A warming drawer is an electrical appliance used by commercial foodservice operators. Their function is to hold and warm food that will not be served immediately fresh, flavorful.
The Industry refers to them as many other names. Some call them warming drawers, food warmers, hot-boxes, holding drawers, hot cabinets, heated food cabinets, etc. Whatever you call them, a warming drawer can help streamline your operation. This product is a reliable way to keep staple menu items hot and fresh. Ordinary, you can find warming drawers at buffets, cafeterias, and restaurants because they make it easier to keep up with demand. Most importantly, they allow the operator to remain confident in the quality and safety of the food they are serving. CVap® Hold and Serve Drawers have an operating range of 90 to 180°F. The maximum temperature of CVap warming drawers is 250°F.
For example, high-volume food products such as bread rolls are kept warm for immediate serving. Also, perishable foods such as meats stay above 140°F to prevent spoiling; moreover, guests dine safely. In order to do this, set and adjust temperatures with the electronic differential controls. These controls automatically monitor and adjust the drawer temperature. Watch this video for a quick, quirky rundown of CVap drawers.
What Are Warming Drawers Used For?
- Specifically, drawers are used on the serving line to keep hot components of daily specials ready to churn out, cutting down on cooking times.
- Servers and front-of-the-house staff use them to hold sides such as nachos, tortillas, breadsticks, and rolls.
- Also, caterers use them to hold pans of cooked food before departing for events.
- Drawers are great for holding a variety of foods, such as soft and moist to crisp or fried.
- In addition to food, you can warm plates, bowls, cups, and other oven-safe dinnerware in drawers.
- Finally, drawers are used at low temperatures to proof bread dough.
Never use warming drawers for...
- Cooking or reheating food, especially potentially hazardous foods because we do not design drawers for cooking.
- Warming plates or dinnerware that is not oven-safe.
- Heating plastic wrap or conventional plastic containers because will melt and ruin food.
- Also hazardous, aluminum lining or any other type of foil.
Is a Hold and Serve Drawer Worth the Investment?
Drawer warmer is a wise investment for high-volume menu items and ingredients. Cooking and holding them ahead will help you save time and sell more products. Consider these three questions when investing in drawers for your kitchen. Firstly, how many pieces of equipment does your operation require? Secondly, what type of product do you need to hold in them? Thirdly, where will they be placed?
If catering is your forte, or you find yourself frequently preparing for events, a warmer drawer will help you maintain that just-cooked look and taste. It’s a satisfying balance of achieving quality and quantity. A food warmer can serve as one of the workhorses of your kitchen and ease concerns you might have when large groups arrive. If the need is there, this versatile piece of equipment may be well worth the investment.
Benefits of Holding Drawers
Holding Drawers are an energy-efficient alternative to microwaves and conventional ovens to hold hot food.
They keep food fresh, flavorful, and visually appealing.
Allows you to cook food ahead of time, which frees up labor during peak serving times.
Simple, intuitive controls make it easy for even inexperienced cooks or servers to operate.
Provides a designated space for hot food holding which does not need to be nearby cooking equipment (e.g., an oven or microwave).
It frees up space on griddles and ranges and in ovens and microwaves, which kitchens sometimes use as warmers.
Typical Features of Warming Drawers
Variable Temperature
Digital or thermostatic controls allow you to select the desired temperature suitable for specific foods. CVap drawers feature digital electronic differential controls, and therefore never need calibration.
Vents
Vents allow airflow control to manipulate moisture and humidity to maintain the quality of different foods. For instance, CVap technology allows our drawers to operate without vents for even more control.
Heat Indicator Light
Indicator lights alert the operator when it reaches the desired temperature. CVap warmers indicate the temperature, therefore making heat lights unnecessary.
Mobility
Casters or legs offer different degrees of mobility, while a built-in design allows for discreet, permanent installation. Casters are available as an option on CVap Hold and Serve Drawers.
Different Types of Warming Drawers
All warming drawers perform the same primary function of holding food at serving temperature. However, different models can serve multiple purposes. Some units, like rice warmers, are designed to warm specific types of food and even utensils. Below, you’ll find comparisons of the common styles and types.
Types of Controls
Thermostatic Controls
- Easy for anyone to use.
- Typically include an on/off switch and a temperature dial.
- The control may or may not have actual temperatures listed, and some interfaces opt for number settings corresponding to temperatures.
- Some may also include a temperature gauge or a heat indicator light.
Digital Controls (includes CVap’s electronic differential controls)
- Simple, intuitive controls.
- Typically have a digital or physical power button/switch.
- Up and down arrows typically control temperature and time settings.
- Heat indicator light (on some brands).
- LCD screen displays time and temperature settings; it may also display error codes.
How to Use a Commercial Warming Drawer
With proper training, using a warming drawer is simple, regardless of your crew’s experience level. Though control options may vary across models, the same essential functions apply to all drawers. After you’ve selected the proper warming drawer for your needs, ensure that it is securely resting or installed in an ideal location. Use the following tips and instructions for optimal results.
Voltage
Power your unit with an outlet suitable for the voltage rating of the drawer. Here’s a quick run-through of the typical voltage ratings available:
- 120V warmers (CVap drawers operate at this voltage)
- 208V warmers
- 230V warmers
- 240V warmers
- 208/240V warmers
Temperature Setting
After powering the unit on, be sure to set it to the desired temperature and allow it to preheat. Preheating may take up to 30 minutes for high settings. Preheating ensures that hot food will not fall below the desired temperature. If your unit has a heat indicator light, it will illuminate or shut off (depending on the model) to indicate that the temperature is ready.
Digital displays will likely also provide a visual indication of a set temperature or actual temperature. After preheating, place hot food in the drawer as soon as possible, using drawer warmer accessories such as high-heat plastic or stainless steel food pans, if needed. Refer to the following table for a basic overview of food-safe internal temperatures for meat and seafood.
| FOOD | SAFE INTERNAL/HOLDING TEMP |
|---|---|
Beef, Pork, Veal, Lamb | 160°F |
Turkey, Chicken, Duck, Goose | 165°F |
Chicken & Turkey, Whole | 165°F |
Steak Roasts, Chops | 145°F |
Pork | 145°F |
Raw Ham / Precooked Ham | 145°F / 140°F |
Eggs and Egg Dishes | 160°F |
Casseroles | 165°F |
Fish, Shellfish, and other Seafood | 145°F |
Airflow Control
If your model has them, the vents are located on the front of warming drawers to adjust the air entering the drawer. The more opened the vents are, the more air enters the drawer, ultimately decreasing the moisture level. Dry foods that do not require moisture, such as tortilla chips, will retain a perfect crunch with little to no humidity.
Moisture
Closing the vents allows you to maintain the moisture level inside a drawer. Keeping vents closed retains some of the natural moisture levels for foods that should stay moist. Fill a stainless steel pan with water to increase the drawer’s humidity. Doing so will prevent food like grilled chicken from drying out. To further increase the moisture and resulting humidity of a drawer to accommodate foods prone to drying out. Place a splash baffle inside the pan to prevent splashing when you move the drawer. Set another slightly smaller pan inside the first pan and fill it with the food that requires additional humidity. Also, for the best outcome, do not remove it from the warming drawer for the duration of holding.
CVap drawers, on the other hand, are powered by heated water vapor. CVap differs from other technology in that it directly utilizes heated vapor to control food temperature. Because CVap technology supplies the steam, foods can retain their internal moisture, preserving flavor and nutrients while keeping temperatures steady.
Proofing Dough
Similarly, keeping dinnerware warm before plating and serving is another less conventional use for drawer warmers. Though it’s not the most economical use for your unit, some do so without reservation, based on the notion that some dishes are improved when served on a warmed plate. The food maintains better flavor and consistency. Also, the meal stays warm longer when using preheated plates, bowls, or other dinnerware.
CVap drawers, on the other hand, are powered by heated water vapor. CVap differs from other technology in that they utilize heated vapor to directly control food temperature rather than doing so passively, as other “humidified” drawers do. Because CVap technology supplies the vapor, foods can retain their internal moisture, preserving flavor and nutrients while keeping temperatures steady.
Warming Dinnerware
Similarly, keeping dinnerware warm before plating and serving is another less conventional use for drawer warmers. Though it’s not the most economical use for your unit, some do so without reservation, based on the notion that some dishes are improved when served on a warmed plate. The food maintains better flavor and consistency. Also, the meal stays warm longer when using preheated plates, bowls, or other dinnerware.
CVap drawers, on the other hand, are powered by heated water vapor. CVap differs from other technology in that they utilize heated vapor to directly control food temperature rather than doing so passively, as other “humidified” drawers do. Because CVap technology supplies the vapor, foods can retain their internal moisture, preserving flavor and nutrients while keeping temperatures steady.
Cleaning Tips & Instructions
Clean Daily
To ensure that you are continuously operating in a food-safe manner, clean the drawers of your unit and any inserts daily, giving the exterior a good wipe down as needed.
Turn it Off
Before cleaning, be sure to turn off or unplug the unit first to avoid any potential hazards. Also, allow any equipment to cool down for at least an hour before cleaning or servicing.
External Cleaning
Never immerse any part of your unit, including the power cord, in water. When cleaning the exterior surface only, use a damp rag. Use a minimal amount of warm, soapy water or utilize cleaners and polishes designed explicitly for stainless steel. Avoid any areas containing electrical components. Furthermore, avoid any surfaces that come into contact with food.
Synthetic Scrubbers
Use a minimally abrasive synthetic fiber scouring pad or sponge. Clean with a mild cleanser to remove water scale and dried-on food. Do not use steel wool or other highly abrasive scouring pads. Avoid damage to the passive coating of the stainless steel. Abrasions in the coating layer can cause issues such as corrosion and rust.
Remove Drawers
Lift the drawers themselves off their tracks and hand wash as needed using the handwashing method above.
Remove Pans
If your unit includes inset drawer pans or liners, remove them, and wash and sanitize in a three-compartment sink or commercial dishwasher.
Remove Lime Scale
Use a 3:1 ratio of water (75%) and white vinegar (25%) to remove limescale and other mineral deposits. Fill the existing water pan or a separate stainless steel pan with the mixture and place it into the unit’s drawer. Power the unit on and allow it to run for 30 minutes, then turn it off. Let the pan sit in the equipment for two or more hours, depending on the severity of the buildup. There are also several commercial limescale removers available on the market.
Advantages of CVap Warming Drawers
Maintain precise temperatures. Differential controls sense temperature drops, providing quick heat and improving recovery time.
Reduce prep time and labor costs. Prepare food hours before serving and hold it at the optimal temperature for the best quality and taste in time for service.
Maintain food quality. Keep the product at the perfect serving temperature and hold for hours without overcooking or drying out.
Easy to operate. Hold food safely and precisely using an adjustable, electronic differential control with a digital display monitor.
Easy to clean. Drain the evaporator, remove drawers, and wipe clean.
Greater yields and less food waste with CVap technology. Minimize food costs with less overcooking and shrinkage compared to conventional holding.
Mount drawers on casters for easy mobility.
Unlike traditional heated holding or low-temperature cooking technologies, temperatures created by CVap technology do not fluctuate. Its gentle vapor heat evenly surrounds food, resulting in better food quality and higher yields.
Contact Winston Foodservice Today
For over 50 years, Winston has provided reliable equipment to help foodservice operators meet the growing demands of their customers. Our sales team and global network of sales representatives are happy to consult with you and help you figure out the best equipment to meet your goals.
Fill out a contact form, or call 800-234-5286 to speak with a member of our team.
