Understanding Steam Pans, Sizes and Setup

CHAPTER 17

Pan set up


Excerpt from Ben's Course Book:  "hot dogs saved my life"

Are you confused?

When I first started in the business, I was very confused on the pans, the types, the sizes, etc. It really sounded overwhelming. I am going to give you the hillbilly class on pans, and it will all make perfect sense once I’m done with this chapter.

Hot dog carts use steam pans. This is just a term, and it doesn’t necessarily mean that you are going to be steaming anything. Nonetheless, all steam pans, also known as kitchen pans, share a simple sizing set up.

Above you have a full size pan(far left) then you have 1/2 size(top middle), below that you have two 1/4th size, then 1/3rd size(top right), just below two 1/6th size and then three 1/9th size pans.  You could put nine 1/9th size pans in the big pan and three 1/3rd size etc...

A steam table opening is 12” deep, 20” long. Pan depth can be 2 inches, 4 inches or 6 inches. 

You will find many hot dog cart manufacturers that sell carts that only hold 4” deep pans. This may limit you, so please do your homework.

A standard (full size pan) is 12” X 20” and whatever  depth you chose. 

If you are steaming dogs, you can put a full size spillage pan in the cart opening. A spillage pan is what you would use if you were going to steam items; it holds water and is about 6” deep. You would place two inches of water in the bottom, and then place the other pans in this one.

For example: if you were going to only steam, you could put a full size perforated pan inside the spillage pan. Now, the water below in the spillage pan will boil providing steam above in the perforated pan. This process will cook your hot dogs and steam your buns.

You would have a 6” deep spillage pan and a 4” deep perforated pan.  

Don’t panic! Perforated pans come in two common sizes: ½ size and full size. If you were going to use a spillage pan and wanted half for steaming, and then use the other 1/2 for something else you can. You could choose to use the other half with two 1/4th size pans instead of one 1/2 size pan. 1/4th size pans are great for holding kraut and chili or even cheese sauce. They still sit in the hot water, but they keep the food from burning or scorching; they don’t have holes. You can also use one ½ size perforated pan and one ½ size solid pan.

Remember what a full size pan is, right? OK. All of the other pan sizes are a division of the full size pan. This picture represents two ½-size pans.  Removing the spillage pan and using solid pans make it a direct heat set up; I use this method for boiling hot dogs. I purchase a 1/3 size pan that is 6” deep, and I put water inside to boil the dogs.

Here’s an example of using three 1/3 size pans: one for boiling, one for cooking onions and one for steaming. Yup, I said steaming. The trick is to find a 1/3 size pan that is perforated, and a 1/3 size spillage pan. It’s almost impossible. So, they have invented these handy plates to go in the bottom of the pans, called false bottoms. They are slotted, and they allow you to put water in the bottom of the pan; steam comes through the false bottom, thereby turning an individual pan into a steam pan.

You can check out all the options and order different pans from many places. Here’s one of my favorite companies: http://www.Katom.com

If you steam buns, I recommend a dome lid. These allow you to stack food higher and utilize more of the available space. You can imagine a standard 4” deep pan will not hold many buns if you want to put the lid on the pan, but if you get something like this, you will be able to cover an entire full size pan with a dome lid. Pan configuration underneath this doesn’t matter, but this roll top allows you more vertical area to stack buns or dogs.

Pans used for food in the U.S. must be certified ‘compliant’ to food safety laws, and a hinged lid violates the codes of food safety, because bacteria can grow inside the small areas of the hinge. So, as of my writing, there aren’t any Standard 59 compliant hinged lids.

If you have searched for a cart and found hinged pans, they will not meet state standards. The pan and lid may have an NSF or UL stamp, but once the cart manufacturer joins the two by welding a hinge, the compliancy is void. So be careful. I know a man that ordered a cart from a company, paid extra for the cart to be NSF, paid extra for the hinged lids, and when he was inspected in North Carolina, he immediately failed. All he had to do is go buy some new pans and lids, but what a waste of money.

Woooo Hoooo! You have it now! You know what a perforated pan is, a spillage pan and a one 1/3 size pan: you know how deep and all the other good stuff on pans. Right?

Okay. Please be careful when buying pans if the pans say ‘stackable,’ they are typically indented to allow for stacking. These types of pans, though, hinder you when insetting a pan into a spillage pan. You probably won’t have any issues if you will always make sure the spillage pan is not listed as ‘stackable.’

Clear as mud!

Commissaries and Why You Need One

In short:  A commissary is a commercially licensed kitchen like a restaurant kitchen or other that is approved by the State Health Department to store, prepare and cook food for the public. What makes it a commissary is if the owner or manager of the kitchen allows others to use the kitchen.

Most states require a hot dog vendor or any food vendor to prepare, cook and store food there.  If you were to buy 1000 hot dogs and buns you could not store them on the cart.  If you needed to cut sausages or slice onions or wrap tamales or fix pulled pork or, or or -  the health department wants this done in a commercial kitchen; eg. a commissary.

Some states will wave the commissary requirement if your cart has adequate storage for your daily needs and if it has facilities to wash, rinse and sanitize your dirty utensils and pans.  This would mean that you purchase your stock each day instead of buying in bulk.  For a busy vendor this would not be feasible.  But for starting out, it may suffice.  

Most carts don't really have big enough sinks to wash, rinse and sanitize your pans.  State health codes often require that the sinks be large enough to submerge the largest pan.  With a half size pan: 12" X 10", this would require a very large cart to accommodate 3 sinks large enough to wash, rinse and sanitize.   Imagine if your largest pan is a full size pan.  12" X 20"  This is another major reason vendors need a commissary.  A commercial kitchen will have the standard 3 bay sink and they can accommodate the large pans.  

Depending on your inspector in your state, if your cart has 4 sinks (one to wash, one to rinse and one to sanitize with the required separate hand wash sink) they sometimes will wave the commissary requirement.  

Even with the small sinks on a cart you can wash, rinse and sanitize your tongs or a ladle.  Some states require the 4 sinks in the event you drop a fork, knife or other utensil and need to clean it properly, but they still may require a commissary for cleaning your larger items on the cart, like the pans and lids.  

Most states do not allow food preparation on a cart.  They allow re-thermalization (to heat up) of precooked foods, but not cooking from scratch.  What I mean is they don't want you bringing raw sausages out and cooking them on the cart.  Most require you precook at a commissary, freeze and then reheat on the cart.   Most vendors will only use precooked foods anyway.  Hot dogs are always precooked when you buy them, some sausages and brats are as well.  Some states allow you to cut onions and sauté them on the cart as this is a non-potentially hazardous food product.  

Some states will allow you to use your home as a commissary kitchen but most don't, but you can research and find out what the requirements are and make your own commissary.  I have customers that have turned a storage building or a shed into a commissary.  For example, TN will allow someone to take a portable building, add a 3 bay sink, a hand wash sink, a floor drain and hook ups to an approved septic or waste connection and be a licensed commissary.  If you store food there, they will also require a freezer and refrigerator.  

I have videos on http://www.benscarts.com/videos#scrollto about finding a commissary and tips on getting one.  

In some areas where there are many vendors, someone may have a commissary just for the vendors.  They charge a monthly fee and take the work out of finding you a restaurant or other licensed kitchen to allow you to use theirs.  

If you still have questions please feel free to email ben@benscarts.com   

Talk with other vendors:  http://www.facebook.com/benscarts

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Proud member

First day out... letter

This letter was sent today from Cory!  Great looking set up!




Hey Ben,

Just wanted to send the attached picture along to you. My first job! I purchased the Cash Cow and man is it awesome! I love it! I set up over this past weekend and everything went smoothly. The cart did great and it was very well received by the community. However, I was at a slow location and probably will try and find somewhere with a bit more traffic. Still, I covered my cost of inventory with a little extra to spare! AND I was way overstocked for this particular location. Please extend my thanks along to your staff. The gentleman who assisted with our pickup of the cart was great (Casey I believe his name was?)!

Thanks again for a quality product! It works great and is super easy to pull and set up. Already looking ahead to upgrading to something larger and lease out this one.

Sincerely,

Cory

Just the Beginning of a SUCCESS STORY!

Hi there Ben. Happy 4th of July to you and your family. Thanks for the letter.

 

In the 30 days since receiving my cart, I have still not sold a hotdog yet. That does not mean I have been sitting on my hands, as there is much to do.

 

There are some time consuming lessons I have learned about the greater Las Vegas area HDV business:

 

1.    Health Permit-3 weeks after making your appointment for approval of the cart equipment. Of course you need a letter of authorization from the owner of the location where you will sell.

 

2,    The Business licenses (County and City) application processes take over 30 days to complete, after submission. I am in this waiting period now.

 

I will tell you that the BS people are subjected to, gives me the feeling they really don't want new businesses around here. I have complied, and am more determined than ever. The startup costs have now reached close to $9,000.

 

The other day, I needed some inspiration. So,  I picked up your book and started reading it again. I have decided that waiting, and being patient are not my strong suits. Despite all that, I have committed myself to developing marketing skills, and getting in front of people that can help me. Finding good sites (that are legal) to work is one of the primary keys to success. Your book has helped me to look in new places to find those sites.

 

Lastly, I have found that if someone tells me NO, what they mean is I have not said the right things, or they just need more schooling. Either way, I will get what I need to be successful. I am committed to staying motivated, and focused, even if it is 115 degrees outside. This too, shall pass.

 

Dennis Brumley

Las Vegas

 

ps. You have my permission to use my letter, or parts thereof to encourage others. Best wishes