Hot Prep & Display

By Staff -- Foodservice Equipment & Supplies, 9/1/2006

Types: This equipment is used for preparation and display of heated foods. Equipment in this category includes induction and gas-fired hot plates, countertop ovens, cooker/warmers and hot wells, warming drawers and holding cabinets, and heated display merchandisers.

Capacities/Footprints: Capacity ranges from as few as 20 hot dogs to the 1,500 per hour that can be prepared on some roller grills. Countertop ovens have one or two 18-sq.-in. decks to bake pizzas, pretzels or flatbreads. Cooker/warmers can hold one 7- to 11-qt. shouldered insert. Hot wells can be freestanding or built into countertops, and can hold one to four steam table pans. Drawer warmers usually hold one steam table pan per drawer, while low-profile heated holding cabinets can accommodate up to six sheet pans of products. Countertop merchandising cabinets normally hold individually packaged products, and capacities vary depending on cabinet size and number of shelves. Most units occupy from 1- to 4-sq.-ft.

Energy Source(s): With the exception of natural-gas-fired hot plates, most warming and display equipment requires 120V electrical power. Some larger food-warming units, such as those with ceramic heating elements, may require 208/240V connections.

Manufacturing Method: Countertop warmers and hot wells have stainless-steel housings and linings with insulating material to retain heat. Countertop ovens include steel tubular heating elements and removable ceramic hearths. Roller grills have stainless-steel exterior sheeting and employ a nonstick coating on their rollers. Gas hot plates typically include cast-iron grates and burners and stainless-steel bodies. Some gas models can deliver years of maintenance-free operation. Newer machines can offer high-performance 30,000-Btu two-piece burners for superior performance and sectional control. Some makers offer 2-, 4-, 6- and 8-burner styles to accommodate a variety of foodservice operations. Heavy-duty cast-iron grates stand up to constant use. Non-tilt-top design eases sliding of pots from section to section.

Standard Features: These include heating elements, thermostat controls that may govern separate zones (depending on equipment size) and insulation to ensure foods maintain temperatures above 140°F. for designated time periods during prep or holding. Heated display cases define an operation’s image for its customers. Units are available in a wide range of profiles, ranging from full-service to self-service and revolving merchandisers. Custom panels, end panels and bumper colors are available. Some heating systems eliminate the condensation and water associated with conventional equipment, which means less food waste. Some models offer separate, adjustable heat zones and mirrored sliding glass doors on the operator’s side. Smaller units are available with casters.

New Features/Technology/Options: New hot dog roller grills record the temperature of the grills and the surrounding area. Temperatures are then automatically adjusted to ensure safe food holding. Warming units for fries and similar products now use a combination of radiant and convected heat to extend the holding time of prepared foods. Display cases feature more stylized designs, such as rounded front doors for pizza display. Also available are tables containing hot food wells that automatically add and maintain the correct amount of water. New two-in-one units include steamers that act as hot-holding cabinets once cooking is complete. An anti-clogging burner design keeps hot plates’ burner ports clean and clear.

Prime Functions: Some units cook or heat frozen foods to safe serving temperatures, while other units hold or display prepared foods.

Key Kitchen Applications: Foods can be finished or rethermed at counter or in display kitchens in front of customers.

Purchasing Guidelines: Many display units are highly customizable and add to an operation’s atmosphere. Operators should be aware of local health department regulations regarding time limits on holding heated foods.

Maintenance Requirements: Depending on the heat source, bulbs or warming elements need to be replaced when they burn out. For units that require water, water softeners may be necessary and units should be delimed regularly to prevent scale buildup.

Food Safety Essentials: By rapidly heating foods and/or holding them at or above 140°F., cooker/warmers and heated display units ensure foods are maintained for customers at safe temperatures.