Bain Marie, water bath for gastronomy

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But what distinguishes these Bain Marie devices? Water bath heating is indispensable in catering, both in the kitchen area and for serving meals. Delicate foods require special treatment, especially when heated. Improper handling can quickly lead to something burning or other undesirable effects, such as foaming or changing the consistency of food. To avoid these effects from the outset, there are devices for professional use that work with the Bain-Marie system, i.e. heat the drink indirectly, in an electrically heated water bath. This works by heating water evenly in the double wall of the device and transferring this heat equally and gently to the food it contains. The great advantage of the water bath as a heat source is that the food does not burn, as the temperature cannot exceed the water boiling point of 100 ° C.