If you just bought your new top-of-the-line food warmer and can't wait to put it to good use, make sure you enjoy its full potential by avoiding some common user errors.
3 Common Food Warmer Mistakes
Leaving Food in Too Long
According to the Food and Drug Administration, hot foods must first be brought to internal temperatures of 140°F before serving.
Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. This is the temperature that's required to keep bacteria at bay!
Once your hot dish has been brought to the correct temperature and you have safely placed it in your premium food warmer, you are able to safely hold food for two hours.
Treating Your Warmer Like a Shelf
No matter how limited your counter space or serving space, resist the urge to treat your new free-standing food warmer as if the top is prime real estate available for stacking supplies.
Do not place anything on top of your food warmer. This creates an unsafe environment and could potentially damage your food warmer.
[You can stave off repairs] and keep your appliances running longer by performing a few easy maintenance tips. You won't need a lot of mechanical expertise to keep your appliances in tip-top shape—just some common sense and a little elbow grease.
That includes food warmers.
Keeping them clean and in good working order will serve to protect your investment for the long haul.
We Can Help
Here at Thermodyne Foodservice Products, Inc., we have spent the past three decades providing quality food warmers for commercial, industrial, and institutional kitchens.
To hear more about our premium products or discuss which food warmer may be right for you, pleasecontact us at any time.
Serve or keep food hot in chafing dishes, slow cookers, and warming trays. Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. This is the temperature that's required to keep bacteria at bay!
Once your hot dish has been brought to the correct temperature and you have safely placed it in your premium food warmer, you are able to safely hold food for two hours.
Once the food is cooked or reheated, it should be held hot, at or above 140 °F(60 °C). Food may be held in oven or on the serving line in heated chafing dishes, or on preheated steam tables, warming trays, and/or slow cookers.
Inevitably, food will start to lose its moisture. Not only does this dry the food out, but it also causes food temperature to drop (because evaporation is a cooling process).
Essentially, food warmers are used to prevent your food from drying out, overcooking or spoiling. And from going cold as you wait to seat everyone at the festive dinner table. They can also help you save time and energy by allowing you to prepare your dishes in advance and keep them warm until you need them.
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. • Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. • Food held between 5oC and 60oC for 4 hours or more must be thrown away.
For longer than this, check frequently with a food thermometer, to assure the food is remaining at a temperatures of 140°F or above. If necessary, adjust the oven's temperature to a higher setting. Keeping foods hot for extended periods (more than a couple of hours) may reduce the quality of the food.
The answer will depend on your ingredients and hot “warm” it was kept. Vegan ingredients are the safest in the “danger zone” - warmer than 40 degrees and cooler than 140. Any other ingredients, like sausage or beef, CAN NOT BE IN THE DANGER ZONE FOR MORE THAN 4 HOURS total.
Myth: You shouldn't put hot foods in the refrigerator.
If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours.
Biological threats include bacteria, viruses and parasites. They are responsible for the most foodborne illnesses. If foods are not stored at the correct temperature during their transport, this can cause bacteria and parasites to grow. The best way to reduce this risk is to ensure correct temperatures are maintained.
My advice is to put a two- to four-hour limit on hot-held food for both quality and safety best practices. If the cost and waste of discarding long-held chili are a problem, consider heating product in smaller batches with more frequency or reducing your production.
Information. Small amounts of hot food can be placed directly in the refrigerator or it can be rapidly chilled in ice or cold water bath before refrigerating. A large pot of food like soup or stew should be divided into small portions and put in shallow containers before being refrigerated.
On stove top: Place food in pan and heat thoroughly. The food should reach at least 165 °F on a food thermometer when safely reheated. In oven: Place food in oven set no lower than 325 °F. Use a food thermometer to check the internal temperature of the food reaches 165°F.
Constructed from durable stainless steel, the countertop food warmer holds your prepared foods at safe temperatures. An adjustable thermostat allows for precise control to ensure your food is served at the correct serving temperature and the heating system distributes heat evenly to prevent hot spots.
For best results, do not hold foods in the warming drawer longer than 1 hour. For smaller quantities or heat-sensitive foods, such as eggs, do not hold longer than 30 minutes. Food must be cooked and at serving temperature before being placed in the warming drawer. Cover foods with a lid.
Different brands might have varied guidelines on how to activate and use the warmers. Avoid Direct Skin Contact for Extended Periods: While hand warmers are designed to be safe, prolonged contact with the skin can cause burns or rashes.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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