Restaurant and bar professionals frequently ask about the difference between a cooker/warmer and warmer foodservice equipment. Here's some facts about these type of restaurant equipment and supplies.
1. A cooker/warmer will take precooked foods from a refrigerated state to serving temperature. NSF guidelines state cookers must take a 40 degrees F product to 140 degrees F in forty minutes or less.
2. Cooker/warmers have higher wattage to be able to cook the product. This kitchen cooking equipment is ideal for thawing frozen soups and holding soup at NSF-safe serving temperatures. They can retherm a prepared food from frozen or refrigerated to piping hot.
3. For proper use of a food warmer, use a restaurant range to cook the product on the restaurant stove top burner. Then, keep it at serving temperatures in a restaurant counter top warmer. The warmer will effectively keep hot foods and sauces at consistent proper serving temperature levels above 140 degrees F.
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.
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