If your establishment wants to warm cold foods or keep recently cooked items at serving temperatures you’ll need the right equipment to ensure food safety. Almost every commercial kitchen needs Warming and Holding equipment, it is not solely for maintaining food temperature and safety, but should also keep the food hot and fresh for your customers to serve.
Generally, warming and holding equipment should be located at the end of the assembly area, on the outer edges of the cooking block or near the area where servers can easily pick up the item. In that way, it is easier to transfer recently cooked menu items directly to the warmers, where it can wait while plating without going cold. The warmers can be used to hold pre-made food at a safe temperature of 140º Degrees Fahrenheit and to keep food warm until it is ready to serve.
Drawer warmers are great for warming and holding food, but not good for display. This equipment is usually cabinets or drawers that work well in the kitchen because they are smaller in size and this kitchen equipment does not take up a lot of space. It has a wide variety of uses from holding warm meals with lids for banquet serving to holding breads or similar type of food.
Food warmers are a great option to serve hot food in a self-serve station, buffet lines and concession stands. Some are made to specific food products while others are all-purpose. Most of these types of warming and holding equipment are designed to hold interchangeable containers, either traditional steam table pans or square bain-maries. Countertop food warmer will help keep your food items at a desirable warm temperature throughout the entire event. It can hold hotel-sized pans for solid food items or soup style dishes for liquid products.
When Using your Warming and Holding equipment
- Holding food items with long cooking times, such as potatoes or stews. These food items can be placed in the warming and holding equipment while hot for later serving. It is also used for warming or reheating food items such as breads and pastries and even soups.
- Warming and holding equipment should not be used to reheat large, cold and perishable food items, such as a whole chicken or big chunks of beef because they spend much time in the temperature danger zone.
- Hot foods usually need to be set at 140 Degrees Fahrenheit or above for safety. That sometimes requires top and bottom heat to surround the food items.
If you have plan that your warming and holding cabinet will be moved frequently and for a long distance, such as at off-site catering services, heavy duty equipment with larger casters are highly recommended. Warmer cabinets with half-doors is a more energy saver and more convenient when frequently removing foods from the cabinets. Some models of this equipment place electrical components, controls and a water reservoir located at the top for easy and faster access. Research the state and municipal rules and regulations on how they will affect the use of these equipment. For example, conspicuous thermometers are basically required in all hot-holding cabinets where potentially hazardous food items are properly stored.
Regularly clean and sanitize your warming and holding equipment. The stainless steel cabinet’s interiors with removable tray slides are the simplest to clean and maintain. Some of the models come with self-contained removable tops, to allow the operators to hose down the interior more easily during the cleaning process.
Fun Food Thailand offers you a variety of leading equipment from the best in class manufacturers of Warming and Holding Equipment. Warm and Hold food at the proper serving temperature with our selection of food holding and warming equipment. Browse through Food Warmers, Food Heat Lamps, Heated Holding Cabinets, Rice Cookers, Heated Shelves, Soup Warmers, Drawer Warmers and Hot Food Display Cases. Need help finding an item? Call our expert team at +66 (0)98 398 9770 or email us at firstname.lastname@example.org.
Serve your customers the best… Keep your foods hot, safe with our Warming and Holding Equipment.
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