Marmite can be found in restaurants and households. At its core, it is a technique necessary for storing products. any temperature. It comes in a rectangular or round shape.
The top is always covered with a lid. Many people are not aware of the existence of this tableware. And in vain, because freshly prepared food can be stored for a long time, maintain its temperature and appearance. To choose the right food warmer, you need to understand the types, rules of operation and features of this device.
What is marmite?
The word "Marmite" has French roots and translates as a cauldron. The product is a design with a lid and a heating element. Depending on the model, your device may contain multiple containers. There are aluminum and steel modifications. They are more suitable for storing ready-made food and semi-finished products.
Silver and stainless products are used to maintain the temperature. There are also ceramic and glass cases. Dishes in any container retain their properties for three hours.
This technique used in restaurants during large events, when it is necessary to maintain the temperature of meat and other hot dishes. Food placed in this appliance will not spoil and will look like it was taken off the stove. Food in this container is ready to eat at any time.
Main varieties
Food warmers share by design, size and number of containers. There are also various ways to heat food. Varieties, based on the heating of which the principle of "water bath" is used, are additionally equipped with water outlets. Another type of heating is based on pressure changes. There are no heating elements in this device.
By design and principle of operation other models can be distinguished:
- Tabletop food warmers consist of a stand, a lid and an insert. Devices are mounted on the table. Lightweight and easy to operate.
- Electrical products are based primarily on heating food with a special element. You can adjust the temperature.
- Models with candle heating cannot be called safe devices, because. there is an open fire. But on the other hand, the design looks stylish and saves energy.
- Products without heating are a container that, like a thermos, retains heat. The cookware looks stylish and is easy to use.
- Food warmers with an alcohol burner are most often used at large events. There are many burners and containers.
Depending on the type of food prepared, products can be divided into several categories. Devices for second courses are equipped with different capacities. You can maintain the temperature of several dishes at the same time. Products for first courses have a rounded shape and a thin bottom. Used for sauces special design.
Food warmers are beneficial to use in restaurants and canteens. When there are a large number of clients, save time while reheating food. The product can also be used to transport prepared food. In high-end restaurants, it is used less often, because. food is cooked to order. But even here, a hot meat or fish dish can be brought in a food warmer. The stylish design will look presentable, and at the same time keep the temperature of the hot dish.
Application of food warmer at home
At home, the use of food warmer is also justified. Experienced housewives mainly choose compact desktop devices. These models will maintain the temperature of the cooked dish as efficiently as professional appliances. Main difference is in size. The tabletop food warmer consists of a container with a lid, a stand and a heating source.
During a family buffet, a device with a candle fixture will look original. Food warmers created on the principle of a thermos have proven themselves well at home.
What nuances do you need to know in order to choose a food warmer? How else can this product be used in the kitchen? There is a wide variety of models. The buyer will be able to choose products based on their preferences and methods of operation.
All products are diverse in shape, material, design and method of heating food. Among features some products can be distinguished by temperature control in different areas of the surface. There is a variety of heating. There are food warmers with classical heating, as well as with intensified heat transfer. The first option is based on the principle of standard heat transfer, and the second method can be offered by models with combined and infrared heating.
Household food warmer: your assistant in the kitchen
Food warmers are not the most popular guests in our kitchens. Where there is a possibility of seeing them - in restaurants, hotels, canteens - we most often simply do not pay attention to them. However, this does not prevent us from enjoying the result of their work - food cooked some time ago, but still warm (and not reheated!) Food. Food warmers are especially popular when organizing receptions and from catering companies engaged in catering.
What is a marmite and why is it needed
A food warmer is a food container designed to keep cooked food warm. Why was there a need for food warmers at all? The fact is that repeated heating at home and at public catering outlets negatively affects the taste of ready-made dishes. Any cook and any housewife will tell you about this. As for the food warmer, it is able to keep food warm for a certain time. Most often, food warmers are used to heat second courses and side dishes. Another purpose of the food warmer is not just keeping them warm at the place of preparation, but also transporting the finished product to the place of its use.
- second courses and side dishes: 65-70 °С;
- soups and sauces served hot: 75-80 °C;
- drinks served hot: 75-80 °C.
In order to maintain a temperature suitable for a particular dish inside the food warmer, thermostats are used - one or more, depending on the number of containers used. Also, sometimes there is a protective device that will not allow you to turn on the food warmer if it turns out to be empty (without liquids and products).
It should be borne in mind that food warmers are not at all suitable for cooking directly: it is impossible to cook soup or brew coffee in them, since the temperature maintained in them will obviously not be enough.
What is especially nice, this device does not carry any particularly significant additional costs - even electric models (and they are not the only ones available for sale) consume energy very economically, while others may not use any fuel at all or work from special burners or candles.
Varieties of food warmers
There are several classifications of food warmers - they can be divided into groups depending on the type of device for keeping the dish warm, on the purpose, on the material for making the working surface of the food warmer, on the shape, on the type of cover and on the number of working containers in the food warmer.
Depending on the type of device that allows you to keep the dish warm, food warmers can be of the following types:
- hermetically sealed, with a lid and without additional heating - they are able to retain heat for a certain time due to double walls with air space between them;
- with electric heating - they are most common on professional distribution lines;
- heated by a candle or a burner - they are in demand mainly in the household.
Depending on the purpose, food warmers can be:
- desktop (they are also mobile or portable);
- stationary.
Desktop models are best for use in small kitchens, as well as for field service. Stationary models are whole complexes consisting of several modules or sections. They can only be found in the kitchens of large catering outlets - in restaurants and hotels.
The material from which the food warmer container is made directly determines how well it can retain heat, as well as how safe it will be for finished products. Depending on the material of manufacture, food warmers can be of the following types:
- steel (chrome-plated or polished);
- ceramic or porcelain;
- from heat-resistant glass;
- marble or granite.
Set of four ceramic food warmers
The first three materials are most widely used, but marble and granite are used extremely rarely. It should be borne in mind that we are talking about materials that are in direct contact with food, but the external finish of the food warmer can be metal, ceramic, and even wood. Elite models of these containers can be finished with precious metals - gold or silver.
The shape of the food warmer can be very different:
- round;
- rectangular;
- oval;
- square.
Round shape food warmer
In addition, there are food warmers of non-standard shape, as well as those in which the shape of the working container and the outer contour do not match.
There are two main types of lids for food warmers:
- classic - it opens like a pan;
- type Roll Tot - it leans up just like a regular bread box (the opening angle can be 90 ° or 180 °).
Models with a 180° opening Roll Tot cover are considered the most convenient and hassle-free in maintenance: you won’t need to figure out where to put the removed cover, and washing such food warmers is much easier than those where the opening angle is half that.
By the number of working containers, food warmers can be:
- with one container;
- with multiple containers.
Several containers are usually understood as two, three or four, more - much less often.
Food warmers of the "chafing-dish" type
"Chafing-dish" (chafing dish) - a special name for a whole category of food warmers, which have found a massive use in organizing receptions and buffets. These are desktop-type fixtures with a rectangular shape into which a container is inserted. The sizes of these containers are standardized - they are GN1/1, GN1/2, GN1/3. They are made of chrome-plated or polished stainless steel, and they are heated with hot water vapor (as in a water bath). Such food warmers are good for keeping warm second courses, side dishes and hot pastries.
Classic Chafing Dish
Chafing-dish food warmers are original modules that can be used both individually and in combination with several other similar modules.
Ways of thermal processing of food in food warmers
As mentioned above, the heating of the food warmer can be carried out in several ways - from electricity, from a burner (candle) or without additional devices. However, these are not all the differences associated with the method of heating.
So, in most models, it is not the body of this device itself that is heated, but a container of water located under it (as in chafing-dish food warmers). In other models, it is not the liquid that is heated, but the air, in this case it is customary to refer the food warmers to the “dry” type. The disadvantage of the latter is that the food in such devices often turns out to be overdried, and sometimes burns a little.
Recently, advanced high-tech models of food warmers have appeared - they have infrared heating. This method allows you to get the highest possible heat transfer coefficient.
In addition to the models described, there are also combined ones on sale - those in which two or more heating methods are successfully combined. They can be called the most versatile options, because in each case you can choose the method that will be best suited for your dish. For example, it is believed that it is better to keep first courses warm in one of the traditional ways (dry or in a steam bath), but infrared technology is well suited for second courses.
Popular models of food warmers for home use
What model of food warmer is better to buy for home use? First of all, it will have to be practical and compact. Below are descriptions of several such models from different manufacturers.
The VS-1534 food warmer ($35) has a useful volume of 1.9 liters, its bowl is made of heat-resistant glass, and the lid is made of stainless steel. One candle is used for heating. The bowl of this model is also suitable for heating food in the microwave.
The company's round-shaped food warmer ($110) looks original and stylish - its bowl is also made of heat-resistant glass, and the lid, legs and stand are made of stainless steel. Heating is carried out in a manner similar to the previous one, however, the usable volume is larger - 2.5 liters.
A marble container stands out for a food warmer from a German manufacturer with dimensions of 20x9.7 cm ($70). Handles and stand are made of polished steel. The lid is removed in the usual way, tightly adhering to the working container. The temperature is maintained by dense double walls.
A food warmer from the same manufacturer with two containers ($66) can also become a real decoration of the festive table. The capacity of each container is 0.8 liters. They are made of snow-white porcelain and placed in a beautiful forged stand.
The food warmer ($ 50) is larger in size, which also has two containers, but already 1.5 liters each. Containers are made of heat-resistant glass, handles and lids are made of stainless steel. Food stays warm thanks to two candles located under the containers.
It is impossible to call food warmers for the home essentials - after all, in our country, housewives prefer more traditional methods of heating food. However, on the festive table, food warmers will look at least original and at the same time will bring certain benefits if the celebration promises to be long.
This word came to us from the French language, which means "pan, pot." Bain-marie is a special device designed to keep ready meals warm. For a long time food warmers were used mainly in the field of catering, in restaurants and hotels for room service. However, today they are increasingly found in ordinary houses and apartments. This is a really practical and indispensable device.
How is the marmite arranged?
This type of tableware is invariably exquisite tableware. The food warmer is an elegant round, rectangular or oval container with a stand and a lid. The material of manufacture is predominantly stainless steel. Inside the fixture there is one or more removable containers into which the finished dish is placed directly.
To keep food warm, the food warmer can have double walls and an absolutely tight lid. However, in the household, fixtures with heating candles are more often used, installed under the bottom of the dishes for constant heating of the finished dish.
Keeping food warm is also facilitated by the materials from which the removable container is made. Most often it is heat-resistant glass, porcelain or ceramics.
How to use marmite?
The food warmer is not only refined and useful, but also the adaptation, extremely simple in use. You simply place a hot dish in a container, serve it to the table and light a heating candle. In the food warmer, the food will remain warm both an hour and two hours after serving.
Because of this, this cutlery is perfect for large feasts, because at any moment you can serve guests warm dishes, as if they had just been taken off the stove. A food warmer is indispensable in everyday life, especially if you leave for work earlier than the rest of the family and want to please them with something warm for breakfast.
And finally, the food warmer will easily decorate any feast in the fresh air and bring a touch of sophistication to the atmosphere of any picnic.
Very often, when visiting various cafes and pizzerias, you can see showcases with ready-made dishes placed in metal containers. The future dinner is kept hot in such devices for quite a long time. These irreplaceable helpers are called food warmers.
This equipment is used not only in front of customers, but also in the kitchens of establishments. The advantages of food warmers can hardly be overestimated. Such assistants will help businesses flourish wherever an endless stream of customers immediately requires a hot and hearty meal.
Repeated heating of dishes adversely affects its taste characteristics. And this is known to all cooks. The temperature of the finished dish is maintained in the food warmer at an average of 60 to 80 ° C, which in most cases allows you to avoid additional hassle with heating. Another plus is significant energy savings. In addition, there are food warmers that do not need electricity consumption, the temperature is maintained in them with the help of special fuel.
Bain-marie, which heats the finished product with saturated water vapor, is also popular in kitchens.
Equipment with dry impact heaters is noticeably behind in use due to overheating and rapid failure.
In any case, today the buyer has the opportunity to choose exactly the equipment that suits him as well as possible.
A variety of models allows you to choose the required size, shape, type of energy source (gas, electricity) and the principle of operation of heating elements.
Bain-maries serve to keep non-portioned dishes in a hot state (within 55-80 ° С) and can be either separate for first and second courses, or universal (i.e. for first and second courses at the same time), as well as fixed or mobile .
Each mobile food warmer is mounted on a trolley equipped with a pair of swivel and a pair of non-swivel rubber-coated wheels. Mobile food warmers are supplied in a complex with lines for distributing complex meals such as LRKO, LKKO "Potok" and LKNO "Effect".
Food warmers are heated by air heaters, which are connected to the mains with the help of electric wires and a plug-in three-pole connector.
Mobile food warmers are produced in the following types: MP-28M, MEP-35; MEP-20; MEP-60 and MEP-6. The named food warmers are similar in design.
(rice. 23.1) is a counter, in the base plate of which there are holes. The latter are equipped with electric closed burners that serve to heat the stove-top boilers with the first non-portioned dishes. The burners are equipped with adjusting bolts that allow you to adjust their position in the vertical direction. Switching on and off of each burner is regulated in the ratio 4:2:1 manually with a four-position package switch. The rules for the operation of food warmers for first courses, possible malfunctions of these devices and methods for their elimination are the same as for electric stoves.
Before switching on, the serviceability of the protective grounding is checked by determining the reliability of the connection of the grounding loop (wire) with the “Earth” bolt on the device body. Then turn on the burners of the apparatus for heating stove-top boilers with first courses at maximum power, setting the switch to the “Strong” position. After heating, the burners switch to medium or low heat.
Rice. 23.1.
- 1 - bolt for connection to the protective earth network: 2 - shield for electrical supply; 3 - packet switch; 4 - burner; 5 - table;
- 6 - shelf
When operating for a long time at maximum power, the life of the burners is reduced. In addition, the contents of stovetop boilers, when operating at maximum power, overheat and even boil, which worsens the quality of food. Unloaded burners should not be left switched on. Turn off the burners 15-20 minutes before the end of the portioning of dishes. Both of these measures not only lead to energy savings, but also reduce heat release into the environment.
Bain-marie for second courses are intended for short-term hot storage of second courses, side dishes, sauces with their subsequent sale on distribution lines. Are issued with indirect heating.
Marmites are divided into stationary and mobile. Stationary food warmers include MSESM, MSGSM, MSE, mobile - MEP, MP.
Water or steam is used as an intermediate heat carrier. The latter is produced in a steam generator located in the food warmer itself and heated by heating elements. The water level in the steam generator is maintained by a float valve. The device provides protection against “dry running” using the RD-4 pressure switch, which automatically turns off the heating elements when the water pressure in the water supply pipeline drops below the permissible limit (50 kPa), while the “No water” signal lamp lights up. Food warmers are equipped with a heat cabinet for short-term storage of baking sheets with ready-made non-sauce products. The cabinet is heated from below by heating elements, the power of which is manually regulated by a package switch in the ratio 1:1/3:1/4. The food warmer with a water bath differs in that in the tray for heating the food warmers there is water heated by heating elements.
AT food warmer type MSESM-50, working according to the principle described above, the heating of the food-machine is carried out by steam. The upper table-tray has a cover with six slots for installing food warmers of different capacities. A steam generator is welded to the bottom of the pallet table. The food warmer is heated by steam coming from the steam generator. The food warmer is equipped with a heating cabinet, mounted in the middle part of the food warmer, closing with two folding doors. The cabinet is heated by three heating elements, the heating power of which is regulated by a switch. On the front side of the food warmer (from the side of the cabinet doors) in the upper part there is a socket for connecting to the electrical network of thermal devices (heated carts with plates, thermoses, etc.).
In the near future, the production of gas food warmer MSGSM-50 will begin, which has a design and purpose similar to MSESM-50, but differs only in a heat generating device. The steam generator is heated by two gas injection burners (gas flow rate 0.4 m 3 /h at gas calorific value QP = 35.5 MJ/m 3). The heating cabinet is heated by one injection burner with a tubular nozzle (gas flow rate 0.2 m 3 /h at gas combustion heat (?? = 35.5 MJ / m 3).
Food warmers stationary electric ITU-84M, ITU-84M-01(Fig. 23.2) are used to maintain the set temperature of hot first and second courses, sauces and side dishes, as well as for their distribution at catering establishments.
The MSE-84M food warmer is installed on the metal structure of the technological or distributing line, the MSE-84M-01 food warmer - on an individual stand supplied together with the food warmer.
When the length of the technological line is less than 1.6 m, it is recommended to use the ITU-84M-01 food warmer.
The food warmer is a steam pan with a steam generator, the water in which is heated by an electric heater.
Containers with hot food are placed in the sockets of the table. Outside the food warmer is closed by facings.
The set temperature in the steam pan is maintained automatically by means of a temperature sensor-switch, the bulb of which is installed on the wall of the pan.
Rice. 23.2. Food warmer stationary electric ITU-84M-01: a- general form; b- scheme: 1 - capacity; 2 - table
Chapter 23
Protection of the electric heater from operation during "dry running" is carried out with the help of another temperature sensor-relay, the thermal bulb of which is installed on the shell of the electric heater.
There are three lamps on the control panel: the first indicates that the electric heater is turned on, the second lights up when the “dry run”, the third indicates that the food warmer is ready for operation.
The stationary electric food warmer ITU-112 is designed to maintain the set temperature of second courses, sauces and side dishes, as well as to distribute them to the consumer at catering establishments.
The food warmer is a steam pan with a steam generator, the water in which is heated by electric heaters. The steam generator is equipped with a drain plug. From above the steam pallet is closed by a table.
On the table, with the help of axles and washers, two racks are installed, to which a shelf for plates is attached. The height of the table surface can be leveled using the legs. Outside the food warmer is closed by facings. Six containers are installed in the table nest. There is an inventory shelf at the bottom of the food warmer. Electricity is supplied through a terminal plug, which is closed with a lid.
Maintaining the set temperature in the steam tray is carried out automatically using a temperature sensor-switch, the bulb of which is fixed on the tray wall. Protection of electric heaters from operation during "dry running" is carried out with the help of another temperature sensor-relay, the thermal bulb of which is fixed on the shell of the electric heater.
Rice. 23.3. Food warmer electric desktop MEN-6/4N (a) and mobile food warmer MPE-6/11N (b)
Food warmer electric desktop MEN-6/4N(“Rada”, Russia) (Fig. 23.3, a) designed to keep hot second courses, side dishes, sauces. The food warmer uses the principle of a "water bath" heated by heating elements. Food warmer MEN-6/4N meets European requirements, it provides for the use of gastroyemkost. Technical characteristics of the food warmer are given in table. 23.1.
Food warmer mobile MPE-6/11N(Fig. 23.3, b). The principle of operation is based on a "water bath", which protects food from burning. The food warmer is made of high-quality stainless food steel. The set includes gastronorm containers with lids. The technical characteristics of the machine are given in Table. 23.2.
Food warmers desktop electric MNE-22, MNE-45 designed to keep first and second courses hot at small catering establishments with a bar service method. Structurally, these two food warmers are no different from each other, the differences are in their capacity, power consumption of heating elements and overall dimensions.
The body of the food warmer consists of a table and two rectangular food warmers. The food warmers are heated by air heaters located below. Under the bottom of the bain-marie there is a
Table 23.1. Characteristics of food warmer MEN-6/4N
Table 23.2. Technical characteristics of food warmer MPE-6/11N
ny pallet for collecting the leaked liquid and protecting the heaters from contact with it. From above the marmitnitsa are closed with lids. The set temperature mode is supported by a temperature sensor-relay.
Food warmer mobile MP-28M(Fig. 23.4) is used for short-term preservation in a hot state and transportation to the distribution line for first and second courses, sauces and side dishes, as well as for their distribution at catering establishments. Are applied in distributing lines or as the independent equipment.
Bain-marie is a closed volume formed by facings 3, 15 and box 16. Covers are attached to the frame 2, mounted on four wheels 1. From above, a table 5 is attached to the facings, in which there is an opening for a container closed with a lid.
Heating of the food warmer is carried out by a tubular electric heater (heating element) 13, which is fixed under the container. To prevent food from getting on the heating element, a removable tray is placed above it 14. Temperature sensor-switch bulb 9 located on the front wall of the box, and the signal lamp 10 - on the control panel 4. The lamp indicates that the electric heater is on.
The food warmer is connected to the power supply using a plug 77 with a cable fixed with a bracket 12. In the food warmer, a T32M temperature sensor-relay with a control limit of 50-120 ° C is used.
Technical characteristics of some models of food warmers are given in table. 23.3.
