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just pop all the cold foods into another insulated cart, this should already be the current process so its surprising to me (given this is institutional food) that it is not, at least for a trial purpose this can be done with current equipment without the need for further investment, and if the temperatures still do not meet the required standards then the hospital needs to take a serious look investment in heated carts.

as for the (theoretical) science behind steam vs dry heat, there may be condensation which through evaporation is speeding the cooling process, but an insulted cart should negate most of this problem as its not exactly billowing gale force winds inside the cabinet.
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