post #21 of 21
As said earlier. Many methods work for reheating. It is the time and temperatures that matter for food safety.

Need to go from <40 to >165 in <2hrs......... How you achieve that is a personal choice.......

You can reheat at home and deliver to the location as long as you maintain your temperatures over 140 until service. If you drop below 140 you will need to either reheat above 165 or serve in under 4 hrs.......