Food Plate Covers

• Wash, store and safely transport stemware & tumblers.
• Open inside compartments ensure thorough cleaning.
• Closed external walls keep fingers and contaminants out.
• Smooth sides and rounded corners reduce risk of injury.
• Easy-to-grip, rounded handles on all four sides provide comfortable handling.
• Smooth top rim ensures quick, stable stacking.
• Add a Camdolly® and Cover for completely-enclosed, sanitary storage between use.
• Durable, long-lasting polypropylene will withstand chemicals and high temperatures up to 200°F (93,3°C).
• Full size racks are standard size 19 3/4" x 19 3/4" (50 x 50 cm).
• Half size racks are standard size 19 3/4" x 10" (50 x 25,4 cm).
• Inter-stacks with all other competitive racks.
• Fits through any commercial dishwasher.
• 10 base colors and 2 extender colors equals 20 color-coding options for full size racks.

• For plates, bowls, trays and plate covers.
• Choose the 9X9 row peg rack for standard plates.
• The 5X9 row peg rack holds standard plates in one directon and deep plates, bowls and plate covers in the other direction.
• The open end tray rack holds cafeteria trays or full-size sheet pans.
• Durable polypropylene will withstand chemicals and high temperatures up to 200°F (93,3°C).
• Smooth top rim ensures quick, stable stacking.
• Inter-stacks with all other racks.
• Fits through any commercial dishwasher

Superior Products Restaurant Equipment and Supplies is proud to be a distributor of products manufactured by Cambro, headquartered in Huntington Beach, CA. Cambro is a leading supplier of plastic foodservice supplies. Shop for trays, food plate covers, drinkware, and much on our website.

A little history of the company from the Cambro company website:

Cambro was founded by two brothers, Bill and Argyle Campbell, in 1951, when Bill invented the Camtray® and Argyle began selling the tray to the American Hospital Supply Corporation. The Camtray was quickly embraced by restaurant, hotel, school and cafeteria operators, and it became the industry standard. Growing from this heritage, today we offer the most complete line of sizes, shapes, colors and materials in foodservice trays. Bill's creativity was the impetus for new product development.

Throughout the 1960's, Cambro introduced Camcover® plate covers, drinkware, dinnerware and serving bowls to provide operators with long lasting tableware and serving items. Cambro also created the first plastic food pan and the first clear food storage container. By continuing to answer operators' storage needs, Cambro has developed the complete food storage solution to help operators ensure food is stored safe and fresh. This includes our recent innovations with our exclusive FlipLid®, GripLid®, and SlidingLid™.  READ MORE   

Choose from hundreds of foodservice supplies manufactured by Cambro and available on www.SuperProd.com. Many of these products are in stock and ready to ship out within one business day from our 4 distribution centers located nationwide. Cambro and Superior Products have been in business for over 130 years between them, and both have withstood the test of time.

Superior Products Restaurant Equipment and Supplies offers a variety of dinnerware choices. You can choose from multiple shapes, styles, brands, colors, and patterns. The first two things that you need to decide when purchasing dinnerware are which shape and which style is right for your establishment.


Shapes

• Wide rim plates- highlight smaller portions but take up more space on tabletop
• Medium rim plates- versatile and offer smaller center for presentation
• Narrow rim plates- allow for maximum serving sizes and elicit image of value
• Coupe shaped plates- contemporary look and feel with no rims 

• Plain rim plates- allow more focus on the food
• Sculptured rim plates- provide design and visual interest and can be coordinated with flatware patterns and tabletop accessories

Superior Products has a complete selection of commercial microwave ovens for the foodservice equipment industry. Below are some frequently asked questions about microwaves, and their applications. This is Part II of a 2 part posting.

1. What is stage cooking programming?

Stage cooking programming is a cooking sequence with specific power level and time changes. The user can program up three or four different power level changes and the specific amount of cooking time at each stage (depending on brand and model). Each power level/cooking time combination is a stage. Stage cooking is only available on electronic control models. Maximum cooking time is 60 minutes except when cooking with full power (100%). In case of full power (100%), maximum cooking time is 20 minutes. (May vary by brand/model) Some sensitive menu items preparation such as refrigerated casseroles with meat chunks, thick soups, lasagna may require multiple stages to heat product evenly throughout without overcooking. A typical 3-stage program might be 3 minutes high, then 2 minutes on medium high, then 3 minutes on medium. Other applications can include defrosting stage, moving on to heating stage.

2. Do you need variable power, and what are the five power levels on a variable power microwave?

The five power levels are: Hold, defrost, medium, medium-hi, and full power.
Some Amana models have a power level pad that allows you to program a cooking cycle for a specific power level like 100%,80%,60%, 40%, etc.

3. Can I defrost food in any microwave oven?

No- Make certain the oven includes a defrost cycle setting.

4. How many watts of power will I need for my menu?

Keep in mind that menus change, so it is better to have more power than not enough.  Larger facilities may have multiple microwave ovens depending on requirements.

Sandwich Stations:
1,000 Watt: One sandwich at a time in a low volume operation
1,200 Watt: One sandwich at a time
1,700-1,800 Watt: Two or three sandwiches
2,200 Watt & up: Seven to ten sandwiches

Server Stations:
1,000 Watt: Small station
1,200 Watt: Larger Station (or 2 - 1,000 Watt depending on size of dining room)

Bars:
1,000 to 1,200 Watt: Sandwiches, Hors d'oeuvres, hot drinks, side orders

Banquet Kitchens:
1,700, 1,800 or 2,200 Watts & up: Baking potatoes, heating pre-baked potatoes, reheating or defrosting Au Gratin potatoes, defrosting, or reheating precooked vegetables, etc.

Cafeterias:
1,700, 1,800 or 2,200 Watts & up: Heating items like: Desserts, vegetables, bulk entrees for steam table support, hot sandwiches, etc.

Snack Bars:
1,000 to 1,200 Watt: Sandwiches, casseroles, desserts, defrosting entrees

Delicatessens:
1,000 to 1,200 Watt: For heating product for takeout, heating barbecued foods, etc.
Up to 2,200 Watt: For higher wattage applications of fast heating of delicate pastry products or reheating chicken, with high power for a very short time!

5. How is a Microwave/Convection Combination Oven different from a Microwave Oven?

A relatively new type of commercial kitchen equipment is combination microwave and convection ovens. These are typically for A LA CARTE preparation of foods that need the extra crisping of hot convected air. They will handle 1 to 4 servings at a time much faster than a convection only oven. Products such as poppers, chicken strips or nuggets, individual rising crust pizzas or fresh pizzas, calzones, hot pockets, burritos, toasted sandwiches, work well in these ovens. In most cases, they can operate these ovens without a hood (but consult the local health inspector before making a purchase based on a hood exemption as rules vary widely across the country.) These items are perfectly suited to add revenues from menu expansion adding hot food in places like bars, concession stands, golf courses, snack bars, movie theatres, or sandwich shops for toasted sandwiches where hot food is not currently available due to space or hood requirements. These ovens can be preprogrammed so unskilled operators can prepare hot foods without needing any special skills.

6. How do programmable pads work?

These pads can be set up for any required time, depending on the menu item.

7. What are some do's and don'ts of microwave ovens?

Do not overcook food.
Do not overheat the liquid Stir the liquid both before and half way through heating it.
Carefully attend oven when you place paper, plastic, or other combustible materials inside the oven to facilitate cooking.
If materials inside the oven ignite, keep oven door closed, turn oven off and disconnect the power cord, or shut off power at the fuse or circuit breaker panel.
Do not use the cavity for storage.
Do not leave paper products, cooking utensils, or food in the cavity when not in use.

8. Is it true that you cannot use metal or foil in a microwave oven?

Never use restaurant food supplies with metal (such as aluminum pizza pans), gold edge china, aluminum foil, or leave silverware in a bowl or on a dish. This may cause fire or sparking inside the microwave oven. This may damage or destroy the microwave. Other bad materials include melamine and Corelle china, as these get very hot (too hot to touch) and may crack or craze.

9. What kinds of dishes work best in microwave ovens?

Use only microwave safe foodservice supplies products such as high temperature plastic pans.
To test to see if a dish or plate or container is microwave safe:
1) place it in the microwave with no food,
2) run microwave for 20 seconds,
3) if the piece is hot to touch, it is not microwave friendly.
4) If it is warm or preferably unchanged in temperature, it is a perfect for microwave use.

10. Where can I get some more information on microwaves?

Amana Light Duty   Medium Duty   Heavy Duty


11. What type of warranty do they have?

The warranties will vary some by model, usually on the parts, labor and travel portion of the warranty. Some of the lower priced models have only a one-year parts and labor warranty. How the customer takes care of the microwave on a regular basis will have an impact on how long the microwave lasts.

12. What are some preventative maintenance tips for Microwave ovens?

Wipe up spills as they occur Do not allow food particles or grease to collect inside stirrer cover, on the light cover, inner door, or the area where the door closes.
Wipe entire interior clean daily with mild detergent solution on a dampened cloth or sponge, and then dry with a clean cloth.
Remove and clean the air intake filter per manufacturers instructions.

What products can I serve with the warmers? 
Soups, chili, vegetables, sauces, gravies, melted cheeses, and some hot chocolates and fudges, etc.

What do I need with the counter top warmers?
Most warmers are sold without the food pans, so be sure to check the specifications for the correct size pans and covers. Always keep extra pans / insets to help rotate the food product!

What size pans should you order for the counter top warmers?
The round warmers use 7 quart or 11 quart inset pans and covers. Superior offers adapter plates to hold two, four, or seven quart insets.

The 12 x 20 and 12 x 27 rectangular warmers use the standard hotel or steam table steamer pans. These are available in full and fractional sizes. (Most use full, half and/or third size pans.)
To hold the pans in place, use adapter bars available in 12 or 20 for the standard 12 x 20 or the oversized model.

What is the best way to maintain the temperature of hot food?
To maintain the hot food temperature while holding the food product, be sure to use a cover with the inset, maintain the proper water level in the well, and stir the food product regularly.The gentle moist heat will maintain the food temperature, but will not raise the serving temperature. Solid, slotted covers, and hinged notched covers are available on round warmers; solid, slotted, dome, and telescope covers are available on the 12 x 20 warmers.

What electrical power will I need for counter top cooker/warmer or warmer?
Most brands of counter top warmers include a cord and plug, and have a 120 Volt NEMA 5-15P plug.
As a matter of standard policy, always consider the wattage and/or voltage, and plug style of any appliance before purchasing.

What does the term "Use wet or dry" mean?
Most of these commercial kitchen models use water to better transfer the heat from the heating elements to the food product, providing even temperatures and less hot spots or scorching of the food. If you let a water only model run dry, you will burn out the element. The wet or dry model works best with water (wet), but you will not hurt it if it runs dry.

Look for Superior Warmers or Cooker-Warmers and Soup Kettles, and Vollrath Food Heat N' Serve Warmers and Merchandisers.