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Moffat is claiming a foodservice equipment “breakthrough” after launching its Enviro-BM electronically-controlled dry heat bain-marie.

The technology maintains an accurate and steady temperature throughout the bain-marie, giving all the benefits of a wet well unit without the associated problems caused by plumbing and limescale.

Additionally, the cupboards are fitted with an energy-saving forced air heating and recirculation system, which delivers an even distribution of heat to eliminate hot spots and achieve faster heat-up times, quicker recovery times and lower running costs.

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The electric bain-marie hot cupboard range is designed to take advantage of Moffat’s latest ‘Green Thinking’ developments to give a lower carbon footprint and significant savings in running costs.

It said the kit is ideal for anywhere that needs to hold food for serving, such as schools, hospitals and staff canteens.

The product takes standard 1/1 gastronorm containers and has a raised lip all the way round. This prevents food debris dropping into the well and makes it easy to remove the pans. There are five different models in the range.

Tags : bain-mariesbains mariescatering equipmentEnergy efficiencyManufacturersproduction
Andrew Seymour

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