A 2 Division Bain Marie is a type of kitchen equipment that is used to keep food items warm for an extended period of time. It consists of a large, shallow container that is filled with hot water and two smaller containers. The two pans can be used to hold different types of food items, such as sauces, gravi or soups. The water in the larger container helps to keep them warm without overcooking or burning.

To use a 2 Division Bain Marie. Firstly, you would first fill the larger container with hot water and then place the smaller pans inside. Secondly, you would then add the food items to the smaller pans. Thirdly, adjust the temperature of the Bain Marie to ensure that the water stays hot enough to keep the food warm without boiling it. This type of equipment is commonly used in restaurants, buffets, and catering events to keep food items at a safe and consistent temperature before serving.

The Bain-Marie comes in a wide variety of shapes, sizes, and types. Traditionally is a wide, usually metal container made of three or four basic parts:

• A handle, an outer (or lower) container that holds the working fluid
• An inner (or upper), smaller container that fits inside the outer one and which holds the material to be heated or cooked
• And sometimes a base underneath.

Under the outer container of the bain-marie (or built into its base) is a heat source.

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