Chef Forum banner
1 - 6 of 6 Posts

· Premium Member
Joined
·
2,380 Posts
You might try Target or another department store to see what electric devices they have. Of course, you are aware that the danger zone for bacterial growth is considered to be approximately 40-140 degrees. So most devices are designed to keep food above 140. If you are looking for a lower temp than that you may be out of luck and I would recommend you don't do that anyway. 

But it also depends on which dips you are talking about. Some may be just fine kept above 140. Or at room temperature for a brief period(1-2 hours).  If you can offer more specifics about your situation, others may be able to make more appropriate suggestions. 
 

· Registered
Joined
·
3,455 Posts
It doesn't matter what kind of dips they are Meez.....the fact is most chaffing dishes, round, square, or rectangular, leave too much surface area exposed meaning the dip would have to be stirred often.

My suggestion would be to find smaller heating devices like say the size of a home slow cooker. There are food service equipment sites that sell these types of heaters for things like soup, or fondue.....
 

· Registered
Joined
·
5,137 Posts
What is the quantity (amount, volume, etc.) of dip to be served? What is the time frame of the serving period? Is this a one day deal or a reoccurring scenario?
 
1 - 6 of 6 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.
Top