Straight Glass Refrigerated Display Bar 6 pans - Piped and Foamed only (no motor)- Roband RB-EFX23RD
1030(W) X 615(D) X 675(H)mm
Curved Glass Refrigerated Display Bar, 10 pans- Roband RB-CRX25RD
1680(W) X 615(D) X 750(H)mm
Curved Glass Refrigerated Display Bar, 8 pans- Roband RB-CRX24RD
1355(W) X 615(D) X 750(H)mm
Curved Glass Refrigerated Display Bar, 6 pans- Roband RB-CRX23RD
1030(W) X 615(D) X 750(H)mm
Curved Glass Refrigerated Display Bar 10 pans - Piped and Foamed only (no motor)- Roband RB-CFX25RD
1680(W) X 615(D) X 750(H)mm
Curved Glass Refrigerated Display Bar 8 pans - Piped and Foamed only (no motor)- Roband RB-CFX24RD
1355(W) X 615(D) X 750(H)mm
Curved Glass Refrigerated Display Bar 6 pans - Piped and Foamed only (no motor)- Roband RB-CFX23RD
1030(W) X 615(D) X 750(H)mm
Refrigerated Bain Marie 12 x 1/2 size, pans not included, double row- Roband RB-BR26
2005(W) X 615(D) X 255 excludes motor cage(H)mm
Refrigerated Bain Marie 10 x 1/2 size, pans not included, double row- Roband RB-BR25
1680(W) X 615(D) X 255 excludes motor cage(H)mm
Refrigerated Bain Marie 8 x 1/2 size, pans not included, double row- Roband RB-BR24
1355(W) X 615(D) X 255 excludes motor cage(H)mm
Refrigerated Bain Marie 6 x 1/2 size, pans not included, double row- Roband RB-BR23
1030(W) X 615(D) X 255(H)mm
Refrigerated Bain Marie 4 x 1/2 size, pans not included, double row- Roband RB-BR22
705(W) X 615(D) X 255 excludes motor cage(H)mm
Commercial cold bain maries are a versatile and essential piece of equipment in many Australian commercial kitchens. These units are designed to keep cold food items such as salads, desserts, and toppings at safe temperatures for extended periods of time, making them ideal for buffets, salad bars, delis, and catering operations. One of the key benefits of commercial cold bain maries for business owners in Australia is their value for money. These units are typically durable and built to withstand the rigours of a busy commercial kitchen, providing a reliable and long-lasting solution for keeping cold foods fresh. They are also energy-efficient, helping to reduce operating costs over time. Commercial cold bain maries come in a variety of sizes and configurations to suit different kitchen layouts and requirements. They are easy to clean and maintain, with many models featuring removable pans and lids for quick and efficient refilling and cleaning. Some models also offer adjustable temperature controls, allowing kitchen staff to easily adjust settings to suit different food items. In commercial kitchens, cold bain maries are used for a wide range of applications. They are commonly used to hold and display salads, fruits, yoghurts, and other cold dishes for self-service buffets or salad bars. In addition, they are often used to store and serve desserts, dips, dressings, and condiments. These units are also popular in catering operations, where they can be used to transport and serve cold dishes at events and functions. Overall, commercial cold bain maries provide business owners in Australia with a convenient and cost-effective solution for keeping cold foods at safe temperatures. Their durability, energy efficiency, and versatility make them a valuable asset in any commercial kitchen. Whether used for buffet service, catering events, or daily food preparation, these units offer a reliable and efficient way to store and display cold dishes, helping businesses to streamline their operations and provide high-quality food to their customers.
Commercial Under Bench Fridges are designed for heavy-duty use in commercial kitchens. They have stronger compressors, better insulation, and can withstand constant opening and closing. Investing in a commercial-grade fridge ensures longevity and reliability in a busy kitchen environment.
Cold Bain Maries are commonly used to hold and display chilled foods such as salads, desserts, and drinks at the desired serving temperature. They are essential for maintaining food quality and presentation in fast-paced commercial kitchens.
Yes, commercial Cold Bain Maries are considered a valuable investment due to their durability, energy efficiency, and ability to keep food fresh for extended periods. They contribute to cost savings by reducing food wastage and enhancing operational efficiency.
Quick order processing and delivery of Cold Bain Maries can significantly improve kitchen workflows, ensuring that chilled foods are readily available for service. This efficiency minimizes wait times, enhances customer satisfaction, and streamlines operations.
Factors such as energy efficiency, durability, storage capacity, ease of cleaning, and warranty coverage should be taken into account. Investing in high-quality Cold Bain Maries with advanced features can provide long-term benefits and cost savings.
Yes, most commercial Cold Bain Maries are designed to accommodate various sizes and shapes of containers, making them versatile for different types of chilled food products. Adjustable shelving and pan configurations further enhance their adaptability.
Regular maintenance and servicing of Cold Bain Maries are crucial to ensure optimal performance and longevity. Neglecting upkeep can lead to operational issues, decreased energy efficiency, and potential food safety concerns.
Factors to consider include size requirements, number of compartments, temperature control features, material quality, brand reputation, and after-sales support. Choosing a reputable supplier with a track record of reliable products can ensure a wise investment.
These are the top 10 FAQs for Cold Bain Maries in 2024
How are commercial Under Bench Fridges different from residential fridges?
What are some common applications of commercial Cold Bain Maries in Australian kitchens?
Are commercial Cold Bain Maries a good investment in terms of value for money?
How can the fast order processing and delivery of commercial Cold Bain Maries benefit a commercial kitchen?
What factors should be considered when assessing the value for money of commercial Cold Bain Maries?
Can commercial Cold Bain Maries accommodate different types of containers and food products?
How important is it to ensure prompt maintenance and servicing of commercial Cold Bain Maries?
What are some key considerations when selecting a commercial Cold Bain Marie for a kitchen?