While steam tables provide many excellent benefits in a professional kitchen, there are also a couple drawbacks. Fortunately, with proper planning, many of these detriments may be avoided or eliminated entirely. For instance, with hot food pans, grease can pool up on the bottom of the pan and ruin the food it’s keeping warm. In cold food pans, ice can melt and the water can pool in a similar fashion. To prevent this from occurring, Royal Industries recommends its full-size perforated false bottoms for steam table pans (ROY STP FB 1). This false bottom allows the grease or melted water to collect beneath the false bottom’s surface, away from the food your steam table pan is holding.