We pull and place in restaurant pans, add in au jus (saved from the cook), wrap tightly with clear plastic wrap and load in Cambros. The plastic wrap aids in moisture retention and keeps the juices from spilling inside the Cambros. We have found that foil doesn't really help much since the Cambros are so well insulated. If reheating on site we take foil along and switch out the clear wrap for reheat process.
As to length of time to hold in Cambro that depends on temp of product when placed in the unit and how many times you open the unit. Cambro has specs on how much temp loss you should experience per hour.
EDIT: Your model specs out at ~11 deg drop in 4 hours (assuming left closed for that length of time).
Do I smell SMOKE?????