Steam tables, also known as hot food tables, are used to keep food warm and at predetermined serving temperatures. They're not meant to cook or reheat food from hazardous or uncooked temperatures; rather, they're meant to keep food at a consistent temperature when serving. Commercial steam tables are used to heat meals to the perfect temperature on a flat warming surface with an interior temperature regulator. Food warmers are a small but important business. Keeping food at the proper temperature reduces the risk of food-borne disease. Kitchens, buffets, cafeterias, and hotels are all good places to utilize them. They usually include two or more compartments for full-size pans or a mix of smaller pans. They're made to accommodate a variety of food items, making your display more convenient and adaptable.
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The market for commercial steam tables is being driven by an increase in demand for maintaining an appropriate temperature for the food being served. To reduce the amount of germs in food and achieve a safe level for eating, it must be heated to at least 75 degrees. When it comes to preparing or rewarming food, the temperature is just as important as putting it away. Furthermore, as a result of the spread of the coronavirus, customers are more conscious of what they are eating and are more inclined to warm dishes while dining out or at a gathering. This would aid in the expansion of the market for commercial steam tables.
In April 2018, A fertilizer business received Thermax a contract to build its captive cogeneration facility in Trombay, India. The project's goal is to provide an EPC for a 50MW cogeneration facility based on a Gas Turbine Generator and a Heat Recovery Steam Generator.
In March 2018, A public sector fertilizer business has awarded Thermax a contract to build three natural gas-based EPC co-generation units (each with a capacity of 20 MW) at its sites in Haryana and Punjab.
Note: Although care has been taken to maintain the highest levels of accuracy in Fatpos Global’s reports, recent market/vendor-specific changes may take time to reflect in the analysis.
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