Bain-maries

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Electric bain-maries for chocolate and catering

An electric bain-marie heats indirectly and evenly, never delivering the fierce direct heat that scorches chocolate or splits a sauce. At Hiperchef you will find chocolate bain-maries from 1.5 to 5 litres, dry bain-maries and commercial units for gastronorm containers from Lacor, Pujadas, Sammic, 100% Chef and PME Cake, with working temperatures ranging from the 40 ºC of tempering to the 90 ºC of holding on the service line.

Chocolate bain-maries

For the pastry kitchen and keen home use, the Lacor 69317 chocolate bain-marie runs on three settings — off, warm and melt — and holds couverture steadily between 40 and 50 ºC, exactly the window in which chocolate stays fluid without burning or going grainy. Lacor's White range goes a step further with digital control from 0 to 60 ºC and a removable 18/10 stainless steel container and lid: the 1.5 litre model (reference 69617) for day-to-day work and the 3.8 litre model (reference 69618) for larger batches, both rated at 80 W and CE certified.

The Pujadas professional chocolate bain-marie is made from stainless steel, holds 3.5 litres, has thermostatically controlled heating and a maximum temperature of 40 ºC, set deliberately for melting and holding chocolate with no risk of overshooting; it measures 26 x 26 x 29 cm. If you work in small quantities or teach classes, the PME Cake electric chocolate bain-marie comes with three aluminium pots holding up to 250 grams each, two settings (melt and warm) and non-slip feet on the base; the shape of the bowls is designed for pouring straight into the mould.

Dry bain-marie for tempering

The 100% Chef Choco-Mate+ is a dry bain-marie: it heats without water, so there is no risk of a stray drop of moisture ruining the couverture. Its container holds 5 litres with a recommended working capacity of up to 3 kg of chocolate at a time and a daily output of up to 100 kg. It draws just 90 W (220 V, 50/60 Hz), measures Ø27 x 27 cm and carries CE and RoHS certification. It is the unit to choose for keeping cocoa butter and couverture in condition all day long, in chocolate work, ganaches or bean to bar production.

Commercial bain-maries for gastronorm containers

In a professional kitchen, the bain-marie is mainly used to hold dishes at temperature until they go out. The Lacor 69036 commercial bain-marie is built to the GN 1/1 gastronorm standard, 150 mm deep and takes one 1/1 container, two 1/2 or three 1/3. It has 1,200 W of power, a temperature dial up to 70 ºC, 24 litres of capacity and a drain tap, and it complies with the RoHS directive. Containers are ordered separately, in 18/10 stainless steel or in polycarbonate, melamine and polypropylene.

For continuous service, Sammic offers two units built entirely in AISI 304 (18/10) stainless steel, with a 2,000 W element and an adjustable digital thermostat from 30 to 90 ºC. The BMS countertop bain-marie sits on the counter, has a drain tap and is made in versions for 1, 2 or 3 GN 1/1 containers (references 5841111, 5841211 and 5841311). The BMC mobile bain-marie adds a double-walled tank and four Ø125 mm swivel castors, two of them braked, so you can wheel the service out to the dining room or the buffet; it is made for 1, 2, 3 and 4 GN 1/1 containers (references 5845111 to 5845411). Containers are not included with either model.

What temperature does a bain-marie work at

For melting and holding chocolate, between 40 and 50 ºC: any higher and the couverture loses its shine and thickens. For butters, sauces, custards and delicate sets, between 60 and 70 ºC, which is the range of the 1,200 W Lacor bain-marie. For holding hot dishes on the service line, the 30 to 90 ºC of Sammic's digital thermostat covers everything from a sauce that must not boil through to hot holding in line with the site's food safety plan. And one rule that saves grief: dry the pan and your utensils thoroughly before melting chocolate, because water is what makes it seize.

How to choose your bain-marie

If you work with chocolate, choose on capacity and control: up to 1.5 litres for occasional use, 3.5 to 5 litres for a production kitchen, and dry heat if you want to rule moisture out altogether. If what you need is to hold food during service, decide first how many gastronorm containers you want on the line and then the format: countertop if the service point is fixed, mobile if you have to move it about. Look at the drain tap too — you will appreciate it every day — and at whether the unit includes containers. Round out your kit with buffet equipment and baking utensils, or browse the catalogue from Lacor, Pujadas, Sammic, 100% Chef and PME Cake.

Frequently asked questions about bain-maries

What temperature should chocolate be melted at in a bain-marie?

Between 40 and 50 ºC. The Lacor 69317 bain-marie holds that range steadily on its "warm" setting, and models with digital control, such as Lacor's White range, let you set the temperature degree by degree from 0 to 60 ºC. The Pujadas bain-marie caps the maximum at 40 ºC precisely so you can work chocolate without overshooting.

What is the difference between a water bain-marie and a dry one?

The water type transfers heat through a tank filled with water; the dry type, like the 100% Chef Choco-Mate+, heats without water. With chocolate, dry heat removes the risk of a drop of condensation seizing the couverture, and it is ready to go without filling or emptying a tank.

Are gastronorm containers included with the bain-marie?

No. With the Lacor 69036 as well as the Sammic BMS and BMC models, containers are ordered separately. You can fit one GN 1/1 container, two 1/2 or three 1/3, in 18/10 stainless steel or in polycarbonate, melamine and polypropylene.

What power does a commercial bain-marie need?

It depends on the volume. The 24 litre Lacor bain-marie runs at 1,200 W and reaches 70 ºC; the Sammic units for gastronorm containers have a 2,000 W element and a digital thermostat from 30 to 90 ºC. Chocolate bain-maries are far more modest: 80 W for the Lacor White models and 90 W for the Choco-Mate+.

Is a bain-marie good for anything besides chocolate?

Yes. It is the standard method for melting butter, building and holding emulsified sauces, setting desserts, pasteurising preserves and keeping dishes at temperature until service. Gentle, constant indirect heat is exactly what delicate foods that must not boil need.