Description
The TT-WE1202B Bain Marie maintains prepared dishes at safe serving temperatures for buffets, canteens, and banquet halls. Holding five GN 1/1 pans, this unit supports high-volume service lines where variety is essential. The integrated cabinet utilizes the space below the warmer, keeping extra supplies accessible without occupying additional floor area.
| Model | TT-WE1202B |
| Size | 1900×700×850MM |
| Packing Size | 1950×760×920MM |
| Weight | 88KG |
| Gross Weight | 118KG |
| Power | 2.5KW |
| Voltage | 220V50HZ |
| REMARK | 5 PANS, GN 1/1 |
| Working Temperature | 30’C ~ 80’C |
5-Pan GN 1/1 Capacity
This unit accommodates five full-size Gastronorm pans, allowing the service of multiple dishes from one station. The standard sizing enables direct transfer from ovens to the warmer, reducing the need to repot food. This setup supports busy shifts where staff must replenish rice, stews, or vegetables rapidly to keep the line moving.
Gentle Water Bath Heating
The 2.5KW heating system warms water to create a consistent heat source between 30°C and 80°C. This indirect heat prevents food from burning or drying out, a common issue with direct dry heat elements. It keeps delicate sauces liquid and maintains the texture of mashed potatoes or pasta throughout the service window.
Enclosed Storage Base
A storage cabinet sits beneath the heating wells, utilizing the unit’s footprint to store backup pans and serving utensils. Sliding doors protect the contents from kitchen splashes and dust. This design keeps critical items near the serving line, reducing movement for staff during peak dining hours.
Stainless Steel Construction
Built from heavy-duty stainless steel, the 1900mm wide frame withstands daily exposure to steam, salt, and food acids. The non-porous surface allows for fast cleaning and sanitation at the end of the day. Its 88kg weight ensures the unit stays planted when staff load heavy pans into the wells.
Why Choose Us?
The TT-WE1202B provides a practical heating solution for commercial food service. By combining temperature regulation with substantial capacity and storage, it helps kitchen managers maintain food safety and organization during service.
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