Stop compromising between durability and utility. This 2 Qt. stainless steel pot fits professional service lines and holding wells, delivering consistent heat transfer and reliable capacity for high-turn operations. Designed for frequent use, the construction supports intensive catering, cafeteria, and banquet workflows without excess maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean stainless steel bain marie pots with a soft cloth and mild detergent; rinse with clean water and dry immediately to prevent water spots. Sanitize high-touch zones like lids and handles using an EPA-registered sanitizer per label directions. Inspect seams and rims for residue and remove food acids or salt promptly to prevent corrosion. Regular cleaning reduces cross-contamination risk, supports health-code compliance, and preserves the serviceable life of fittings.#@@#Additional Info#@#CAC China SBAM-200 2 Qt.#@@#General Info#@#Description #@#
Stop compromising between durability and utility. This 2 Qt. stainless steel pot fits professional service lines and holding wells, delivering consistent heat transfer and reliable capacity for high-turn operations. Designed for frequent use, the construction supports intensive catering, cafeteria, and banquet workflows without excess maintenance.
#@@# Capacity Matches Service Needs#@#
Engineers built the 2 Qt. capacity to support portion control and rapid replenishment in high-volume settings. Operators gain predictable fill volumes that integrate with standard bain marie wells and food pans, reducing changeover time.
#@@# Stainless Steel Construction#@#
Fabricators formed the unit from corrosion-resistant stainless steel to resist pitting and staining common in daily steam or hot-water applications. Managers receive a long service life and simplified sanitation because surfaces accept aggressive cleaning and maintain structural integrity.
#@@# Standardized Dimensions#@#
Designers sized the pot to nest in typical bain marie racks and holding units used across institutional kitchens. Chefs benefit from consistent fit and alignment that streamlines mise en place and reduces handling during peak service.
#@@# Thermal Performance#@#
Engineers optimized wall thickness and geometry to balance rapid heat transfer with retention, enabling even warming and minimizing localized hot spots. Kitchen staff maintain food quality while lowering the need for frequent stirring, improving labor efficiency.
#@@# Case Pack Efficiency#@#
Suppliers ship units in counts that support resale and backstock planning for large operations, allowing purchasing managers to align inventory with service cycles. Procurement teams control unit cost per use and reduce ordering frequency.
#@@# Sanitation Ready Design#@#
Manufacturers finish internal surfaces to promote drainage and quick visual inspection during sanitation rounds.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean stainless steel bain marie pots after each service using warm water and mild detergent; rinse thoroughly and dry to prevent spotting. Inspect rims and handles weekly for deformation and tighten fasteners as required. Flush water pans and descale with a 1:4 vinegar‑to‑water solution monthly to remove mineral buildup. Verify lids seat properly and replace seals at the first sign of wear. Store units dry and stack carefully to avoid dents.
