High Efficient Food Warmer Heating Element 220V Aluminum Plate Material

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UL Food preparation Food Warmer Cabinet Heater Heater Element Tutco designs & manufactures kinds of heaters for food warming cabinet, all products carried with UL. Holding Cabinet Benefits There are two primary food holding cabinet benefits. They are food safety and operation efficiency. Food Safety Food held at an unsafe temperature for too long will expedite the growth of pathogens. Bacteria and viruses can grow in foods within 2 hours and even faster in hot weather. The CDC identifies Inadequate Holding Temperatures as one of the 5 risk factors responsible for foodborne illness. Of the three basic principles of food safety one is dedicated to Time & Temperature Control. The other two are Hygiene and Cross-contamination. Approximately 3,000 people a year die in the US from foodborne illness. The National Restaurant Association has said the average cost to an restaurant for a foodborne illness incident is estimated at $75,000. Temperature Danger Zone The range of unsafe temperatures is known as the Temperature Danger Zone and it ranges from 41F to 135F with the most rapid pathogen growth occurring between 70F and 125F. Over the course of hours one bacterium can grow to thousands. The FDA Food Code recommends no more than a cumulative 4 hours in the danger zone. Exceptions include things like dry crackers where pathogens can live but are not likely to reproduce. Warming cabinets hold food at ~140-141F unless a special process is required such as the proofing of dough for bread and pastries. With the aid of a warming cabinet, time and temperature are highly controllable. A quality heat source and control mechanism are key to reliable safe results. Efficient Production A chef who can prepare food in advance is able to serve more delicious food during big meal rushes. If youre expecting a big rush between 11am and 2pm, there are tremendous savings involved if you can do a bunch of up-front prep and hold the food without losing quality. You save on food waste, you save on production efficiency and you make money serving a greater number of hungry people. Temperature controlled cabinets provide production flexibility. The line cooks for a 300 guest catered event will find it difficult to pump out that much food all at once and efficiently get it on tables. The holding cabinets give the production team an early start. When that initial food is prepared the cabinets free up the ovens and stoves allowing for additional food production. Mobile cabinets are great for wheeling previously prepared food to a more convenient location freeing up space and making the final food delivery faster. All of this is done to help with speed of service, handling ease, serving temperature and safety. Standard Cabinets, Variations and Combos Your standard full size cabinet is 1200 to 1500 watts. The type of heat supplied is either convected air or radiant. The heating element is at the top or bottom and may include a fan or crossflow blower to move the air around. Ducting channels may be used to deliver hot air more precisely achieving greater temperature uniformity. Moisture from heated water will also introduce heat into the cabinet environment. There are different types of Holding Cabinets each with its own set of features and benefits. Many of them are 2-in-1 appliance combos based on your typical holding cabinet and some other feature that extends a units usefulness. Cook and Hold A Cook and Hold Cabinet allows you to prep the day before and let the food cook and hold overnight. In most units you can stick in a probe to measure a precise internal temperature that automatically switches the unit from a cooking temperature over to a hold temperature. This is a very important piece of equipment for many kitchens. Some operations serve right out of the appliance and only turn it off to clean it. Heated Banquet Heated Banquet Cabinets have heavy duty construction including sturdy casters and large handles that make the units more maneuverable. Capacity is often measured in number of covered plates it can hold. 96, 128, 144, 180, 192 and 200 are common plate capacities. Banquet Cabinets use electric heaters though some models will have a canned fuel heating option so you can unplug and reposition away from electric power. Features offered include white boards and clipboards for instructions and labeling. Institutional Holding Institutional models are robust and often customizable. This is heavy duty equipment designed for large operations like school cafeterias, convention centers, large banquet halls, catering services and hospitals. Correctional Holding Specially designed to be durable and not come apart easily. Anything that would normally be screwed in place is either welded or has some sort of non-traditional tamper-proof safety hardware that is difficult to remove without specialized tools. Electrical components and controls have additional coverings to make them more difficult to access. One or more door locking mechanisms are common. Some units are designed to hold correctional trays. Additional heavy duty transportation hardware may be added to secure doors on units that routinely transport food from a remote location. Pizza Holding Pizzas are held at low humidity between 160-180F. If they are in a pizza box then they are held at zero humidity at ~180F. Pass thru cabinets are popular options that help with production flow from production line to checkout counter. Higher capacity models for kitchens are built to accommodate boxes, bags and/or pans depending upon the model. Smaller versions can be found in the kitchen as well as counter-top models. Pizza cabinets large and small are often decorated with promotional vinyl marketing wraps. Holding and Display Cabinets meant for hold and display are referred to as Display Cases and in some instances may be referred to as Merchandising Cabinets. They will have windows on 3 or more sides for viewing. Some units use a rotating carousel of pizza trays, which helps to maintain even temperatures throughout the product. Modular Holding These are smaller stackable holding units with one or more food holding bins or pans. They commonly sit on a counter or shelf holding cooked food prior to final assembly. You may have witnessed a food assembler at your local coffeeshop chain pulling sausage and egg patties from one of these units prior to making your breakfast sandwich. The food bins may have a single entry or may have a pass-thru design. Warm air may blow from the side by way of a crossflow blower, by radiating heat from a foil or flexible surface heater or by a completely custom approach. Roll-In Racks Roll-in oven racks are designed to fit into specially designed ovens and holding cabinets. Roll the food into the oven and then when it is done roll the food out of the oven and into a holding cabinet. Special casters that can handle the heat are used. Roll-in racks made to hold dinner plates with lids can be loaded up with food and wheeled into the holding cabinet until serving time. Hot Food Transport Units built specifically for transport are used for mobile catering and for delivering to an institution that uses a remote kitchen facility. Think durability, big castors, doors that latch, recessed handles, bumpers and secure tray fittings. Some units have a battery to keep a fan circulating warm air while in transit. Proofing A Proofing cabinet (also called a Proofing Box) are specifically designed for bread and pastries. They heat and hold at lower temperatures from approximately 75-120F. Humidity control will be somewhere between 70-90%. The dough rises more evenly in this warm humid environment before baking. Humidity can come from a manually inserted water pan or by connecting the unit to a water source that allows misting/spraying moisture onto a hot surface like a metal plate. Some owners add a water filter. Proofers are thermally insulated and typically have blown air to help establish environmental uniformity. Automatically reversing airflow direction from time to time can provide greater evenness throughout the process. Holding Proofer Combo These combo cabinets give you more versatility with the same piece of equipment and saves space in the kitchen. The heating system and components in these units are designed to satisfy a greater range of temperature control. The dough goes in for the proofing. Then it comes out and goes into the oven. Then back in the same unit for holding. Retarder Proofer Combo This is another time and labor saving combination unit but in this case were combining cold storage with heated storage in a humidity controlled environment. Fermented foods can be retarded, which means the yeast activity is slowed. This allows the dough to be stored for a period of time. The retarder also offers precision control of the leavening process. A retarder proofer appliance can be set up to run overnight or over the course of several days. The retarder aspect of the cabinet allows the dough to be refrigerated but rest at a slightly higher temperature than a typical refrigerator. For some types of dough this slightly higher temperature is preferable. Sourdough recipes often benefit from a retarding process. Airflow will be minimal during the initial cold storage stage but will pick up during proofing. The operator sets a timer to tell the unit when proofing should start. The product will be oven-ready based on the operator setting. Retarders can also be used to thaw frozen dough. Oven Proofer Combo Proofing happens at a lower temperature (~120F) while baking will be a lot higher (350F - 450F). Baking temperatures are determined by two main events that happen during the baking process, the expansion of gas cells and the coagulation of gluten and gelatinization of starch. The temperature will depend upon the ingredients used and the richness of the dough. Lean dough bakes at higher temperatures. Retarder Proofer Oven Combo The ultimate all-in-one. The temperatures range will be something close to 50-600F. Other Cabinets Food holding may exist in other forms including chip warmers, draw warmers and merchandising cabinets. Serving wells can have warming cabinets tucked underneith them. Meal delivery or room service carts may contain or actually be a mobile warming cabinet. Warming cabinets are most commonly used in food service but they also find their place in other industries. In a healthcare setting were primarily warming fluids and solutions or blankets and towels. These units are typically sold by companies that sell exclusively to the healthcare industry. Warming cabinets are used in hospitals, family practice, physical therapy, massage, salons and spas.

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Changshu Flex-Tek Thermal Fluid Systems Manufacturer

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