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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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Old 08-20-2013, 01:21 AM   #1
Got Wood.
Join Date: 04-18-13
Location: MD
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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Old 08-20-2013, 04:00 AM   #2
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

cambros and steam table top units
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Old 08-20-2013, 08:57 AM   #3
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas

Cambro and an Alto Shaam I picked up at Auction.
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Old 08-22-2013, 08:33 PM   #4
Knows what a fatty is.
Join Date: 05-01-11
Location: Santa Cruz, Ca.

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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Old 09-11-2013, 09:56 PM   #5
Found some matches.
Join Date: 05-03-09
Location: ocean city, MD

Sterno or electric hot boxes work well as do cambros.
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Old 09-12-2013, 01:12 AM   #6
Got Wood.
Join Date: 04-18-13
Location: MD

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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