Have any chefs compared Cambro versus insulated catering boxes and seen a clear winner for weddings or corporate gigs?
For “weddings” with 3–4 hour holds, my Cambro UPCH400s keep 150–160°F way better than EPP/foam boxes; door opens tank the passive ones — . Preheat 30–45 minutes with a hotel pan of boiling water or run the heater first, then stick a probe in the air space to confirm before loading. How long between load-in and service on your corporate gigs?