Choosing the right fuel for food warmer can reduce accidents caused by improper use, as well as increase profits for the catering company. As well as food warmer gel fuel, there is wick fuel and pressurized gas. Many caterers are switching to induction warmers, especially when the event is held indoors.
Gel, wick fuel, and gas under pressure deliver reliable heat for chafing dish warming. All fuels are odourless, and gel fuel can be capped for use at a later date. Gel fuel uses either ethanol or methanol. The canisters are available in burn times up to six hours. Gel fuel is ideal for use on low-profile chafing dishes.
Heating Chafing Dishes
There are several different ways to heat a chafing dish. Canned heat, as is known today, is available in both liquid and gel forms. Canned heat dates back to the early 1900s. This type of fuel is the quickest and the least expensive. Canned heat is usually used for outdoor catered events.
A viable alternative to food warmer gel fuel is induction heating. Induction food warmers are ideal. They heat the food within the special chafing pan, but they stay cool to the touch on the flattop surface. The fact that the food warmer stays cool reduces accidental burns and injuries.
A relatively new product is a food warmer that uses a gas contained in a refillable, pressurized container. Like gel, liquid, and induction heaters, the temperature can be adjusted. Catering companies are switching to this environmentally friendly alternative. The same chafing dishes can be used as the fuel canister fits in the same space as gel and liquid pots.
The type of fuel the catering company elects to use is based on burn time as well as preference. To keep food warm for a short period of time, most caterers prefer a two-hour fuel canister. For extended events, a gas-fuelled chafing dish can last upwards of eight hours.