Apuro
Apuro FT694-A Bain Marie – 21L, Wet Heat, Drain Tap, No Pans
645 × 432 × 327mm
$388.00$494.90
In Stock
Catering Equipment
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial bain maries that fits your budget, venue type and compliance needs.
FAQ
No. It only keeps pre-cooked food warm.
Wet for moist dishes; dry for fried or baked items.
Yes—lids improve heat retention and reduce drying.
No—they are usually purchased separately.
Generally 2–4 hours depending on the dish.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Need help choosing the right bain marie? Our team can guide you on wet or dry heat models, GN combinations and workflow planning.
© KW Commercial Kitchen — Original Buying Guide. Do not copy or republish.
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