Some rethermalizers are aesthetically pleasing enough to be used in customer-facing areas, such as a soup or buffet station, while others are more utilitarian in design and are meant to be kept in the back-of-house. Rethermalizers designed for this purpose are often capable of bringing these menu items from below 40 degrees Fahrenheit to a HACCP-approved temperature above 165 degrees Fahrenheit in a couple of hours. To prevent product loss and guarantee even temperatures, it is recommended that product held in this equipment is regularly stirred.
Operators wanting to reheat foods other than soups and liquids will be interested in bulk food rethermalizers meant to hold more than a dozen food pans at one time. This allows breads, proteins, and vegetables to be rethermalized before meal service in a hotel, healthcare operation, or other large-scale venue.
Some units can be conveniently programmed to remember several preset modes for both rethermalizing and holding food, meaning operators can save time and money by easily creating settings for their most popular menu items and processes. To ensure these units can be moved throughout your facility, they are usually mounted on casters; this feature also allows staff members to clean underneath them without much hassle.