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Unread 09-11-2013, 09:50 PM   #10
Found some matches.

Join Date: 05-03-09
Location: ocean city, MD
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When i did high volume catering as a chef we would wrap the hotel pans in plastic wrap them wrap in foil. You can reheat if needed with the plastic wrap and foil on the pans. A cambro will hold temp for a long long time, just make sure the meat stays above 145. You may want to invest in hotel pan size electric food warmers for service time.
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