






3-Tray Electric Bain Marie D-DT-3A with Glass Sneeze Guard
SKU: HK-137
Product Specifications
| Item | Specification |
|---|---|
| Model | D-DT-3A |
| Product Type | Commercial Electric Food Warmer / Bain Marie |
| Product Dimensions | 960 × 360 × 350 mm |
| Capacity | 3 Trays |
| Function | Food Heating |
| Power Output | 1.8 kW |
| Voltage | 220–240V / 50Hz |
| Material | Stainless Steel 304 / 201 |
| Material Thickness | 0.8–1.2 mm |
| Customization | Supported |
Commercial Electric Bain Marie Food Warmer with Glass Guard
The D-DT-3A Commercial Electric Bain Marie is designed for professional food service environments that require reliable food holding and hygienic display. Featuring a stainless steel body with a glass guard, it is ideal for restaurants, buffets, catering services, and commercial kitchens.
3-Tray Capacity for Practical Food Service
With a 3-tray capacity, this Bain Marie allows multiple dishes to be kept warm at the same time while maintaining proper serving temperature. It is suitable for medium-volume food service operations.
Efficient Electric Heating System
Powered by a 1.8 kW electric heating system, the unit provides stable and even heat distribution. The water-bath heating method helps retain food moisture, preventing drying and preserving food quality during holding.
Durable Stainless Steel Construction
Constructed from stainless steel 304/201 with a material thickness of 0.8–1.2 mm, the housing is corrosion-resistant, hygienic, and easy to clean. It meets food service industry durability and hygiene standards.
Glass Guard for Hygiene and Visibility
The integrated glass guard helps protect food from external contamination while offering clear visibility, making it suitable for buffet and self-service environments.
Designed for Daily Commercial Use
Operating on 220–240V / 50Hz, the D-DT-3A delivers stable and reliable performance for continuous daily operation in professional kitchens.
Customization Support
The D-DT-3A supports customization, allowing flexibility to meet different kitchen layouts and operational requirements.
Ideal Application Scenarios
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Restaurants and commercial kitchens
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Buffet and self-service lines
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Catering and banquet services
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Hotels and canteens
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Food courts and serving stations




