Posted by sam sears, cec on May 19, 19101 at 17:25:26 :
In Reply to: keeping food hot posted by Vicki Mehaffey on May 18, 19101 at 22:55:37 :
: I am in the process of starting my catering business, We are in the process of "Getting Legal" My question is what is the best way to transport the hot food to keep it warm? I am afraid I do not know much about this, and wondering if someone out there could help give me some info.
: Thanks!
Dear Vickie, this is an issue that you must become intimately familiar with, most all professional caterers, use what is called an insulated transport carrier, sold under many brands such as Cambro (this is what most call these carriers - Cambros) and Continental Carlisle, they cost somewhere between 100 - 150 each, and they hold 4-5 2" hotel pans each, will keep foods hot for hours, OR cold for that matter, if you properly prepare the carrier first.....some of us also use heated holding carts, under the brands of Cres-Cor or Carter Hoffman, these 1/2 size (about 40" tall) or Full size (about 6' tall) carts will hold hotel pans or Sheetpans, depending on the model, and run on electricty &/or w/ sterno food warmers; but these are expensive little pieces of equipment (1,000 & up) per unit, NEW, then there is lots of specialized equipment out there that can be utilized to either heat/re-heat foods on site, so that you don't need to carry hot/warm...this is especially helpful if the product you are transporting does not lend itself to long term heat (such as custards, or delicate sauces that will break or fish/chix that will dry out) - these items might be table top burners, portable stoves/ranges, portable deep fryers/stock pot ranges, portable ovens, portable grills.....remember that NO food items will hold indefinately without some loss of quality....hope this helps./...if you have further specific questions, pls feel free to email me.......sam sears, cec