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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 04-20-2012, 12:59 PM   #1
Carnivorous Endeavors BBQ
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Default Pan Recommendations for a Cambro 300MPC?

Brethren,

I've just received my new Cambro 300MPC. What types of pans and quantities of pans would you recommend for competition and general use? Full 2&1/2 deep, 1/2 pans 2&1/2 deep, full sheet pan...etc

Thanks,
Clint
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Old 04-20-2012, 01:29 PM   #2
Scottie
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Full size hotel pans that are 2 1/2" deep. 4 of them.they used to sell them at Sam's Club.
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Old 04-20-2012, 02:12 PM   #3
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Quote:
Originally Posted by Scottie View Post
Full size hotel pans that are 2 1/2" deep. 4 of them.they used to sell them at Sam's Club.
+1

You will find that these pans and the Cambro make a great place to transport all types of stuff too and from the competition.
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Old 04-20-2012, 02:39 PM   #4
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Thanks Guys. Do either of you use liners like pan saver or scrub saver?
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Old 04-20-2012, 10:02 PM   #5
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Originally Posted by Carnivorous Endeavors BBQ View Post
Thanks Guys. Do either of you use liners like pan saver or scrub saver?
I use full and half size steam table Pansavers from Ecolab.
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Old 04-20-2012, 11:12 PM   #6
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I use both size liners and you can put a 1/2 sheet pan in the slot and use it as a shelf to put disposable pans on so they won't collapse from the weight
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