1. Holding & Service Equipment
Section 9-4
Holding & Service Equipment

2. Holding Equipment
Holding equipment should: Hold food at 135F or above until it is served.
See Fig on page 224.
Culinary Essentials
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a division of The McGraw-Hill Companies, Inc.

3. Holding Equipment (continued)
Steam Table: Keeps prepared foods warm in serving lines. Foods are placed in hotel pans inside steam tables filled with steaming hot water.
Bain Marie: A water bath is used to keep foods warm. Foods are placed in bain-marie inserts, which are then placed into a bain marie that is filled with hot water.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.

4. Holding Equipment (continued)
Overhead Warmers: Used in the service area to keep foods hot until they are picked up by the serving staff and delivered to the customer.
Proofing/Holding Cabinet: An enclosed, air-tight metal container that can hold sheet pans of food at 135ºF or above during service.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.

5. Service Equipment (See pages 225-226.)
Insulated carriers.
Chafing dishes.
Canned fuel.
Coffee systems.
Scoops.
Airpot brewing systems.
Utility carts.
Hotel pans.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.

6. Hotel Pan Sizes (See Fig. 9-22 on page 227.)
Eight different sizes.
2 ½", 4", or 6" deep.
Holds from 1.1 to 20 quarts.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.