The stainless steel bain marie pot delivers dependable heat retention and controlled holding for high-volume service lines, ensuring product quality remains stable across long shifts. Designed for repetitive use in institutional kitchens, it supports efficient staging and portioning without compromising food safety.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean stainless steel bain marie pots after each shift to prevent contamination of clean items and hands. Rinse debris, wash with warm water and mild detergent using a nonabrasive cloth, then sanitize per facility protocol. Dry thoroughly to avoid spotting and material degradation. Inspect seals and rims for residue and remove crumbs under shelves to deter pests. Maintain visible cleanliness to support health code compliance and preserve customer perception.#@@#Additional Info#@#CAC China SBAM-600 6 Qt. stainless steel bain marie offers a 6 qt. capacity in durable stainless steel, fits standard steam table wells, resists corrosion, and supports continuous hot-holding for food-service operations.#@@#General Info#@#Description #@#
The stainless steel bain marie pot delivers dependable heat retention and controlled holding for high-volume service lines, ensuring product quality remains stable across long shifts. Designed for repetitive use in institutional kitchens, it supports efficient staging and portioning without compromising food safety.
Match a 6 Qt. capacity to meet portioning needs for cafeterias, hospitals, and catering operations. Operators achieve predictable yields and reduce refill cycles, improving service cadence during peak periods.
Constructed from stainless steel, the unit resists corrosion and withstands daily handling in commercial environments. Staff members report easier sanitation and fewer replacement cycles compared with lighter materials.
The pot's geometry and material help maintain stable temperatures when placed in a water bath or warming well. Chefs preserve product texture and reduce the risk of overcooking during extended holding windows.
Shipments arrive as 24 units per case, enabling inventory planners to scale supplies for multiple sites or large back-of-house operations. Purchasing teams streamline reorder quantities and simplify storage allocation.
The design supports stackable storage and straightforward cleaning routines, reducing labor time for dishroom staff. Facilities lower turnaround time between service periods while maintaining CSA and local code expectations.
Match the pot to existing bain marie wells, warmer plates, and steam tables thanks to common sizing within the 4.12 - 8.24 Quarts range. Maintenance teams can integrate the unit without modifying existing equipment footprints, ensuring seamless operation across various settings.
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• 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#@#Inspect seals and handles weekly; replace worn parts to prevent heat loss and ensure safety. Clean the stainless steel interior and exterior after each use with mild detergent and a soft cloth; rinse and dry to avoid spotting. Remove food residue from rims and lugs with a nylon brush. Sanitize pots per local regulations using an EPA-registered sanitizer at recommended concentrations. Store units inverted to drain moisture; avoid stacking to prevent dents.
