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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 08-20-2013, 12:21 AM   #1
Fooskey
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Default Hot holding

For events and such, how do you guys hot hold something like ABTs? Right now, I grill or fry everything to order or have a very short hold time under heat lamps during busy times. I would like to do a bacon wrapped jalapeno appetizer or maybe a meatball type item on a stick, but I am unsure how to hold them safely for a high volume setting.
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Unread 08-20-2013, 03:00 AM   #2
BigBellyBBQ
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cambros and steam table top units
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Unread 08-20-2013, 07:57 AM   #3
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Cambro and an Alto Shaam I picked up at Auction.
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Unread 08-22-2013, 07:33 PM   #4
acguy
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Where power is easily available, I'd go with heated cabinets like the alto sham. Easy to keep temp and move food around. Vending or anyplace without power, a propane steam table is best. Remember that both will continue to cook the food if you leave it too long.

I keep meat in the Cambro and carefully portion it out to the steam table.
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Unread 09-11-2013, 08:56 PM   #5
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Sterno or electric hot boxes work well as do cambros.
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Unread 09-12-2013, 12:12 AM   #6
Fooskey
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Thanks. I was leaning towards an alto sham. Might not be a bad idea to set aside a place in the trailer for a cambro box, as well fro bigger events.
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