Food Storage and Service Guides

Bain Maries There's two main kinds of Bain Maries:

Dry Well Bain Maries - They are a type of heating display where under dish heating can be used through dry heat contact. This really is suitable for dishes where crispiness must be maintained.

Wet Well Bain Maries - They are a type of heating display which is used for wet foods or steamed vegetables. Any kind of food can be used in here.

Top strategies for Bain-Maries:

o Remember that Stainless pots for the Bain Marie don't stain with such things as Curries, Peas etc.o The costs of Bain-Maries often vary something to look out for is the fact that a wet well Bain-Marie of the high quality may have a tap in front to empty water. If it does not have a tap, you'll have to empty it manually having a jug.o Cheaper Bain-Maries often do not have a temperature control, so it's either off or on. You can't choose what temperature you would like the food stored at.o Hot counters need a specific drainage for that provision of grease and moisture collections.

Overhead Lamp Serveries

Overhead Quartz Lamps bring individual servings, where good presentation and portion control are essential. The lamps are infrared, they are used to result in the food look great and ensure that it stays warm. They are ideal for carvery buffets.

Mobile Serveries

It can be done to purchase a Bain-Marie having a hot cupboard underneath. This really is ideal when the servery is only employed for part of the day, for example in a hotel needing extra breakfast serving space, a mobile servery implies that the space may also be used for other functions sometimes instead of being adopted by a fixed servery.

Chilled Display

There are lots of different types of chilled serveries, a couple of the most common are:

o Refrigerated with Static Cooling.o Refrigerated with fan assisted cooling.

There are numerous different variations which range from size of unit, storage cabinets underneath, which may be ambient or refrigerated cupboards. They are able to have a sneeze-screen gantry, automatic defrost and condense facilities, stainless or marble tops. It's your choice.

Check there is adequate drainage about the chilled cabinets to permit condensed water to become drained of without flooding.

Emma Louise Leech

BuyCatering.com Ltd

buycatering.com