What Is a Steam Table? A Guide for Canadian Kitchens

A steam table is food-holding equipment that keeps already-cooked hot food hot during service. It has two or more wells, and each holds a full-size steam table (hotel) pan or smaller fractional pans on adapter bars. You see them in kitchens, buffets, cafeterias, hotels and catering lines.

Heat moves from an electric element or gas burner through hot water and steam into the pans. Steam heat is gentler and more even than dry heat. It is the same idea as a bain-marie.

No. A steam table holds food. It does not cook and it does not reheat. Food should go in already cooked and already hot. Reheat on the stove, in the oven or in a combi first.

Too much heat for too long keeps cooking the food. Rice turns mushy, vegetables go grey and soft, sauces break or scorch, and edges crust over. The result is waste and tired food on the line.

Sealed wells take water straight in and drain it out. Open wells use a spillage pan of hot water for moist heat, and some can run dry for crisp items. Dry heat is harsher, so the food needs more watching and stirring. Run yours the way the maker's manual says.

No. Never pour water into a well that has been heated dry, because it can crack. Use hot water, keep the level topped up, and follow the maker's manual.

Probe the food through service and keep it at or above the hot-holding temperature in your local health code. In Alberta, that is the Food Retail and Foodservices Code.

No. Topping up old pans with fresh food risks contamination. Hold smaller pans and swap in a fresh full pan instead.

Rice, pasta such as penne and macaroni, cream-sauced dishes, soups and mashed potatoes are all common. Cook or heat each one fully before it goes into the well.

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