Fried Food Holding Stations

Crispiness as well as proper temperature are important to maintain when fried foods will not be served right away. An example would be breakfast buffets. A constant threat to fried foods that sit around too long is that the food in the bottom of the pan become soggy. This is usually the result of not airflow within the food and grease or oil dripping down from the top to the bottom. Fried food holding stations combat this by producing a gentle current of hot air that circulates both throughout and over the top of the stored food. As a way to eliminate pooling grease, the units also have grease pan below the pan liner.