Hot food tables may be referred to as steam tables and can be powered by gas or electricity. Varying models support wet heat or wet and dry heat. They can be used back of the house to keep food warm for serving, or front of the house for operator service or customer self-service. Some models include operator side cutting boards and individual controls for each well.
Wet and Dry
- the most common and price conscious model requires a double pan system. The heated wells each require a 12" x 20" water pan filled with preheated hot water, then the food pans drop into the water pans for moist heat. Food pans (full-size, half-size, one-third size) may be set directly into each well for dry heat. Smaller food pans (one-fourth, one-sixth) require additional support to avoid the pans dropping down into the wells.