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Hi there, I'm Jarvis! I see you're looking at the Commercial Bain Marie | Hot Food Display | Large Capacity | King Edward CBM2/BLK. How can I help you with the technical specs or suitability for your business today?

Jarvis is an AI assistant and may occasionally provide incorrect details. To ensure your equipment fits and functions perfectly, we recommend verifying all critical specifications-including dimensions, power requirements, and compatibility-with our expert sales team prior to purchase.For orders or stock, call 0333 355 0535

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King Edward In Stock

Commercial Bain Marie | Hot Food Display | Large Capacity | King Edward CBM2/BLK

SKU: CBM2-BLK
£342.99 / exc vat
£411.59/ inc vat
  • Wet or Dry Heat Operation
  • Vitreous Enamel Exterior
  • Variable Heat Control
  • 4x GN 1/4 Pans Included

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Your Secret Weapon for Perfect Food Service

Right then, let's talk about keeping food perfectly hot and  tempting. This King Edward bain marie isn't just a metal box; it's a brilliantly simple and  robust piece of British engineering designed to make your food service smoother. Whether you're running a bustling café, a village pub carvery, or a busy buffet, this unit sits neatly on your countertop, ready to hold everything from gravy and  sauces to beans and  curry at the ideal serving temperature, without any faff.

It’s built for businesses that can't afford to let standards slip. The genius is in its flexibility – you can use it with water (wet heat) for delicate items that need gentle, moist warmth, or without (dry heat) when you need something quick and  simple. Coming complete with four 1/4 size gastronorm pans, it’s a proper 'plug-in and  play' solution for any professional kitchen looking for a reliable countertop hot food display unit.

Forget inconsistent temperatures and  dried-out dishes. This is your chance to invest in a dependable, UK-made commercial bain marie hot food display that works as hard as you do. It's the kind of kit that quietly gets on with the job, letting your fantastic food do all the talking. Simple to use, a doddle to clean, and  built to last service after service.

Key Features and  Benefits

  • Wet or Dry Heat Operation: Offers total flexibility for different types of food.
  • Vitreous Enamel Exterior: Incredibly tough, looks smart and  is a breeze to clean.
  • Variable Heat Control: Easily dial in the perfect temperature for any dish.
  • 4x GN 1/4 Pans Included: Get set up and  serving straight out of the box.
  • Compact Countertop Design: Fits perfectly into any space without needing major installation.
  • Concealed Heating Element: Makes cleaning the well much safer and  far easier.
  • Made in England: Proper British craftsmanship you can truly rely on daily.
  • Large Capacity Footprint: Holds a generous amount of food for its compact size.

Other Available Colours:

Technical Specifications

  • Brand: King Edward
  • SKU: CBM2-BLK
  • Dimensions: 295(H) x 335(W) x 540(D) mm
  • Power: 750W, 220-240V (Standard 13A Plug)
  • Heat Type: Wet or Dry Operation
  • Capacity: 4 x GN 1/4 Pans (150mm deep)
  • Temperature Control: Variable Simmerstat Dial
  • Weight: 15kg
  • Material: Steel Body with Vitreous Enamel Exterior
  • Origin: Made in England

Expert Review and  Insights

The King Edward CBM2 is a real workhorse. You can feel the quality in its construction – it’s not flimsy. For any business needing a straightforward, reliable bain marie that just works, this is a top contender. The dual heat function is genuinely useful, and  its performance is consistent, which is exactly what you need during a busy service.

Oliver Bennett – Catering Equipment Expert View Profile →

  • Pros: The wet/dry heat option is brilliant for menu versatility.
  • Cons: Its 4-pan capacity is best suited for small to medium operations.

Case Study: Real Business, Real Results

"The Harbour View Bistro" in Whitby needed to upgrade its lunchtime buffet setup. Their old equipment was unreliable, leading to inconsistent food temperatures and  frustrated staff during the busy tourist season.

"We switched to the King Edward bain marie and  the difference was immediate. It holds the temperature steady all service, it's dead easy for anyone on the team to use, and  it looks professional on the counter. Our customers have noticed the food is consistently hotter and  fresher."

Michael Edwards – Head Chef

The bistro successfully reduced its lunchtime food wastage by over 25% by maintaining optimal holding temperatures, preventing dishes from drying out or spoiling.

Installation and  Maintenance Guide

Setting It Up

  • Find a flat, stable, and  well-ventilated countertop for the unit.
  • Ensure there's a few inches of clearance around the sides for air circulation.
  • For wet heat, fill the well with warm water to the indicated level before switching on.
  • Simply plug into a standard socket – no complex installation needed.

Keeping It Going

  • Always unplug and  allow the unit to cool completely before cleaning.
  • Remove and  wash the gastronorm pans daily with warm, soapy water.
  • Wipe the interior well and  exterior enamel with a damp, soft cloth.
  • If using wet heat in a hard water area, descale the well periodically to prevent build-up.

Buying Guide: Choosing the Right Bain Marie

Finding the perfect fit for your kitchen can be tricky. Here are a few pointers to help you decide if this is the right electric bain marie for your restaurant or café.

Wet or Dry Heat?

Consider your menu. If you serve lots of delicate sauces, wet heat is a must. For fried food or quicker heat-up, dry heat is king. A model with both, like this one, offers fantastic flexibility.

Size & Capacity

Think about your peak service. How many different dishes do you need to hold at once? This 4-pan unit is perfect for small to medium setups or as an additional station in a larger kitchen.

Power & Placement

This is a simple plug-in unit, making it incredibly versatile. Just make sure you have a standard 13-amp socket on a stable countertop where you need it.

Ease of Cleaning

Look for features like removable pans and  concealed elements. They make the daily clean-down so much quicker and  more hygienic, saving your staff valuable time.

Build Quality

A commercial kitchen is a tough environment. A sturdy steel body with a durable finish, like the vitreous enamel here, will withstand the knocks and  scrapes of daily use.

See all Dry Heat Bain Maries with GN Pans

Frequently Asked Questions

Q: Can I use this for both wet and  dry heat?

A: Yes, absolutely. This model is designed to be used with or without water, giving you complete flexibility depending on the food you're serving.

Q: Does it come with the food pans?

A: It does. This unit is supplied with four 1/4 size gastronorm pans, each 150mm deep, so you're ready to go straight away.

Q: How do you control the temperature?

A: There's a simple variable 'simmerstat' dial on the front, allowing you to easily adjust the heat level to suit what you're holding.

Q: What kind of power supply does it need?

A: Just a standard UK 13-amp socket. It's a simple 'plug and  play' appliance.

Q: Is it easy to clean?

A: Yes, very. The pans are removable for washing, and  the concealed element and  smooth enamel interior make wiping the main well a quick job.

Q: How long does it take to heat up?

A: Heat-up times vary, but dry heat mode is generally quicker. For wet heat, using pre-heated water will get you up to temperature much faster.

Q: Can I use different sized gastronorm pans in it?

A: The unit is designed for a combination of pans that fit a 1/1 GN opening. It comes with 4x 1/4 GN, but other configurations like 2x 1/2 GN or 1x 1/1 GN (with an adaptor bar) would also fit.

Q: Is this unit suitable for keeping food like pies hot?

A: Yes, using the dry heat function would be perfect for keeping items like pies or pasties warm without making the pastry go soggy.

What Customers Are Saying

"A solid, well-built piece of kit. Heats up quickly and  keeps our soups and  jacket potato fillings perfectly hot all day. Couldn't be simpler to use."

Sarah L – The Corner Café, Bristol

"Really impressed with the quality for the price. The enamel finish is a doddle to wipe clean after service. A great large capacity bain marie for our hotel breakfast buffet."

David Chen – Hotel Manager, Glasgow

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The King Edward Promise: Built in Britain, Built to Last

When you choose a King Edward appliance, you're investing in more than just a piece of equipment; you're buying into a legacy of British manufacturing excellence. This commercial bain marie hot food display is designed and  built in England, a detail that speaks volumes about its quality and  durability. In a fast-paced commercial kitchen, reliability is everything. The robust steel construction and  hard-wearing vitreous enamel finish aren't just for show – they're engineered to withstand the relentless demands of daily service. This focus on longevity means fewer breakdowns, less downtime for your business, and  a lower total cost of ownership over the years. It's the peace of mind that comes from knowing your essential kit won't let you down when you're in the middle of a busy lunch rush.

Explore more from King Edward

Wet Heat vs. Dry Heat: What's the Difference and  Why Does It Matter?

Ever wondered what 'wet or dry heat' actually means for your food? Think of it this way: Wet Heat is like a gentle sauna for your dishes. You add water to the bain marie's well, and  the unit heats the water, which then gently warms the food pans. This is perfect for delicate sauces, gravies, or custards, as the steam prevents them from drying out or forming a skin. It’s all about gentle, consistent heat. Dry Heat, on the other hand, works more like an oven, using a heated element to warm the air around the pans. It’s faster to heat up and  ideal for fried items like sausages or hash browns where you want to avoid extra moisture. This King Edward CBM2 bain marie gives you both options in one unit, so you can choose the perfect environment for whatever's on the menu.

Who Should Buy This?

  • Village Pubs & Carveries: Ideal for keeping gravy, roast vegetables, and  sauces at the perfect temperature for Sunday lunch service.
  • Local Cafés & Delis: A fantastic unit for offering hot lunch options like chilli, curry, or soup specials daily.
  • School & Office Canteens: Reliably holds popular choices like baked beans, pasta sauces, or custard for efficient mass catering.
  • Mobile Caterers & Event Stands: Its simple plug-in operation makes it a superb, portable buffet food warmer for any event.
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Don't let your food go cold! Order your King Edward CBM2/BLK Bain Marie today for consistently perfect service.

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