Food warmer: types, selection and application

Professional chefs know well what a bain-marie is and what it is needed for. In everyday life, there are also situations when you need to use it.

During festive and ceremonial feasts, dishes are not served all at once, so it is very important that they remain hot after cooking. Repeated heating of food negatively affects its quality and taste.

To maintain the temperature of the cooked dishes, food warmers are used. In French, the word "marmite" means "iron pot", "pan". In cooking, these utensils are designed to keep ready meals hot.

They keep food hot for several hours; it does not need to be reheated in the microwave, oven or stove. Cooked food is heated to a temperature of 20-80 degrees, so it does not boil or burn. At the same time, meat and other dishes do not lose their juiciness and do not become tough and dry.

In such dishes, food remains fragrant and tasty, just like immediately after cooking. Food warmers have such characteristics as the way of heating dishes, dimensions, material of manufacture, device and design.

Bain-marie is used quite widely. Most often they are used in the restaurant business, canteens, cafes and other catering establishments. They are also used in the delivery of hot meals, during off-site corporate events and in other cases when you need to transport hot food.

They differ in their purpose and there are universal or special - only for hot first and second courses, drinks or sauces. They come in different shapes: round and oval, square and rectangular. According to the method of installation, they distinguish between floor, table and mobile food warmers, as well as those installed on a gurney.

By the type of power source used can be subdivided into such types.

• Unheated food warmers that keep warm thanks to the double-walled food container with an air gap and a hermetically sealed lid. The principle of a thermos works in them, but the high temperature of the food does not last long.

• Devices with an electric power supply.

• Models heated by a gas burner.

In gas types of appliances, the temperature of the food is maintained by burning the gas. They can operate on both natural and liquefied gas.

The automatic gas control device stops the gas supply immediately after stopping the operation of the device. They are very easy to use and can be used in everyday life.

Electric models operate at a voltage of 220-380V. These types provide for the regulation of the temperature of heating food and usually they have thermostats and sensors. The temperature range can vary from 30 to 90 degrees and depends on the model of the device.

These models have a housing, food containers and electric heating elements. A food container with a lid is installed on a special stand in which there are cast iron burners, each of which has a separate thermostat. Also, the models are equipped with such options as a timer, indicator.

Electrical appliances heat up evenly, keep food warm quickly and well. Such bain-marie is used mainly in catering establishments on the food distribution line.

In addition, there are other options for the heating source. For this purpose, candles and alcohol burners are often used.

Candle-heated models are designed for home use. They do not require energy consumption. In such models, the candles are installed on a base-base, there can be one or several of them. A food pot with a lid is placed on the frame above the candles.

Alcohol burners (spirit lamps) are often used instead of candles. These types of devices are widely used at off-site events (picnics, buffets, banquets). High strength material is used for the manufacture of alcohol burners. The burning time of the spirit lamp is from 2 to 6 hours. Models can have a different number of burners in accordance with the size and number of food containers.

There are also modern high-tech models using infrared heating. This method allows you to achieve the highest heat transfer rates. In these models, the light bulb (tube) is a source of heat, it is also located at the base of the appliance under the pan. Basically, such food warmers are used to heat 2 dishes and side dishes.

Bain-marie can also differ in the way the prepared food is cooked. There are two methods - dry and water bath.

The dry method is a direct method of influencing food. In devices of this design, air is heated, the flows of which are evenly distributed inside the container, that is, the convection method is used.

The advantage of these models is that they are more economical.

Another heating method is a water bath. In this case, there is a water container under the food container. It, in turn, is heated by any power source (gas, electricity). The stability of the thermal regime is carried out due to constant heating of steam, which is generated in a steam generator from liquid, and then evenly spreads inside the pan.

At the end of the operation of the food warmer, water is poured out through the built-in tap, which is protected from accidental opening by a special device.

For the manufacture of food warmers serve such materials:

• steel;
• ceramics and porcelain;
• heat resistant glass;
• natural stone (marble, granite).

Stainless steel bain-marie can be chrome-plated or polished. Usually, medical grade steel is used, which is highly durable. Stainless steel food warmers are most often professional and are used in catering establishments (restaurants, canteens, snack bars), since they are practical in service, they can be washed in dishwashers and they are durable.

Porcelain and ceramic food warmers heat up very quickly. In addition, ceramics and porcelain retain heat for a longer period than other materials. Such models have a beautiful external design in the form of intricate patterns, decorative paintings.

Glass food containers are made of heat resistant glasscapable of withstanding large temperature drops and withstand high temperatures. Typically, such models are combined, supplemented with metal inserts and very rarely completely glass. They are modern in design.

Universal models provide the ability to cook food in glassware, and then, placing it on a heated base stand, store or serve immediately.

Marble is most often used for the manufacture of food warmers for household use. It is environmentally friendly material, heat resistant and durable. Marble models are distinguished by their aesthetics and originality of design.

The inner surface of the food container of food warmers can be different: metal, ceramic and even wood. Exclusive and very expensive models can have a gold or silver surface.

The design features of the bain-marie meet their purpose.

This type of food warmer is designed and used mainly in catering establishments. These devices are large in size and consist of several food segments and modules. Since they are placed on the floor, they have very good stability. Floor structures are often showcases with multiple sections.

Stationary food warmers can also be:

• for first courses with dry heating;
• for main courses and side dishes using a water bath;
• universal models designed for both first and second courses, as well as for drinks and pastries, in which heating by infrared radiation is used.

Such models are most often intended for household use at home, in the country, at picnics to maintain the temperature of cooked dishes. They are also used for beautiful table setting in a restaurant or at home. Serving bain-marie has a small volume - within 5 liters. There are models with different power sources and heating methods.

There are table food warmers not only with one food container, but also double ones and even with several containers for warming various food. In this case, the containers differ in size: for the first courses, they are somewhat deeper than for the second.

Bain-marie for the first courses can be of the following types:

• hermetically sealed round food container (like a barrel) with small legs;
• bain-marie, consisting of a stand, in which there are burners that maintain heat, and a food container that fits on this stand.

  Table bain-marie for main courses is a structure made of food containers with a lid on a stand with a heating device.

These types are used in establishments in which food preparation is carried out separately from the places where it is distributed. Therefore, it becomes necessary to deliver it. They are also often used during buffets and buffets.

Mobile models are food warmers installed on a gurney with wheels. Two swivel and two non-swivel rubber-lined wheels provide easy and maneuverable movement in space.

There is another specific type of food warmer for serving buffet banquets and buffets - this is Chafindish. According to its design features, it belongs to the tabletop type and is intended for second courses, drinks and pastries. Chafindish's modular design allows for single or multiple food containers. These food warmers have a rectangular shape, removable food blocks of three standard volumes: 1, 2 and 3 liters. Heating of food in them is carried out by water vapor.

There are many household models of this useful kitchen appliance. The most popular options are several.

• Table food warmer Bekker in the form of a tureen with a volume of 2.6 liters, it is used to heat soups and other first courses. The food container itself is made of heat-resistant ceramics, and the stand is made of polished steel in a rose gold look. The handle on the lid has the same design.

The lid has a hole for steam outlet.

• Model Rosenberg used for heating 2 dishes. The volume of the food block is 1.8 liters. This model is made of steel (stainless steel). Heating is carried out from a candle. There are also models from this brand with a heat-resistant ceramic or glass bain-marie with a chrome base.

• Gipfel - this model of oval-shaped household table portable bain-marie made of heat-resistant transparent glass is intended for first courses. For heating, candles are used. The stand and lid are made of chrome-plated steel with a mirrored surface.

All materials used are environmentally friendly and safe. The food container has a volume of 3 liters.

• Food warmer Fissman. The models of this brand are distinguished by a wide range. Glass, ceramics, steel can be used as materials for manufacturing. They differ in different shapes and volumes of food containers.

The tabletop model is heated with candles and is suitable for 2 dishes.The 2.5-liter bain-marie is made of ceramic, and the lid is made of heat-resistant glass.

• Model brand Mercury. Household rectangular food warmer is a ceramic container for food with comfortable handles on a metal stand. The ceramic lid seals the pot tightly. The bain-marie itself can be used in the microwave and oven for baking dishes.

The material is of high quality. Heating is carried out with tea lights.

• A good option for a tabletop portable food warmer is the universal model brand "Avat"... This is an electric bain-marie, in which heating is carried out using a water bath. The model has two food blocks and 2 water tanks. The temperature range is 30-85 degrees.

You need to choose food warmers in strict accordance with the purpose and purpose of its use, since completely different types and models are required for professional and home use.

For professional use, large-sized appliances with numerous containers, made to look like a showcase, are required. For small cafes and snack bars, tabletop models for various purposes are acceptable, for buffets - mobile ones.

When choosing models for the home, you need to take into account the following nuances:

• You need to choose a model in accordance with the size of the room where it will be used: the dimensions, shape and type of the bain-marie depend on it.

• Power operated models are easier and safer to operate.

• The type of heating depends on the purpose: for the first courses, dry heating is possible, for the second - in a water bath.

• For use at picnics (to heat up a kebab) or other outdoor events, it is better to choose a portable food warmer.

• It is more economically profitable to purchase a universal (with several blocks) model.

• Ceramic bain-marie bowls retain heat better and for a longer period.

• When choosing a model for serving purposes, it is important to pay attention to the design so that it matches other dishes.

• The type of lid is also important. The simplest and cheapest classic option is a removable cover. But it is not very convenient to use. The hinged lid is more convenient, although it is more expensive. The angle to which it can be reclined also matters: it must be large enough (best of all, 180 degrees), otherwise it will be difficult to change the containers inside and wash the bain-marie.

All types and models of food warmers have instructions for their correct operation, which must be studied after purchase and strictly adhere to it.

When operating electrical stationary devices, it is required:

• monitor the serviceability of the grounding device;
• monitor the technical and sanitary condition of the food warmer;
• do not leave its burners on if the containers are not filled with food;
• you need to turn off the device in advance (a few minutes) before the end of work;
• bain marie must not be used if the water tanks are not full.

After finishing the work, wash all the outer elements of the stand thoroughly with warm soapy water, then wipe them dry with a cloth.

The easiest to use serving table models are heated by candles (or spirit lamps). The candles are lit and the bain-marie is placed on the table, which eliminates the need for additional serving bowls.

In this video, you will learn how to cook a dish in a hot plate, serve it beautifully and keep it hot, thanks to its special design.