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Reheating and keeping PP warm at a fair

post #1 of 7
Thread Starter 

Hi guys,

I am thinking about selling PP sandwiches at two different fairs this year. 

I was wondering if any of you guys have some advice on how to reheat > keep the PP warm and at safe temps for 4-6 hours...

I appreciate any feedback!


post #2 of 7

Others may suggest something different, but you might look at something along the lines of this:




Food service grade and size...Selling at a fair, your talking about high volume.  They have removable restaurant sized you could get only 1 or 2 warming bases, and enough pans to store all the pork you need...then just swap out the pans as they get empty.  Some might suggest just using Crock Pots, and they might work too.  Kinda depends on how much pork you believe you'll sell.


Is that what you had in mind?





post #3 of 7

However you keep the pork hot...You need to get it to 165°F or higher and keep it above 140 as long as you are serving. Chafing dishes like above, are great but note they are for Holding Hot not reheating. This includes portable Steam Tables. There are a whole variety of portable Gas and Electric burners for use in concession stands. They can be used to get the Pork hot fast and turned down to hold hot or the food can be moved to a chafer or steam table...JJ

post #4 of 7
Thread Starter 

Thanks for the replies guys!

Those portable burners seem like a great idea and then I could move some to chafing dishes once hot enough.

Def some food for thought! Thanks again.

post #5 of 7

I tried the chafing dishes for awhile and hated them. Constantly checking the fuel cans making sure they stay lit and didn't run out. Especially a pain outdoors. I'm way to busy once the service line starts to worry about chaffing fuel. I finally went with a 3 bay propane steam table for use at the events I do. Best purchase I made. Probably going to need another one soon.

I have tried roaster pans too they work great but they draw 12 to 15 amps of power. If you are trying to run multiple roaster pans you need some significant power available.

post #6 of 7

I don't know how big a set up you planned but...Take look in your area for Used Restaurant Equipment. I have picked up refurbished older models of equipment at half or less the price of New. Especially slightly dinged steam table pans and covers for $2.00...JJ

post #7 of 7

Could go with something like a roaster oven - would use a heated water bath to keep food warm to minimize any burning or drying out.  and can maintain a low steady heat like a crock pot.

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