Description
The TT-WE120 Electric Bain Marie maintains prepared dishes at safe serving temperatures throughout long shifts. Designed for commercial catering and buffet lines, this tabletop unit holds four GN 1/2 pans, allowing kitchen staff to organize multiple menu items in one station. The stainless steel construction resists rust and withstands the humidity of busy service environments.
| Model | TT-WE120 |
| Food Pan | GN 1/2, 15mm * 4pcs |
| Power | 1.5 KW |
| Voltage | 220V50HZ |
| Size | 695x610x280 MM |
| Weight | 18 KG |
| Temperature Range | 30~85 ‘C |
Precise Temperature Regulation
The adjustable thermostat controls heat between 30°C and 85°C. This range allows chefs to keep delicate emulsions warm without separation or hold heavy stews at safe temperatures to prevent bacterial growth. The 1.5 KW heating element heats the water bath rapidly, ensuring the unit is ready for service immediately after setup.
Four-Pan Serving Station
Equipped with four GN 1/2 pans, this bain marie separates distinct food items such as gravies, vegetables, and side dishes. This configuration helps servers portion meals quickly without cross-contamination. Staff can remove and refill individual pans while the remaining containers stay heated, ensuring continuous availability during peak hours.
Hygienic Stainless Steel Build
The body uses durable stainless steel to handle daily exposure to steam, food acids, and water. The smooth metal surface wipes clean quickly, helping teams maintain strict hygiene standards at the end of the day. Its 18 KG weight provides stability, preventing the unit from shifting when staff scoop thick foods.
Compact Countertop Fit
With dimensions of 695x610x280mm, the machine fits on standard prep tables or buffet counters without overcrowding the workspace. The design allows for placement near the pass or in front-of-house areas. Rubber feet secure the base, protecting the countertop and ensuring safety during active use.
Why Choose Us?
The TT-WE120 Electric Bain Marie supports kitchen operations by preserving food quality and texture after cooking. It offers a practical method for organizing hot food stations in restaurants, hotels, and canteens.
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