Ella Walter
Steam tables are used to keep food warm for long periods, especially during events and in commercial kitchens. They are not meant to heat or cook food, but to maintain the temperature of food that has already been cooked. The setup process involves placing the steam table on a sturdy base, filling the compartments with hot water, placing the food pans, and activating the heating elements. Steam tables can be electric or gas-powered, with the latter being more suitable for mobile operations without access to electricity. Steam table pans come in various sizes, such as 1/9, 1/6, 1/4, 1/3, 2/3, and full-size pans, and can be used for multiple purposes beyond the steam table. Proper maintenance of steam tables includes thorough drying after each use and cleaning with light detergent to prevent mineral buildup and corrosion.
| Characteristics | Values |
|---|---|
| Purpose | To keep food warm for long periods of serving |
| Food temperature | 135 degrees Fahrenheit or higher |
| Table temperature | 165 degrees Fahrenheit |
| Water level | No more than 1 and 1/4 inches of water in the wells |
| Power source | Electric or gas |
| Pan material | Stainless steel |
| Pan sizes | 1/9, 1/6, 1/4, 1/3, 2/3, 1/2, and full-size pans |
| Pan types | Perforated and solid pans |
| Pan setup | One full-sized pan or two half-sized pans per well |
| Accessories | Adapter plates, adapter bars, shelves, cutting boards, spillage pans |
| Cleaning | Dry the table after use, clean with light detergent and water |
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What You'll Learn
Use a sturdy table
Setting up a steam table requires careful consideration of the table you will use. It is crucial to use a sturdy table to ensure the setup is stable and secure. This is important for safety reasons, as you don't want the table to tip over during use. A sturdy table also provides a solid base for the steam table, preventing any accidental spills or messes.
When selecting a table, consider its size and weight capacity. The table should be larger than the steam table to allow for a secure setup. Additionally, the table should be able to bear the weight of the steam table, water-filled pans, and food without wobbling or instability. It is always better to opt for a heavier-duty table to ensure it can withstand the weight and prolonged heat exposure.
The material of the table is also an important factor. Tables made of durable materials like stainless steel or other corrosion-resistant metals are ideal as they can withstand heat, scratches, and prolonged use. Avoid using tables made of flammable materials, especially if you're using a gas-powered steam table, as it could pose a safety hazard.
Additionally, consider the location of the sturdy table. It should be placed in an area that allows easy access to electricity or gas, depending on your steam table's power source. Ensure the table is level and stable, with no wobbling or unevenness that could cause spills or accidents. Always follow safety guidelines and use oven mitts when handling hot pans or trays to protect yourself.
By choosing a sturdy table and considering its size, weight capacity, material, and location, you can ensure the safe and efficient use of your steam table setup. Remember to follow the specific instructions provided with your steam table for optimal results.
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Fill compartments with hot water
Filling the compartments with hot water is an essential step in setting up a steam table, as the steam table relies on hot water to generate steam to keep food warm. The amount of water you need depends on how long you'll be using the steam table, but you shouldn't exceed one and a quarter inches of water in the wells.
To fill the compartments with hot water, first set up the steam table on a larger, sturdy table to ensure stability and prevent tipping during use. After the table is set up, fill the wells or compartments with hot water. Place either one full-sized pan or two half-sized pans into each well. The pans should be stable and positioned correctly for optimal heat retention.
If you're using an open-well steam table, you can use dry heating, which doesn't require water. However, if you want to use moist heating, you'll need a spillage pan. Place the spillage pan filled with hot water underneath the food pan. This method is ideal for preventing food from burning or scorching.
Remember, steam tables are not meant to cook food, so any food placed in the steam table should already be fully cooked. The purpose of the steam table is to keep food at a consistent temperature over time.
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Place food pans
When setting up a steam table, the first step is to set up the table on a larger, sturdier table to ensure that it is stable and will not tip over. Next, fill the compartments or wells with hot water. The amount of water used depends on how long the steam table will be in use, but it should not exceed one and a quarter inches of water in the wells. After filling the wells with hot water, carefully place the food pans. You can use either one full-sized pan or two half-sized pans in each well.
Food pans come in a variety of sizes, from 1/9 pans to 2/3 pans, and are typically made of stainless steel. Perforated pans, which are used for steaming, also come in half and full sizes. If using a spillage pan, you can use two quarter-sized pans for holding foods like kraut, chilli, or cheese sauce. These smaller pans sit in the hot water but do not have holes, preventing food from burning or scorching. You can also use a combination of one half-sized perforated pan and one half-sized solid pan.
To maintain the quality and safety of the food, it is important to ensure that the steam table setup is complete and that the steam is being generated effectively to keep the food at the desired temperature. The ideal food temperature should be 165 degrees Fahrenheit, according to the USDA Food Safety and Inspection Service safety standards. It is recommended to take the temperature of the food every hour. Additionally, always use oven mitts when handling hot trays of food or moving food around in the steam table pans to protect your hands.
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Turn on electric or gas jets
Setting up a steam table is a standard procedure in the catering and food service industry, ensuring food safety and quality. The last step of setting up a steam table is to turn on the electric elements or gas jets under the wells to create steam. Here are some detailed, step-by-step instructions for turning on the electric or gas jets:
First and foremost, it is essential to prioritize safety. Before turning on any jets or heating elements, ensure that the steam table is set up on a sturdy, larger table to prevent tipping over during use. Additionally, make sure to wear oven mitts to protect your hands from the hot surfaces and follow the manufacturer's instructions for your specific steam table model.
For electric steam tables, locate the controls for the electric heating elements. These may be simple controls with an on/off switch or a dial, or they may have more precise temperature controls. Refer to your steam table's manual for specific instructions on operating the electric jets.
If your steam table uses gas jets, first, ensure that the gas supply is connected and functional. Locate the gas control valve or knob and turn it to the "on" position. Some gas steam tables may have a pilot light that needs to be ignited before turning on the gas jets. Follow the manufacturer's instructions for safely igniting the pilot light.
Whether using electric or gas jets, always refer to the food safety guidelines for holding hot food. Hot food should be kept at 135 degrees Fahrenheit or higher, according to food safety guidelines. Use a thermometer to monitor the food temperature regularly to ensure it remains within the safe temperature range.
Finally, remember to clean and maintain your steam table after each use. Dry the table thoroughly to prevent mineral buildup and corrosion. Use a light detergent and water to clean any mineral or food residue. Proper maintenance will ensure the longevity of your steam table.
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Maintain food safety
Maintaining food safety is paramount when using steam table pans. Here are some detailed tips to ensure food safety:
Firstly, always use food-safe equipment. In the United States, pans used for food must comply with food safety laws. Avoid using hinged lids as they violate food safety codes; bacteria can grow in the small areas around the hinge. Instead, opt for lids that are either NSF or UL certified. This certification ensures that the equipment meets the required standards for food safety.
Secondly, choose the right size of steam table pans for your specific needs. The size depends on the type of food, the volume of food, and the available space. For delicate foods like fish fillets, choose smaller pans to prevent them from breaking apart. If you're serving large items like whole chickens, you'll need larger pans. Consider the volume of food as well—deeper pans are suitable for larger quantities, while shallower pans are better for smaller batches to maintain freshness.
Additionally, follow best practices for keeping food warm. Bring your steam table to the desired temperature before adding food. This is crucial because the water will absorb a lot of heat, and your food might drop to unsafe temperatures before the steam table can adequately heat the water. Different models have different run-up times, so determine how early you need to turn on your table. Consider using lids or heat lamps to conserve heat, especially for dense foods like meat or potatoes that require more heat. However, be cautious as heat lamps may dry out the food, altering its consistency and flavour.
Furthermore, maintain proper cleaning and maintenance of your steam table. Use a light detergent and water to clean mineral and food residue. Avoid harsh chemicals as they can wear down the finish over time. Most steam tables are made of stainless steel, which is durable and resists corrosion, scratches, and dings. Regular maintenance will ensure the longevity of your equipment, keeping it in good working condition for many years.
By following these guidelines—using compliant equipment, choosing the right pan sizes, maintaining food temperatures, and practising proper cleaning and maintenance—you can effectively maintain food safety when using steam table pans.
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Frequently asked questions
Steam table pans are used to keep food warm over long periods of serving. They are filled with hot water, which produces steam to heat the pans from underneath.
Steam table pans come in a variety of sizes, from 1/9 pans to 2/3 pans. Perforated pans are also available in half-size and full-size options.
Electric steam tables are generally preferable to gas tables as they are more energy-efficient and include easy-to-use temperature controls. However, gas tables may be more suitable for mobile operations without access to electricity.
You will need steam table pans and adaptors to enhance the performance of your table. You may also want to consider adapter plates, adapter bars, overshelves, cutting boards, and sneeze guards.
First, set up the steam table on a larger, sturdy table to ensure stability. Then, fill the compartments with hot water and carefully place either one full-sized pan or two half-sized pans into each well. Finally, turn on the electric elements or gas jets under the wells to create steam.
