In today's discriminating market, a good buffet has to deliver good food, merchandise it well and meet various guidelines for food safety. It's no longer enough to keep food hot and cold. The cold side of the buffet is the most important to address. You will need to keep product chilled, appetizing and safe for your guests. The cold pan is the most common and basic chilled holding and serving item for a buffet. The pan's most important function is to keep food cold at safe ...
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