How Does a Food Service Steam Table Work?

Steam tables have been used in commercial kitchens for decades. Steam tables allow the cooking staff to serve a large amount and variety of hot foods in a short time for busy dining rooms, buffets and banquets.

Hot Water

• To use a steam table, first the compartments, or wells, are filled with hot water. The water level should be an inch or two lower than the bottom of the insert pan. Electric elements or gas jets under the stainless steel wells are turned on to create the steam. Temperature settings are adjusted according to what items will be placed in the steam table. Liquid items such as soups and sauces can boil when kept over steam, while solid foods can begin to cool. When the water produces steam, the table is ready for the inserts containing food.

Food

• All food must be completely cooked before being placed in insert pans designed for the steam table. Each pan is carefully placed in the table, using oven mitts or hot pads to avoid scalding. Each pan has a lid to seal in the heat. Hinged dome covers can be used to allow service from either end. A food thermometer is used to ensure that each item stays above 140 degrees.

Serving

• Most steam tables have a cutting board the length of the table, with a plate shelf under it to keep plates and dishes warm for service. To serve the food, the lids are lifted or temporarily removed. Plates and dishes are put on the board to fill each order. When the food service is over, the table is shut off. Any remaining food is removed and the inserts are cleaned. Once the water has cooled, it can be drained. Most steam tables have a drain that empties the water into buckets. The inside of the wells are cleaned. The table is then ready for the next service.