LINCAT / BAIN MARIE BS4 / 4 BACS / 450 x 600 x 325 mm

The round, dry-heated bath pots are perfect for maintaining sauces, juice soups and pre-cooked foods up to two hours at the optimal service temperature. Their size and structure make them ideal for all food establishments, fried fish shops that must contain curry sauce, peas, beans and peas, restaurants offering sauces, sauces, soups and more. The dry-heated bath heats its contents much faster than a moist bath, simply because the container is directly heated rather than being aired in the water. This unit also consumes less energy, as there is no need to heat water. This in turn leads to other advantages, such as being easier to move because they do not contain heated water and be easier to clean up overall. The Silverlink 600 series, due to its size, is ideal for restaurants, take-away dishes, mobile caterers, while the Lynx 400 is extremely portable, which means it can be released as needed, making it ideal for event restoration.