Bain marie | tcbsopsite

Using Bain marie’s

The bain marie’s are used within the branches to hold the food at a temperature above 63C for a period of time not exceeding 2 hrs as part of the buffet with customers to help themselves.

The bain maries usually have a single on switch that may switch them all on or a section at a time, ensure you are shown where this switch or these switches are.
Before switching on the bain marie always ensure that they all have water in them to the correct level shown by your supervisor, without water the element will break and there is a threat of fire, so always check before switching on and at regular times throughout the day.
Once the bain marie is steaming hot it is ready for use this can take around 1 hr for these large bain maries to heat up depending on how cold it is and how many elements inside some with only 1 element may take 2 hrs to heat up check with your supervisor correct times for your model
The rectangle gastronome pans will be filled with hot food 1st then brought out via a trolley, this is then inserted into the bain marie on top of the water and held in place via support bars, be extra careful when first bringing out dishes that they do not move or fall in as this is easy done when first filling up the bain marie and there are no other dishes present to support the trays.
In most cases there will be a temperature dial on the side of the bain marie to control the temperature of the element within the water once the bain marie is steaming hot use this to adjust the temperature to the correct holding level not to hot but ensuring the food is kept above 63C ideally the food should be sitting just above 70C to ensure it is piping hot for customers but not above 83C as it will now be cooking the food and the food will not retain the quality for very long at all
Throughout the day the temperature of the food will need to be checked hourly and recorded twice at lunch and twice in the evening.
Throughout the day ensure to keep the bain maries wiped clean as well as surrounding areas
Regularly check on the levels of food throughout the day to ensure not to run out or to prepare too much
Regularly go round and stir the food from the bottom to the top to ensure both even heat distribution as well as freshness and presentation
Ensure the correct dish names are displayed for the dish held at any time in the bain marie trays
Ensure to regularly change spoons and tongs for the bain marie dishes
The bain marie will get hot take care when cleaning them not to touch the sides as they will get hot.
In the event of the electrical element breaking down or just about to by looking into the water at the elements you will see air bubbles streaming out from a certain point this means the element is cracked and needs replacing straight away. In these instances, when the bain marie is now not hot enough, you will be unable to use it and will need to work together with the key chef 1 and manager to relocate dishes in other places and make adjustments to the menu until the repair can be carried out
At the end of every night the bain marie will need to be emptied of the food trays and given a good clean taking care to clean all the metal inserts as well. Depending on the state of the water (if anything has dropped in during the day) then it may need a water change and deep clean as well.
Each night if not doing a water change add a small drop of detergent to the water and this will help to break down the days dirt and grime and help to keep the cleaning down to manageable levels
The bain marie will need to be topped up every night with water back up to the set levels shown to you by your supervisor
The bain marie will need at least once per week deep clean with full water change.
The bain marie will need to be de-scaled regularly the periods of this will depend on your location and lime levels in the local water (see cleaning procedures for more on this)

Bain marie Cleaning

Every night the bain marie will need to be emptied of all food and cleaned, a minimum of once per week it will need a deep clean and full water change however if food has spilled into the bain marie during the days service it will need full clean and water change that night.

Switch off bain marie 1 hr before closing
Empty, weigh and record all meals under waste control procedure
Using a clean damp cloth with the aid of a bucket of hot water with detergent in clean all exterior parts of the bain marie,
Clean under the chafing dish and all areas around
Replace clean water inside bain marie to set level
Add a small drop of detergent to the water to aid in breaking down grease and grime and aid in keeping deep clean to a mimum
Polish all the bain marie metal lip to a high shine using blue roll

Water change deep clean procedure

Switch off bain marie 1 hr before closing
Empty, weigh and record all meals under waste control procedure
Depending on particular model it will no be required to empty the dirty water from the bain marie. This could be a drain handle you pull, a drain handle attached to a hose that needs to be put into a bin then taken away or even no drain and you will need to use a plastic container to scoop out the water into a bin (one on wheels from kitchen porter department)
Once all the water has been drained, soak up the extra with a sponge and bucket
Now with a clean bucket of hot water and detergent clean the inside using scourers and sponges as required to get completely clean pay attention to the sides where grime and scum builds up
Once clean rinse out with clean water and sponge dry
(see de-scaling process as now would be the stage to do that)
Now give a good wipe with blue roll
Re-fill to set level with clean water (set level can be checked with supervisor)
Clean all exterior areas and parts as per nightly clean down

As part of the weekly clean of the bain marie it is also required to clean the top of the canopy above the bain marie and ensure all the sneeze guards (see through plastic blinds) are cleaned and sanitised.

Descaling bain marie

Over time some places more frequently than other due to the lime in the water, limescale may build up on the bottom and elements of the bain marie when this happens it is necessary to de-scale the Bain marie.

Switch off bain marie
Empty old water out
Clean inside as per deep clean
Fill the base of the bain marie with fresh, clean water. Add a bit of liquid detergent and a commercial descaling product, such as Lime Away. Turn the unit on and set the thermostat to high. Allow the unit to reach its maximum operating temperature and then turn off the power.
Wait for the water to cool slightly. Wearing protective gloves, scrub the interior of the base with a scouring pad.
Drain the soapy water from the unit. Refill with cool water and scrub with a kitchen sponge to remove any residual debris. Drain and rinse, repeating as many times as necessary to ensure the unit is free from detergents and chemicals. When rinsing is complete, wipe the Bain Marie base dry with a paper towel.
Add clean water ready for the next day the lime scale should all now be removed

Note:

In extreme bad cases the soaking with the lime scale remover stage can be left to soak overnight to remove heavy lime scale deposits then cleaned the following day. However, in these instances it is important that clear communication has been made with both morning staff, cleaners and managers to ensure it is not switched on early or not used until it has been thoroughly cleaned and rinsed the following day

Maintenance of Bain Marie

The bain marie need to be well maintained in order to prolong the life and keep Maintenance costs down.

Ensure to empty water and deep clean at least once per week but more if spillage into the water has occurred
Keep polished areas clean of spills as they happen
Never use abrasive materials to clean the polished areas of the bain maries
Clean with lime scaler when required and do not allow lime scale to build up on the elements
Check wires and connections daily for problems and report straight away
Check temperatures regularly of the food to ensure the heaters are working correctly any problems report immediately
Check all surfaces of the bain maries daily for problems paying especial attention to looking at the elements for signs of spots of air bubbles indicating cracks in the element.

Halogen heat bulb replacement

The canopy above the bain marie unit holds the heat lights from time to time these halogen bulbs will need to be replaced, when replacing these bulbs ensure not to directly touch the bulb with your fingers use a paper napkin to handle the bulb. The paper napkin also serves the purpose of making sure you don't leave any oil, etc on the bulb. The bulb gets very hot, and if there's much gunk on it, it could shatter the bulb.

300w halogen lamp 118mm b7 cap – is the standard we use however now it is possible to get more efficient hi- flux technology bulbs with less w that is the equivalent of 300w

Ensure that the canopy lights are switched off before attempting to change the bulb or do any work involving the electrics on the canopy
Using a paper napkin look under the canopy and locate the bulb in the light fitting
hold the bulb between your thumb and index and middle finger using the napkin, push it to one side gently and the other side should release (they are spring loaded on both sides), now pull out other side and remove the bulb, the reason for the paper napkin in this instance is in case the bulb is hot
Again ensuring to use a paper napkin to prevent any oil or gunk coming into contact with the bulb, hold it in the centre between thumb and index and middle finger
Push the bulb into one side of the spring loaded compression on the light fitting unit, then bring up the other side to fit into that side
Once released it should spring back to centre position and be locked in place
Once the bulb is securely in place switch back on the power to the canopy and all should work well
If any problems retrace steps and check that the bulb is contacting the metal contact points at the sides of the light fitting.

Bain Marie Health & Safety

Bain marie’s used within our branches are an essential to the buffet, as well as the hygiene rules governing the correct holding temperature and times food can be kept out there are also safety procedures that staff will need to be aware of to ensure no risk of injury to both themselves or members of the public.

Safe use of bain marie’s

Always check for faults with bain maries before switching on these could include loose or trailing wires or damaged handles etc. if in doubt speak immediately with your supervisor before switching on.
Never operate and run the bain maries or buffet area without suitable training, any problems always refer immediately to line manager.
Always ensure the bain maries have been topped up and have enough water before switching on.
Do not touch the hot elements inside the hot bain maries
When carrying trays of hot food to the bain maries across the buffet floor they should always be transported on a trolley never by hand.
Sauces and food is very hot when first cooked and brought out of the kitchen, care must be taken at all times when handling cooked hot food, even when emptying the food is still of a very high temperature so scolds are a risk if food not handled with care and attention.
When removing hot trays from the bain marie staff should lift a corner first using a tea spoon, a jay cloth should then be used with the other hand to release the tray. Once released with both hands and jay cloth, the tray should be carefully lifted (being aware of the heat and steam released as you lift the tray out of the bain marie) and placed on a trolley to be taken away to pot wash.
The water in the bain marie will become very hot whilst the machines are on so any contact needed with this water needs to be taken in a careful manor if topping up do so slowly and purposely so as not to get splashed and scolded, when emptying for cleaning purposes rubber gloves should be worn and extra care taken.
Regular checks of the water levels throughout the day is essential to prevent damage and injury.
When cleaning bain maries always ensure they are switched off first.
Regular checks and vigilance of the food in the bain marie’s needs to be taken not only to ensure food quality and temperature but also to guard against foul play, there have been cases in the past of customers trying to sabotage our business in various ways by adding things to the food. These could become serious safety issues to all people eating from the buffet, so awareness and presence is needed in the buffet area at all times.
When following portion control, centre trays are placed in the bain maries so as to hold the smaller bowls. The cut out hole edges can be sharp so care should be taken handling these trays as well as when inserting and removing bowls of food.
Always check the handles of spoons and tongs sitting in the bain maries as thy can become hot and cause burns, position correctly to ensure they conduct the least heat and use rubber handled spoons and tongs only when areas prove to be hot spots.
At the end of the day always double check that all bain maries are switched off as there is always a potential for fire or damage if they are left on run and out of water.