Bain marie

In the world of catering, the right equipment can make the difference between a mediocre dish and a culinary masterpiece. One such piece of equipment is theprofessional bain-marie machine, a device that may seem simple, but in fact hides surprising complexity and versatility.


Thebain-marie is a cooking technique that originated as a result of ancient alchemy.This technique involves immersing the vessel containing the ingredient in another larger vessel filled with water, which is heated, distributing the heat evenly and gently.

The origin of thebain-marie technique dates back to ancient Egypt and is attributed to Mary the Judean, considered the first alchemist of the West. Mary used the water bath, which she invented, to heat slowly and as naturally as possible the elements that made up her elixirs.

The termbagnomaria comes from the Latinbalneum Mariae, meaningthe bath of Mary. This designation arose many centuries after Mary the Judean, in circles where alchemy was practiced.

Theprofessional bain-marie machine is a device that uses this technique, allowing an ingredient or dish to be gently heated without exposing it directly to heat. An invaluable ally in the kitchen for several reasons:

  • It allows you to precisely control the cooking temperature, which is crucial when working with delicate ingredients such as chocolate or eggs, which can easily spoil if exposed to too much heat.
  • It is ideal for low-temperature cooking because it allows you to achieve incredibly tender and juicy dishes. The low and constant heat is able to cook the ingredient evenly, without risking burning or making it too dry.

  • Theprofessional bain-marie machine is perfect for keeping ready meals hot without affecting their quality, which is especially useful in restaurants and professional kitchens where serving times may vary.


Theprofessional bain-marie machines are distinguished by several features:

  • They are built with high quality materials, such as stainless steel, which ensure strength and durability.
  • They are equipped with precise thermostats that allow exact control of the water temperature.
  • They have a water circulation system, which ensures even heat distribution. Some models, on the other hand, have a dry heating system, which does not require the use of water and thus reduces the risk of moisture and condensation.
  • Most professional bain-marie machines are equipped with additional functions, such as a timer or defrosting function, which make use even more versatile and practical.


Choosing theprofessional water bath machine right for your needs requires you to consider several factors. Here are some key aspects to consider:

  • Temperature regulation. Temperature regulation is a key feature ofprofessional waterbath machines. These machines are equipped with a thermostat that regulates the heating of water, which is done by heating elements or burners. This makes it possible to precisely control the cooking temperature, which is essential for optimal results.
  • Dimensions and capacities.There are machines of different sizes, from the smallest and most compact, suitable for kitchens with limited space, to the largest and most capacious, ideal for restaurants or bakeries with a high production volume. For example, the BM7 model has two bowls with dimensions of 17 x 21 cm and a capacity of 3.5 liters each.

  • Construction Materials. The material of construction is another crucial aspect. Professional bain-marie machines are usually constructed of AISI 304 stainless steel, which provides excellent strength and durability. Stainless steel is the best ally for the hygiene of a restaurant or professional kitchen, because it enables compliance with all HACCP regulations through easy cleaning.

In conclusion, theprofessional bain-marie machine is an indispensable device for any chef who wants to take his or her cooking to the next level. With its ability to precisely control temperature and cook gently and evenly, it allows you to enhance the flavor and texture of ingredients, turning every dish into a work of culinary art.

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