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Tabletop Steam table
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daddywoofdawg
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PostPosted: Tue Mar 16 10 1:14 pm    Post subject: Tabletop Steam table Reply with quote

I just got a tabletop steam table the one that hold a full size hotel pan;My question is how much water do I need to put in(how deep)and I use foil pans(easy clean up)so do I need to put a stainless hotel pan in and then the foil pan?or just go with straight foil pan?
something like this.
http://cgi.ebay.com/Food-Warmer-Steam-Table-NEW-Warranty-Adcraft-FW-1200W_W0QQitemZ350326409470QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item519114c8fe
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Geronimo
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PostPosted: Tue Mar 16 10 1:32 pm    Post subject: Reply with quote

I have a couple of those (need a couple more) but there is a "fill line" on the inside...pretty easy to see. Do not fill above that line.

I bought mine from Business Costco for $79.00 each during their quarterly sale this past January.
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daddywoofdawg
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PostPosted: Tue Mar 16 10 2:04 pm    Post subject: Reply with quote

Do I need stainless pans to hold my foil pans or can I just use the foil pans.
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kingconsulting
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PostPosted: Tue Mar 16 10 7:55 pm    Post subject: Reply with quote

I'm sure you could just use a foil pan but I would worry about it collapsing? We usually use foil pans inside a hotel pan ourselves but we use chaffing fuel so not sure about this one.
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Herman
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PostPosted: Tue Mar 16 10 11:26 pm    Post subject: Reply with quote

foil pans have a bad habit of falling in at the wrong time. I always use steam table pans underneath the foil pans both in the type steam table u have and the chafers with burners.

Herman
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Geronimo
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PostPosted: Wed Mar 17 10 1:37 am    Post subject: Reply with quote

If you don't want to go to the expense of the steel pans, you could just devise something to hold the middle of the disposable pan up to keep it from collapsing.
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Cayman
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PostPosted: Wed Mar 17 10 2:01 am    Post subject: Reply with quote

We normally use a perforated ss pan, and then put the disposable pan in it.

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fireman_pete
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PostPosted: Wed Mar 17 10 3:23 am    Post subject: Re: Tabletop Steam table Reply with quote

I was I could find something like this that ran off propane....

daddywoofdawg wrote:
I just got a tabletop steam table the one that hold a full size hotel pan;My question is how much water do I need to put in(how deep)and I use foil pans(easy clean up)so do I need to put a stainless hotel pan in and then the foil pan?or just go with straight foil pan?
something like this.
http://cgi.ebay.com/Food-Warmer-Steam-Table-NEW-Warranty-Adcraft-FW-1200W_W0QQitemZ350326409470QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item519114c8fe

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Pit Boss
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PostPosted: Wed Mar 17 10 7:35 am    Post subject: Reply with quote

The perf pan is the best idea. With a solid hotel pan you certainly run the risk of not conducting enough heat from the steam bath.
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Uncle Bud's BBQ
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PostPosted: Wed Mar 17 10 9:24 am    Post subject: Reply with quote

Geronimo wrote:
If you don't want to go to the expense of the steel pans, you could just devise something to hold the middle of the disposable pan up to keep it from collapsing.

I just take some foil...roll it into small balls...little bigger than a golf ball...and put them in the cafer to support the disposable pans.
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smokin Jim
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PostPosted: Wed Mar 17 10 9:34 am    Post subject: Reply with quote

You could also double up on the disposable pans and that would make them stronger. I like the aluminum balls also.
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Bluegrass BBQ
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PostPosted: Wed Mar 17 10 12:37 pm    Post subject: Reply with quote

Some good ideas. I have never had a full pan collapse but those half pans wouldn't support them selves. Thank you.
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Geronimo
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PostPosted: Wed Mar 17 10 9:33 pm    Post subject: Reply with quote

Bluegrass BBQ wrote:
Some good ideas. I have never had a full pan collapse but those half pans wouldn't support them selves. Thank you.


I have!!! And I was using a wire rack, It was a pan of BEANS Shocked Shocked AND it was right in front of the host...NOT a pretty sight as you might imagine Shocked Shocked
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Ridge View BBQ
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PostPosted: Wed Mar 17 10 9:42 pm    Post subject: Reply with quote

Geronimo wrote:
Bluegrass BBQ wrote:
Some good ideas. I have never had a full pan collapse but those half pans wouldn't support them selves. Thank you.


I have!!! And I was using a wire rack, It was a pan of BEANS Shocked Shocked AND it was right in front of the host...NOT a pretty sight as you might imagine Shocked Shocked


Yeah beans are the worst for crashing in the steam table in disposables. An yeah to Bluegrass on the 1/2 pans not being able to support themselves...
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daddywoofdawg
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PostPosted: Wed Mar 17 10 11:36 pm    Post subject: Reply with quote

I've done the beans one!
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Ridge View BBQ
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PostPosted: Thu Mar 18 10 1:06 am    Post subject: Reply with quote

daddywoofdawg wrote:
I've done the beans one!

of course its the beans,its always the beans,,,because they are the hardest to clean-up, that just how it works LOL
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Harry Nutczak
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PostPosted: Thu Mar 18 10 2:59 am    Post subject: Reply with quote

If you have stainless pans, why don't you just use those and employ a plastic pan-liner to make clean-up easier?
Unless you are getting a super-duper deal on disposables that you can afford to throw out $0.75-$0.90 after each use of them.

As for half-pans, there is a support bar that needs to be used so all 4 edges of the pan are supported. They are fairly cheap and easy to get
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allsmokenofire
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PostPosted: Thu Mar 18 10 4:34 am    Post subject: Reply with quote

Harry Nutczak wrote:
If you have stainless pans, why don't you just use those and employ a plastic pan-liner to make clean-up easier?
Unless you are getting a super-duper deal on disposables that you can afford to throw out $0.75-$0.90 after each use of them.

As for half-pans, there is a support bar that needs to be used so all 4 edges of the pan are supported. They are fairly cheap and easy to get


Uh-oh Harry, you've done it now....do NOT suggest pan liners here.

I tried that once and a "professional" here tried to tell me how ridiculous of an idea it was. Of course, considering the source, I ignored him....but be ready for the rant just the same. Wink Laughing Laughing
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SoEzzy
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PostPosted: Thu Mar 18 10 5:51 am    Post subject: Reply with quote

allsmokenofire wrote:
but be ready for the rant just the same. Wink Laughing Laughing


Or don't be ready, or surprised at what ever may happen when the professionals and the not so professionals have their say too! Shocked Rolling Eyes Mad
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Harry Nutczak
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PostPosted: Thu Mar 18 10 6:36 am    Post subject: Reply with quote

I prefer steel pans, I find it is way less expensive to clean a stainless pan over buying new disposables. Plus I have never had to support the bottom of a steel pan for fear of it buckling on me and losing product to waste.
I have never used pan liners, but I have seen them used successfully by many restaurants.
And if easier clean-up is the only reason for using disposables, I would look to a less expensive alternative, especially in this economy.
Nickels and dimes do matter, although it may not seem like much at the time, those monthy cost reconciliations will show how much it really matters.
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