SPAGHETTI BAIN MARIE SLIGHTWIND

Professional pasta station solution for fast food chains – restaurants – institutional kitchens

Serving pasta at the counter presents a specific operational problem: pre-boiled noodles cool down and clump together within minutes, while sauce left at room temperature separates and loses flavour. Boiling each portion from scratch makes customers wait, which does not work during peak hours. The SlightWind spaghetti bain marie solves this with two independent heating compartments placed directly at the service counter — a few seconds of dipping the noodle basket produces a portion, and the sauce stays at serving temperature throughout the shift.

The unit is heated by industrial heating elements, controlled by a digital thermostat, with the body and both compartments made from SUS 304 stainless steel. This is a stable, easy-to-clean solution built for continuous operation in fast food chains, restaurants, canteens and convenience stores.

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SlightWind Spaghetti Bain Marie

A spaghetti bain marie is a counter appliance used to reheat pre-cooked pasta and hold the accompanying sauce at serving temperature. The unit works on the water bath principle: heating elements warm the water inside each compartment, and the water transfers heat indirectly to the food. This method maintains an even temperature without scorching or drying out the food the way direct heating does.

The first compartment holds hot water for dipping the noodle basket. The second compartment holds the sauce pan at serving temperature. Each compartment has its own controller, so two different temperatures can be set at the same time.

Please note: the unit only reheats pasta that has already been fully cooked. It is not designed to boil raw pasta from the start.

Suitable for:

• Fast food chains
• Restaurants with pasta as a fixed menu item
• Institutional kitchens and canteens
• Convenience stores with a hot food counter
• Bars and buffet counters with a live pasta station

Main construction:

• Two independent heating compartments, each with its own power switch
• Digital temperature controller for each compartment
• Separate lever drain valve for each compartment
• Manual water filling to the marked water level
• Body and compartments in SUS 304 stainless steel

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Technical Specifications

Dimensions (W × D × H): 650 × 545 × 365 mm
Material: SUS 304 stainless steel
Temperature range: 50 – 100 °C
Power supply: 220 – 240 V ~ 50/60 Hz – 1 phase
Power consumption: 1,200 W
Net weight: 25 kg
Compartments: 2 independent heating compartments

• Heating elements: one M-shaped 600 W element and one U-shaped 600 W element, one per compartment
• Temperature controller: SF-803, 220 V – 50 Hz, two units
• Overheat protection: four KSD302 thermal relays, 180 °C cut-off
• The controller allows six adjustable parameters: minimum and maximum temperature limits, switching differential, output start delay, display temperature offset, and °C to °F conversion

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Role in Kitchen Operations

At a pasta service counter, the plating step determines the pace of the entire line. The spaghetti bain marie helps to:

• Cut portion preparation time down to a matter of seconds
• Hold sauce at serving temperature throughout the shift, with no repeated reheating
• Standardise portion quality across shifts and across staff members
• Reduce waste caused by separated sauce or clumped noodles
• Separate the plating step from the main kitchen, easing pressure during peak hours

As a result, the counter serves more customers in the same period without any change in food quality.

When to Use

• Pasta counters in fast food chains serving continuously by order
• Restaurants with pasta as a fixed menu item
• Institutional kitchens and canteens serving large volumes in tight time windows
• Convenience stores with an on-site hot food counter
• Buffet counters with a live pasta station prepared in front of guests

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Key Features

The SlightWind spaghetti bain marie is built for continuous operation at the service counter, where the equipment is exposed to hot water and heavy handling throughout the shift.

• Two independent heating compartments
  Each compartment has its own power switch and controller, allowing two different temperatures at the same time. During quiet periods one compartment can be switched off to save energy.
• Digital temperature controller
  Clear digital display, push-button setting, with six adjustable parameters including switching differential and display temperature offset.
• Temperature range of 50 – 100 °C
  Wide enough for both blanching water near boiling point and sauce at holding temperature.
• Automatic element cut-off at set temperature
  The heating element only operates when the temperature drops below the set point, reducing energy consumption compared with continuous heating.
• Four thermal relays with 180 °C cut-off
  The circuit breaks when temperature exceeds the safe threshold, protecting both the equipment and the operator.
• Separate drain valve per compartment
  Each compartment can be drained and refilled independently, so the whole unit does not need to be shut down for cleaning.
• SUS 304 stainless steel throughout body and compartments
  Resists corrosion under continuous hot water exposure and meets food safety hygiene requirements.
• Accessories included
  One GN 1/3 pan and two GN 1/6 pans with lids, ready to use with no additional purchase required.

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Recommended Companion Equipment

• The spaghetti bain marie is typically installed alongside the following equipment to form a complete pasta station:
• Hot buffet line — placed adjacent to form a complete pasta station
• Food warmer display — holds toppings and side dishes at temperature
• Chiller storage — stores sauces and fresh ingredients before service
• GN pans — spare pans and shift replacements
• Server sauce pumps — portioning cold sauces and liquid toppings
• Together these form a complete line from storage through to plating within a single working area.

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Applications

• Fast food chains
  The pasta counter sits parallel to the main counter. Two compartments allow two different set points — blanching water near 100 °C, sauce around 70 °C — so a single staff member can run both steps.
• Institutional kitchens and canteens
  Serving by shift in large volumes within tight time windows. The unit keeps sauce hot throughout the shift, leaving staff to handle only blanching and plating.
• Restaurants with a fixed pasta menu
  Moves the finishing step out of the main kitchen, reducing the number of pots on the range and shortening customer waiting time.
• Convenience stores
  At 650 × 545 mm the unit fits a standard counter top with no renovation required, suitable for limited floor space.
• Buffet counters with a live pasta station
  Guests select ingredients while staff blanch and toss the pasta on the spot. The SUS 304 body keeps a clean appearance in front of guests.

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Frequently Asked Questions

• What is the spaghetti bain marie used for?

The unit is used to reheat pre-cooked pasta and hold the accompanying sauce at serving temperature at the counter. Two independent heating compartments allow two different set points at the same time.

• Can the unit boil raw pasta?

No. Pasta must be fully cooked beforehand. The unit only reheats already-cooked noodles immediately before plating.

• Should I choose a spaghetti bain marie or a food warmer display?

A spaghetti bain marie uses indirect water heating, suited to dishes that need moisture such as pasta and sauces, and adds a blanching function. A food warmer display uses dry heat combined with display lighting, suited to dishes that need to stay crisp such as fried chicken and french fries. Use a bain marie for a pasta counter and a warmer display for a fried food counter.

• What temperature range can be set?

From 50 °C to 100 °C, set by push button on the digital controller of each compartment.

• What is the power requirement?

220 – 240 V, 50/60 Hz, single phase. Total power consumption is 1,200 W, split evenly between two 600 W elements.

• How is the unit cleaned?

Switch off, disconnect from the power supply, open the drain valves until both compartments are empty, remove the pans and wash them separately, then wipe the compartments with a cloth and mild soapy water. Do not spray water onto the control panel and do not use abrasive chemicals.

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The SlightWind spaghetti bain marie is a pasta station solution for fast food chains, restaurants and institutional kitchens. Two independent heating compartments, digital temperature control and a SUS 304 stainless steel body shorten plating time, keep portion quality consistent and withstand continuous operation.

OUR COMMITMENT

NGUYEN PHUONG PRODUCTION – TRADING – SERVICE CO., LTD is committed to delivering high-quality commercial kitchen equipment, manufactured at our ISO 9001:2015 certified facility and meeting technical standards for the food, restaurant and food service industries.

We commit to:

• Supplying products that meet the published technical specifications and quality standards
• Advising on solutions tailored to each business model and actual operating requirements
• Meeting agreed delivery and installation schedules
• Providing prompt, professional technical support throughout the product life
• Clear and transparent warranty terms
• Long-term partnership as our customers operate and expand their systems
• Reputation, quality and customer satisfaction are the foundation of our sustainable growth.

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CONTACT INFORMATION

NGUYEN PHUONG PRODUCTION – TRADING – SERVICE CO., LTD

Head office: 62 Phan Dinh Phung Street, Phu Tho Hoa Ward, Ho Chi Minh City, Vietnam
Hanoi branch: No. 25/1, Lane 178 Thai Ha Street, Dong Da Ward, Hanoi, Vietnam
Factory: 79/2F Thoi Tam Thon 18, Dong Thanh Commune, Ho Chi Minh City, Vietnam

Hotline 1: +84 919 120 068
Hotline 2: +84 916 120 068

Website: slightwind.com.vn
Email: nguyenphuong@slightwind.com.vn

Please contact us for technical consultation and a detailed quotation.