How to Use Chafing Dish? Complete Operation Guide with Video

Chafing dish, also known as chafer, plays an indispensable role in catering services. Chafing dish is mainly used in buffets or restaurants to heat and keep food warm, ensuring that every step from kitchen to table can provide customers with the best dining experience. Whether it is a buffet restaurant, banquet or outdoor event, chafing dish is widely used because of its simplicity and efficiency. Learn how to use chafing dish to help you achieve efficient catering services.

How to Use A Chafing Dish?

When using a chafing dish, you should pay attention to the following steps to ensure that the food is kept warm and maintains a good taste.

Step 1: Preparation

• Choose the right fuel: Most chafing dish hot pots rely on dedicated solid alcohol blocks or canned heaters as a heat source. Please choose the right fuel according to your equipment type and make sure it is placed firmly.
• Choose food: Categorize the prepared dishes or ingredients, such as hot dishes, soups, grilled meats, vegetables, etc. Make sure the ingredients are suitable for heating or keeping warm, because some perishable foods (such as sashimi, cold dishes) are not suitable for long-term high-temperature heating.
• Check the equipment: Before use, checking the chafing dish power cord is plugged, and the water pan and stand is stable and damage-free.

Step 2: Set up the chafing dish

• Install the equipment: Place the base on a solid and flat surface, and then install the bracket according to the manufacturer’s instructions.
• Add water: Add an appropriate amount of hot water to the water tray, being careful not to exceed the maximum mark, and then place the water tray on the bracket.
• Prepare food containers: High-temperature resistant stainless steel containers are usually used to hold food, and these containers should be placed on the water tray.

Step 3: Heat the food

• Put the food in the food tray: Depending on the type of chafing dish, place the food in the heating area.
• Adjust the height: Adjust the height of the bracket as needed to control the intensity of heat transferred to the food and maintain the optimal temperature of the food.
• Light the fuel or open the power switch: Light the fuel according to the safety guidelines and place it in the designated position of the base.
• Control the heating time: Different types of food and equipment require different heating times to avoid overheating or overcooking. For hot dishes, 10-30 minutes is usually sufficient.

Step 4: Keep the food warm

• Regular inspection: Check the status of the food regularly to ensure that it is not overheated or burnt dry. Some buffet stoves are equipped with transparent glass windows to observe the heating status of the food.
• Replenish ingredients: If the ingredients or soup base gradually decreases, you can regularly replenish the ingredients or heat the soup base.

Step 5: Maintenance and cleaning

Clean up after the event: Turn off the fuel source, wait for the equipment to cool completely before disassembling and cleaning, and wipe the stove surface and tray with a mild detergent and a damp cloth.

What should You Pay Attention to When Using Chafing Dish?

To ensure safety, efficiency, and good food quality when using a buffet stove, you need to pay attention to the following key issues:

• Perform safe operation: Check that the power socket and power cord meet the power requirements of the chafing dish. During the cleaning process, the power cord and socket must be kept dry to prevent short circuits or electric shocks.
• Temperature control and food quality: Set the appropriate temperature according to the type of food. For example, soups require a lower temperature (70℃-80℃), while barbecue or stir-fry that needs to be heated quickly may need to avoid excessive temperatures (90℃-100℃).
• Prevent food cross contamination: Store food separately to avoid mixing raw and cooked food ingredients. Use special isolation trays or heating areas. Provide food clips, tableware, etc. to reduce the risk of bacterial transmission.
• Arrange the amount of ingredients reasonably: According to the capacity of the stove and the demand for ingredients, arrange the number of ingredients reasonably to avoid putting too much ingredients at one time, resulting in uneven heating or low temperature.
• Equipment detection and troubleshooting: Regularly check whether the functions of the electric stove are normal to ensure that there are no faults. For example, check whether the thermostat is sensitive and whether the heating element is working properly.

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