Invest in Cook and Hold Ovens, Heater Proofers, Steam Tables, More
Holding: In busy restaurants, food trucks and other foodservice operations, this process follows food prepping and cooking, and precedes plating. Holding allows customers to bite into roasted chicken minutes after ordering; to marvel over a slab of ribs with macaroni and cheese and baked beans without waiting 12 hours; to enjoy multiple servings at a Chinese buffet before returning from a weekday lunch break with time to spare.
All while maintaining a temperature of 165 degrees – vital to food safety.
Speaking of vital: holding is necessary for restaurants that serve menu items that cannot be created within a reasonable amount of time, or operations that embrace the good problem of seemingly never-ending covers.
What holding equipment should your foodservice operation invest in? The answer, according to Krista Haynes, Showroom Sales Lead at ACityDiscount, depends on how your kitchen staff plans to utilize it.
Holding Cabinets
How do foodservice operations use holding cabinets?
They are ideal for holding extra food product until it’s ready to move to a steam table or chafing dish (after the initial food product is sold). Or, straight to a plate.
What are examples of foods that hold in a holding cabinet?
Rice or noodle dishes to sautéed vegetables, sides and braised meats. Name it, and holding cabinets can hold it.
Steam Tables
They display cooked food within view – often within grasp – of customers at serve-yourself buffets, keeping items warm. It’s also utilized in the back of the house for food holding.
What are examples of foods that hold in a steam table?
Same as a holding cabinet.
Cook and Hold
How do foodservice operations use a cook and hold?
It cooks. Then it holds, keeping food at a safe temperature without continuing to cook. Another great feature: it can cook overnight, allowing food product to be ready to serve the following day.
What are examples of foods that hold in a cook and hold?
BBQ Ribs, smoked sausage, roasted chicken.
Heater Proofers
Imagine a warming cabinet with humidity control. These units cook product while utilizing steam. The moist atmosphere is perfect for dough which needs high humidity to rise.
What are examples of foods that hold in heater proofers?
It’s great for dishes that need to maintain moisture, from BBQ to lasagna. Also, the proofing capability is perfect for rising dough.
Food Warmers
How do foodservice operations use food warmers?
Think of it as a countertop version of a steam table… with a smaller footprint.
What are examples of foods that hold in food warmers?
Chili, spinach artichoke dip, stir fry.
Chafing Dishes
How do foodservice operations use chafing dishes?
They are primarily used to present and serve food in a buffet or catering operation.
What are examples of foods that hold in chafing dishes?
Braised meats to sautéed veggies.
Heat Lamps
How do foodservice operations use heat lamps?
After food it plated – but before it reaches a waiter – heat lamps keep plated food warm.
What are examples of foods that hold in a heat lamp?
Any hot food that’s waiting to be picked up from a back of house window by servers and brought to dine-in customers.
Transport Cabinet
How do foodservice operations use transports?
These units maintain safe temperatures for cooked food during delivery.
What are examples of foods that hold in transports?
Any foods that are listed on restaurant delivery menus.
ACityDiscount Expert Says:
“Foods require different holding equipment to guarantee optimum taste and texture. For example, dry heat from a standard countertop food merchandiser or heat lamp should be fine for temporary holding of meat patties, packaged sandwiched or foods such as empanadas. In these cases, you’re holding product at food safe temperatures for short periods of time… In the case of expensive cuts of meat or large amounts of cooked food – including fried chicken – I recommend something that offers more heat and humidity control… CVAP by Winston or Alto Shaam heating/holding cabinets. These units control air flow, holding temperature and moisture to reduce shrinkage and ensure fried food crispiness.” – Krista Haynes, Lead Showroom Salesman, ACityDiscount