Frequently Asked Questions About Hot Food Counters
It’s summer so let’s turn up the heat with hot food counters. Hot food counters are a mainstay in cafeteria & buffet operations so they can be found everywhere. They are pivotal in keeping foods such as meat, certain vegetables & many appetizers warm & safe for meal service.
However, they are not a simple “plug & play” piece of equipment & are quite complex overall. Here’s where IMC comes in to answer the most burning questions.
In this article, we will answer 6 questions about hot food counters & offer up some IMC products to aid you in your journey. Let’s take the plunge.
1. What is the Ideal Temperature for a Hot Food Counter?
It’s the most fundamental question & quite honestly the most crucial one. The FDA universally agrees that all hot food must be held at or above 140°F (60°C) to prevent harmful bacterial growth & spoilage.
This means constantly checking that your hot food counter is operating at this temperature. Foods held in the counter should also be temperature checked (via thermometer). If you see a temperature below 140°F (60°C), avoid using the counter & troubleshoot when possible.
2. Dry & Wet Wells – What is the Difference?
Another important question to address here. Dry wells use electric elements to heat the wells, while wet wells use water to create steam. Both types are compatible with most hot food counters, so it’ll come down to your preference & types of foods you’ll be serving.
Dry wells are better suited for crispy, fried foods such as vegetables, French fries, chicken wings, ribs, etc. while wet wells are ideal for more moist items such as rice, beans, cheeses, pasta, etc.
3. Can I Use a Hot Food Counter to Reheat Food?
The answer is absolutely not (surprised?)
The truth of the matter is hot food counters are designed to only hold food temporarily. The proper way of reheating food is to bring it up to 165°F (74°C) using the correct cooking/reheating equipment (microwave, stovetop, or an oven – for example) before placing it back into the counter.
Failure to follow this crucial procedure will lead to food falling into the “danger zone” & bacterial growth will ensue.
4. Doesn’t Food Dry Out in a Hot Food Counter?
It’s a challenge, but there are ways to keep this from happening.
The key is to refrain from overexposing foods to dry air for too long. However, liquid items like soups or chili can be held for extended periods with minimal quality loss as long as they stay submerged. Use humidity-controlled equipment if possible.
Our final tip is to have covering pans ready, so you trap the steam & maintain moisture.
5. What is a Heated Compartment?
Certain hot food counters have a dedicated heated compartment – usually containing a pan slide assembly for backup storage. IMC’s Model #SHFC has this compartment specifically integrated for a complete hot food counter package.
These compartments are particularly useful to store portable “hot boxes,” which are hot meals that can be transported to other locations.
If you opt for a hot food counter without the compartment, IMC Model #SHF fits the bill perfectly.
6. How Do I Maintain Mine?
We’ve written a previous maintenance article here, but we’ll go through the main tips to keep in mind as caring for a hot food counter demands effort:
- Always clean the exterior as it can become soiled easily because of the amount of food in play. Clean any accessories, such as sneeze guards, thoroughly as well.
- For the wells – follow a “clean, clear, polish” method.
- Clean using soapy, warm water.
- Clear any remaining debris that may be left behind.
- Polish for that sparkle (try lemon oil as a natural method, but any commercial stainless steel polisher will do)
- Always check the toggles & switches for function. This includes the thermostat controls & any overhead lights as applicable.
Hot food counters are a rewarding product to have in your lineup because they provide reliable storage, heating & serving capabilities. For more information on IMC hot food counters, click here.
