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bain maries

Heavy Duty Bain Marie
Can be used with a wet well after dry well operation & vice versa. Offers max. flexibility & economy (residual cupboard heat maintains temperature of the GN pans).

Heavy Duty Bain Maries with Hot Cupboard

Versigen Mobile Bain Marie
Versigen Mobile Bain Maries are ideal for cost effective hot food storage, transport and service. The Bain Maries are available in three sizes and feature a very efficient force air heating and..

Mobile Bain Marie

3GN Bain Marie, 3FBMD
Cost-effective, mobile units designed for hot food storage & transport. Hot cupboard under, optional gantry, fan-forced heating, adjustable temp. control. High quality stainless steel with exterior panels in..

Mobile Bain Marie with Hot Cupboard and Heated Gantry

Mobile Bain Marie with Individual Temperature-Controlled Well, model 7375A3-GS

Bain Marie with Multi Temperature Wells

Bain marie cupboard trolley with separate wells
Mobile Bain Marie trolleys with separate wells. Featuring separate heated, refrigerated or neutral lower compartments with independent thermostats.

Hot and Cold Meal Service Trolley

Versatile mobile cold bain maries maintain chilled food for storage and plating. Powerful on-board sealed refrigeration system requires very little maintenance. The 200mm deep well can be used to store and..

Cold Bain Marie

Each compartment in a BF2 can hold 8 1/1 gastronorm containers 65mm deep.

BF Trolleys for Gastronorm Containers with Flat Top (2 Compartments)

Wet & Dry Well Bain Marie, Mobile Bain Marie with Hot Cupboard, Cold Bain Marie, Multi-Temp Foodservice.

Commercial Bain Maries

Our Commercial Bain Marie’s can be used either dry or wet. The Bain Marie’s unique design even allows switching between dry and wet, as the heating elements are completely sealed and not exposed to water when used as wet wells.

Hot Cupoards under the bain marie wells have a separate, fan-forced heating system and temperature controller. The entire heating system can be quickly removed and replaced for service and maintenance. The heating system is very energy efficient and spreads the heat evenly, resulting in faster heat up times and quicker heat recovery. Hot Cupboard efficiency is further enhanced by bright polished internal panels. Premier Bain Maries are designed for heavy duty commercial use.

Bain Marie Overshelves

We offer an extensive range of ambient and heated overshelves and passes for the Premier Range. Shelves are available in one, two or three tiers and can be supplied with a combination of ambient and heated configuration.

Mobile Bain Maries

Our Mobile Bain Maries with Hot Cupboard are designed to deliver hot food in gastronorm pans for meal plating at the point of service. A 20 mm raised upstand around the well simplifies removal and replenishment hot food containers. Focus Mobile Bain Maries are extremely maneuverable and feature double insulated hot cupboard panels, fan-forced heating and push/pull handles. Focus Bain Maries are also available with a heated and illuminated gantry (fitted with sealed quartz heat lamps for safety), sneeze-screen and drop-down trayslide. The compact design allows Focus Bain Maries to easily fit through a standard doorway. All Focus mobile Bain Maries operate from single-phase 10 amp or 15 amp power outlets.

Multi-Temperature Bain Maries

Our Multi-Temperature range includes Bain Maries with individual temperature-controlled wells for multiple sizes of gastronorm pans. To provide a complete meal service solution, Bain Maries are available with and heated and/or refrigerated compartments under, with doors and runners for secure transport of hot and chilled food in gastronorm-size containers.

Versigen has the perfect Bain Marie solution for any Australian commercial kitchen.

Counter Top Bain Maries

For benchtop bain marie solutions please see our range of Versitops – countertop food warming units with optional accessories including Bain Marie adaptors, Carving Plates, Chip Slides and Bag Holders.

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Versitop Food Warmers are available with 1-4 1/1GN size black ceramic glass heating panels. These low consumption units plug into any standard 10 amp power outlet. Robust, cost-effective and reliable. A range of optional accessories converts any Versitop to a Bain Marie, Chip Dump, Carving Station and Roll Warmer. Specially designed free-standing acrylic screens prevent access to hot food from front and sides

Versitop Hot Tops

VC3BM with Screen

Dry Heat Bain Maries with Hot Cupboard

Three Food Warmers with the added benefit of an integrated heated gantry and sneeze screen. Safety catering heat lamps help to maintain food temperatures and enhance hot food display. All optional accessories suit these models i.e; Bain Marie Adapter, Chip Dump, Carving Plate & Roll Warmer. Our ‘wrap-around’ acrylic screens are available for all models.


In-counter food display, SFD2
Versigen's 'In-Counter Versitop' Food Warmers use the same black tempered glass heating panels as Versitop units & can be installed in any type of bench with a suitable cut-out and access to a standard 10 amp power point.

In-Counter Versitop Hot Tops


What is a bain marie?

We still refer to them as ‘bain maries’ (water bath) but apart from maintaining the temperature of hot food prior to service, we now have a large range of countertop, drop-in and mobile units, using wet-well, dry-well, and ceramic glass heating methods. Our dry-well bain maries are predominantly fitted with energy efficient fan heating systems which ditribute heat quickly and evenly, resulting in faster heat up times and quicker heat recovery. The Versigen range includes portable and static units, heavy duty or lightweight, bench top or all-in-one models (with gantries and over shelves). Make your space work for you with our extensive range of Bain Maries with Hot Cupboards. Versigen has the perfect Bain Marie solution for all Australian commercial kitchens, serveries and foodservice counters.

What temperature should a bain marie be?

The Australian Food Safety Information Council advises that hot food is served at or over 60° Celsius. If the food is kept in a bain marie, regulary check the core temperature of food in each container to ensure temperatures are maintained at a minimum of 60°C Versigen bain maries temperatures are either factory set, or are fitted with adjustable temperature controls to ensure the core temperature of all hot food dishes are kept at the correct temperature. As food temperature regulations can vary between local government authorities, we recommend that you check with your local authority the minimum required holding temperature of hot food prior to service.

Where to buy a Versigen bain marie?

Versigen catering equipment is sold by over 100 distributors located throughout Australia and New Zealand. Dealer addresses and contact information is detailed on our 'Find a Distributor' page. Alternatively, call 1300 653 330 for your local distributor details.

How long can you keep food in a bain marie?

Use the two-hour/four-hour rule: 0 to 4 hours - Serve / After 4 hours - Throw Away

How to clean a Versigen bain marie?

Bain maries with a ceram ceramic glass heating surface need to be simply wiped with a damp cloth soaked in diluted detergent, minimising the amount of water used in the process. Immediately wipe dry with a clean lint-free cloth or disposable paper towel. Detailed cleaning instructions are supplied with wet-well and dry-well bain maries, and should be read and understood before operating the unit. Cleaning instructions for all Versigen bain maries are also available for download from the Bain Marie page of our website.

Can you reheat food in a bain marie?


Can a bain marie be a refrigerator?

Traditional bain maries are used to hold and maintain temperature of hot food. However, refrigerated units designed to hold chilled food in gastronorm containers are increasingly referred to 'Cold' or 'Refrigerated' Bain Maries. Versigen supplies both countertop and mobile refrigerated bain maries.

Why is a bain marie useful?

Hot food presentation, offering customers a choice of dishes. Maintenance of food temperatures during meal plating. Hot holding cooked food in the kitchen during service. Transferring hot food from the kitchen to dining room or servery.