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Six-compartment wet-heat holding station maintains prepared foods at safe service temperature during extended buffet or banquet service. Uses water bath method to hold hot entrées, vegetables, sauces, and sides without drying or scorching. Operators in hotels, hospitals, catering halls, and institutional dining rooms use this configuration for multi-dish service lines.
Commercial Application
Positioned at front-of-house buffet stations or back-of-house pass lines where multiple hot dishes require simultaneous holding. Water jacket surrounds six individual 1/3 GN pans, delivering even bottom heat without direct flame contact. Drainage tap allows crew to empty water reservoir without tilting or moving the unit during breakdown.
During continuous service periods—breakfast buffets, lunch counters, banquet functions—the unit holds product above 63°C (145°F) pathogen control threshold. Six separate pans permit independent dish rotation without affecting adjacent items. 1500W heating element maintains water temperature under full pan load across typical 3–5 hour service windows.
Key Operational Advantages
- Six 1/3 GN pans (150 mm deep) with individual lids—each pan holds approximately 2.5 litres
- SS201 stainless steel body and pans—food-contact surfaces resist corrosion in wet-heat environment
- 1500W heating element at 220V—maintains water bath temperature under continuous pan load
- Integral drainage faucet—empties water reservoir without unit removal or tilting
- Footprint 710 × 568 × 280 mm—fits standard buffet counter or pass shelf layout
- 15.9 kg total weight—portable for event setup and breakdown by two-person crew
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | M1323 |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 15.9 kg (35.1 lbs) |
Construction & Build Quality
Body fabricated from SS201-grade stainless steel with welded seams and rolled edges. Water reservoir formed as continuous jacket around pan wells to distribute heat evenly across base. UK three-pin mains plug connects 1500W heating element rated for continuous commercial duty cycle.
- SS201 stainless steel body and GN pans—food-contact surfaces meet commercial hygiene codes
- Welded water jacket construction—eliminates cold spots under individual pan wells
- Drainage tap with brass valve core—withstands repeated daily use during service breakdown
- UK plug wired to 1500W heating element—no field rewiring required for British installations
Suitable Operations
- Commercial kitchens
- Hotel prep areas
- Restaurant kitchens
- Catering production facilities
- Food processing operations
Procurement & Support
TurcoBazaar supplies Zodex M1323 bain marie units to commercial operators in the UK, Europe, North America, Middle East, and Africa. Standard carriage covers UK mainland addresses. International freight quotations provided for consolidated container shipments to hotel groups and catering chains ordering multiple units.
Frequently Asked Questions
Q: What grade of stainless steel is used in the body and pans?
A: Body and pans fabricated from SS201 stainless steel. SS201 provides adequate corrosion resistance for wet-heat applications at lower cost than 304-grade material. Surface finish meets commercial food-contact hygiene standards.
Q: How much water does the reservoir hold and how often must it be refilled?
A: Water jacket holds approximately 8 litres to surround all six pan wells. Under normal service conditions, refilling every 4–5 hours maintains proper heat transfer. Visible water level inspection during service prevents dry heating.
Q: Can I use different GN pan sizes in the wells?
A: Wells dimensioned for 1/3 GN pans (176 × 325 mm footprint). Smaller pans such as 1/6 GN will sit loosely without proper heat contact. Standard 1/3 GN pans from commercial catering suppliers fit correctly.
Q: Does the unit have adjustable temperature control?
A: 1500W element operates at fixed output—temperature controlled by water volume and pan load. Water bath naturally regulates at approximately 85–95°C, keeping food above safe hold temperature without scorching. No thermostat adjustment required.
Q: What amperage circuit is required for installation?
A: 1500W load at 220V draws approximately 7 amps. Standard UK 13-amp ring main circuit adequate for single unit. Multiple bain marie installations require dedicated circuits to prevent breaker trips during simultaneous operation.