The FDA Food Code requires hot held time/temperature control for safety food to be kept at 135 F or above, and holding equipment such as steam tables, food wells, warmers and holding cabinets is built to keep hot food at that temperature, not to heat cold food up to it. Food goes into holding equipment already hot, gets stirred and checked with a probe thermometer through service, and is reheated or thrown out when it drops below the line.
What the Food Code says
- Hot holding: section 3-501.16 (Virginia 12VAC5-421-820) sets 135 F or above for hot held time/temperature control for safety food, with an exception allowing certain roasts to be held at 130 F or above.
- Reheating for hot holding: section 3-403.11 (Virginia 12VAC5-421-760) says food that is cooked, cooled and reheated for hot holding must reach at least 165 F in all parts for 15 seconds, and the reheating must be done rapidly, with no more than two hours between 41 F and that temperature. Commercially processed, packaged ready-to-eat food from an inspected plant needs to reach at least 135 F.
- Thermometers in holding units: section 4-204.112 (Virginia 12VAC5-421-1320) asks for a temperature measuring device in hot holding units, placed in the coolest part, but exempts equipment where that is not practical, including steam tables, bain-maries and heat lamps. So on those, a probe thermometer in the food is the check.
- Time instead of temperature: section 3-501.19 (Virginia 12VAC5-421-850) lets a kitchen use time without temperature control for up to four hours, with written procedures kept on site and food starting at 135 F or above when it leaves hot holding.
Your local health department has the final say on how these rules apply to your kitchen.
Holding is not cooking or reheating
Holding equipment keeps hot food hot. It is not built to bring cold or room temperature food up to 165 F within the two hours the code allows. Reheat on a range, in an oven or in a kettle, check the temperature, and only then move the food into the steam table or warmer.
Steam tables
Steam tables hold full size or fractional pans over heated wells. From our pages:
- Prepline EST48-3O: 48 in. electric, three open wells of 12 x 20 x 6-1/2 in. for full size pans, 120 V, 1,500 W, NEMA 5-15P, 48 W x 30.6 D x 34.4 H in.
- Prepline EST60-4O: 60 in. electric, four open wells, 208 to 240 V, 3,000 W, NEMA 6-20P. A 110 V version, the EST60-4O-110, was on backorder at the time of writing.
Preheat before loading, keep water at the level the manual calls for if the wells use water, and use lids when you can.
Countertop bain marie
For a few hot items on a counter or a food truck, a countertop bain marie food warmer holds 1/3 size pans in a water bath. Our Prepline bain marie comes in a 4 pan model at 500 W and a 6 pan model at 850 W, both 110 V, with lids and a drain valve included.
Drop-in hot food wells
Built into a counter for serving lines:
- Prepline HFW1: one full size 12 x 20 in. pan or fractional pans, 120 V, 1,100 W, 23.5 x 15.625 in. cut-out.
- Hatco HWBH-43D: four 1/3 size pans, 208 V, 1 phase, with a remote thermostat on the counter front and a drain.
Holding cabinets
Heated cabinets hold sheet pans and hotel pans for pickup, banquets and catering. The Prepline MPN1836 takes up to 36 sheet pans of 18 x 26 in. with humidity from 30 to 95 percent and heat up to 185 F; the half size MPN1812 takes up to 12. Both were on backorder at the time of writing. Check product temperature, not just the dial.
Strip warmers and heat lamps
Strip warmers keep plated food warm at the pass for the minutes between plating and pickup. The Prepline SW36 is 36 in. long at 850 W on 120 V, with support chains and brackets included; it was on backorder at the time of writing. Do not rely on a strip warmer to hold pans of food at 135 F for long periods.
Soup kettles
The Prepline PSS-6000 is a 10 liter countertop soup kettle that warms soup and chili in a water bath. Preheat it, add soup that is already hot, stir often and keep the lid on between servings.
Practices that keep food at 135 F
- Put food in hot; never load cold food into a steam table to heat it.
- Stir often; edges and the top cool first.
- Keep lids on between servings.
- Do not add fresh food to a pan of held food; swap pans instead.
- Use smaller pans and change them more often.
- Check each pan with a calibrated probe thermometer at set times.
Log it
Write down the time and temperature for each item at least as often as your plan says, and what you did when an item was low: reheat to 165 F within the limits above, or throw it out. A log shows an inspector that the checks happen.
Frequently asked questions
What temperature must hot food be held at?
135 F or above under FDA Food Code section 3-501.16, with an exception for certain roasts at 130 F. Your health department has the final say.
Can I reheat food in a steam table?
Steam tables are built to hold, not to reheat. Reheat on a range, in an oven or in a kettle to 165 F within two hours, then move the food to the steam table.
Do steam tables need a built-in thermometer?
The Food Code exempts steam tables, bain-maries and heat lamps from the built-in thermometer requirement for hot holding units, so check the food with a probe thermometer.
What is the return window?
7 days from delivery for powered equipment. Freight to the 48 contiguous states is included in the price, and items from 500 dollars can be financed. Compare models in our steam tables, drop-in hot food wells, holding cabinets and soup kettles.
Models in this guide at a glance
The models linked above are listed here with the main points from each product page, so you can compare them side by side before opening the full listings.
Prepline EST48-3O 48″ Three Well Electric Steam Table, Undershelf (model EST48-3O)
- Brand: Prepline
- 30-5/8″ deep x 48″ wide x 34-3/8″ high.
- Three open wells sized 12″ x 20″ x 6-1/2″ for full size steam table pans.
- Electric, undershelf type.
- Warranty: 1-Year Parts & Labor
Prepline EST60-4O 60″ Four Well Electric Steam Table, Undershelf (model EST60-4O)
- Brand: Prepline
- 30-5/8″ deep x 60″ wide x 34-3/8″ high.
- Four open wells sized 12″ x 20″ x 6-1/2″ for full size steam table pans.
- Electric, undershelf type.
- Warranty: 1-Year Parts & Labor
Prepline HFW1 One Pan Insulated Drop-In Hot Food Well (model HFW1)
- Brand: Prepline
- Stainless Steel Construction
- Energy Saving Design
- Precise Temperature Control
- Warranty: 1-Year Parts & Labor
Hatco HWBH-43D Drop-In Hot Food Well w/ (4) 1/3 Size Pan Capacity, 208v/1ph (model HWBH-43D)
- Brand: Hatco
- Stainless steel Drop-In Hot Food Well accommodating four 1/3 size pans; features a remote thermostat and large drain for professional buffet service.
Prepline MPN1836 Full Size Heated Warming Holding Cabinet (model MPN1836)
- Brand: Prepline
- Warranty: 1-Year Parts & Labor
Prepline SW36 36″ Strip Warmer with Support Chains (model SW36)
- Brand: Prepline
- 120V Power Supply
- 850W High Performance
- Heavy-Duty Stainless Steel
- Warranty: 1-Year Parts & Labor
Prepline PSS-6000 Stainless Steel Commercial Soup Kettle, 10 Liter (model PSS-6000)
- Brand: Prepline
- Durable Stainless Steel
- Manual Temperature Control
- 10L Capacity Ideal
- Warranty: 1-Year Parts & Labor
Before you order
- Measure the space and every doorway on the delivery path, and compare them with the dimensions on each product page.
- Check the spec sheet for power, gas or water requirements and match them to what your building has.
- Compare capacity with your busiest day rather than your average day.
- Read the warranty terms for the brand before you order.
Delivery, warranty and payment
- Delivery: delivery within the continental US is included in the price on the product page, and freight orders include liftgate service.
- Warranty: each product carries its manufacturer warranty. Terms by brand are on our warranty page.
- Financing: lease-to-own financing through Clicklease is offered on items of $500 and up. See how financing works.
- Quotes: buying for a business and need a written quote? Call +1-877-558-2253 or use our contact page.
Not sure which model fits?
Call +1-877-558-2253 with your space, power supply and daily volume, and we will help you narrow it down.