Hot food. Held right. Ready to serve.
The LSBM is a commercial Bain Marie designed for hot food holding, meal service and food service lines. Built around standard GN pans, it keeps prepared food at serving temperature while giving staff and customers clear access to the meal on offer.
Available in 3, 4, 5 and 6 pan configurations with a choice of gantry and glass options, the LSBM suits buffets, serveries, commercial kitchens, catering operations, healthcare, education and aged care.
LS Bain Marie (LSBM) – Gantry only with no glass
| Model | W mm | D mm | H mm | GN Pans Supplied | Temp | Plugs | Current A |
Weight kg |
Energy Cons kWh/24h |
|---|---|---|---|---|---|---|---|---|---|
| LSBM3 | 1145 | 690 | 555 | 3x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 15 | 86 | 82.8 |
| LSBM4 | 1485 | 690 | 555 | 4x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 18.7 | 106 | 103.2 |
| LSBM5 | 1825 | 690 | 555 | 5x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 25 | 121 | 138 |
| LSBM6 | 2165 | 690 | 555 | 6x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 28.5 | 140 | 157.44 |
LS Bain Marie (LSBM-FT) – Flat top sneeze guard glass
| Model | W mm | D mm | H mm | GN Pans Supplied | Temp | Plugs | Current A |
Weight kg |
Energy Cons kWh/24h |
|---|---|---|---|---|---|---|---|---|---|
| LSBM3-FT | 1145 | 690 | 555 | 3x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 15 | 86 | 82.8 |
| LSBM4-FT | 1485 | 690 | 555 | 4x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 18.7 | 106 | 103.2 |
| LSBM5-FT | 1825 | 690 | 555 | 5x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 25 | 121 | 138 |
| LSBM6-FT | 2165 | 690 | 555 | 6x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 28.5 | 140 | 157.44 |
LS Bain Marie (LSBM-FS) – Square glass assisted service with acrylic rear glass
| Model | W mm | D mm | H mm | GN Pans Supplied | Temp | Plugs | Current A |
Weight kg |
Energy Cons kWh/24h |
|---|---|---|---|---|---|---|---|---|---|
| LSBM3-FS | 1145 | 690 | 555 | 3x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 15 | 86 | 82.8 |
| LSBM4-FS | 1485 | 690 | 555 | 4x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 18.7 | 106 | 103.2 |
| LSBM5-FS | 1825 | 690 | 555 | 5x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 25 | 121 | 138 |
| LSBM6-FS | 2165 | 690 | 555 | 6x1/1 - 65mm | 75–85°C | LEAD ONLY (220-240V) | 28.5 | 140 | 157.44 |
Keep the meal hot. Keep service moving.
A Bain Marie sits at the point where the kitchen becomes service. The LSBM keeps prepared food hot and organised in GN pans so staff can see the meal, serve it efficiently and keep the line moving.
3 to 6 GN pans
Choose the capacity around the menu and service volume, from three 1/1 GN pans through to six.
Choose the service style
Gantry-only, flat top sneeze guard and square glass assisted-service configurations support different food service line layouts.
Built for meal service
Designed for hot holding where multiple dishes need to remain organised, accessible and ready to serve.
A commercial Bain Marie built around service.
The LSBM is designed for foodservice operations that need to hold several hot dishes at once and serve them consistently through a meal period. Standard 1/1 GN pans keep the food line organised, while 3, 4, 5 and 6 pan sizes allow the unit to be matched to the number of dishes being served.
It works as a commercial Bain Marie, hot food servery and buffet food warmer across assisted-service and customer-facing meal lines. Different glass and gantry configurations let the same platform work across different service environments.
That makes the LSBM suited to everything from school lunch service and dining-room meal periods to healthcare, aged care, catering, buffets and high-volume hospitality.
Made for places that serve meals at scale.
Bain Maries are used where several hot dishes need to stay available across a service period and staff need fast, straightforward access to each pan.
Build the line around the way you serve.
Start with the number of dishes. Then choose the glass and service configuration around how people move through the line.
From three-pan meal service to a six-pan commercial buffet, the LSBM keeps hot food together, visible and ready for the next plate.
FAQs – Commercial Bain Marie & Hot Food Holding
What is a Bain Marie and what is it used for?
A Bain Marie is used to hold prepared hot food at serving temperature during meal service. Commercial Bain Maries are commonly used for buffets, food service lines, canteens, catering, aged care, healthcare and other environments where several hot dishes need to remain ready to serve.
What is the difference between a commercial Bain Marie and a food warmer?
Both are used for hot food holding, but a commercial Bain Marie is typically built around food pans so several dishes can be held and served from the same line. A general food warmer may hold trays, packaged food or individual products rather than a row of GN pans.
What size Bain Marie do I need?
Start with the number of separate dishes that need to be available at the same time, then consider the available service-line space. The LSBM is available in 3, 4, 5 and 6 pan configurations, using 1/1 GN pans.
What are GN pans in a Bain Marie?
GN pans, or Gastronorm pans, are standard-sized food pans widely used in commercial kitchens and food service equipment. The LSBM is supplied with 1/1 GN pans, allowing different dishes to be organised side by side along the hot food line.
What temperature should a commercial Bain Marie hold food at?
The correct holding temperature depends on local food-safety requirements and the food being served. The LSBM operates at 75–85°C. Operators should always follow their applicable food-safety procedures and requirements for hot holding and service.
Is a Bain Marie suitable for buffet service?
Yes. Bain Maries are widely used in buffet and food service lines because several hot dishes can be held in separate pans and kept accessible throughout service. The appropriate glass and gantry setup will depend on whether the line is self-service or staff-served.
What is the difference between a sneeze guard and an assisted-service Bain Marie?
A flat top sneeze guard creates a barrier above the food while keeping the service side open. The LSBM-FS square glass configuration is designed for assisted service, with rear acrylic glass separating customers from the food while staff serve from the service side.
Is a Bain Marie suitable for school and education food service?
Yes. Bain Maries work well in school canteens, cafeterias and dining areas where several hot dishes need to remain available through a lunch service. Choosing the right pan capacity depends on the menu, number of meals and service format.
Why are Bain Maries used in aged care and healthcare?
Bain Maries allow several prepared dishes to remain organised and available through a meal service, which can support assisted service and give staff access to different meal choices from one food line. The service setup should be selected around the facility's menu, food-safety procedures and dining model.
How do I choose between a 3, 4, 5 or 6 pan Bain Marie?
Choose based on the number of dishes that need to be presented at once, expected meal volume and available counter or servery length. A smaller three-pan unit suits a shorter menu, while five and six-pan models provide more positions for larger meal services and wider menu choice.
