Top Bain Marie Manufacturers in Pune | JJ Refrigeration

JJ Refrigeration is well known Bain Marie manufacturers in Pune, suppliers, dealers, traders, wholesalers in Pune. Our high-quality Bain Marie units are the ultimate solution that would be designed to provide steady and mild heat distribution that would preserve the flavor and moisture of hours.

Trusted Bain Marie Suppliers, Dealers, Wholesalers and Traders in Pune

Through our collaboration, you will provide your customers- top end buffets, or hectic catering centers with a long-lasting, energy-saving, and hygienic appliance which will ensure food safety and satisfaction among your customers. Take your product range to the next level and invest in this key equipment and make your business successful.

What is a Bain Marie?

A Bain Marie, or the bath of Mary, is a kitchen appliance to warm food or other items in a gradual and slow manner to a fixed temperature, or to warm ready food over some duration of time. It does this by being made up of a container (the food pan) and immersed in a bigger, shallow container which contains hot water and relies on indirect and moist heat to avoid scorching and to preserve the quality of food.

Types of Bain Marie:

Being as well established Bain Marie manufacturers in Pune, it is provided different types which are given below.

Stainless Steel Bain Marie: Bain Marie suppliers in Pune is a generalized hot water bath that is constructed of stainless steel which is mainly applied in kitchens to warm or warm food gently.
Cold Bain Marie: This is a type of food service in which a chilled medium such as ice or refrigerated air is used to preserve food such as salads and desserts at a cold temperature while holding it ready to serve.
Heat Bain Marie: This is a simple hot water bath equipment that utilizes a mild level of heat to warm foods or maintain prepared food serving temperatures.
Stainless Steel Bain Marie 6: This is a stainless steel device with a built-in capacity of six compartments used to store and keep all types of foods warm at the same time.
Electric Bain Marie: This is a regularly used form of Bain Marie where an electric heating element is used to warm the water bath and hold it at a constant temperature.
Commercial Bain Marie Stainless Steel: This is a commercial grade bain Marie constructed of heavy stainless steel to meet the high usage conditions of a professional kitchen and high volume food service facility.

Our Pizza Ovens perfectly complement Bain Maries for flexible and efficient kitchen operations.

Technical Specifications of Bain Marie:

We've added below a specialized table of Bain Marie in Pune that provides further technical specification information

Usage/Application	Product Type	Shape	Material	Height
Commercial	Bain Marie	Rectangular	Stainless Steel	2-4 Feet

Benefits/Features of a Bain Marie:

As Bain Marie suppliers in Pune, according to standards we provided different benefits which are given below.

Gentle, Consistent Heating: Stainless Steel Bain Marie is the method that uses indirect heat of the hot water, no food burns, dries, or scalds at the bottom of the pan. This technique is very essential in preserving the smoothness of the texture and richness of delicate sauces and soups.
Extended Food: The unit is intended to store large quantities of ready-to-serve prepared food at safe temperatures (over 140 o C or F) over prolonged periods. The ability simplifies the kitchen operations, reduces food waste, and guarantees the adherence of food safety standards.
Preserves Moisture of food: Sneeze Guard Bain Marie is due to the steam which the hot water bath produces, which provides a soft moisture layer around the food container preventing dishes form a skin or become dried.
Durable Stainless Steel Build: The units are generally built using high grade stainless steel and have superior corrosion, high heat and heavy commercial resistance. Bain Marie wholesalers in Pune sturdy design will ensure easy service and sanitization as well as prolonged service.

Applications of Bain Marie:

Buffet and Catering Service: Hot Bain Marie entails the basic machinery that will assist in holding a collection of ready-made meals, including meats, vegetables, and curries, at the most appropriate serving level.
Storing Sensitive Sauces: The soft heat is also ideal in storing sensitive sauces, such as Hollandaise, cheese sauces or gravies without separation, curdling or excess thickening. It keeps them in a pourable state till service.
Bakery: Bain Marie traders in Pune is used by Melting and Tempering Chocolate Professional chocolatiers to slowly melt chocolate, butter, or cheese to an exact temperature needed to bake and do confectionary.
Proofing Yeast Dough: In bakeries, one may use it with the low temperature water bath to a low temperature to create a warm and moist environment that promotes the activity of the yeast and a rise in the dough. This is a controlled environment, which provides a uniform and efficient proofing.
Reheating Prepared Meals: Beyond holding, it is a safe way of heating up large containers of food quiet, quiet, fast heating that is available in ovens or microwaves. This is usually employed in commercial kitchens to warm pre cooked foods without compromising their quality.

JJ Refrigeration is foremost Bain Marie manufacturers in Pune, suppliers, dealers, traders, wholesalers in Pune. We are the Unspoken Hero of your Kitchen. Keep the optimum taste and ideal temperature, without effort. Sturdy, sanitary and a requirement in all food services. No more serving cold food and begin making your customers impressed. Contact us today and Modernize your kitchen- the kitchen gold standard of food holding is on sale!

FAQs:

It is employed to store ready-made foodstuffs at safe serving temperatures during a long time without scalding or desiccating them. This is through the application of low, direct heat by use of warm water or steam.

Foods must be kept at or above 135 degree F (57 C) to adhere to the food safety rules and avoid the proliferation of harmful bacteria. All food containers in the unit should be checked on a regular basis on temperature.

Delicate products such as sauces and gravies are supposed to be cooked in wet heat (with water), whereas those that do not need as much humidity should be cooked in dry heat, which is also easier to clean.