Culinary Arts and Management Workbook
Principle Use
To keep foods hot and ready for immediate service
Special Characteristics
Industry-wide standard size compartments and inserts allowing considerable flexibility as required by the menu
Operating Hints
Fill with hot tap water to save time
Water in compartment should be kept at temperature to maintain 140-180 degrees F. Too low a temp affords ideal conditions for the growth of dangerous organisms, too high will overcook food
Hold vegetables at 140 degrees F
Hold meats at 145-150 degrees F
Hold thin soups at 180 degrees F
Cover food in table until service time
Cleaning
Drain water pan and wipe it out
Remove scale as needed using white vinegar
Pans/inserts are washed using standard dishwashing procedures
