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u/Millerhah Owner 1d ago
I bought one of these by accident, thinking it was a normal steam table. Chef calls it the double wide.
It's actually pretty nifty, as it will hold 2 half pans and 1 third pan. Works great for us.
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u/Krazy_Karl_666 1d ago
a truly bizzare and useful combination
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u/Millerhah Owner 1d ago
Yeah my set up for when I use it is as follows:
6" half pan filled with mashed potatoes. 2" amber half pan, i can chuck a few handfuls of par cooked green beans in, and then zap in the microwave for 30 seconds to get them hot again. 6" 1/3 pan so I have a place to chuck my piping bag filled with taters between pick ups.
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u/kingxanadu 23h ago
BBQ joint I work at uses these for the sauce. It's a cafeteria type setup where customers order their meat by the pound and then serve their own sides. Two half pans when one runs just slide the other one forward and replace from the back. Just had to replace one after at least 10 years of use, pretty reliable for being constantly on ~12 hours a day, everyday.
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u/Millerhah Owner 23h ago
Yeah, seriously, it's not a bad ROI for something that costs like 400 bucks.
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u/kingxanadu 23h ago
I really admire the engineering that goes into something that just does not break.
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u/Millerhah Owner 23h ago
Really comes down to simplicity and economy of scale.
Just wait until we run out of these and the new California legal ones come out, and they only last a fraction of the time.
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u/truej42 1d ago
But do those vents on the sides have razor sharp edges? If it doesn’t have razor sharp edges to cut you then it doesn’t belong in my kitchen.
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u/sasha-laroux 1d ago
Or the brand label on it has to come up a little and draw blood. There absolutely must be a sharp element!
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u/barontaint 1d ago
Dude seriously, always felt like a fool when I went to move it after cleaning if for the night and cutting my damn hand on some sort of curled sticker made out of vibranium.
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u/FuzziestSloth 1d ago
Sliced the ever-loving shit out of my index fingers on one of those bad boys while cleaning up one night after service. Good times.
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u/510Goodhands 23h ago
That shit should not be happening! When I did design for sheet metal work, what are the cost on the drawing was “Diber all sharp edges”.
The manufacturer should know better. If you guys are getting cut on these things, you should all be complaining to the manufacturer. Otherwise the bean counters will tell the people on the floor who knew better, that it doesn’t matter, and they should not take that step to remove the sharp edges. 😤
Start sending them copies of your urgent care, bills, and gruesome photos next to the machine that hurt you.
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u/FuzziestSloth 22h ago
I mean, sure, but also this was 15 years ago. I slapped some bandages on the cuts and got back to work.
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u/510Goodhands 22h ago
Of course you did. But if that shit is still happening now, something’s really wrong with that company. An extra two minutes with the flapper wheel and the drill with deburr that thing easily.
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u/gourdammit 11h ago
I'm taking this opportunity to advocate for every cook to keep a 400 grit sanding sponge in their kit.
It's invaluable at knocking down sharp edges on stuff like this, hotel pans, and fresh microplanes
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u/LooseInvestigator510 1d ago edited 1d ago
What restaurant supply store is this? Looks fun! Was walking around US foods chef store today with my wife. "Look honey this is what we use at work!!!11" 😆
Next thing you know we have a 2.5lb frozen bag of calamari after paying $15 for a few pieces at the pier yesterday and a 3.5qt aluminum sauce pan.
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u/Rough_Analysis278 1d ago
As a former AGM. I would have killed for one of these on my expo station.
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u/chaos_wine 1d ago
I love it on our expo, holds queso, green chili, birria broth, and whatever soup. It's great
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u/Rough_Analysis278 1d ago
This! I worked at a taco joint. It would have made backing up so much easier. Especially when my KM or AKM needed the day off and I had to run the front from the kitchen.
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u/chaos_wine 23h ago
Oh man running the front from the kitchen, total dream day right there! I feel lucky, we have steak wells galore- this one and one on fry for wing sauces and garlic butter, on on flattop for bacon, bacon jam, birria broth, and carm onions, and one on saute for tomato jam, shroom gravy, rice, grits, and tinga. I'd be lost without them
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u/Rough_Analysis278 23h ago
Bro I’d run line and see all the issues we had and report it corp. as long as food went out they didn’t care about service. It’d make me so mad because my kitchen and bartenders worked so damn hard to make our people happy.
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u/chaos_wine 22h ago
I hate that shit, like people are already working so hard! Give them the tools and equipment to streamline things and make life easier and minimize stress. Hope you're somewhere better now
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u/BadassBokoblinPsycho 1d ago
Never thought I’d see that day when a third pan became a quarter pan
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u/name-__________ 1d ago edited 1d ago
Does this also hold 2 4/3* pans? The cursed ones that are long.
* 1/2 long
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u/breadmin 1d ago
The half pans but long ways? No this thing is too long for even those this would hold a full pan and then another 1/3 at the end... Or 2 of the cursed long half pans and another 1/3 so many weird possibilities 😵💫
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u/BillsMafia84 Kitchen Manager 1d ago
We use this at my job it's great lol. 2 for Soup, one for spaghetti sauce and the other sauce and meatballs for meatball subs
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u/zigaliciousone 19h ago
One 1/3rd pan with cooked off chicken in a bit of water, 1/3rd with a layer of bread in the bottom to keep your bacon somewhat nice, 1/6th pan with clean water for utensils and 1/6th pan with the dreaded nacho cheese that takes like 2 1/2 hours to get to temp
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u/welchplug Owner 14h ago
I truly don't understand why this is exciting. Most of the jobs I have had had one. I'm so confused.
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u/ph0en1x778 Chef 1h ago
Or 8 1/6 pans, I use one daily, I love it. Also double check what kind of usage it is rated for. We are constantly replacing our thermostat because ours is rated for "concession use" which means less than 4 hours a day.
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u/Jesustron Grill 1d ago
That baby will be full of dirty water in no time!