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How to Choose the Best Chafing Dish

Chafing Dish

A chafing dish, also known as a commercial hot pan or catering pan, is the perfect way to serve hot meals or snacks at your next event. Not only does chafing dishes keep your food warm and ready to eat, but these pans can also be used in other ways. Whether hosting an upscale dinner party at home or serving food at your business establishment, several chafing dish brands are worth looking into. Keep reading for tips on selecting the best chafing dish for your next event!

What Is a Chafing Dish?

Most chafing dishes are commercial dishes with aluminum or stainless steel pans. They usually have a cover used to keep in heat and prevent spills. Many catering companies use chafing dishes, they can also be found in commercial kitchens or even in homes where special meals are prepared. Commercial chafing dishpans are typically larger than personal sizes. These can hold up to 12 liters of liquid, while home varieties may only contain 1 liter.

Commercial Pan

Why You Need To Look Into Chafing Equipment

Chafing dishes are a staple at any event where food is served, whether an outdoor party or a formal sit-down dinner. There are several different kinds of chafing dishes available and knowing which ones are best for you depends on your specific needs. If you have catering pans and commercial dishes that come in handy when hosting events, you may want to invest in one of these versatile pieces.

Electric Chafing Dish
 Electric Chafing Dish/ Warmer

Types of Chafing Dishes

The three types of chafing dishes are categorized by their heating style. They can be heated by either fuel, electric, or induction sources. It ultimately depends on preference: however, some options may be better for particular environments than others.

 

Fuel

  • The best option for portability
  • Safe for indoor and outdoor use
  • Limited burn times

Electric

  • Requires electrical outlet
  • No open flame makes it a safer option
  • Unlimited heating time

Induction

  • Requires electrical outlet or induction cooktop
  • The safest option for guests
  • Excellent heat distribution

 

Commercial vs. Non-Commercial Chafing Pans

Catering pans and dishes come in two main varieties: commercial-grade and non-commercial-grade. Commercial catering pans are typically constructed from thicker steel, resulting in a heavier pan that can withstand more abuse over time. Non-Commercial catering dishes, on the other hand, have been crafted out of lighter materials (such as stainless steel) and are more commonly used during home events, such as dinner parties or family reunions.

Commercial pans are your best bet when it comes to chafing dishes. Commercial catering pans are not just made of better, non-stick materials, but they’re also built in a way that makes them virtually impossible to tip over and spill.

 

What Are Food Warmer Racks?

Warmer racks are devices used to keep food at just above room temperature, not necessarily heated. Their main function is to prevent food from drying out or spoiling during long events, such as conferences and parties. They can also be used in commercial dishes and catering services.

 

What Is The Difference Between Hot Plates And Warmers?

Hot plates and warmers come in different sizes and types, but they all have one thing in common: they’re used to keep food or drink warm. One of these tools may be more suited to your needs than another; let’s explore some of their differences so you can make an informed decision when selecting a chafing dish for your next event.

A hot plate is a portable self-contained cooktop that comes in both electric and gas models. Hot plates are typically used for food preparation, generally in locations where a full kitchen stove would not be convenient or practical. A hot plate can have a flat surface or round surface. Hot plates can be used for traveling or in areas without electricity.

The warmers, however, are placed under the chafing dish and rack usually in a can to keep food warm. For the electric models, the warmer is usually build into or below the pan.

 

 

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