Insulated pan carriers

[Nathan Kurz]

This might be too specific, but does anyone have a favorite insulated pan carrier?

I'm looking for top-loading single pan carriers. I'm planning to fill it with three 4" deep 1/3 pans and use it to serve ice cream at events. I'm thinking of getting the 6" deep model, and lining the bottom with 2" deep 10F ice packs underneath the pans.

Here's some I'm considering:

Cambro Ultra Pan Carrier

http://www.atlantafixture.com/Detail.aspx?ItemId=401054

Cambro S-Series Camcarrier

http://www.atlantafixture.com/Detail.aspx?ItemId=401046

Carlisle Cateraide Container

http://www.katom.com/028-PC160NBL.html

They vary from $110 to $200, but I can't tell what the differences are between then, and they are too expensive to buy one of each and try them. It looks like Rubbermaid makes some as well, but I haven't found one in six inch. Or are there other brands out there to consider?

Thanks!

(missed word)

Edited January 8, 2008 by Nathan Kurz (log)

[coastie]

Its been a couple of years since i purchased. I found the cambro was worth the extra buck because the clasps broke of the carlise fairly easily.

My eqiupment was really put throught the wringer though - it had to go on a helicopter and would get tossed down sometimes. It sounds like your box wouldn't take quite the beating. THey seemed to hold temp equally well

[Nathan Kurz]

I found the cambro was worth the extra buck because the clasps broke of the carlise fairly easily.

←

Thanks! Unless someone else chimes in, I guess I'll start with the cheaper of the two Cambro's and see how it goes.

[tino27]

I personally like the Cambro's ... I have the front-loading ones and they've always been rock solid.

Now, hopefully this isn't a total thread hi-jack, but I have a question for all of you caterers out there. I recently managed to pick up one of these ...

Cambro UPCH400

and am excited about not having to prime the box with boiling water before using it. My question has to do with holding crispy foods (like baked phyllo). Understandably, after baking, you wouldn't cover it before putting it into the box for holding/transport. What kind of hold time can I reasonably expect to get using this type of hot box?

Any tips/techniques for holding crispy foods nice and crisp?