How to Use and Maintain Roband Food Bars and Bain-Maries for Optimal Performance

Roband food bars and bain-maries are essential in commercial kitchens for keeping food at safe serving temperatures, ensuring food safety, and maximizing customer satisfaction. Whether you operate a buffet, cafeteria, or catering service, proper use and maintenance of this equipment can significantly enhance efficiency. This guide will help you understand how to use and maintain Roband food bars and bain-maries effectively.
What Are Roband Food Bars and Bain-Maries?Roband food bars are versatile countertop units designed to keep food at ideal serving temperatures, either in a front-of-house setting or in back-of-house operations for efficient plating. These food bars come in various configurations—wet or dry heating—to accommodate different types of dishes and customer volume.
A bain-marie is a heated water bath used to gently keep foods like sauces, soups, and stews warm without overcooking. Bain-maries can accommodate either wet or dry pans, depending on the nature of the food being served.
How to Properly Use Roband Food Bars and Bain-Maries for Safe Food Storage

1. Maintain Proper Temperature:
   Keeping food at safe temperatures is crucial to prevent bacterial growth. Food bars and bain-maries should be kept above 60°C (140°F). Always use a thermometer to verify temperatures, as thermostats can sometimes be inaccurate.
2. Arrange Food for Presentation:
   In Roband food bars, food should be arranged attractively, using either full-sized or smaller gastronorm trays to create variety. Use appropriate insert pans in bain-maries to keep different types of food separated, ensuring everything remains presentable and easy to serve.
3. Wet Operation:     IMPORTANT: When using wet, only use clean distilled or filtered water. Hard Water (water with a high mineral content), Bore water or other poor quality water can cause accelerated corrosion and may void warranty. The tank should be filled with fresh clean water to a level where it just touches the bottom of the element. If the water level is too high, performance will be compromised. Once the water has been placed in the tank, place all the pans in the food bar and switch on the heat lamps. Turn the energy regulator to high and pre-heat the food bar, bringing the water up to a temperature of approximately 65-70°C. As a guide this will take approximately 20 to 30 minutes. When the water has reached this temperature, the food may be placed in the pans and the energy regulator can be returned to a lower, operating value. As with dry operation, around 2 to 2½ should suffice, but experience will dictate the best position for the particular food being displayed. The food bar should not be operated wet without the heat lamps operating. The heat generated from the lamps prevents steam from condensing inside the food bar. If the food bar is fitted with rear sliding glass doors, it is recommended that they are not fully closed during operation. This ensures that the steam can escape from inside the food bar. When the food bar is shut down these doors should be left open to allow the moisture to evaporate.
   
4. Dry Operation:       Place all the pans in the food bar and switch on the heat lamps. Set the energy regulator to the desired position and allow the food bar to pre-heat for approximately 15 minutes before placing any food in the pans. An operating position of around 2 to 2½ should suffice, but experience will dictate the best position for the particular food being displayed. Please note: Care should be taken while operating dry not to leave the energy regulator on HIGH for extended periods. The build up of excessive heat may damage the thermometer and cause excessive and hazardous external surface temperatures. A hazard assessment and appropriate risk management practices should be conducted and implemented prior to operating these units dry. 
5. Avoid Cross-Contamination:
   Always use separate serving utensils for each dish and keep foods covered to prevent contamination. Clearly label foods that contain allergens to help customers make informed choices.

Daily Cleaning and General Maintenance of Roband Food Bars and Bain-MariesTo prolong the lifespan of your Roband food bars and bain-maries, and to ensure safe operation, proper maintenance is key. Here’s how:

1. Daily Cleaning Steps:
   • Turn Off and Cool Down: Switch off the unit and allow it to cool before cleaning. Always unplug it to avoid any electrical hazards.
   • Drain Water in Wet Bain-Maries: Drain water completely and allow the basin to dry before cleaning to prevent bacteria growth.
   • Clean Surfaces: Wash all food pans with warm, soapy water. Wipe down surfaces with a damp cloth and avoid abrasive cleaners that could damage stainless steel.
2. Descaling Bain-Maries:
   • Over time, mineral deposits can build up in wet bain-maries. To descale, use a vinegar and water mixture, let it sit for 15-20 minutes, and then rinse thoroughly. This should be done regularly to ensure the equipment operates efficiently.
3. Inspection of Electrical Components:
   • Regularly inspect power cords for signs of fraying and check the plug and power switch. For any issues, consult a qualified technician rather than attempting DIY repairs.
4. Check Temperature Consistency:
   • Use a thermometer periodically to verify temperature settings. Inaccurate temperatures might indicate thermostat problems that need professional servicing.
5. Prevent Rust and Corrosion:
   • Dry all surfaces thoroughly after cleaning. Although stainless steel resists rust, standing water can lead to corrosion. Drying with a cloth after cleaning can help maintain a rust-free surface.​
6. Schedule Regular Professional Servicing:
   • Arrange for professional servicing at least once a year to check the internal components, recalibrate the thermostat, and ensure heating elements are functioning correctly. Professional servicing is critical for equipment longevity, especially in busy kitchens.

Tips for Extending the Lifespan of Roband Food Bars and Bain-Maries

• Avoid Abrasive Tools: Use non-abrasive cleaners and avoid steel wool, which can damage stainless steel surfaces.
• Use Compatible Inserts: Always use inserts that fit well into the unit to avoid accidents and maintain heat consistency.
• Proper Staff Training: Ensure all staff members know how to properly use and maintain Roband food bars and bain-maries to maximize the equipment's effectiveness.

Frequently Asked Questions (FAQs)How often should a bain-marie be cleaned?
Bain-maries should be cleaned daily to ensure food safety, prevent mineral buildup, and extend the unit's lifespan.
What temperature should a Roband food bar maintain?
Roband food bars should maintain food at or above 60°C (140°F) to keep it safe from bacteria.
How do you descale a bain-marie?
To descale a bain-marie, fill it with a solution of vinegar and water, let it sit for about 15-20 minutes, then drain and rinse thoroughly.
Can I use dry and wet pans in a bain-marie?
Yes, bain-maries can accommodate both wet and dry pans, depending on the type of food being served.
Conclusion and Next StepsRoband food bars and bain-maries are invaluable assets in commercial kitchens for keeping food at safe temperatures. By following the proper usage, cleaning routines, and maintenance schedules described above, you can ensure that your food bars and bain-maries are always in top condition, reducing equipment downtime and ensuring consistent food quality.
Looking for more information? Visit our blog for further insights into maintaining your kitchen equipment or contact us for expert advice tailored to your business.