Wet heat round pots bains marie are perfect for maintaining a variety of sauces, soups gravy and precooked foods for up to two hours at the optimum serving temperature. More heat can be delivered to the contents as the water diffuses the heat. Their size and structure makes them ideal for a wide range of catering establishments from fish and chips shops that need to contain curry sauce, peas, beans and mushy peas, to restaurants holding sauces, gravy, soups and more. The gentler heat levels delivered from a wet heat bains marie makes it more suited to delicate foods, such as Hollandaise sauce and other cream based sauces — the distributed heating helps prevent such creamy sauces from splitting. These units are available from the Lynx 400 and Silverlink 600 series, and they're ideal for when you want to hold large volumes of liquid as they're easier to handle than large liquid volumes in a gastronorm. In particular the Lynx 400 is extremely portable, meaning that it can be brought out as and when required, making it great for event catering.