[missyo]

I am a new executive chef in a hospital and we are having trouble with patient's food loosing temperature too quickly.  A lot of the food is cooked on the steam setting in the combi oven.  I feel like it would hold temperature longer if the cooks used the combi mode or convection mode.  We plan to test this theory this week but does anyone know if this is scientifically correct? -thanks!

 

[missyo]

Hello and thank you!
What a great resource cheftalk is!
Currently we use an induction base that we put a heated plate on then a cover. The plated meals go into an insulated cart then up to the patients. We have considered heated carts but need to think through how to deal with cold items efficiently.