Cold Bain Marie Under Counter with O.H.S.
The Cold Bain Marie Under Counter with O.H.S. is an essential appliance for commercial kitchens, hotels, restaurants, and catering units. It combines efficient refrigeration with a convenient overhead shelf for additional storage of utensils, ingredients, or garnishes. Constructed from stainless steel with insulated refrigeration, it ensures durability, hygiene, and consistent cooling.
Equipped with temperature-controlled compartments, this under-counter cold bain marie maintains optimal freshness of salads, desserts, and other cold food items. The overhead shelf (O.H.S.) enhances workspace efficiency by keeping frequently used items within reach, making it ideal for busy kitchens and buffet setups.
Widely used in restaurants, hotels, catering services, and commercial kitchens, this appliance improves food safety, workflow efficiency, and presentation for cold dishes.
- Stainless steel construction for durability and hygiene.
- Temperature-controlled refrigerated compartment for maintaining cold food items.
- Under-counter design for space efficiency.
- Overhead Shelf (O.H.S.) for additional storage.
- Suitable for salads, desserts, beverages, and other cold dishes.
- Energy-efficient refrigeration system.
- Easy to clean and maintain.
- Ideal for restaurants, hotels, catering services, and commercial kitchens.
- Efficient Cooling & Food Preservation – Maintains optimal temperature for salads, desserts, and beverages.
- Durable & Hygienic Build – Stainless steel construction ensures long-lasting use and compliance with food safety standards.
- Space-Saving Under-Counter Design – Fits conveniently in busy kitchen layouts.
- Overhead Shelf (O.H.S.) – Provides extra storage for utensils, ingredients, or garnishes.
- Energy Efficient Operation – Optimized for reduced energy consumption while maintaining consistent cooling.
- Easy to Clean & Maintain – Smooth surfaces and stainless steel interiors simplify sanitation.
- Essential for Commercial Kitchens & Buffets – Ideal for hotels, restaurants, catering units, and high-volume foodservice setups.