This stainless steel bain marie pot delivers consistent heat transfer and holds precise quantities to streamline service lines while preserving food integrity. Designed for high-rotation environments, this 3.5 Qt. insert optimizes portioning and reduces waste across catering, cafeteria, and bar operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean pots and high-touch surfaces daily to prevent germ transfer and customer complaints. Use food-safe detergent and warm water, scrub with a soft brush, rinse, and air dry. Sanitize handles, menu covers, and chair backs with an EPA-approved sanitizer per label, then let surfaces remain wet for required contact time. Inspect for debris under shelves and in booth crevices; remove buildup to deter pests and protect furnishings' finish.#@@#Additional Info#@#CAC China SBAM-350 stainless steel bain marie holds 3.5 Qt. It suits large foodservice operations; its construction resists corrosion, supports heat transfer, and aids portion control.#@@#General Info#@#Description #@#
This stainless steel bain marie pot delivers consistent heat transfer and holds precise quantities to streamline service lines while preserving food integrity. Designed for high-rotation environments, this 3.5 Qt. insert optimizes portioning and reduces waste across catering, cafeteria, and bar operations.
This unit provides a reliable 3.5 Qt. capacity for consistent portions and predictable run times. Operators control inventory and minimize refills by matching insert size to menu yield.
Stainless steel construction resists corrosion and withstands repetitive use in commercial kitchens. Maintenance teams clean and sanitize surfaces quickly because the material tolerates standard cleaning chemistries and high-temperature sinks.
Thick walls and conductive metal maintain target temperatures for extended service periods. Staff reduce reheating cycles and preserve food texture through continuous, even heat distribution.
Compact dimensions allow placement in tight steam table spaces and streamline replenishment during peak hours. Teams decrease downtime between batches by using uniform inserts that nest and store efficiently.
Smooth interior surfaces eliminate crevices and simplify manual washing, supporting HACCP procedures and inspection readiness. Managers demonstrate adherence to safety protocols with durable, easy-to-inspect equipment.
Case packs of 36 units support bulk purchasing for institutional needs and decrease ordering frequency. Procurement leaders optimize storage footprint and control cost per unit by leveraging full-case inventory.
This insert fits standard bain marie wells and aligns with common kitchen sourcing categories for smallware and food service supplies. Buyers find compatibility with existing steam table systems and straightforward replacement planning.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the CAC China SBAM-350 bain marie pot weekly for dents, corrosion, and seam integrity. Remove food residue after each shift using warm water and mild detergent; scrub with a nonabrasive pad and rinse thoroughly. Sanitize per HACCP protocols and air dry to prevent bacterial growth. Descale with a 1:1 vinegar and water solution monthly where mineral buildup occurs. Store inverted to drain and rotate stock to ensure FIFO compliance.
