Because food must be kept hot, safe, and ready to serve, often while being moved large distances across a hotel property, transporting food for banquets can be tricky. Many banquet carts rely on electricity or chafing fuel for heat, which is not only inconvenient, it is also potentially hazardous and can adversely affect food flavors.
EnduraHeat banquet carts from Carter-Hoffmann provide an alternative to ordinary transport carts. These innovative carts require only to be charged for an hour, and then can heat themselves—unplugged and without fuel—for two hours.
Jeff Fredrickson, executive chef at the Tradewinds Beach Resort & Conference Center in St. Petersburg Beach, Florida, describes Carter-Hoffmann’s patented and Energy Star-rated EnduraHeat carts as “truly an advancement over older models.”
When one of his old carts was out of service, Carter-Hoffmann gave Chef Fredrickson an EnduraHeat cart to use for a couple of months, and “the cart sold itself,” he says.
“My favorite features are that it holds heat while it’s being filled; there is far less diminishing of heat; and when it is not plugged in, there is much less heat loss,” he explains.
Chef Fredrickson now uses EnduraHeat carts for transportation and outdoor events, and he says, “From Point A to Point B, these carts keep plates hotter, which enhances a guest’s experience.”—AV
From banquet guests to quick-serve restaurant diners, Carter-Hoffmann helps hotels serve every meal as fresh as when it was prepared, no matter if you're serving one or 5,000. From their beginning in 1947 as a small welding shop specializing in stainless steel fabrication, Carter-Hoffmann has become a leading supplier of commercial foodservice equipment, offering hotel products such as food holding, transporting, rethermalizing and serving carts and cabinets.
Because food must be kept hot, safe, and ready to serve, often while being moved large distances across a hotel property, transporting food for banquets can be tricky. Many banquet carts rely on electricity or chafing fuel for heat, which is not only inconvenient, it is also potentially hazardous and can adversely affect food flavors.
