Chafing Dishes
Chafing pans use gentle, indirect heat to hold food at temperatures higher than 140 degrees Fahrenheit. Available in utilitarian and aesthetic designs of all sizes, chafing trays are useful for serving meals at buffets, corporate conferences, weddings, awards ceremonies, and other events. More
Chafing trays are a vital component of chafers, using the indirect heat provided by the chafer fuel and water bath so operators can keep filled pans hot for extended periods of time without scorching or burning food. Chafer pans can be used to set up food stations before an event begins, keeping dishes hot and ready so operators can start serving immediately, which reduces wait times for hungry patrons. Because chafer trays can be lifted out of the chafer, it's quick and easy to swap out empty pans to refill food as the event progresses.
Chafing dish pans range from 21⁄2 to 6 inches deep and come in several sizes and shapes. Some chafing trays are divided down the middle to accommodate two types of food in one pan. Here are some common configurations:
- Full-size pans are usually rectangular, fit into a full-size chafer, and can hold 8 to 10 quarts of product.
- Two-thirds pans fit into two-thirds chafers. They can be rectangular or square and hold 4 to 7 quarts.
- Half-size pans can fit into half-size chafers, or two half-size chafer pans can be placed in one full-size chafer with a steam table divider for support. Half-size pans usually hold 4 to 5 quarts.
- Third-size pans can be used to fill one full-sized chafer with three different dishes, or a single third-size pan can be placed alongside a two-thirds pan for dual options. These chafing pans usually hold 2 to 4 quarts of product.
- Round chafing dish pans come in a range of capacities from 4 to 7 quarts. As with square and rectangular options, some round pans are divided.
Chafing trays rely on indirect heat and don't reach high enough temperatures for reliable, food-safe cooking or retherming. Instead, chafer trays are meant to hold precooked, hot food at a safe temperature until it's served. Because chafers aren't designed to bring batches of food to 165 degrees Fahrenheit like an oven or range, heating cold food in a chafing pan is inefficient and time consuming, running the risk of bacterial growth. Sterno fuel cannisters typically burn at about 175 degrees Fahrenheit, while electric chafers can have a range of settings. No matter which type of fuel you're using, the chafing pan will only get hot enough to hold food above 140 degrees Fahrenheit.