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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 Display | 3 x GN 1/1 | With Sneeze Guard | Inomak MJV711. 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 Display | 3 x GN 1/1 | With Sneeze Guard | Inomak MJV711

SKU: PL-MJV711
£1,668.99 / exc vat
£2,002.79/ inc vat
  • AISI 304 Stainless Steel
  • Wet Well Operation
  • 3 x GN 1/1 Capacity
  • Sneeze Guard & Halogen Lamps

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Here’s a brilliant piece of kit for any business that takes its hot food service seriously. The Inomak MJV711 is a robust, professional commercial bain marie heated food display, designed to keep everything from gravy and  roast potatoes to curries and  pasta perfectly warm and  inviting. It’s built from high-grade stainless steel, so you know it’s made to last through the busiest of shifts, day in, day out.

This unit is an absolute godsend for carveries, hotel breakfast buffets, school canteens, and  event caterers. Its generous 3 x GN 1/1 capacity means you can offer a fantastic variety of dishes, all held at a safe and  consistent temperature. The integrated sneeze guard and  bright halogen lamps ensure your food is not only hygienically protected but also beautifully presented, tempting customers and  making service a breeze for your staff.

If you're looking to upgrade your food service line with something reliable, efficient, and  professional, the Inomak MJV711 bain marie with sneeze guard is the smart choice. It combines rock-solid construction with thoughtful features like low-water protection and  fan-assisted heating to give you total peace of mind and  a flawless hot food display every time.

Key Features and  Benefits

  • AISI 304 Stainless Steel: Built tough for a long life in busy kitchens.
  • Wet Well Operation: Keeps food moist and  prevents it from drying out.
  • 3 x GN 1/1 Capacity: Offers fantastic flexibility for your menu and  service.
  • Sneeze Guard & Halogen Lamps: Ensures food is hygienic and  attractively lit for customers.
  • Fan-Assisted Heating: Guarantees quick, even heat distribution across all pans.
  • Low Water Level Protection: Automatically protects the heating element from damage.
  • Insulated Sliding Doors: Keeps heat locked in, saving energy and  improving efficiency.
  • Adjustable Steel Legs: Allows you to create a perfectly level and  stable setup.

Technical Specifications

  • Brand: Inomak
  • SKU: MJV711
  • Dimensions: 1310(H) x 1105(W) x 700(D) mm
  • Weight: 81kg
  • Power: 4240W / 25 amp hardwired supply
  • Material: High grade AISI 304 Stainless Steel
  • Colour: Stainless Steel
  • Bain Marie Temperature: Max. +90°C
  • Heated Cupboard Temperature: Max. +72°C
  • Capacity: 3 x GN 1/1 (up to 150mm deep)
  • Lighting: 130W Halogen Lamps

Expert Review and  Insights

The Inomak MJV711 really delivers on the fundamentals. It’s not trying to be flashy; it’s just an incredibly solid, well-built unit that does its job exceptionally well. The fan-assisted wet well is a standout, providing that gentle, consistent heat that’s crucial for buffet quality. It’s a proper workhorse for any high-volume catering operation.

Hannah Cartwright – Buffet Equipment Expert View Profile →

  • Top-Tier Heating: The fan-assisted wet well provides incredibly even heat, eliminating hot and  cold spots.
  • Power Hungry: Be aware it needs a dedicated 25 amp supply, not a standard plug.

Case Study: Real Business, Real Results

The Grand Hotel in Llandudno needed to revamp its breakfast buffet service, as their old units were causing inconsistent heating and  lacked modern hygiene features. They chose the Inomak MJV711 to improve both food quality and  presentation.

"The difference was immediate. The food holds its temperature and  texture so much better, and  our guests have commented on how much more professional the setup looks. The sneeze guard gives everyone peace of mind, and  the sliding doors at the back make restocking a doddle during the morning rush."

Robert Evans – Head Chef

The hotel now reports a smoother, more efficient breakfast service and  a noticeable reduction in food waste due to better temperature control.

Installation and  Maintenance Guide

Setting It Up

  • Ensure the unit is placed on a strong, level, and  stable surface capable of supporting its weight (81kg plus food).
  • This unit requires a 25 amp hardwired electrical connection, which must be installed by a qualified electrician.
  • Before switching on, fill the well with water to the indicated level mark. Never operate it dry.
  • Leave adequate space around the unit for ventilation to prevent overheating and  ensure efficient operation.

Keeping It Going

  • Always drain the water from the well at the end of each day using the easy-access drain tap.
  • Clean the interior well and  stainless steel surfaces daily with a soft cloth and  food-safe detergent.
  • Regularly check for and  remove any limescale build-up to maintain heating efficiency, especially in hard water areas.
  • Wipe down the sneeze guard and  glass doors with a suitable glass cleaner to keep them sparkling and  professional.

Buying Guide: Choosing the Right Commercial Bain Marie

Finding the perfect fit for your service? Here are a few things to consider when choosing a commercial bain marie.

Wet Heat vs. Dry Heat

Wet heat models, like this one, use a water bath for gentle, moist heat, ideal for most foods. Dry heat is simpler but can dry out delicate items like sauces.

GN Capacity

Consider your menu. A 3 x GN 1/1 unit like this offers great versatility for a main, sides, and  a sauce, but smaller or larger options are available for different needs.

Power Requirements

Always check the power supply. Many high-capacity units require a hardwired connection by an electrician, not just a standard 13-amp plug.

Countertop or Freestanding

This is a freestanding unit with a cupboard. If you have existing counter space, a smaller countertop bain marie food warmer might be a better fit for your layout.

Sneeze Guard

For any self-service or buffet-style operation, a built-in sneeze guard is non-negotiable for maintaining food hygiene standards.

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 tank of hot water to gently heat the food pans above it. This provides even, moist heat that prevents food from drying out or scorching.

Q: Do the Gastronorm (GN) pans come with the unit?

A: No, GN pans are sold separately. This allows you to choose the depth (up to 150mm) and  configuration (e.g., using smaller GN 1/2 or 1/3 pans) that best suits your menu.

Q: What kind of electrical supply does this need?

A: This is a powerful unit and  requires a 25 amp hardwired connection. It cannot be plugged into a standard wall socket and  must be installed by a qualified electrician.

Q: How do I drain the water?

A: The unit is fitted with an easy-access drain tap at the front, making it simple and  safe to empty the water well at the end of service.

Q: Can I adjust the temperature?

A: Yes, the bain marie and  the heated cupboard have separate thermostatic controls, allowing you to set the perfect holding temperature for different types of food.

Q: What are the halogen lamps for?

A: The lamps not only provide some overhead heat but also illuminate the food beautifully, making it look more appealing and  appetising to your customers.

Q: Is the stainless steel easy to clean?

A: Yes, the high-grade AISI 304 stainless steel is specifically chosen for its durability and  ease of cleaning, which is essential for maintaining kitchen hygiene.

Q: Can the sliding doors be removed for cleaning?

A: The ergonomically designed doors can be easily removed, allowing for thorough cleaning of the tracks and  the heated cupboard interior.

What Customers Are Saying

"A proper solid bit of kit. Keeps everything piping hot without drying it out. The sneeze guard is sturdy and  the whole thing is easy to clean down after service."

David B. – Golf Club, Perth

"This Inomak hot food display unit has transformed our Sunday carvery. It looks fantastic and  the halogen lights really make the food look appealing. Highly recommended."

Grace M. – Country Pub, The Cotswolds

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The Inomak Promise: Built to Serve, Day In, Day Out

When you invest in an Inomak unit, you're buying more than just a set of specifications; you're investing in operational reliability. The choice of high-grade AISI 304 stainless steel throughout isn't just for looks—it's a commitment to longevity, corrosion resistance, and  impeccable hygiene, even in the most demanding kitchen environments. This focus on robust construction means fewer worries about downtime and  repairs, allowing you to focus on your customers. The smart design, from the low-water protection that saves the heating elements from burnout to the insulated doors that cut down on energy waste, is all geared towards a lower total cost of ownership. For a busy hotel, carvery, or canteen, the Inomak MJV711 isn't just a piece of equipment; it's a dependable partner for every service.

Explore more from Inomak

Why 'Fan-Assisted' Heating Is a Big Deal

You've probably seen 'fan-assisted' on your oven at home, but what does it mean for a bain marie? In short, it’s all about evenness. A standard bain marie heats the water from below, which can sometimes lead to cooler spots at the top or in the corners. The Inomak MJV711 adds a fan to circulate the hot, steamy air within the unit. Think of it like a gentle whirlwind of warmth that envelops every single Gastronorm pan. This ensures there are no cold patches, every dish is held at a precise, consistent temperature, and  heat-up times are quicker. It's the secret to serving food that tastes just as good an hour into service as it did at the start.

Who Should Buy This?

  • Hotel Restaurants: Perfect for keeping breakfast buffet items like sausages, beans, and  eggs at their best for guests.
  • School & University Canteens: A reliable and  hygienic solution for serving hot, nutritious lunches to a high volume of students.
  • Carvery Pubs & Inns: Ideal for displaying roast meats, vegetables, and  gravy, ensuring a flawless Sunday lunch service.
  • Event Caterers: A robust, mobile-friendly unit for providing a professional hot food station at weddings and  corporate events.
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