Keeping cooked foods warm is crucial for food safety in the restaurant industry. The same goes for heating up cold foods properly. In order to do this, the right warming and holding equipment is required. Here are some things to keep in mind when using holding and warming equipment, courtesy of One Fat Frog Restaurant Equipment…
Holding equipment is perfect for preserving items with long cook times, including stews and chilis. The food product can be put in the holding cabinet so it stays fresh and hot until service.Warming equipment is great for reheating foods such as breads, soups, and pastries.
Warming and holding equipment should never be used to reheat large, thick, or perishable items, such as entire turkeys or chickens, large portions of beef, etc. Reheating food of this kind can force them to spend too much time in the temperature danger zone. For example, hot foods normally need to be held at 140 degrees or above in order to remain safe. Top and bottom heat is often required to surround the food safely.
Examples of warming and holding equipment include warming cabinets, cook and holds, hot food bars, self-service heated merchandisers (like you see at convenience stores), drawer warmers, countertop food warmers, heating lamps and strips, and more.
One Fat Frog Restaurant Equipment will look at this equipment in detail in later posts.
One Fat Frog Restaurant Equipment
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