Introduction
Bain marie, a name which will always surface more often than not in any serious place where culinary skills are the subject. In simple terms, it can be said to be an equipment used to slow heat prepared foodstuff so as to ensure they are warm when being served.
In some culinary circles, bain maries are known as double boilers. Commercial ones come in varies sizes and shapes which are chosen to the custom needs of the prospective customer. From five star hotels, restaurants, school dining halls and household kitchens, the importance of this piece of equipment is always much appreciated and adored for their unique ability to keep food nice and warm.
Types
This piece of kitchen equipment exists in two types, namely the dry and wet bain maries. This classification is as a result of the distinct methods of heating the food in question as the names imply. The wet onesare equipped with a hot water heating system, it is the water (which is in contact with a heating element) that heats up the food. In hot bain maries, direct heating of the container material is in place.
Benefits
“Served when hot”…a common phrase that is to some extent the guiding factor as far as serving of meals is concerned. The equipment sees to it that meals are maintain warm temperature hence can be served hot. This is beneficial for commercialized cooking in restaurants, takeaway hotels etc.
The question of food safety is always a major concern in any cooking appliance and the commercial ones are not an exception. A covering accommodation is in place thus food is covered to avert any unwanted objects from reaching the food.
This also assures the customers that they are being served decent meals even in a food truck located in the middle of a park.
Hot holding of food is a proper method of maintaining the higher health levels of food. With commercial bain marie this is made possible, thus the risk of contamination by any bacteria is greatly reduced. Bain maries also offer some level of cooking for instance when sauces such as Hollandaise.
In addition, when chocolates and custard can be best handled by this equipment. The heating of these ingredients ought to be slow, adequate and an even hence their temperature is maintained at an optimum level. This helps maintain their flavor. Bain maries make it possible for chefs to maintain melted ingredients like chocolate as long as they wish to work with them.Commercial bain maries are also known to have sufficient gastronom compatibility with other kitchenware, thus the container accessories can fit well into shelves and serving counters.
Conclusion
In a nutshell, commercial bain maries are among those second hand commercial kitchen equipment & restaurant supplies that should be marked as a must have. With the commercialization of the food industry in place, the need to take food closer to people in their places of work and in the parks and beaches where people enjoy their leisure time has being on a gradual rise. Thus, the new trend makes commercial bain maries a rare gem that ambitious players in the food industry anywhere in the world should not only aim at having but also treasure them for a long period of time. You can find more options at our commercial kitchen equipment Brisbane store.
