Everything You Need to Know: Chafing Dishes

 

You’ve probably come across some of those large, shiny metal plates that caterers use at buffets, hotels, and upscale restaurants. What’s intriguing is how they somehow manage to keep the food steaming hot. Those dishes are what we call hot pots, read on to learn all there is to know about them.

Why is it called a chafing dish?

The word “chauffeur” comes from an old French word “chauffeur” which means “to warm up”. A chafing dish or chafer for short is a pot that keeps food warm while it is being served. Note that the pot does not cook the food; it just keeps it warm or warm for some time. An industrial chafing dish is useful for keeping food at a minimum temperature of 60°C (140°F) while being served at buffets and restaurants.

How are chafing dishes used?

To understand how a Chafing Dish Manufacturers in Delhi works, you must first learn how it is constructed. The dish consists of a stand, a water tray, a food tray, a lid, and a heat source. Depending on the model, the heat source can take the form of fuel canisters containing a flammable liquid or gel, or electricity. You have to put everything together for the dish to work. Start by placing the fuel cans (there are usually two) into the slots or shelves at the bottom of the stand. Next, place the water pan on the top rack, which you will then fill with boiling water to the recommended level. Then place the food tray, preferably with hot food, on top of the hot water bath. Finally, open the fuel tank caps and light them. You can then open the top lid to cover your food. In the case of an electrical booster, you simply plug it into an electrical outlet and turn it on. Once the food container is empty, turn off the heat and disassemble the griddle for cleaning and storage.

What fuel do you use in a chafing dish? In general, two types of fuel are used to heat chafing dishes. The first and perhaps the most popular is methanol or ethanol gel. The gel is packaged in a metal cylinder with a resealable cap on top. The second type of fuel is liquid diethylene glycol (glycol for short). The liquid needs a wick to burn and is stored in a tightly closed metal container.

How long can you keep food hot in a chafing dish?

Depending on the type and amount of fuel, the pan can stay hot for 2 to 6 hours. After the fuel runs out, the fuel pans will need to be refilled or replaced. As long as the temperature in the plate remains above 60°C, the food can safely remain there for several hours. However, food that has been stored in a bolster for more than four hours begins to lose its freshness and may even start to dry out. What are the different types of chafing dishes?

In addition to differences in heating methods, chafing dishes came in a variety of designs to suit specific uses. Dimensions also vary with the Gastronorm warming plate built to standard specifications.

The most popular design of the Chafing Dish Manufacturers in Ahmedabad is rectangular or oval in shape and is mostly used to prepare main dishes. There’s also a round chafing dish; Variations of this design are used for serving desserts, soups, and drinks.

The top caps also feature various designs. We have domed or flat tops that can be hinged or completely removable. Roll-top warming plates are also popular for their convenience and ease of use. It may also have glass top covers.

Extra Tips: Things to avoid when placing food on a buffet table

Keep the following safety tips in mind when placing food on the buffet table:

Do not add fresh food to a dish that already has food in it.

Make sure each dish has the proper serving utensils. Monitor the temperature of the food and do not let it drop below 60°C.

Keep flammable material away from open fuel flames.

Make sure food remains covered when not being served.

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