HOLDING AND STORAGE KITCHEN EQUIPMENT:
Hot Food Holding kitchen Equipment
Several types of kitchen equipment are used to keep food hot for service. This kitchen equipment is designed to prevent the growth of bacteria that can cause disease. Because food continues to cook at these temperatures, it should be held for as short a time as possible.
Steam tables are standard holding kitchen equipment for serving lines. Standard-size counter pans or hotel pans are used as inserts to hold the foods. Flat or domed covers may be used to cover the foods.
A bain marie is a hot water bath. Containers of foods are set on a rack in a shallow container of water, which is heated by electricity, gas, or steam. The bain marie is used more in the production area, while the steam table is used in the service area.
Overhead infrared lamps are used in service areas to keep plated food warm before it is picked up by the service staff. They are also used for keeping large roasts warm.
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