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A steam table. Commercial food warmers are used in restaurants as well as outdoor food carts. In restaurants and hotels they may operate the same way, but on a larger scale. Buffets commonly use large, stainless steel containers with a sterno fuel source. Restaurants also use steam tables to keep multiple vessels warm at once.
In 1919 steam table pans and equipment were first featured in the Vollrath catalog. The pans were sold only to bona fide steam table manufacturers and were produced in sixteen sizes. The heaviest, a meat panel, weighing 35 pounds, featured the meat platter as an integral part of the pan.
Home and restaurant chafing dishes have gone in and out of fashion, [11] notably in the 1940s, [12] 1960s, [13] and 1970s. [ 11 ] In institutional and catering use, chafing dishes often consist of large, covered rectangular pans, sometimes disposable, held in a rack or frame over water heated by an alcohol burner as a kind of steam table for ...
The Attic (defunct) – a former 1,200 seat Smörgåsbord restaurant in West Vancouver, British Columbia, that was open from 1968 to 1981; Fresh Choice (defunct) – a former chain of buffet-style restaurants which operated in California, Washington, and Texas under the names Fresh Choice, Fresh Plus, Fresh Choice Express, and Zoopa
A can of Sterno aflame. Sterno is a brand of jellied denatured alcohol sold in and meant to be burned directly in its can. Popular both in commercial food service and home entertainment, its primary uses are as a fuel for heating chafing dishes in buffets and serving fondue.
Just off Friant near the old spot off Millerton Road, it has a 171-room hotel and a 110,000-square-foot gaming floor full of slot machines and table games. The buffet is gone (like so many buffets ...