Cambro Question

[esselle]

But if you vent it will it still rise in the cambro?

 

[Dr_KY]

Yes, that little cap on the door is to help give the steam somewhere to go.I suppose you could take the gasket off the door. Remember you should only be holding for a max of four hours.

For those gigs that are further away you are going to have to cool the meat down and reheat on site so just factor this into the price.
Vac suck it all, get it to cold storage temps, and place in the COLD /iced Cambro. Then bring your boiler ring, big pot and get it up to temp there then hold in HOT Cambro if you must.

Here is the temp chart from Cambro...

 

[esselle]

Cheers Al