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Author Topic: Prep table containers  (Read 256 times)

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Offline mike40308

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  • Location: Brookfield, MO
  • I Love Pizza!
Prep table containers
« on: February 13, 2017, 07:44:48 PM »
Hey guys I'm a couple weeks from opening and I'm having trouble deciding what kind of containers to purchase for my beverage air prep table. What do you guys do? And do you remove the containers from the top of the cooler after shifts even though it's refrigerated on top?

Offline Gianni5

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Re: Prep table containers
« Reply #1 on: February 13, 2017, 08:15:30 PM »
I just use the cambro plastic 1/6 size containers. At the end of the night we pull all the containers out of the prep table, put all the toppings into clean containers, back into the prep table, then cover with plastic wrap and close the top. For some reason it can be tricky getting the temperature right though. Sometimes the veggies will ice over a bit over night. After a few weeks you'll see what works for you

Offline mike40308

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  • Posts: 21
  • Location: Brookfield, MO
  • I Love Pizza!
Re: Prep table containers
« Reply #2 on: February 13, 2017, 09:06:53 PM »
Thanks! That was my game plan pretty much.

Offline souspizzaiolo

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Re: Prep table containers
« Reply #3 on: February 13, 2017, 09:16:11 PM »
Mike, we use all different sizes depending on the volume used and density of the product. We use full hotel pans for cheese, and third pans for pepperoni. bacon, mushrooms, and some other cheeses. lots of 6 pans. and a few 9's for garnishes and slower moving toppings.

I'm in Missouri too! cheers!

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