Using A Steam Table To Cook Hot Dogs

[@danaugustine4266]

Hello from NC. I am a certified Vienna Beef reseller. I have my HD cart working good, I am converting a Duke 3 pan steam table from Electric to LP Gas. I am using the The fuel rail, thermostats and burners from a Blackstone griddle.

[@morethandawgs]

Nice, that's a good idea! I never thought of that. But breaks my heart to hear the Blackstone is being scrapped for pieces 💔 lol It's definitely a quick route to the solution!

[@bigvic1965]

Great information!! I'm planning on starting my journey into hot Dogs next year. I appreciate your knowledge

[@morethandawgs]

Happy I can be helpful here! Don't hesitate to reach out 👍

[@opcn18]

Are chicago dogs not precooked? I feel like most "dirty water dogs" are just being brought up to and kept at a safe and delicious serving temperature. This kind of modification becomes necessary if you have a really high throughput but a normal commercial steam tray setup can raise and hold food that isn't going out the door so fast.

[@morethandawgs]

The issue I've seen is that they only reach 140° which is technically fine for holding food. But when you're trying to get food to 140° and up in a short period of time, a device with such a low max temp will take forever to bring refrigerated temps and frozen temps up to 140°. With a high powered "hot box", I can steam sausages in 6 minutes or 10 minutes if frozen. Because of this, I also don't need to keep food sitting in there for hours. It's almost always freshly steamed. I replace food as I take based on the flow of customers. We also cook more than hot dogs in our table and some items are always frozen to start and require that high temp to efficiently warm in a reasonable amount of time. We don't really have much waste like this as well

[@brandonvarney7258]

Probably wouldn't hurt to put a dirt leg at the end of your black pipe manifold.

[@morethandawgs]

Thanks for this tip! Had no idea.