Those boxes work good for cold storage as well. I keep a 4" full stainless pan full
of ice in my freezer, wrap it up good & tight with plastic wrap. When you're ready
to use, slide it into the top of the box(this placement is critical, remember cold air
drops). This set up keeps my box under 40 degrees for many many hours.
03-17-2010 07:26 PM
I rummaged around a couple Restaurant supply places in Seattle and have picked up some decent used 4" & 6" full and half sized stainless steel solid and perf pans for my Cambros and paid no more than $8 for any of the fulls.
There have been so many restaurants closing around here its pathetic, just from the CL ads to the number of places selling used equipment, you can find some deals if your willing to search.
03-17-2010 07:58 PM
Originally Posted by fireman_pete
Stainless pans for hot food.
Also, could you show us where the MPC300 is $99, at that price I need to buy 3 or 4 more.
The real price at R.D. is $155. The ad is misprinted.
For you guys in Florida, this ad is running on CL, I met and bought 9 cambros from Kevin last week at $115. Holds six 2 1/2 pans.
Cambro Ultra insulated food pan container UPC 400. I have 45 in very good condition. Paid $265 each.
Please call Kevin 321.474.9682
Jerk Pit Master
03-18-2010 12:22 AM
Thanks Smokeshowin! I'll check him out.
03-01-2011 02:01 PM
Of course one must cover the Stainless Steel pans to prevent spillage. Do they come with lids or are you guys using foil? I just purchased a Carlisle Cateraide and so now I am shopping for the right pans. Carlisle also makes what they call their "Top Notch" High Heat Food Pans. These are made of Polysulfone are are rated -40 degrees F to 375 degrees F. Combined with their "Smart Lids" one has a leal proof system. So with this option do you guys still think SS is the way to go?
Sorry to resurrect an old thread but i just bought a small cambro capable of holding 3 full size pans. I thought about the 1/2 sheet pans supporting throw aways as well but how do you do the very top pan?
The top pan hangs from the pan lips on the upper rack and obviously there would not be enough room to do the 1/2 sheet pan supporting the other pan. So does that limit you to only 2 pans using this method?