Excerpt from Ben's Course Book: “hot dogs saved my life”
Here’s an example of using three 1/3 size pans: one for boiling, one for cooking onions and one for steaming. Yup, I said steaming. The trick is to find a 1/3 size pan that is perforated, and a 1/3 size spillage pan. It’s almost impossible. So, they have invented these handy plates to go in the bottom of the pans, called false bottoms. They are slotted, and they allow you to put water in the bottom of the pan; steam comes through the false bottom, thereby turning an individual pan into a steam pan.
You can check out all the options and order different pans from many places. Here’s one of my favorite companies: http://www.Katom.com
If you steam buns, I recommend a dome lid. These allow you to stack food higher and utilize more of the available space. You can imagine a standard 4” deep pan will not hold many buns if you want to put the lid on the pan, but if you get something like this, you will be able to cover an entire full size pan with a dome lid. Pan configuration underneath this doesn’t matter, but this roll top allows you more vertical area to stack buns or dogs.
Steam Pans Explained: Sizes & More
Pan Setup, Steam tables and More – In this video I went and helped with a charity fundraiser and so I filmed a bit and explained a bit.
Steam Pan Set up and a very thorough explanation of the process and what the pans are for. Watch this one and the next one will make much more sense.
|Clear as mud!|