Things to Consider While Shopping for Steam Tables

Gas Steam Tables and Hot Food Bars - These types of hot food stations use a pilot light which ignites the burners underneath the pan to provide you with a heat source. Certain units come standard with a pressure regulator and automatic cut off valve. These steam tables can be used wet or dry but it is important to note that if you are using a water bath type table that you have the appropriate sized spillage pan.

Electric Steam Tables and Hot food Bars -  Electric food stations are very versatile and offer the same options as the gas type units. However, notably different is the amount of heat energy given off from the unit. Electric steam tables use a heating element located beneath your pans. This means there is no pilot flame giving off heat which translates into cooler temperatures in your serving area. If deciding on an electrical steam table, make sure you have the proper electrical requirements in your building. Steam tables can range from 115v to 240v in both single and three phase wiring. This also means different NEMA plug configurations. Always refer to the specification sheets offered for download on our product pages. They are your key to understanding what electrical prerequisites must be met for a proper installation.

Steam Table Inserts - The idea behind pan inserts is to give you better control over the organization of food within the wells. That means for any given well, you can subdivide it into smaller sections. For example, a 3 well steam table could hold: one full size pan for your meat product in the first well, two 1/2 size pans in the second well for rice and beans, and three 1/3 size pans for the third well which could hold corn, potatoes and a sauce. The configuration options are limited only to the size and amount of steam table inserts you have. Consider your arrangements when purchasing steam table inserts to find a configuration that will work best with your menu.