CVAP vs Alto-Shaam - please clarify my understanding

longwayfromhome said:

Thanks Craig, good info as usual. Can you serve from the CVAP, or does the constant opening overpower the recovery capability?

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During peak hours we keep the big meats under warming lamps right next to the cutting board, but put them back in the warmer once it slows down. We try to limit getting in and out but it recovers quickly. When we get inspected by the HD the inspector probes food on every single shelf and we have never had an issue.

JimmyDAL said:

She co, is your Stretch your primary smoker?

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Yes, it is in the kitchen under a hood. We have other smokers we can park outside for overflow and big events. I just bought a 48" assassin grill to do more grilling for specialty events. We are in the process of renovating an adjacent building, once complete we will have an entire outdoor kitchen with permanent whole hog pits, oyster roasters, etc