KELOO Electric Round Bain Marie 6 Well 2kW - Countertop Soup Station - BM-6TT
KELOO Electric Round Bain Marie 6 Well 2kW - Countertop Soup Station - BM-6TT
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Six wells, the whole board, nothing swapped mid-service. The BM-6TT is the largest round bain marie in the range - enough wells for a full sauce list plus soups, all held hot in round pots that heat evenly all the way round.
At 740mm wide it is a serving counter in its own right, built for sites where the sauce board is part of the offer rather than an afterthought.
Key features
- Six round wells - a complete sauce and soup board with no swapping between services
- 740 x 595 x 280mm (W x D x H) - full counter width, same depth and height as the smaller models
- 2kW total - sized to hold six wells evenly under sustained load
- Individual well control - each product holds at its own temperature
- Removable pots and lids - lift straight out for serving and for washing
- Stainless steel construction - wipes down at end of service
- Modular format - lines up alongside the 2-well and 4-well models to extend a counter further
Specification
| Overall dimensions | 740 x 595 x 280mm (W x D x H) |
| Wells | 6, round |
| Power | 2kW |
| Voltage | 220-240V |
| Construction | Stainless steel |
| Model | BM-6TT |
Typical uses
High-volume fish and chip shops, kebab and grill houses, canteen and school serveries, buffet and carvery lines, hospital and care catering, and food halls.
Choosing your size
This range runs 2 wells (BM-2TT), 4 wells (BM-4TT) and 6 wells (BM-6TT), all 595mm deep and 280mm high - only the width changes, so they line up in a continuous run. Six wells only makes sense if you genuinely serve six products through a service; wells that sit half full all day cost you in energy and in product waste. Round wells suit soups and sauces; for solid food in gastronorm pans, our rectangular BM-1/1, BM-1/2 and BM-1/3 wet well models are the better fit.
Good to know
Fill the wells with water before switching on - running dry damages the element and is the most common cause of failure. This is holding equipment, not cooking equipment: bring food up to temperature first, then transfer it in. UK food safety guidance is to hold hot food at 63°C or above; check with a probe rather than relying on the dial. Stir thicker products occasionally so they hold evenly.
Why buy from KELOO
- UK stock and free next-day delivery
- 12-month warranty with spare-parts support
- Trade pricing on multi-unit orders - get in touch for a quote
- Phone support from people who know commercial kitchens: 0121 769 3436
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