Lincat Lynx 400 LBM 2 x 1/4GN Electric Dry Heat Bain Marie

Keep your sauces, soups and gravy at the ideal serving temperature with the Lynx 400 Dry Heat Bain Marie which comes with 2 x 1/4 100mm deep gastronorms and lids. Designed to plug in and play, the Bain Marie is highly portable and can be brought out as and when it's required, making it perfect for event catering. The dry heat means the Bain Marie heats up quicker than its wet counterpart as the container is being directly heated rather than being diffused through water.

• Ideal for holding foods for longer periods of time.
• Plug and play for an easy installation.

• Dry heat bain marie.
• 2 x 1/4 100mm deep gastronorms with lids are included.

• Total Power kW: 0.25.
• Capacity Litres: 2 x 2.75.
• Dimensions: 196(H) x 285(W) x 400(D)mm.
• Weight: 6.4kg.

Why should I buy the LBM?

The LBM from Lincat commercial catering equipment is a dry heat bain marie that is supplied with 2 x 100mm deep 1/4size gastronorm stainless steel dishes and lids. Each GN dish has a capacity of 2.75 litres, or 5 pints. A 13amp plug and lead are supplied as standard. It is a compact and sturdy appliance constructed of high grade 430 stainless steel and sits comfortably on a work surface; anti slip nitrile feet are fitted for extra stability in busy kitchens.

For many caterers, bain marie are essential when preparing, cooking and batching quantities of various foods for the business of the day ahead. Bain marie do not cook food, but they will hold pre-cooked foods at a desired serving temperature for up to 2 hours without loss of flavour, texture or aroma. The LBM bain marie, with its polished stainless steel finish and sleek good looks is perfect for hot buffet displays and self service counters; they are also ideal for hospitality events and outside catering. Traditionally, bain marie were used primarily for holding gravies and sauces such as hollandaise, or beurre blanc. But in practice many pre cooked foods - including vegetables like peas, haricots, baked beans, gratin dauphinois and carrots, or soups, porridge, pasta sauces, cheese sauces, and much else - can be successfully held in a bain marie. Bain marie can save money in raw food costs as well: by extending a food’s shelf life they can dramatically reduce food wastage and help in pushing up profits.

This is a dry heat bain marie, that is, it does not use a water bath - called wet heat - to retain the temperature of the foodstuffs. Instead, the air around the container is heated directly. An adjustable heat control gives extra flexibility. Dry heat bains marie can reach the required temperature more rapidly than wet heat models because there is no water to be heated, so energy costs can be saved. On a practical level, there’s also no need to keep topping up a water bath, or draining and changing the water.

This product is part of the Lynx 400 range of catering equipment, designed for the small to medium sized business but retaining Lincat’s core values of strength, reliability and long service life. The range includes fryers and chip scuttles, griddles, grills, convection ovens, boiling tops and pasta boilers, and a pizza oven. Lincat, the leading UK based manufacturer, offer a whole range of bain marie - both wet and dry heat - in different sizes and GN configurations. Round pot bain marie are also available.