from each other. Mainly for catering purposes, gas and electrical devices are used.
Gas
Gas warmers are easy to use. Heating is carried out by burning liquid gas. This type of device is appropriate in the catering industry because this type of tableware is the most compact.
During operation, you do not need to think about safety precautions, as the automation will do it for you. Design features of these devices are such that gas stops flowing into the working part when the burner is deactivated.
Electricity
To use the electric bain-marie, it is necessary to connect to a network with a voltage of 220-380 V. Such a device is optimal for implementation in a catering distribution tape or for installation as a stationary heater in a kitchen. The electric marshmallow carries out heating with a small heating element.
Alternative heat source
In addition to electric and gas bain-marie, there are devices that work on alternative sources heat. For heating, a candle, a combustible mixture or gel can be used. Study the information from the manufacturer. The conditions and duration of burning must be written on the packaging. Usually this time is from 3 to 6 hours.
Bain-marie heating method
True gourmets and food service workers know that the heating method directly affects the taste of food and the design characteristics of the appliance.
Dry heat
In the case of dry heating of food, the temperature inside the container is maintained by uniform, rapid distribution of hot air flows. This phenomenon is called convection. It is reasonable to use such a device for short-term storage of sauce or soup. The steam warmer with dry heating works economically, which outperforms the food warmer discussed below in a water bath. If the container is used incorrectly in dry heat, the food may be somewhat overdried, but this is a minor drawback that is not relevant when heating liquid dishes.
Heating with a water bath
There are many models of bain-marie on sale, where heating is carried out hot water, that is, the water bath method is used. The container is located above the reservoir. Water is poured into it and heated with a burner or heating element. Constant steam heating keeps the temperature stable. This type of thermal effect protects food from burning and drying out. The bain marie is ideal for keeping side dishes, fish and meat dishes hot.
Bain-marie design
Let us examine two variants of the bain-marie design - a stationary and a table-top heater. And we will mention one more type - chafing dish.
Stationary heater
Today, reliable stationary devices successfully complement the dispensing line in catering points. The device has an electric heating element and containers for food in the design. Typically, the thermal effect occurs due to water, in this case, a reservoir is provided, an opening for draining water and observing safety measures. Due to the automatic thermostat, the device stops working and warms up when there is no water in the working container.
Bench heater
For the first course
Exists different designs table bain-marie intended for warming up the first course. For instance:
- bain-marie in the form of a closed container with several convenient containers built-in inside;
- round barrel-shaped bain-marie - hermetically sealed construction with small legs;
- bain-marie in the form of a closed stand, where the heating zones are located, which maintain the temperature in the pots.
For the second course
Small kitchen table bain-marie is intended for warming up the second course. The design is represented by a thermo device, food containers and a lid. The stand can be closed or open. Heat comes from below. On sale there is different models bain-marie, where apart you can place one or several types of products.
The design of the bain-marie lid is extremely important. The flat-shaped lid and the comfortable handle in the middle are the standard designs found on our familiar household pots. A definite plus is affordable price products. But in the classic design there is a significant disadvantage - there is nowhere to place the lid at the time of food application.
For the most discerning user, there are more expensive food warmers with a lid that doesn't need to be removed. The lid can be folded back 90-180 degrees. This is convenient as it frees up your hands.
Bain-marie chafing dish
Separate view marmite is called chafing dish. This type of tableware is actively used today when arranging a buffet and serving buffets. The tabletop warming container has a rectangular silhouette and a removable container. There are three different container sizes to choose from.
In the chafing dish, food is heated with steam - this is a water bath method. Case material - smooth stainless steel. This type of heater is suitable for maintaining the temperature of baked goods, side dishes and any second course. The modular design of the chafing dish allows you to use one or several working containers at once.
How to choose a bain-marie?
To get a good professional bain-marie, you should pay attention to some subtleties:
- heating method - if you chose dry heat, you will have to stir the dish all the time, the water principle is more successful, it almost does not dry food and is optimal for side dishes, fish and meat;
- power supply - with a gas source of energy, you save money, and the electric bain-marie is extremely easy to install;
- stationary food warmer - perfect for catering with a dispensing line, for example, for serving cafe visitors;
- number of containers for food - choose the number of containers based on how many different dishes you are going to heat at the same time (there are bain-marie with 1, 3, 12 compartments, so it will not be difficult to find suitable option for any needs);
- the purpose of the food warmer - if you need to serve a small snack bar, a buffet or a buffet table, then an ordinary table warmer is suitable for you, where the second and first courses will be stored;
- the temperature of heating food in the bain-marie - most modern models operate in a temperature range of 20 to 90 degrees, this heating is sufficient for the operation of an average restaurant.
Review of popular models
Leomax "Royal Lunch"
The price of the Leomax food warmer "Royal Lunch" is 2600 rubles. The device is made of metal and ceramics, its volume is 2.1 liters. This particular dish is easy to use. You can prepare a dish, place it in a bowl and serve it at any time to the table, while the food will be hot and ready to eat. During a feast, you can add food to guests, which will always be at the same optimal temperature.
The manufacturer has foreseen an aesthetic aspect as well. Bain-marie Leomax is heated with candles, which creates a comfortable and romantic atmosphere at a festive event. The design of the bain-marie is truly royal, with a durable exquisite gold pattern applied to the body. Moreover, the owner can use this thing not only for heating, but also as ordinary dishes for the original setting of the festive table.
Vitesse "Beth"
Convenient food warmer Vitesse "Beth" has a capacity of 1.9 liters and costs 2,200 rubles. This is a heat-resistant transparent glassware made of durable tempered glass, rectangular in shape. The body is transparent, which adds extra chic to this tableware. Bain-marie parts are made of stainless steel and serve for a long time.
Freshly prepared dishes must be served immediately, they do not need to be transferred to other serving containers. The food warmer stands harmoniously on the table, it is located on a metal stand. Candles are placed under the food container, which will have to be purchased separately, since the manufacturer does not attach them to the product. Thanks to candles, the food in the container heats up slightly, it does not cool down for several hours, which will provide maximum convenience during the feast. Also note that this bain-marie has a stainless steel lid. This dish is a true decoration of the table, it is suitable for the microwave and oven, and is perfectly cleaned in the dishwasher. The set includes a food warmer, a lid and a pallet.
GASTRORAG "ZCK165B"
Food warmer ZCK165B from the manufacturer GASTRORAG is sold for 5300 rubles. The device is heated in a wet way, does not have a drain tap, it is made of stainless steel, is spacious and aesthetic. You can maintain the temperature of 2 dishes at the same time, which is very convenient for home. The cookware weighs 7.4 kg and operates at temperatures ranging from 30 to 90 degrees.
Hurakan "HKN-SB57"
Unusual pot-shaped Hurakan HKN-SB57 table bain-marie has one burner and costs 3000 rubles, its width and length are 270 mm, height is 370 mm. The device is heated by water to 35-95 degrees. The volume of the dishes is 5.7 liters, the weight is 3 kg. Its body is made of enamelled steel.
The Hurakan food warmer has a refined modern design, it is ideal for maintaining the temperature of the first course. It should be noted that the instrument has a hinged cover. To start heating, you need to pour water into the tank yourself and press start. The control panel is intuitive. The food warmer is easy to carry.
In the review, you got acquainted with information about the purpose, types and selection of food warmers for home and catering establishments. Enjoy your cookware.
And romaty, tasty and hot food for as long as possible is what you need for an ordinary lunch or holiday, and barbecues in nature should always be hot. Unfortunately, food begins to cool down almost immediately after cooking and loses its taste. In this case, they save - so far not a very common product in home kitchens, but they are increasingly gaining interest for use at home. Bain-marie is a kitchen appliance that maintains the temperature of a cooked dish in a dish for a certain period of time. That is why they are in demand at holidays, buffets, for organizing a buffet and already often at picnics. How to choose good option for all these cases? How are food warmers different from each other? How do the products work? And what kind of bain-marie are there?
What is a bain-marie (bain-marie)
A food warmer is a dish (vessel) that is designed for long-term heating of food. This way the food stays warm for several hours and does not have to be placed in the microwave, oven, or reheated. What is the advantage of this type of heat preservation? So the food will not lose its taste and aroma: it seems that it is just about to be cooked and put on the table. In addition, the table home bain-marie has an aesthetic look.
Household food warmers
Do not assume that the appliance will be able to prepare a dish from scratch. For this process, the housing is not warmed up enough. In order to choose the right temperature for a particular dish in electric ovens, most models have a thermostat.
In industrial electric food warmers, protection against accidental activation is also in demand. The electric bain-marie will not start working if there is no food in the container. The design of the bain-marie consists of the following parts: a frame with heating elements, a bowl for food itself, a lid, a stand and additional devices (thermostat for determining the required temperature, display, timer, indicators). It also does not do without the presence of convenient carrying handles.
Tabletop and floor (stationary), mobile food warmers
Depending on the purpose and location, food warmers can be divided into desktop (mobile, portable) and stationary, as well as mobile.
The first ones are mainly used for home, summer cottages, picnics (bain-marie for heating kebabs and meat) and for beautiful presentation in cafes and restaurants. The dishes are placed on the table, have compact size, usually up to 5 liters in volume. should be bought for those who plan to transport the product to nature and picnics. Products are also in demand for small kitchens, so that there is a place for them, and they do not interfere with everyday life.
Stationary bain-marie bowls are purchased for catering places with medium and high human traffic: the devices are larger, consist of several sections and modules. So that such oversized products do not take up much space on the table, their placement is mainly on the floor. That is why stability is an important requirement - so that the bain-marie does not wobble or slip. Often, this type of display cabinet is presented: the most capacious and divided into compartments.
As for mobile food warmers, they are installed on a special trolley with wheels. Thanks to this, you will be able to transport the dish as quickly as possible, without having to lift a heavy container. That is why this type is in demand for buffets.
How heating can occur
Based on personal preferences and the purposes for which you buy a bain-marie, you can choose one of several types of heating:
- (or gas burner). Most often used for home use. Thanks to the soft light, they create coziness and are purchased for warm family gatherings. Gas immediately stops flowing as soon as the burner turns off, so such a product is as safe to use as possible.
- With a sealed lid. The upper part is tightly closed, and the devices are also made with thickened double walls. Thanks to these two features, heat is reliably retained for a long time.
- Electrically heated. Powered by the network, popular in professional food preparation establishments: cafes, restaurants, bars.
- Combined. They combine two types at once. It is very convenient to choose a convenient option for a specific dish and occasion.
Which ones keep the heat more?
Models with a sealed lid are significantly inferior to other types. The heat retention time is limited and reaches only a few hours. The principle of such products is similar to that in which food gradually and slowly begins to cool down. That is why they have not gained much popularity.
Electric models run continuously as long as they are turned on, so they will be able to maintain the set temperature for as long as required. In candlestick versions, the heating time depends on how long heating element: After the candle has gone out, the dish will gradually cool down.
What are the bain-marie
First of all, you need to decide for which dishes you want to buy a bain-marie:
- ... If these are first courses, such as soups, borscht, then you need to look at options with high walls. Accordingly, they are made more compact in width. They also maintain an optimal moisture level.
- are made quite wide and long, while the walls are low. Thanks to this, the heat spreads evenly and quickly over the entire surface, warming up a thin layer of food.
Also, one of the key differences in selection factors is shape. At the same time, this is not the most significant indicator to which you should pay attention, it depends more on personal preferences:
- square shape;
- ... It is in demand for compact storage on a table or shelf, since it has straight sides.
- ... Such models, especially if they are compact, can be easily placed for warming up in the microwave if you took the dish already cooled down in the bain-marie.
It is also important to choose the right material. This figure significantly affects how long the heat will stay in the middle of the case. Nowadays, you can easily purchase the following options:
- Marble or. The most demanded material in home food warmers. Less common than other types are found in an industrial kitchen, however, they are quite durable, heat-resistant and environmentally friendly. At the same time, aesthetics and design are at the highest level: such bain-marie are refined, elegant and original.
- ... The material is selected heat-resistant, therefore it reliably withstands high temperatures... Rarely are bain-marie made entirely of glass - mostly they are combined with metal inserts. It is also an opportunity to serve the dish beautifully, as it will be visible through the transparent walls.
- Porcelain, ceramic. This material retains heat longer than others and significantly saves energy, as it instantly heats up. The surface is stylishly decorated with fanciful patterns, painting and volumetric finishes.
- Steel. They, in turn, are chrome-plated or polished. Medical steel has high strength indicators. That is why it is mainly purchased for the kitchens of restaurants and cafes: where design is not so important as practicality and durability. They are dishwasher safe.
The interior decoration can be completely different: in budget models it is metal, ceramics or wood, expensive options can be finished with silver and gold.
Another important point when choosing a bain-marie - this is the type of cover. The usual detachable one opens with a handle and is simply removed from the top (as is done with and). The second type is a Roll Tot product (folding model). To open the case, you need to pull on the handle so that the lid opens at an angle of 90 or 180 degrees. (the mechanism is similar to the lids of bread bins, grills, etc.). The second type is convenient in that you do not have to foresee where to place the lid after you open the case. It is also often supplemented with a small hole to allow steam to escape evenly throughout the process.
Pay attention to the volume of the bain-marie. In single, home and table products, the volume rarely exceeds about five liters. This is also convenient for setting the table, on which there is already little space left due to the abundance of dishes. For catering places and professional use floor models and more than 20 liters are presented.
How to choose a home food warmer
First of all, consider how many dishes you want to reheat at the same time in a warmer. If you are purchasing a product to use for receptions or for the holidays, it is advisable to choose a case with multiple compartments. They will share the dishes so that everyone can take the ones they like. You can choose from two, three, four or more compartments. For a small family and infrequent use, a bain-marie with one main compartment is suitable.
Before starting the selection, it is better to measure in advance the free space where you plan to place the bain-marie. This is important so that later you will not be faced with the fact that the product simply does not have enough space in the kitchen.
It is also important to choose a design for the home, because the bain-marie will more than once be central in the table setting during the reception of guests or on holidays. You can choose products of any color, with or without additional finishing.
What else to warm up in a table warmer
In bain-marie you can warm up almost any type of food, from first and second courses to drinks. It is important to consider in what temperature conditions it is recommended to keep a certain type of food:
- If these are soups, gravies and sauces, it is advisable to maintain a temperature of 75-80 degrees.
- As for the second courses, such as side dishes and snacks, it is better to choose 65-70 degrees for them.
- Drinks should be kept at 75-80 degrees.
Also, some food warmers allow you to dry chips: potato, made from other vegetables, or fruit. Particularly popular are the fondue warmers called "caquelon": in such products you can melt cheese or chocolate. This type is often used for atmospheric home gatherings or romantic dinners. There is also an opportunity to find: they are made in such a way that the meat does not cool down, while it does not dry out.
Differences between different types of food warmers
The most popular type of food warmer is hot water. Under it is a container with water, which begins to warm up in the process, while the body remains warm. The liquid itself is heated with the help of special heating elements. So that the water does not stagnate, a tap is made to drain it. A separate type of bain-marie in this category is "chafing-dish". They are mainly used during various events, namely for organizing buffets and buffets. Special containers are inserted into the bowl different sizes: GN1 / 1, GN1 / 2, GN1 / 3.
There are also "dry" type bain-marie. The air heats up in them, thanks to which the food maintains a constant temperature by the type of convection. At the same time, you need to cook carefully with such a device: if you do not have special skills, the food may dry out or burn a little. It is because of this that it is better to use this for soups that cannot dry out. The main advantage of a dry food warmer is that it consumes less energy than water.
Products with infrared heating are considered the most modern. This product is efficient, convenient and does not adversely affect food. It is also believed that heating the second courses is best suited for this type. The heat source is a light bulb or tube that is placed over the food. Food is placed in a special cookware, and the burner in the body is a flat solid surface.
Having considered the functionality and variety of food warmers, you can make sure that this is a fairly popular product for the kitchen. Having chosen the most successful option, you will not be faced with the fact that the device will lie idle or be difficult to use. In addition, in our time, food warmers are presented in all possible varieties.
This word came to us from French, which in translation means "pot, pot". The food warmer is a special device designed to keep ready meals warm. For a long time, bain-marie was used primarily in catering, restaurants and hotels for room service. However, today they are increasingly found in ordinary houses and apartments. It is a truly practical and indispensable tool.
How does the bain-marie work?
This type of tableware is invariably exquisite tableware. The food warmer is an elegant round, rectangular or oval container with a stand and a lid. The material of manufacture is predominantly stainless steel. Inside the device there is one or more removable containers, into which the finished dish is directly placed.
To keep food warm, the bain-marie can have double walls and an absolutely sealed lid. However, in the household, devices with heating candles installed under the bottom of the dishes are more often used to constantly heat the finished dish.
The materials in the removable container also contribute to keeping food warm. Most often it is heat-resistant glass, porcelain or ceramics.
How to use the food warmer?
The food warmer is not only an exquisite and useful device, but also an extremely easy-to-use device. You simply place a hot dish in a container, serve it to the table, and light a tealight. The food in the warmer will remain warm in an hour and two hours after serving.
Therefore, this cutlery great for large feasts, because at any moment you can serve guests warmed, as if only taken from the stove, dishes. The food warmer is indispensable in everyday life, especially if you leave for work earlier than the rest of the family and want to please them with something lukewarm for breakfast.
And finally, the bain-marie will easily decorate any outdoor feast and bring a touch of sophistication to the atmosphere of any picnic.
