Bain-marie and hot-holding units — wet and dry wells that keep sauces, sides and made dishes at service temperature through a rush.
A hot-holding unit with wet or dry wells that keeps sauces, sides and prepared dishes at service temperature.
Wet wells (water bath) are gentler for sauces; dry wells suit foods that shouldn't pick up moisture. We'll advise by your menu.
Holding — a bain-marie keeps already-cooked food at safe serving temperature, it doesn't cook from raw.
