What is a Steam Table in a Commercial Kitchen?
Steam tables, also referred to as hot food tables, serve to keep food warm. Specifically, steam tables are designed to hold food at steady, safe serving temperatures, not designed to cook or warm foods from a raw state. Commercial hot food tables are usually found at self-service buffets or cafeterias. Keep reading to learn about the factors to consider prior to purchasing a new hot food table.
Gas vs. Electric
Gas hot food tables are often quicker to heat and have a lower probability of malfunctioning because of their simpler design. Natural or liquid propane gas options are both available. Remember that a gas steam table will most likely increase the temperature of the area where it’s placed, unlike its electric counterpart.
Alternatively, electric hot food tables take a little longer to heat up, but they’re generally more energy efficient. Electric units come in a variety of voltage and phase options, depending on your setup.
A good starting place when deciding between gas or electric hot food tables is to compare the cost of gas over electricity for the area you’ll be working.
Thermostatic vs. Infinite Controls
Thermostatic and infinite controls are the two prominent types you’ll notice when shopping for hot food tables. Let’s take a closer look at each one:
- What are thermostatic controls? Glad you asked. These controls allow users precise temperature control over each section of the steam table. Determine the ideal serving temperature for each item and dial it in. You will generally only find this feature on electric tables.
- Infinite controls, or manual controls, are set on a dial curve from low to high. This gives the user control over the intensity of the heat, but not necessarily the specific temperature. These units tend to have a lower upfront cost, but they might require some trial and error to perfect.
Well Types
Well types refer to the way the heating elements on commercial steam tables are designed to do their job. The two most common well types for steam tables are open (exposed) and sealed (closed).
- Open Wells: Open wells make use of an exposed heating source. This requires the use of spillage pans to hold hot water beneath the steam table pan to keep food moist. Open well hot food tables can be used for both moist or dry heating. So if your buffet highlights fried foods and other items that are best heated without moisture, this unit is your go-to.
- Sealed Wells: Sealed well hot food bars may cost a little more, but they require less labor because there’s no need for spillage pans. With this style, the table’s heating elements are sealed underneath a permanently placed water well. These units include built-in drains and valves, which change the water automatically for easier maintenance and cleanup. Sealed wells are not recommended for holding fried foods.
- Induction-ready wells: These drop-in wells eliminate the need for water and drains altogether, saving operator time and labor. Induction-ready wells can be installed virtually anywhere with very minimal clearance. Dry well induction units also don’t get hot, and they have precise temperature controls to ensure food is always at proper serving temperatures. These wells require food pans specifically made for induction cooking.
How Many Wells Do You Need?
The number of wells you need depends on the quantity and type of food you plan to serve. Units are available in one- to six-well configurations. If you run a self-serve buffet or cafeteria, a six-well table will be your best bet. If you plan to use the unit for smaller catered events, you may only need a table with room for one or two drop-in wells. Adapter bars are available to create additional fractional-size pans to serve more options
Steam Table Pans and Custom Configurations
In addition to the number of wells, you’ll need to decide on the appropriate pan size to fit in each well. Wells are traditionally designed to accommodate full-size pans. However, food pans are available in a few standard sizes. With half-size food pans, you can fit two within one well. This fractional sizing extends all the way up to nine ninth-sized pans.
You’ll also need to decide between standard or heavy-duty steam table pans. Heavy-duty pans are better at withstanding the wear and tear of commercial use. Standard-duty pans show signs of wear faster, but they’re significantly cheaper to purchase. To tell if a pan is heavy duty or not, look for 22-gauge thickness and 300-series stainless steel construction.
To plan your configuration, reference our Steam Table Pan Size Guide.
Portable vs. Stationary Units
Portable and stationary units are both available at Central Restaurant Products. If you’re only going to use the table in one location, then a stationary unit is your best bet. However, if you’d like the option to transport your steam table throughout your restaurant or for catered events, then choose a portable unit with casters instead. Most gas units are stationary, but add-on casters are available for some models.
Plumbing Requirements
With the exception of induction-ready wells, a water source is needed to heat hot food bars. For open wells, the spillage pans are needed. However, sealed-well units have a built-in drain pump that might require additional plumbing work. Floor drains are a worthwhile investment for sealed units because water is directly added and emptied. Investing in a good backflow prevention device ensures you follow food safety regulations, as well. For the best tips on your specific unit, read its manual and check with a plumber prior to installation.
Tips for Cleaning and Maintaining Your Steam Table
Here are a few general cleaning and maintenance tips to ensure your hot food table lasts for years to come:
- At the end of each day, let your steam table to cool, then drain the water and scrub the wells with a mild detergent. Avoid using abrasive scrubbers or harsh chemicals that can tarnish the metal.
- Clean spills up quickly before the steam table’s heat causes them to dry on the unit.
- On a weekly basis, clean with a descaling agent approved for use on stainless steel. Limescale deposits can cause corrosion and reduce the lifespan of your table.
- Remove water and clean after each use.
- Always put water in the well prior to turning on the table (for exposed and sealed units).
- Avoid using cold water on hot surfaces as this can warp the metal.
Hot Food Table Accessories
There are many accessories available to help you get the most out of your steam table unit. We’ve already discussed adapter plates and bars, as well as spillage pans and steam table pans. Here are a few other steam table accessories you might consider:
- Cutting boards allow for convenient built-in carving stations
- Storage cabinets provide extra space beneath table for commonly used items
- Serving shelves, also called overshelves, are great for operator-service buffets because they enable the server to hand food to guests without reaching directly across the hot wells. You can also use overshelves for merchandising add-ons like bags of chips
- Tray rails, also called tray slides, make it convenient for customers to push their trays along, helping to avoid spills and other messes
- Sneeze guards prevent germs and other contaminates from encountering food
- Water filtration systems ensure your steam table is using clean, sanitary water
Our Top Steam Table Brands
Central Restaurant Products sells hot food tables from a variety of trusted brands. A few of these brands include the following:
- Vollrath: an industry leader in commercial cooking equipment, including their stellar lineup of hot food tables and stainless steel steam table pans
- Duke: some of the strongest, most-trusted steam tables on the market, backed by over 80 years of experience
- Advance Tabco: specializing in stainless steel equipment, their selection of steam tables features nearly every configuration and accessory your kitchen would ever need
- Kratos: shop a massive selection of steam tables and accessories at affordable prices
