Commercial Kitchen Company stocks Australia’s deepest range of commercial bain maries — including hot, cold, and combination units from compact countertop models for cafés through to wide multi-pan floor cabinets for buffet service, banquet operations, and high-volume canteens. Whether you’re holding sauces at temperature on a restaurant line, presenting hot food at a buffet, or running a school canteen service, the right bain marie keeps food at safe holding temperatures while staying visually presentable.
Our Brisbane and Gold Coast showrooms display working bain maries from Roband, Anvil, Goldstein, Woodson, and FED — letting you compare GN pan compatibility, water-bath depth, glass display options, and temperature control before you commit. We’ve installed bain maries into thousands of commercial kitchens across South-East Queensland and Australia — restaurants, schools, aged care, cafeterias, banquet operations, and quick-service venues.
Every bain marie we supply meets Australian food safety standards for hot-holding (60°C+) and cold-holding (5°C or below) — essential for HACCP compliance. SilverChef finance is available on every model, with weekly payment plans designed around hospitality cash flow.
Browse our full range below. Need help selecting the right configuration for your service style? Call us on 1300 CKC 000 or visit either showroom.
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Bain Maries, Countertop Equipment
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Bain Maries, Countertop Equipment
Bain Maries, Countertop Equipment
Bain Maries, Countertop Equipment
Bain Maries, Countertop Equipment
A commercial bain marie is the workhorse of any holding-and-serving operation — restaurant line, buffet, canteen, banquet, or fast-service venue. Choose the right configuration and your team holds food safely, presents well, and maintains throughput across long service windows.
Hot bain maries hold food at 60°C+ using water-bath or dry-heat systems. Standard for restaurant cooking lines, banquet service, and hot buffet presentations. Cold bain maries hold food at 5°C or below using refrigeration. Essential for salad bars, cold displays, and dessert presentation. Combination units offer hot and cold zones in one cabinet — ideal for venues needing flexibility across menus.
Standard Australian commercial bain maries use Gastronorm (GN) pans. 2-pan units suit cafés and small operations. 4–6 pan units fit restaurant lines and small buffets. 8–12 pan units handle banquet, school, and high-volume canteen service. Pan depth (100mm, 150mm, 200mm) determines holding capacity per pan.
Water-bath bain maries use a heated water reservoir to surround pans — gentler heat distribution, better moisture retention, ideal for sauces and delicate items. Dry-heat bain maries use heating elements directly — faster heat-up, less maintenance, suited to hardier items and high-throughput service.
Glass-fronted bain maries (curved or square glass) present food visually for buffet and counter service — essential for cafés, cafeterias, and front-of-house display. Open-top bain maries suit back-of-house line cooking where presentation isn’t critical and speed of access matters.
Roband makes Australia’s leading benchtop and small floor bain maries — reliable, parts widely available, strong warranty support. Anvil delivers value-tier hot and cold bain maries popular with cafés and pubs. Goldstein and Woodson cover the full restaurant range. FED supplies budget-tier units suitable for canteens and lower-volume operations.
Our team has 35 years specifying bain maries into restaurants, cafeterias, schools, aged care, banquet kitchens, buffet venues, and quick-service operations across Queensland and Australia. Both Brisbane and Gold Coast showrooms have working hot, cold, and combination units for hands-on testing. SilverChef finance on every model. Delivery, installation arrangement, and gas/electrical connection can be quoted alongside the equipment.
A hot bain marie holds food at 60°C or above using water-bath or dry-heat systems — essential for restaurant cooking lines and hot buffet service. A cold bain marie holds food at 5°C or below using refrigeration — for salad bars, cold displays, and dessert presentation. Combination units offer both hot and cold zones in one cabinet for venues needing menu flexibility.
Australian food safety standards require hot-held food to be kept at 60°C or above to prevent bacterial growth. Most commercial bain maries are factory-set to 70-75°C to account for door openings and pan additions during service. Cold bain maries must hold at 5°C or below. Always verify with a calibrated thermometer; built-in displays drift over time.
Standard Australian commercial bain maries use Gastronorm (GN) pans. GN1/1 is the full size (530×325mm). Most bain maries also accept GN1/2 (half size), GN1/3 (third), GN1/4 (quarter), and GN1/6 (sixth) for menu flexibility. Standard pan depths are 100mm, 150mm, and 200mm — choose based on holding capacity per item.
Water-bath bain maries provide gentler, more even heat distribution and better moisture retention — ideal for sauces, gravies, soups, and delicate items prone to drying out. Dry-heat bain maries heat faster, require less maintenance (no water management), and suit hardier items in high-throughput environments. Most restaurants run water-bath; many cafés and quick-service venues run dry-heat.
Daily: empty and clean pans, drain and refill water reservoir (water-bath units), wipe down exterior. Weekly: descale water reservoir using manufacturer-recommended cleaner, clean glass display panels, check thermostat accuracy. Annually: certified service tech inspection of heating elements and thermostats. Never use abrasive cleaners on stainless surfaces.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on every commercial bain marie in our range. SilverChef offers weekly payment plans designed around hospitality cash flow. Quote finance alongside delivery, installation arrangement, and gas/electrical connection in a single package.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
