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Ron_L
07-28-2008, 02:28 PM
For those of you who use a Cambro or similar food pan carrier for comps, what size do you use? A make and model would be nice.

big brother smoke
07-28-2008, 02:33 PM
Ron, I use these two.

Carlisle CONQ-0300 Food Transport

Cambro CAMQ-3030 Food Transport (300MPC 4 PAN CA)

Cambro is better. Carlisle can leaky:roll:

StayDown
07-28-2008, 03:14 PM
Just wondering why you would need one of these?

Ron_L
07-28-2008, 03:15 PM
Thanks... The Cambro 300MPC looks a little small in pictures. Would it hold a couple of butts in a pan, a couple of briskets in a pan and a pan of ice?

big brother smoke
07-28-2008, 03:28 PM
Thanks... The Cambro 300MPC looks a little small in pictures. Would it hold a couple of butts in a pan, a couple of briskets in a pan and a pan of ice?

Yes! Ice:confused:

ssbbqguy
07-28-2008, 03:34 PM
Ron, I have had the best value using Carlisle 203000 from eqippers.com. Now priced near $167.00 plus s&h. Have used two in the last 75 contests, no leaks, problems at all. Holds five full pans each. ups bent a handle on initial delivery,had replacement from factory less than 24 hours later! Handles are plastic,Cambro used to be metal, I think that has changed. Great product, good luck, Steve.

Ron_L
07-28-2008, 03:43 PM
Yes! Ice:confused:

For raw meat.

Ron, I have had the best value using Carlisle 203000 from eqippers.com. Now priced near $167.00 plus s&h. Have used two in the last 75 contests, no leaks, problems at all. Holds five full pans each. ups bent a handle on initial delivery,had replacement from factory less than 24 hours later! Handles are plastic,Cambro used to be metal, I think that has changed. Great product, good luck, Steve.

Thanks, Steve. Does the Carlisle have a steam valve like the Cambro?

ssbbqguy
07-28-2008, 03:55 PM
No valve that I am aware of. Also forgot to say all of my uses have been hot.Steve.

HoDeDo
07-28-2008, 08:32 PM
Ron the carlisles are said to be "self venting" no valve needed.... I have a SiLite 300 and a Carlisle. I like them both. No issues leaking in either.

Alexa RnQ
07-28-2008, 11:18 PM
We use a Carlisle as well -- cold for prepped meats, hot for holding the next day. Makes life SO much easier.

Ron_L
07-28-2008, 11:47 PM
We use a Carlisle as well -- cold for prepped meats, hot for holding the next day. Makes life SO much easier.

That;s what i want to do with it as well. Are you using this one...

http://www.equippers.com/images/inventory/203000h.jpg?width=200

That's the one that ssbbqguy mentioned.

thenewguy
07-28-2008, 11:52 PM
That's what I use Ron. $137 at my local restaurant wholesaler.

Alexa RnQ
07-29-2008, 12:15 AM
That's it!

Yeah, I know the Cambro seals better and has its fancy valve etc.... but the Carlisle has been working just fine for us. And we use it during packing to haul foil pans/half pans, cutting boards, plastic wrap roll, foil roll, knife case...

Alexa RnQ
07-29-2008, 12:17 AM
Oh, and -- they want to sell you special pans to go in it, but we find that disposable foil full pans/half pans from Costco work just fine.

CivilWarBBQ
07-29-2008, 01:39 AM
One word of advice about Cambros:

If you put hot wrapped butts or briskets in them and close them up they will continue to cook for a while. Ours are so well insulated the meat temp only drops a couple degrees and hour so the carryover effect is substantial.

Never owned a Carlisle so I can't say, but the Cambros are nearly bulletproof. Don't depend on foil pans to handle heavy loads in them though. You need steel hotel pans or plastic containers to take all the weight hanging on the lip of the pans. It only takes one horrible baked bean incident to ruin your whole day!

billm
07-29-2008, 08:22 AM
That;s what i want to do with it as well. Are you using this one...

http://www.equippers.com/images/inventory/203000h.jpg?width=200

That's the one that ssbbqguy mentioned.
thats the one I have Ron..I cooked up 3 15 pound packers and two 8 pound butts this past fri/sat and kept all the cooked meat warm in this for a good 5-8 hrs ..

Neal
07-29-2008, 08:37 AM
This is what we have too, Ron.
Both Chris and I bought ours from equippers.com and I think they work great. They came highly recomended by many others. Chris also bought the cooling tray that will keep the interior of the box at 41 or under for 8+ hours, which could be helpful for you when using it to hold prepped (uncooked) meats.

Also, I agree that you should get at least two or three hotel pans. I only use foil pans if the pan will be sitting on the bottom of the box (with no load on the edges) or if we have something light in the pan. Otherwise, we use the steel pans. They are great and you can prep and hold meat in them. Go ahead and get them from equippers as well...they are cheaper. Sams has two-packs of them, but they are a few bucks more.

http://www.equippers.com/shop/product-detail.aspx?ret=1&pcid=60&scid=6040&pid=10338

lazyjacres
07-29-2008, 08:43 AM
I saw this on Craigs List today.

http://columbiamo.craigslist.org/bfs/764715834.html

Plowboy
07-29-2008, 08:56 AM
the carlisles are said to be "self venting"

Kind of like me after taco night. :icon_smil No mas! No mas!

Divemaster
07-29-2008, 09:47 AM
I have two of the UPCS400's (http://cool.cambro.com/product_line.aspx?rrn=1&plrn=22) and wouldn't give them up for anything! They are the greatest thing since sliced brisket!

One word of advice about Cambros:

If you put hot wrapped butts or briskets in them and close them up they will continue to cook for a while. Ours are so well insulated the meat temp only drops a couple degrees and hour so the carryover effect is substantial.
Very true. I loaded one of mine up for a catering gig around 11:00 am, removed 80% of the food to serve (finally) around 5:00 pm. Checked the last tray after 11:30 pm (a total of 12 1/2 hours) and she was still holding at 150*!

Never owned a Carlisle so I can't say, but the Cambros are nearly bulletproof. Don't depend on foil pans to handle heavy loads in them though. You need steel hotel pans or plastic containers to take all the weight hanging on the lip of the pans. It only takes one horrible baked bean incident to ruin your whole day!

Also, I agree that you should get at least two or three hotel pans. I only use foil pans if the pan will be sitting on the bottom of the box (with no load on the edges) or if we have something light in the pan. Otherwise, we use the steel pans. They are great and you can prep and hold meat in them.
I put half sheet pans under my disposable just to be on the safe side.

Chris also bought the cooling tray that will keep the interior of the box at 41 or under for 8+ hours, which could be helpful for you when using it to hold prepped (uncooked) meats.

I've been using a full pan of ice on the top rack and it works fine. I'll have to look into the cooling tray!

Plowboy
07-29-2008, 10:02 AM
Looked at that cooling tray. A nice feature there over ice is that it travels well.

Vince RnQ
07-29-2008, 11:47 AM
Don't depend on foil pans to handle heavy loads in them though. You need steel hotel pans or plastic containers to take all the weight hanging on the lip of the pans.


All we've ever used are the disposable aluminum pans and we've never had a problem. The rims of the pans sometimes flex when sliding them into the unit but once fully in place they have never fallen. Others may have had a different experience but ours has been good so far.

Plowboy
07-29-2008, 01:12 PM
All we've ever used are the disposable aluminum pans and we've never had a problem. The rims of the pans sometimes flex when sliding them into the unit but once fully in place they have never fallen. Others may have had a different experience but ours has been good so far.

They hold up most of the time, but not always. Kind of depends on what you have in them as well.

Alexa RnQ
07-29-2008, 04:19 PM
So far the heaviest things in the pans have been two pork butts, or a brisket.

PSA: Don't slide pans out fast, either. At Snowbird, VQ had gone to the next-door hotel to catch the first nap shift, and I was prepping meat. I was tired and unwary when I yanked out the top pan that had previously held ice for chilling the unit down fast after unpacking it. A veritable cascade of ice and water drenched me from head to foot. It was a little chilly and breezy that night. I was somewhat less than happy from then till 1:30, when it was my turn to trudge up the hill. http://www.divaherself.com/funny/blank.gif

CivilWarBBQ
07-29-2008, 10:52 PM
I think beans are the biggest problem. The combination of the heavy weight of the full pan and the big mess if the pan warps makes it a gamble not worth taking for me. If you go with the foil pans, at least put the beans on the bottom of the Cambro. The only thing worse than have the beans dump is having them positioned above a pan of slaw. (Voice of experience, unfortunately)

Of course the quality of the foil pans and roughness of handling are probably factors too.

Ford
07-30-2008, 05:43 AM
I use the Carlisle. Only for hot as I have a fridge. I use heavy pans from SAMS lined with a foil pan. I do not shut the door and never use the gasket. Keeps butts and briskets for comp for 6 hours and they are still very hot. I know they work great for keeping cold as I learned that at a class taught by a BOD member.

Both Cambro and Carlisle are NSF approved so I like less cost and have all the features I need for comp.

billm
07-30-2008, 09:05 AM
. I do not shut the door and never use the gasket. .

??????

Divemaster
07-30-2008, 11:09 AM
I do not shut the door and never use the gasket.

??????
My question too.

Bigmista
07-30-2008, 11:24 AM
I have the cambro 300mpc. I love it so much that I just bought another at Restaurant Depot. They were on sale for $149 until 07/31/08.

tonto1117
07-31-2008, 08:13 AM
Great thread. Just pulled the trigger on the Carlisle Diva, Neal and a few other's mentioned. Question, how much would you say the carry over temp is using one of these compared to the coolers we have been using with towels?? Should I expect a pretty big difference??

billm
07-31-2008, 08:25 AM
Great thread. Just pulled the trigger on the Carlisle Diva, Neal and a few other's mentioned. Question, how much would you say the carry over temp is using one of these compared to the coolers we have been using with towels?? Should I expect a pretty big difference??

I used to use a marine cooler and towels but found the carlisle held it just as well if not more.. a little less space in the carlisle but that helps keep things warm I think..
I held meat for close to 8 hrs over the past weekend but ive held it for that long in a cooler too so dont know if one is better over the other

Divemaster
07-31-2008, 09:57 AM
Great thread. Just pulled the trigger on the Carlisle Diva, Neal and a few other's mentioned. Question, how much would you say the carry over temp is using one of these compared to the coolers we have been using with towels?? Should I expect a pretty big difference??

Of course a lot depends on how long you are going to 'cooler' your meat in the unit. I've seen as much as much as a 15 to 20* increase on the carry over in my Cambro over a two+ hour period before the temps started dropping and then only a little over a long period of time. These units are very efficiant when it comes to keeping temps.

I recommend you run a test just to be on the safe side.

Alexa RnQ
07-31-2008, 11:11 AM
Another thing to consider is how much meat you'll have loaded at any given time -- things can get pretty warm in there.

We tested during a practice cook here at home, dangled a wired probe inside the Carlisle, then watched the temps.

Stoke&Smoke
08-06-2008, 03:46 PM
Just had 2 of the Carlisle's delivered today. We are doing a party for about 70 folks up in Door County WI next weekend, so thought these would be a help for both cold and hot stuff (hence 2). I'd been using a styrofoam shipping cooler from Omaha steaks for holding my butt and brisket at comps this year, but these look like a nicer option.

I'm planning on starting up 4 7to8 pound butts at about midnight Friday for serving at 5PM Saturday. I'll try to keep track of pull and hold temps for folks watching this thread

Divemaster
08-07-2008, 09:47 AM
Don't slide pans out fast, either. At Snowbird, VQ had gone to the next-door hotel to catch the first nap shift, and I was prepping meat. I was tired and unwary when I yanked out the top pan that had previously held ice for chilling the unit down fast after unpacking it. A veritable cascade of ice and water drenched me from head to foot. It was a little chilly and breezy that night. I was somewhat less than happy from then till 1:30, when it was my turn to trudge up the hill. http://www.divaherself.com/funny/blank.gif
I always do a double cover on my ice. First of plastic wrap and then a second of foil. The plastic seems to act as a gaskit for the foil. I've never had problems with leakage (but old age is creaping up on me.:eek:)

Just had 2 of the Carlisle's delivered today. We are doing a party for about 70 folks up in Door County WI next weekend, so thought these would be a help for both cold and hot stuff (hence 2). I'd been using a styrofoam shipping cooler from Omaha steaks for holding my butt and brisket at comps this year, but these look like a nicer option.

I'm planning on starting up 4 7to8 pound butts at about midnight Friday for serving at 5PM Saturday. I'll try to keep track of pull and hold temps for folks watching this thread
You'll love them! I did a gig this last weekend about 120 miles from the house. Pre-heated the cambro with hot water and put in about 20 pounds of hot pork and then another 15 pounds of cooked chicken (only about 1/2 full) and hauled a$$... About 6 hours later I pulled it out and it was at 150*.