Description
This mobile bain marie trolley keeps large volumes of prepared food at safe serving temperatures during transport or service. Designed for catering halls and busy buffets, the TT-WE1201D accommodates six GN 1/1 pans, allowing staff to move hot dishes directly from the kitchen to the dining area without losing heat.
| Model | TT-WE1201D |
| Size | (2150+60)×600×850MM |
| Packing Size | 2220×620×300MM |
| Weight | 51KG |
| Gross Weight | 57KG |
| Power | 2.5KW |
| Voltage | 220V50HZ |
| REMARK | 6 PANS, GN 1/1 |
| Working Temperature | 30’C ~ 80’C |
High-Volume 6-Pan Capacity
The unit holds six full-size GN 1/1 pans simultaneously. This layout supports diverse menu items, from sauces and gravies to rice and vegetable sides. Kitchen staff can plate multiple components from a single station, reducing trips back to the main cooking line during peak service hours.
Precise Wet Heat Retention
The 2.5KW heating element maintains water temperature between 30°C and 80°C. This gentle wet heat prevents food from drying out or burning at the bottom of the pan. Chefs can adjust the dial to suit specific foods, ensuring delicate cream sauces stay warm without separating or thickening excessively.
Mobile Service Design
Built as a trolley, this unit moves easily across dining rooms and banquet halls. The sturdy wheels handle the 51KG weight plus food load, allowing servers to reposition the station for buffet setups or tableside service. Brakes secure the unit in place once positioned, preventing movement during active scooping.
Durable Stainless Steel Build
The stainless steel body resists corrosion from steam, water, and food acids. Its smooth surface wipes clean quickly after shifts, maintaining hygiene standards in humid environments. The 2150mm length provides a substantial serving area while the structure withstands the physical demands of daily commercial use.
Why Choose Us?
The TT-WE1201D combines mobility with reliable heating performance. It supports workflow in hotels, canteens, and catering operations by keeping food hot and accessible wherever service occurs.
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