A Cold Bain-Marie is one of the essential commercial kitchen equipment is widely used in salad bars, cafés, fast-food outlets, and restaurants. This equipment is designed to keep cold and fresh food ingredients such as salads, pizza toppings, sauces, and desserts at controlled refrigeration temperatures. By maintaining a stable temperature, it helps preserve food quality and freshness throughout long working hours. With over 15 years of experience in the design and manufacturing of industrial kitchen equipment, Shahab Hypertech Engineering Group manufactures Cold Bain-Marie units in various models, fully customized according to the layout and dimensions of each project. All products are delivered with warranty and after-sales service. On this page, you can review the complete technical specifications and images of different Shahab Hypertech Cold Bain-Marie models.
External Dimensions : 120 (W) x 70 (D) x 90 (H) – (Cm)
Net Capacity : 258 Liters
Insulation : foam thickness 5 (Cm) – density 30Kg/m2
Sheet material : stainless steel 304 / 430
Handle : stainless steel
Chassis : stainless steel profile 304
Pans Capacity: 4 pans – 1/2
Power Supply : Single-phase 230V
Temperature Range : 0°C to +6°C
Compressor Power : 1/3 (hp)
Defrost System : Automatic defrost with timer control
External Dimensions : 150 (W) x 70 (D) x 130 (H) – (Cm)
Net Capacity : 349 Liters
Insulation : foam thickness 5 (Cm) – density 30Kg/m2
Sheet material : stainless steel 304 / 430
Handle : stainless steel
Chassis : stainless steel profile 304
Pans Capacity: 5 pans – 1/2
Power Supply : Single-phase 230V
Temperature Range : 0°C to +6°C
Compressor Power : 1/2 (hp)
Defrost System : Automatic defrost with timer control
External Dimensions : 150 (W) x 110 (D) x 90 (H) – (Cm)
Net Capacity : 482 Liters
Insulation : foam thickness 5 (Cm) – density 30Kg/m2
Sheet material : stainless steel 304 / 430
Handle : stainless steel
Chassis : stainless steel profile 304
Pans Capacity: 5 pans – 1/2
Power Supply : Single-phase 230V
Temperature Range : 0°C to +6°C
Compressor Power : 1/2 (hp)
Defrost System : Automatic defrost with timer control
External Dimensions : 160 (W) x 80 (D) x 80 (H) – (Cm)
Net Capacity : 385 Liters
Insulation : foam thickness 5 (Cm) – density 30Kg/m2
Sheet material : stainless steel 304 / 430
Handle : stainless steel
Chassis : stainless steel profile 304
Pans Capacity: 4 pans – 2/3
Power Supply : Single-phase 230V
Temperature Range : 0°C to +6°C
Compressor Power : 1/2 (hp)
Defrost System : Automatic defrost with timer control
External Dimensions : 220 (W) x 80 (D) x 90 (H) – (Cm)
Net Capacity : 780 Liters
Insulation : foam thickness 5 (Cm) – density 30Kg/m2
Sheet material : stainless steel 304 / 430
Handle : stainless steel
Chassis : stainless steel profile 304
Pans Capacity: 7 pans 1/2 – 12 pans 1/6
Power Supply : Single-phase 230V
Temperature Range : 0°C to +6°C
Compressor Power : 1/2 (hp)
Defrost System : Automatic defrost with timer control
The Shahab Hypertech Cold Bain-Marie is designed with a strong focus on build quality, long-term durability, and precise performance. These units are manufactured using a combination of standard-grade and food-safe stainless steel 304 and 430, ensuring high resistance to humidity, corrosion, and wear while maintaining a competitive and reasonable price point. All production processes, including cutting, bending, and forming, are carried out entirely using CNC machinery, which guarantees high dimensional accuracy, clean finishes, and consistent final quality. One of the key strengths of Shahab Hypertech equipment is the use of 304 stainless steel profiles in the main structure, significantly increasing overall strength, stability, and load-bearing capacity without deformation or vibration. The electrical and refrigeration systems are equipped with high-quality components that comply with international standards, ensuring stable performance, high efficiency, and reliable operation in professional, high-volume kitchen environments. Shahab Hypertech also offers custom manufacturing in various designs and dimensions, allowing Cold Bain-Marie units to be produced precisely according to the available space, operational requirements, and capacity needs of each project.