Professional Bain-Marie 4 Pots Series 600 Range

Operational Performance

This hot holding equipment combines professional efficiency with ergonomic design. Designed for high-volume kitchens, it maintains four distinct preparations simultaneously at their ideal serving temperature.

Modularity & Capacity

The unit features four independent containers of 4 litres each. This architecture enables parallel processing of varied textures — velvety sauces, steamed vegetables or broths — without cross-contamination. Each tank is equipped with a dedicated lid for optimal thermal insulation and aroma preservation.

Thermal Control

The rotary thermostat regulator ensures precise control over a range of 30°C to 90°C. The wet heat bain-marie heating system preserves the hydration of preparations, preventing excessive evaporation and sticking to the bottom of containers.

Construction & Hygiene

The entire structure is made of food-grade stainless steel, ensuring durability and sanitary compliance. The front drain tap simplifies cleaning operations. A thermal safety device with reset function protects the installation against operational anomalies.

Modular Integration

The unit adapts to CU470 and CU484 bases from the same range, allowing standalone or modular configuration installation. This flexibility optimises workspace layout while ensuring visual consistency of the equipment line.

Technical Specifications