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Jarvis

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Hi there, I'm Jarvis! I see you're looking at the Commercial Bain Marie | Heated Food Warmer | 5x1/1 GN Capacity | Inomak MHV718. 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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Inomak In Stock

Commercial Bain Marie | Heated Food Warmer | 5x1/1 GN Capacity | Inomak MHV718

SKU: PL-MHV718
£1,634.99 / exc vat
£1,961.99/ inc vat
  • High-Grade AISI 304 Stainless Steel
  • 5 x 1/1 GN Capacity
  • Fan-Assisted Wet Well Heating
  • Digital Temperature Controller

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UK Warehouse

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Running a busy carvery, buffet, or canteen? You'll know the challenge of keeping a wide array of dishes perfectly hot, moist, and  ready to serve. This is where the Inomak MHV718 comes in. It’s a seriously robust, high-capacity 5 pan commercial bain marie designed to be the reliable heart of your service line, holding five full-sized gastronorm pans with ease.

Built for the non-stop demands of professional catering, this unit is aimed at high-volume establishments like hotel restaurants, large pubs, and  event caterers. It uses a fan-assisted wet well system – the gold standard for gentle, even heating that stops food from drying out. With its tough stainless steel build, digital controls for precision, and  thoughtful safety features, it's a true workhorse.

If you're looking to banish cold spots, reduce food waste, and  serve consistently delicious hot food to every single customer, the Inomak MHV718 is the dependable solution your kitchen needs. It’s not just a food warmer; it’s your guarantee of quality from the first plate to the last.

Key Features and  Benefits

  • High-Grade AISI 304 Stainless Steel: Built like a tank for years of reliable service.
  • 5 x 1/1 GN Capacity: Serve a huge variety of dishes all at once.
  • Fan-Assisted Wet Well Heating: Stops food drying out with gentle, even steam heat.
  • Digital Temperature Controller: Set the perfect temperature and  let the machine do the work.
  • Heater Protection System: Automatically cuts out if the water level gets too low.
  • Easy-Access Drain Tap: Makes daily emptying and  cleaning an absolute doddle.
  • Tempered Glass Vitrines: Provides a safe, hygienic, and  attractive display for customers.
  • Adjustable Stainless Steel Legs: Ensures the unit is perfectly level on any floor surface.

Technical Specifications

  • Brand: Inomak
  • SKU: MHV718
  • Dimensions: 860 x 1795 x 700 mm (H x W x D)
  • Power: 4450W
  • Power Supply: 25 amp supply (requires hardwiring)
  • Weight: 104 kg
  • Capacity: 5 x 1/1 GN Pans (up to 150mm deep)
  • Temperature Range: Bain Marie Max. +90°C / Heated Cupboard Max.+72°C
  • Heating Type: Wet Well, Fan Assisted
  • Material: High Grade AISI 304 Stainless Steel
  • Controls: Digital Controller with Temperature Display
  • Features: Low Water Level Protection, Tempered Glass Vitrines

Expert Review and  Insights

The Inomak MHV718 is a proper beast, in the best possible way. It’s clearly engineered for high-turnover environments where consistency is king. The fan-assisted heating is a standout, eliminating the hot and  cold spots that plague lesser models. This is a serious bit of kit for a serious operation.

Oliver Bennett – Catering Equipment Expert View Profile →

  • Pros: The fan-assisted heat distribution is exceptionally even across all five pans.
  • Cons: Its 25 amp power requirement means it's unsuitable for smaller sites.

Case Study: Real Business, Real Results

The Grand Oak Hotel in Windermere, Cumbria, needed to upgrade their buffet bain marie ahead of the busy tourist season. Their existing unit was causing bottlenecks due to uneven heating and  constant temperature fluctuations, leading to food waste.

"The Inomak is in a different league. The temperature is rock solid across all five pans, so the food quality is consistent from the first serving to the last. Our breakfast service is smoother, and  the chefs are much happier."

David Chen – Head of Operations

Since installation, the hotel has reported a noticeable drop in food wastage and  a 20% faster turnover of guests during peak breakfast hours.

Installation and  Maintenance Guide

Setting It Up

  • Ensure the unit is placed on a stable, level surface using the adjustable feet.
  • This unit requires a 25 amp hardwired connection. This must be carried out by a qualified commercial electrician.
  • Always fill the well with water to the correct level *before* switching the power on.
  • Allow the unit to pre-heat to your desired temperature before loading it with hot food pans.

Keeping It Going

  • At the end of each day, turn off, unplug, and  allow the water to cool before draining.
  • Use the built-in drain tap to empty the well easily and  safely.
  • Clean the interior and  exterior with a soft cloth and  mild, food-safe detergent. Avoid abrasive pads.
  • Periodically check and  descale the heating element, especially in hard water areas, to maintain efficiency.

Buying Guide: Choosing the Right Bain Marie

Not sure which model is right for your business? Here are a few key things to consider when choosing your next heated food display.

Wet Heat vs. Dry Heat

Wet heat models, like this one, use a well of hot water to provide gentle, moist heat. They are perfect for most foods, preventing them from drying out. Dry heat is faster to warm up but can be harsher on delicate items.

GN Pan Capacity

Think about the variety and  volume of food you need to serve. This 5x1/1 GN bain marie offers massive capacity for large services. Smaller cafes might only need a 2 or 3 pan model.

Countertop vs. Freestanding

Consider your available space. Freestanding units like this Inomak are self-contained workhorses, while smaller countertop models are great for kitchens with limited floor space but available counter surfaces.

Power Supply

Always check the power requirements! Smaller units may run off a standard 13 amp plug, but larger, more powerful models like this require a hardwired connection by an electrician. Plan accordingly.

Drainage and  Cleaning

Look for features that make your life easier. A built-in drain tap is a non-negotiable for any wet well unit, saving huge amounts of time and  effort compared to manual bailing at the end of a shift.

See all Wet Heat Bain Maries with GN Pans

Frequently Asked Questions

Q: What does 'wet well' mean?

A: A wet well bain marie uses a reservoir of hot water to heat the food pans above it. This provides a gentle, moist heat that prevents food from drying out, making it ideal for holding dishes for long periods.

Q: Can I use this bain marie without water?

A: No. This is a wet well unit and  must be filled with water before use. Running it dry can permanently damage the heating element. The low-water protection is a safety feature, not for regular dry operation.

Q: What size Gastronorm (GN) pans can I use?

A: This unit is designed to hold five 1/1 GN pans, up to a maximum depth of 150mm. You can also use smaller combinations like ten 1/2 GN pans or fifteen 1/3 GN pans.

Q: What does 'fan assisted' do?

A: The internal fan circulates the hot, steamy air within the well, ensuring that heat is distributed perfectly evenly to all five pans. This eliminates hot spots and  keeps food quality consistent.

Q: How do I drain the water after service?

A: The unit features an easy-access drain tap. Once the water has cooled, simply open the tap to empty the well quickly and  safely into a suitable container.

Q: Does this unit need to be installed by a professional?

A: Yes. It requires a 25 amp electrical supply and  must be hardwired into your mains by a qualified commercial electrician to ensure safety and  compliance.

Q: Is the glass sneeze guard included?

A: Yes, the unit comes complete with the tempered glass vitrines as pictured, providing a safe and  hygienic display for your food.

Q: Is this unit easy to move?

A: Weighing 104 kg, this is a heavy, stationary piece of equipment. It is not designed for regular movement. Once in position, the adjustable feet should be used to level it.

What Customers Are Saying

"An absolute workhorse. We use it for our Sunday carvery and  it hasn't missed a beat. Easy to clean and  holds the temperature perfectly."

Michael B. – Pub Owner, Bristol

"Very well built and  the capacity is fantastic for our staff canteen. The drain tap is a huge time-saver at the end of a long day."

Sarah W. – Facilities Manager, Manchester

"This heated food warmer bain marie keeps everything from sausages to scrambled eggs at the perfect temperature for our hotel guests. A great investment."

Elena G. – Hotel Manager, Brighton

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The Inomak Promise: Built for the British Buffet

When you invest in an Inomak unit, you're buying more than just its technical specifications; you're investing in peace of mind. Inomak has built a formidable reputation in the catering world for producing equipment that is, above all, relentlessly reliable. The use of high-grade AISI 304 stainless steel isn't just for looks – it's a commitment to longevity, resisting the rust and  corrosion that are inevitable in a steamy kitchen environment. Features like the low-water cutout are crucial, preventing the kind of accidental damage that leads to costly downtime and  emergency repairs. This Inomak MHV718 bain marie is designed to be a cornerstone of your food service operation for years to come, consistently performing under pressure so you can focus on creating fantastic food for your customers, day in and  day out.

Explore more from Inomak

How Fan-Assisted Heat Protects Your Food

Ever noticed how some bain maries have 'hot spots' that can dry out or overcook food in one corner while the other end is barely warm? The Inomak's fan-assisted system solves this problem completely. Think of it like the difference between a standard oven and  a fan oven. Without a fan, the heat just rises from the element below. But with a fan, the hot, steamy air is constantly circulated around the water well. This ensures every single gastronorm pan receives the exact same amount of gentle, consistent heat. It’s this simple bit of tech that guarantees your food stays moist, succulent, and  at the perfect serving temperature for longer.

Who Should Buy This?

  • Carveries & Pubs: Keep joints, potatoes, and  all the trimmings perfectly hot for every Sunday lunch service.
  • Hotel Buffets: An ideal solution for managing busy breakfast services or large event catering with style.
  • Large Scale Canteens: Reliably serves hundreds during hectic lunch rushes in schools, hospitals, or workplaces.
  • Event Caterers: A robust, high-capacity restaurant food warming unit for managing service at weddings and  functions.
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Don't let inconsistent temperatures spoil your service. Order your Inomak MHV718 Commercial Bain Marie today for fast, reliable delivery across the UK.

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