Anatomy of a Food Truck, University of California, Riverside
Department wanted equipment that would be flexible if the menu changed.
A three-well steam table keeps all hot fillings for tacos, burritos and quesadillas warm. The unit is propane heated.
"Initially we were going to put in an electric steam table, but we had some concerns about putting too much of a load on the generator, so we opted to go with the propane-heated steam table," Plascencia says. "It seems to be working great. We've had no problems with temperatures of the hot food."