Chef Forum banner
1 - 1 of 1 Posts

· Premium Member
2,380 Posts
Whichever way you heat it, temp it so you know exactly what the temp is for each process. Combi, convection or steam won't make the food hold the heat any longer. When it's hot, it's hot. So how hot is it?  Environmental conditions after heating will determine rate of heat loss. 

      I don't' understand what the induction base is or how you are using it so I'll suggest pre warming the plates, covers. If the food is currently being plated on room temp plates, covered with a  room temp cover and put in a cart, the heat from the food dissipates too quickly. . Everything hot to begin with increases the heat trapped in the carrier. 

If cold food is on the same tray as the hot food, then cold food gets put on tray first. Hot food goes on at the last minute, just before leaving the kitchen.

      I would also follow the food up several times to see if any delays are occurring. Do the carts make it to the rooms right away or get left in a random hallway for any length of time. Are the carts taking the direct route or the scenic route? 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.