| Restaurant food warmers are an important part | | | | choose one that will not only provide you efficient |
| of any successful restaurant. They allow kitchens | | | | service, but also safety. |
| to offer high volume output during peak periods | | | | Safety is a primary concern of restaurant chefs |
| that do not allow for extended cook times. | | | | and customers alike. No one wants to get sick |
| They're also great for holding slower moving | | | | and no one wants to make anyone sick either. |
| menu items that are easily held, such as macaroni | | | | HACCP guidelines call for items such as chicken to |
| and cheese or lasagna. Both of these items can | | | | be held at 165 F for at least 15 seconds. If this |
| be held for long periods of time, yet be presented | | | | doesn't happen, there is a chance for the food to |
| as fresh from the oven. This saves the chef and | | | | creep into the danger zone and potentially |
| staff both valuable time and keeps customers | | | | become contaminated. |
| happy as they are served piping hot food that | | | | When searching for restaurant food warmers, be |
| tastes wonderful. | | | | sure to look around and find the ones that |
| Not all restaurant food warmers perform so | | | | provide you with the newest technology and |
| efficiently though. There are a lot of newer | | | | safest products. The goal in serving food is to |
| technologies out today that provide more efficient | | | | make people happy and give them an enjoyable |
| means of holding food. You should defiantly do | | | | experience, not to drive them away in a hurried |
| your homework when looking in to warmers and | | | | frenzy due to poor quality or illness. |