bain marie supplied with 2 phases

[Tosh]

right folks wot kind of damage canb done to a single phase bainmarie, supplied with l1 and l3 and no neutral!!!!!!!!! was at job the day and some idiot had wired it like this .wonder y the client was saying the heat lamps were to hot and popping everyother day. also how did it work if there was no neutral ? was it returning through earth???

 

[telectrix]

sounds like was 415 across the unit. no wonder lamps were popping. at least he'd have the fastest fast food on the site.

 

[Engineer54]

Take this unit out of service ''Immediately'' and supply the unit with an appropriately sized single phase supply. Or slap a ''Danger Notice'' on this appliance, or whatever you use these days. The very fact that you have touched this unit, and have identified a wholly dangerous situation, now makes you responsible for any injury/death. So cover your back-side, disconnect and give the owner a written warning report, and preferably get him to sign it too....

 

[Tosh]

Take this unit out of service ''Immediately'' and supply the unit with an appropriately sized single phase supply. Or slap a ''Danger Notice'' on this appliance, or whatever you use these days. The very fact that you have touched this unit, and have identified a wholly dangerous situation, now makes you responsible for any injury/death. So cover your back-side, disconnect and give the owner a written warning report, and preferably get him to sign it too....

its back to a single phase supply now only because it tripped the l3 phase without me knowing..it was the chef that told me it tripped l3 n a told him it it couldnt have,,after investigation found it WAS !!!!!!!! but now the chifs are moaning the hot water isnt hot enough!!!!! a wonder y with 415v before i touched it

 

[Engineer54]

Let them moan, ....at least there alive to be able to moan!! ...lol!!!

 

[Marvo]

If all the elements are still working then the supply voltage won't effect the water temperature, just the speed it heats up at, the water temp would be determined by the thermostat setting.

Given the fact it was run on the wrong voltage it would probably be wise to do insulation tests on the appliance.

 

[telectrix]

as long as the 415 ain't fried the stat.

 

[pushrod]

right folks wot kind of damage canb done to a single phase bainmarie, supplied with l1 and l3 and no neutral!!!!!!!!! was at job the day and some idiot had wired it like this .wonder y the client was saying the heat lamps were to hot and popping everyother day. also how did it work if there was no neutral ? was it returning through earth???

The 2 phases are permanently out of synchronisation and there will virtually always be a pd between them for current to flow. Similarly with a single phase to neutral there are times when there is no pd between it and neutral and no current flows. The 230 volts on each side of the sine wave is just an average value.

 

[Tosh]

If all the elements are still working then the supply voltage won't effect the water temperature, just the speed it heats up at, the water temp would be determined by the thermostat setting.

Given the fact it was run on the wrong voltage it would probably be wise to do insulation tests on the appliance.

its still heating up , just not hot enough for the chief , he said it used to boil!!! prop due to the fact the stat would prop not have controled anything as the neutral was supplied with l3 which would have prop bypassed the variable controller

 

[nickblake]

The chances are its blown one of the elements ,depending on the size and make it could well have multiple elements and with one going its not getting the power it needs also the resistance of the element may have increased due to the over voltage thus reducing the heating power so these could be the cause or as tel has said fault thermostat

 

[pushrod]

Changing it from 2 phases to 1 will have reduced the voltage and so will have reduced the power. It will consequently take considerably longer to heat up. Possibly the chef just got used to the extra power of a 2 phase supply?

 

[nickblake]

im getting a tad confused here isnt it a single phase bain marie wired across 2 phases , what id be looking for is the manufacturers manual just to ensure its wired correctly

 

[Engineer54]

its still heating up , just not hot enough for the chief , he said it used to boil!!! prop due to the fact the stat would prop not have controled anything as the neutral was supplied with l3 which would have prop bypassed the variable controller

Bain Marie's are not supposed to boil the water, they only heat the water enough to keep cooked food hot, not to continue cooking the food...haha!!!

 

[Tosh]

Bain Marie's are not supposed to boil the water, they only heat the water enough to keep cooked food hot, not to continue cooking the food...haha!!!

thats what i thought was back at the job the day and spoke to another chief he said it used to boil like a volcano!!! b4 prop cos there was no stat. but seemingly b4 the mains was changed about a month ago it was hotter than it is now.so a disconnected the stat and left it for a while but it never went above 62.1 degrees so think the element must be nackered!!

 

[Tosh]

im getting a tad confused here isnt it a single phase bain marie wired across 2 phases , what id be looking for is the manufacturers manual just to ensure its wired correctly

its wired correctly now it should have been a single phase supply

 

[nickblake]

And for you info

A bain-marie is a water bath made by placing a container in which you are cooking something into another vessel with water in the space between. It is used for delicate dishes such as egg custards or sauces that may be damaged by too much heat.

A bain-marie is normally made by placing the food dish into a roasting pan, pouring boiling water into the roasting pan until it comes about half way up the side of the inner dish, and putting the whole lot into an oven set to about 325°F-350°F (165°C-175°C). A wire rack may be placed under the food dish to help distribute heat on the bottom. “Bain-marie”, on occasion, also refers to a double boiler used on the stovetop – one pot that is nested on top of another. The pot on the bottom is filled about a quarter full of water, lower than the bottom of the upper vessel, and heated on the stove. The food being cooked, or melted, is placed in the top pot.
The temperature at which the food is cooked is regulated by a bain-marie to be no higher than the boiling point of water. To understand why, try this experiment. Place a pan of water on the stove and heat it, measuring the temperature at regular intervals using a cooking thermometer. You will notice that the temperature rises until the water starts to boil and then stays constant until nearly all of the water has boiled away. At sea level, this temperature will be 212°F (100°C). Because the water or steam is what carries heat to the dish holding the food, the cooking temperature cannot be higher than this.
At higher altitudes, water will boil at a lower temperature. This means that food cooked in a bain-marie may take longer to finish. The rule is that water will boil at 1°F lower temperature for each 500 feet you are above sea level. The effect on cooking time will depend on the recipe, so you may need to use other methods than time to check foods such as egg custards. A paring knife inserted into the middle of a properly cooked egg custard should come out clean and dry.



Read more at KitchenSavvy: KitchenSavvy: Bain-Marie KitchenSavvy: Bain-Marie​

 

[pushrod]

Aaaah, now we know what you are doing when you are not sparking Nick

 

[High Tower]

Jesus Christ what a explanation!!

Bain Marie means simply "mary's bath"

Simple to use it's a bath of water, normally 65-75c and you place containers of food in there to keep warm, for up to 2 hours, you can melt chocolate in it or clarified butter, and you can cook portions of meat and fish in individual vac packs in the bath and this is called "sous viede"

I'm actually looking at one as we speak!

 

[Penance]

Much prefer High Towers explanation!

 

[nickblake]

Aaaah, now we know what you are doing when you are not sparking Nick

lol ive a confession to make .... i used to be a chef lol ..................crap one mind hence the reason im now a spark lol
it was more burnt offerings and sacrifices

 

[High Tower]

I still am a chef!, executive head chef in a 4 star hotel, hence I'm at work now and looking at a Bain Marie

 

[nickblake]

Jesus Christ what a explanation!!

Bain Marie means simply "mary's bath"

Simple to use it's a bath of water, normally 65-75c and you place containers of food in there to keep warm, for up to 2 hours, you can melt chocolate in it or clarified butter, and you can cook portions of meat and fish in individual vac packs in the bath and this is called "sous viede"

I'm actually looking at one as we speak!

ok i get it a picture says a 1000 words lol now look penance it took me ages to copy and paste that lot lol i prefer high towers too lol

 

[davelerave]

how many 'michelin' stars between ye guys

 

[nickblake]

Michelin your right there formula 1 use my custard for tyers

 

[High Tower]

Trained under marco Pierre White and Gordon Ramsay both had 2 Michelin stars at the time, worked in a couple of starred and rosetted places after that but give that crap up 6 or so years ago now just work in hotels, can't wait to get out for good if I'm honest.

 

[High Tower]

Michelin your right there formula 1 use my custard for tyers

Ha ha ha class mate!

 

[Penance]

Sorry Nick but I'm a simple man

 

[pushrod]

All these closet chefs coming out of the kitchen cupboard - i wonder how many more there are. Come on guys we're broad minded

 

[nickblake]

Did you ever watch the muppet show the chef im sure he's modled on me