Tips for Using a Chafing Dish in Your Operation
From banquet halls to hotels, chafers are a common sight on the serving line and a cornerstone of buffets, cafeterias, and catered events. But what is a chafing dish used for, and how do you use one?
What is a Chafing Dish?
Chafers consist of a metal pan (the chafing dish, or food pan) placed inside another pan that contains hot water, called the water pan. This design heats product indirectly to keep food warm without continuing to cook it while it waits on the serving line. Chafing dishes are heated by one of three sources: electricity, fuel, or induction. There are also several chafing dish designs to choose from:
- The classic design, lift-off chafers are equipped with a lid that isn't permanently attached to the chafing dish, simplifying cleanup after use.
- Hinged chafing dishes are designed with a built-in hinge. This configuration lifts up while remaining attached to the chafer, maximizing table space.
- Saving countertop space, roll-top chafing dishes come with a built-in lid that users can retract for food retrieval. This construction maximizes product accessibility.
- Round chafing dishes are ideal for soups and salads. Users can easily retrieve product from these units because of their rounded sides.
- The temporary and economical alternative, disposable chafing dishes, can be thrown away after use.
Choosing Chafing Fuel
Chafing fuel comes in two types: wick and gel. Many of these fuel cans are resealable, enabling operators to reuse them for multiple events. Wick and gel chafing fuels are odorless, reliably keep chafers warm, and are available in eco-friendly varieties. However, there are some key differences between the two:
- Gel fuel is ideal for low-profile chafers. This fuel source doesn't have a wick, so it's designed for water pans that are too close to the fuel cell holder for wick fuel. Gel fuel burn times range from 45 minutes to 6 hours, and they have a powerful heating performance. They come in ethanol or methanol varieties.
- Wick fuel uses clean-burning glycol fuel. Because glycol doesn't combust without a wick, this fuel source is safer than gel alternatives. Wick fuel can burn from 2 to 6 hours and is available in stem or traditional configurations.
How to Set Up Chafing Dishes
Chafers require some preparation before they're ready to warm foods, but the process is quick and straightforward.
- Set up the chafing dish base on a flat, stable surface. Some bases include a built-in bottom shelf where you'll place the fuel source, and the pans will rest above it.
- Place the water pan on the base. Because this piece needs to hold water and the food pan, it's the bigger of the two. After placement, fill the pan with hot water, though be sure not to fill it so high that the water is displaced when you set down the food pan. Most pans need about 2 inches of water. The fuel source will ensure the water – and thereby the food – will remain warm during serving.
- Add the food pan, lid, and fuel source. Place the food pan in the lower pan, then cover the food with a lid to retain warmth. Finish by placing the fuel source beneath the water pan.
How long does it takes to heat water in a chafing dish? If you pour room-temperature water in the lower pan, it'll take about 10 minutes to heat up. You can pour hot water into the pan if you want to avoid this wait time. Every hour to an hour and a half, check on the heat source and the chafer's water level to ensure safe and sound functionality.
