Chilly winter weather has a way of putting insulated
transporters to the test and hot foods at risk. We can’t fight Mother Nature,
but we have lots of tools to help us win the fight against heat loss during
transport and delivery. Cold food be gone!
The trick is multiple layers of defense to protect hot food.
Each one extends temperature retention, so for best results, do steps 1 through
4 every time you transport food and steps 5 or 6 as needed for longer events and frequent access.
1. Inspect
The first step is to make sure your transporters are in good
shape. Carriers and carts hold temperature best when hardware and parts such as
gaskets, latches, hinges, door pins, and vent caps are clean and in good
working condition. On models with removable door or lid gaskets, the gasket plays a
critical role in heat retention, so be sure to replace missing or damaged
gaskets to keep precious heat from sneaking out.
2. Preheat
If your transporter has been stored in a non-temperature
controlled environment such as a delivery vehicle, receiving, or storage area,
chances are it’s cold as a stone. Just as a cold coffee mug will pull the heat
out of coffee in a hurry, a cold transporter will pull the heat out of food. Preheating
transporters before loading will prevent this heat loss and extend holding
time. To preheat an insulated carrier or cart, slide one or two hot Camwarmers®
or a full-sized, uncovered pan of 190˚F (88˚C) hot water onto bottom rails and
close the door or lid for 15 to 30 minutes while food is being prepared. For
top-loading carriers, set a pan of hot (not boiling) water in the empty carrier
and put the lid on for at least 15 minutes before removing the pan and loading
with food.
3. Limit Open Space
Empty spaces in a transporter can cause food to lose
temperature, since cavity air and food temperature will naturally equalize. To
prevent this, transport carriers as full as possible. When you must work with a
partially-filled carrier, retain safe food temperatures and maximize holding
time by sliding a Cambro ThermoBarrier® directly below hot food. Two hot
Camwarmers can also be slid onto the rail just below hot food to minimize open
space, while also providing an active heat source. We’ll talk more about that
in step 5.
4. Minimize
Opening and Closing
Every time doors are opened, or lids are lifted, foods and
liquids lose temperature. To reduce frequent opening, label the outside of each
transporter for closed-door content identification. Cambro UPC400 features a
built-in labeling area on the door, UPCS400 models have a built-in menu clip,
and the Pro Cart Ultra® has menu pockets, making content labeling and
identification quick and easy on a wide variety of models.
Color coding transporters according to contents also
minimizes opening and closing (i.e., green for salads, coffee beige for
chicken). Lightweight Cam GoBoxes can be outfitted with optional, full-size
lids that are available in 6 colors for quick identification and routing.
5. Use
Temperature Maintenance Tools
Cambro insulated transporters are designed to maintain safe
temperatures for at least four hours, whether for cold food or hot food. If repeated
opening and closing of transporters is unavoidable, it’s especially cold out, or
holding and transport time is longer than four hours, temperature maintenance
tools can be a cost-effective solution.
The Camwarmer from step 3 is more than just a pre-heating
tool. Since it provides an active heat source, it also gives foods a
temperature boost during holding and transport. And unlike hot water, it’s
safe and practical for transport. To use, heat the Camwarmer in a 350˚F
oven for 45 minutes and then load into the carrier or cart by sliding one or
two on the bottom rails of your Cambro transporter. Then, as pans are removed
(starting from the bottom), move up Camwarmer(s) and place directly beneath the lowest pan to maximize performance.
6. Go
Electric
The Cambro UPCH transporter and Pro Cart Ultra lines were
designed specifically to extend holding time and support food safety with
frequent opening and/or events over 4 hours. Depending upon the model, since
they are all insulated, they can be plugged in for hot or cold food holding
on-premise and unplugged for non-electric, insulated transport and off-premise
use. Food keeps its natural humidity with no water pan needed.
When the heat is on to serve hot food, worry not! We’re here
to help you make the most of what you have and find the cost-effective equipment
you need. Contact us.
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