The “cold side” of the buffet is the most important to address. You will need to keep product chilled, appetizing, and safe for your guests. There are several ways to address the cold buffet. The cold pan is the most common and basic chilled holding and serving item for a buffet. The pan's most important function is to keep food cold at safe serving temperatures. Some pans use just an insulated bin for holding ice while others have mechanically refrigerated pans. In response to concerns ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.