How to Purchase Quality Catering Chafing Dishes

By: Jacque Crook

Quality catering chafing dishes are an essential part of fine dining, either for the fine food they contain as well as the artistry and suspense in their presentation at the formal dining or banquet table. Chafing dishes are designed to cook and keep food warm, usually the types of food that require a delicate touch and precise heat that may not be practical in a conventional oven. This container and lid are kept in a stand that is portable and heated usually by a Stern fuel. This makes it ideal to be used in a dining hall or where the food will need to be kept warm for a buffet line.

When considering a catering chafing dish or dishes for purchase, there are several questions you need to consider giving thought to: for example, how is the dish planning to be used and what kind of china will be used. Most of the nicer catering chafing dishes are those that meet the best requirements in size and have adjustable features as well as a snug fitting lid to keep the food at the correct temperature when cooking or using as a warming station for the holiday food you are serving.

Catering chafing dishes should be easy to move and transport but not so flimsy that a casual bump will knock them over. Standard sized catering chafing servers will also fit the hotel restaurant measurements of 12x20x2 inches. This allows for use of the one third or one half pans to be used so that more than one dish may be served at a time. The other important item consider is the lid, make sure it either rolls back or is supported by braces because this will save the server trying to figure out what to do with a hot lid and no place to put it down safely.

The next important part of catering chafers is the source of heat and how it is managed. The best methods have the solid fuel that has an adjustable top so the amount of heat can be regulated as the need arises. Chafing dishes are one item that it pays to check the equipment out and make sure that you are getting good value for the money you are spending. It makes more sense to purchase a medium priced chafing server or even spend more money for a really good quality system. Do not settle for the cheaper versions because they will not be as reliable as the higher end more versatile models.

Most of the catering chafer dishes are made from high quality food grade steel or decorated silver in different sizes to fit whatever need you have. Be certain to find the one that best match the style and amount of cooking and entertaining you do on a regular basis. It may take a bit of looking and comparing but the search will be worth it as you entertain this holiday season with a new impact of dining using your new catering chafing servers and dishes.

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Catering Success & Chafing Dishes

Catering Success & Chafing Dishes

By: Daniel Cargille

Whether you are an individual or a restaurant that is looking for additional business, catering can be quite lucrative. When you are hosting larger events such as weddings, corporate social and networking gatherings or large celebrations, they can all deliver some hefty profits if handled correctly. One of the main factors to keep in mind is organization. You need to remember you are there on business and you need to maintain the professional air. Whether it's the chafing dishes or the napkin rings every detail needs to be accounted for. Catering could almost be called edible showmanship and when you put on a great show with the best presentation of your wares you will greatly increase your referrals and repeat business. So what are the rules you need to remember?

Staying Organized - If you're operating an offsite catering mobile catering business then organization is going to be extremely important. Not only do you have to coordinate supplies and setup but you'll also be working to feed a large crowd of people at the same time. Whether it's a plated event or a buffet, you need to organize and coordinate your back of the house staff with the front of the house staff, menu delivery, food prep and cooking, clean up, etc.

Counting Heads - The head count is one of the most important details in catering because everything relies on its accuracy. The head count is generally how a caterer manages their billing and a poor headcount can cause a lot of problems.

If a client states that there will be 75 people showing for a wedding, then you charge the client for 75 meals. If only 60 show up, the client still pays for 75 meals because you prepared enough food to feed those people. Communicating the cost per headcount is important so that the client understand their obligation to pay - which is a great way to get the most accurate head count.

Time Limits - The best parties can turn into week long revivals if you let them. All exaggeration aside it is best to have clear time limits established beforehand because many parties or events will continue to run on if everyone is having a good time. A good rule of thumb is to have a pre-established time limit of 4-6 hours. This will give enough time for everyone to eat and mingle with a few drinks before you start packing up.

Minimum Head Count - When operating a catered space there are minimum expenditures for the room. The staffing, lighting and extra equipment that may be present among other things are a good reason to have a minimum head count when renting out or catering to this space. You want to make certain that if a room has a 20 person capacity and only 3 people wish to use it that they aren't costing you money to operate it.

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Tips For Commercial Kitchen Equipment Energy Saving And Maintenance

Great Free Articles | Tips For Commercial Kitchen Equipment Energy Saving And Maintenance

Tips For Commercial Kitchen Equipment Energy Saving And Maintenance

By: janetra

Commercial Kitchen Equipment Energy Saving Tips

You can not only save money by implementing energy saving methods in your commercial kitchen but also help the environment. Work smarter, save money and do you bit for the environment by following our energy saving tips.

1. Use programmable controls and timers to automate procedures. Do not let out all that expensive heat by opening and closing the doors to check on the progress. Monitor how long regularly cooked foods take and use a timer.

2.Find out how long your ovens take to get to the correct temperature on start up and use that to schedule times to start and shut down. Do not turn up the temperature to make the oven heat up faster. It won't work!

3.Most commercial premises have slow times during the working hours. Find out when they are and switch off the oven during these times. It is a waste of energy and money to leave it on constantly.

4.Cooking foods at a lower temperature uses less energy and also keeps more nutrients in the food. However always make sure that food is cooked thoroughly by checking recipes and manufacturers guides.

5.When cooking in a convection oven you can cook multiple items at the same time .A large load can be cooked at once as convection ovens have excellent air circulation. If you have a combination oven it is more energy efficient to use it in convection mode.

6.Use a combination oven in convection mode if possible as the combi mode is much less efficient in terms of energy and can also consume large amounts of water.

7.All ovens are more energy efficient when cooking full loads. Plan properly to cook a large batch then turn off the oven.

8.Perform regular maintenance and cleaning according to your manufacturers manual. This will ensure that it works efficiently at all times.

Commercial Kitchen Equipment Maintenance Tips

Maintaining your commercial kitchen equipment to keep it in the very best condition and working efficiently.

Follow out maintenance tips below.

1.Clean daily to prevent build up of dirt and grease that will wear down the equipment and stop it from working efficiently.

2.Make a plant to calibrate ovens and other equipment. Plan times to check the temperature of refrigerators and freezers regularly, post it where everyone can see it and make sure you stick to it.

3.Always read the labels on cleaning solutions and follow instructions as some can be corrosive and cause damage to your equipment if not used properly.

4.Read the maintenance instructions for all equipment carefully. If there is no manual, especially if you bought used equipment, contact the manufacturer and request one.

5.Set up service contracts with the manufacturer or with a local dealer. Although it will be expensive it is more expensive in the long run to neglect proper servicing.

6.When buying equipment check that it is easily taken apart and reassembled for easy cleaning and maintenance.

7.Store small portable equipment in cupboards away from any busy parts of the kitchen in order to avoid accidental damage or accumulating dirt.

8.Plan proper training for staff to ensure they carry out maintenance and cleaning properly.


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