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In Reply to: Re: Cambro Question posted by glock907 on May 17, 2008 at 07:30:30:
I use a boatload of disposable aluminum 1/2 pans but they will not "hang" in the Cambro loaded with food - they flex and fall out of the track. So you have to support them - I use full size SS hotel pans and just sit the 1/2 pans in them.
If the meat is wrapped, I just toss it in the hotel pan and slide it in the cambro.
For catering, most everything is put in the alum 1/2 pans - again support them with the SS pan and off I go. Depending on what I'm doing, the 1/2 pans then transfer to chafers nicely and I can keep small quantities of fresher product on the serving line or whatever.
I use mine nearly exclusively for hot holding but they can be used for cold.
Hope that helps
Robert in Garden City