Steam Table Buying Guide: Everything You Need to Know Before Purchasing

Steam Tables

Steam Tables, sometimes referred to as hot food tables, keep food at set serving temperatures. They are not designed to cook or heat foods from unsafe or uncooked temperatures, but rather to hold prepared foods at steady temperatures for serving. Such tables can be utilized in a variety of settings but are usually found at self-service buffets or cafeterias.

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What to Consider When Purchasing a New Hot Food Table Unit

Because of their simple design, gas steam tables usually heat more quickly and rarely malfunction. Some gas-powered steam tables use natural gas while others use liquid propane gas. One factor that could be considered a negative is that gas steam tables are more likely to increase the temperature around the unit than an electric counterpart.

Electric steam tables, on the other hand, may take a little longer to heat but are generally considered to be more energy-efficient. Voltage and phase options are available on many units, depending on your setup. Most electric units use NEMA (National Electrical Manufacturer Association) rated plugs. For non-NEMA-rated plugs, we recommend having a certified electrician install hardwired plugs specifically for the unit.

When deciding between gas or electric hot food tables, it’s helpful to compare the cost of gas vs. electricity for your anticipated level of use, as well as other potential costs like plug installation.

Control Type

After deciding between gas or electric power, the next thing to consider is the type of controls with which you want your table equipped. The two control types you’ll notice most often are thermostatic and infinite controls.

Thermostatic controls allow users precise temperature control over each section of the steam table. A user will determine the ideal serving temperature for each item and simply adjust the corresponding dial accordingly. One of the biggest benefits to the thermostatic control type is the ease of training staff to operate the unit. You will generally only see this feature advertised on electric tables.

Infinite controls—sometimes referred to as manual controls—are set on a dial curve from low to high, giving the operator control over the intensity of the heat, but not necessarily the specific temperature. These units tend to have a lower upfront cost but require more attention and some degree of trial and error to find the right temperature for each product as you “get to know” your unit.

Sealed well steam tables may cost a little more but require less labor because there is no need to set up spillage pans. With this style, the table’s heating elements are sealed underneath a permanently placed well in which water is added to from a direct source. These units include built-in drains and valves which change the water automatically, assisting in easy cleanup and paints a stark contrast to the labor required for filling and replacing the water for spillage pans. The dry option on sealed well units does not distribute heat as evenly and holding times are often shorter because food quality deteriorates quicker, which is why this style is not preferable to fried foods.

How many wells do you need?

 The number of wells you need depends on your intended usage, quantity and variety of what all you plan to serve. Units are available in one to six-well operations. If your operation features a serve-yourself buffet, or a university cafeteria in which you want to offer many options in large quantities, a six-well table will be your best bet. If you’re planning to use your unit for catered events in which only a few options will be available, you may only need a table with room for one or two drop-in wells. Adapter bars are available to allow for additional, fractional size pans to serve lesser quantities but more options.  If this is the case, you may want a unit with easy mobility (see below). Fewer wells typically translates to lower cost, another factor to consider when making a purchase decision.

Steam Table Pans and Custom Configurations

In addition to deciding how many wells you’ll need you’ll also need to decide on the pan size to fit in them. Wells are traditionally designed to accommodate full-size pans. One well fits one full-size food pan; however, food pans are available in a few standard sizes. With half-size food pans, you can fit two within one well. One well can also fit three third-size pans, four fourth-size pans, all the way up to nine ninth-sized pans.

Read also: What Is a Steam Table Pan?

Adapter plates and bars are available accessories that divide steam table wells to fit various types of pans, reduce steam loss for greater efficiency, catch drips before they fall into the well to assist in easier cleaning. These make it easy to customize your units and support the use of multiple fractional size pans. Of course, this all depends on the variety and quantity of food you’re looking to serve.

Another consideration is whether you need standard or heavy-duty steam table pans. Heavy-duty pans are considered to provide a more durable quality, better at withstanding the wear and tear of the kitchen. Standard duty pans are more prone to show nicks and scrapes far sooner, while heavy-duty pans offer a reprieve in this area. They tend to cost more upfront but need to be replaced far less often. To tell if a pan is heavy-duty or not, look for 22-gauge thickness and 300 series stainless steel construction.

Plumbing Requirements

With the exception of induction-ready wells, a water source is needed to heat hot food bars. The differences between water sources are noted above. For exposed, open wells, the use of spillage pans to hold water are needed. However, sealed-well units have a built-in drain pump which may require additional plumbing and drain installation. Good water management and floor drains are typically worthwhile investment for sealed units because water is directly added and emptied. Investing in a good backflow prevention device will help ensure you follow food safety regulations. Whether or not you need a floor drain installed will depend on your situation and which type of unit you choose. Read the manual and spec sheets to learn how to safely operate your steam table, and check with a plumber prior to installation.

Tips for Cleaning Your Table

To ensure a long and stable life of your product, here are a few general cleaning and maintenance tips:

• At the end of each day, allow your steam table to cool, drain the water, and then scrub wells with a mild detergent. Avoid using abrasive scrubbers, especially steel wool pads, or harsh cleaning chemicals as these can erode and tarnish the metal. Always scrub with the grain of stainless steel and never in a circular pattern.
• Clean spills up quickly because they will dry fast due to the heat of the unit, and this will make them much harder to clean afterwards.
• On a weekly basis, clean with a descaling agent approved for use on stainless steel to remove all scale deposits as these can cause corrosion and eventual failure if left for long stretches of time. After, rinse well, making sure to remove any chemical residue.
• Don’t allow water to sit in wells for long periods of time. 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

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