6star- Worked perfect, thanks.
I am not sure if this will help, but try copying and pasting the URL below in your search box and remove the space in the [style=”color: #ff0000;”]ht tp[/style] before clicking on [style=”color: #ff0000;”]search[/style]:
What browser are you using, Firefox, MS Internet Explorer, Safari?
I have another question. Can the plastic perforated pans be used as a steam/holding pan? They are actually called collander pans. Thanks.
You’re a funny man, BilliyB lol!
Jerry, you need to get a Computer that doesn’t say Fisher price on it.
For some reason my computer will not let me click on links on this forum and also on my e-mail. When I do it freezes up for about 60 seconds. Don’t know how to fix it. So when a link comes up I have to reproduce it on my address bar. I have went to tools and listed this site on the security green check mark, but still no luck. That is why I asked. I often see those 3-4 dots and didn’t understand if that is part of the address.
Computer Dummy Jerry
If you are copying and pasting the link into a new browser window it won’t work. Just click on the link or if using Firefox right click the link and choose the option to open in a new tab.
Don’t laugh but are those 3 dots after pro part of the link? I can’t this to display.
$44 !!!!! DAYUM
Time to break out the drill !!!!
THE WILD DOG
$44 !!!!! DAYUM
Thanks for both of your messages. I have gotten some good ideas from them.
There was a discussion on these pans about a year ago. They’re out there (overpriced), and like edwmax said, drill a pan… Be much cheaper..
Can you cook them in the same pot if the brats/sausage I am going to use is not pre-cooked, that is what I am worried about?. Not sure what kind of sausage I am going to cook yet. We are allowed to cook uncooked meat here. When you talk about your ninth pans, do you mean they are sitting in/on your 1/3 pans? If so, does that mean you have a divider bar? Thanks.
We use a divider bar. We can only have precooked meats. So our Brats and Kielbasea are smoked. We hold our dogs/sausages in water.
Our hot table is set up like this…
One of our cold tables (condiments) is 2 rows of 1/9 pans plus 1 row of 1/6 pans (holds our lettuce and the provolone slices)
Our “freestanding” cold table is all 1/6 pans (deli meats and 2 cheeses). We run 3 spillage pans.
BTW, our setup is different than most folks. We built it and use spillage pans (1 hot , 2 cold) to hold our smaller pans. We also have a separate bun steamer drawer. Because all our meats are pre-cooked, all we have to do is heat up. Saves alot of time. If we were running uncooked meat, I would still have our insurance policy in force! We don’t need insurance for NM like we did in TX.
I don’t find those either. You might just have to drill a regular pan if you need a 2/3 pan.
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