PanSaver® Pan Liner FAQs
PanSaver® Cook Chill FAQs
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Q: Can I cook in PanSaver®?
A: Yes! You can cook food directly in PanSaver® pan liners. PanSaver can be used in your conventional oven, microwave, slow cooker, steamer, or on the flat-top.
Q: How do I use PanSaver®?
A: Simply place PanSaver® in the pan, skirting the sides. Place food in the lined pan and cook accordingly.
Q: Can I store leftover food in PanSaver®?
A: Yes, PanSaver® is an excellent way to keep leftovers at the end of a serving period and can be utilized in temperatures as cold as -100°F!
Q: Does PanSaver® melt?
A: PanSaver® will not melt if temperatures remain within our published guidelines. If the cooking temperature exceeds 450°F, the edges of PanSaver® may become brittle and dry out. Make sure PanSaver® does not come in direct contact with your oven walls or racks.
Q: How can I make it easier to cook and serve out of a PanSaver®-lined pan?
A: To prevent the PanSaver® bag from moving around during cooking and serving, simply wet the pan with a sprinkling of water before inserting the PanSaver® liner. This creates suction which holds PanSaver® snug against the pan.
Q: How do I seal PanSaver® for storage?
A: To seal PanSaver®, simply “tie” the four corners together or close with a standard twist tie.
Q: How is PanSaver® cost effective?
A: Our customers tell us the combination of Labor Savings + Food Savings + Operational Savings results in up to a 10x return on investment for every PanSaver® they use! Please refer to the Cost Savings Calculator.
Q: How long can I leave PanSaver® in heat/on the line?
A: Food safety guidelines suggest replacing PanSaver® once per serving period or upon refilling a pan with new food. Regardless, PanSaver® function at peak performance throughout your standard workday.
Q: How much food can I store in PanSaver®?
A: PanSaver® is designed for high temperature cooking and is not optimized for storage. If you leave PanSaver® in the pan, you can store as much food as you want! We don’t suggest that you use PanSaver® to store food in bulk; however, PanSaver® is strong enough to hold your leftovers. Typically, if your leftovers are at or below the "half-way point", PanSaver® will hold them.
Q: Does PanSaver® provide complete non-stick functionality?
A: It depends on the food being cooked. We suggest you follow your normal cooking procedures when cooking with PanSaver®. If you normally spray your pans with a non-stick cooking spray, please continue to do so when cooking in PanSaver®.
Q: My cooks say lining their pans with PanSaver® slows them down. How can I address this?
A: Don't have your cooks line the pans at all! PanSaver® is used most effectively when the dishwasher removes the used PanSaver®, rinses and sanitizes the pan, and then relines the pan him/herself! Your pans can be stacked with the PanSaver® already in them. When your cook reaches for a pan, it is already lined and ready to use. The entire operation is now faster and more efficient.
Q: What are some possible reasons for PanSaver® sticking to my pans?
A: PanSaver® should not stick to your pans. However, if it does, here are some possible causes and remedies:
- Be sure to preheat your ovens. If an oven is not preheated, it will often "spike" into higher temperatures to quickly achieve its setting. Preheating avoids this.
- Make certain no part of your PanSaver® liner is touching the oven wall. The oven wall is almost always considerably hotter than the setting indicates.
- Be certain you are starting with a clean pan. If the pan is not clean, old food can stick to the liner.
- Since some electrical warmers have "hot spots" which can create sticking, we suggest adding a small amount of water prior to lining the pan with PanSaver®. This should eliminate any problems.
Q: What health standards and certifications does PanSaver® meet?
A: PanSaver® is the only high temperature liner that has obtained the following health and safety certifications: NSF certified, Kosher approved, FDA registered manufacturer, and an ISO 9001 registered manufacturer.
Q: What size pans work with PanSaver®?
A: PanSaver® comes in sizes to fit all standard steam table pans, roasting pans, and soup pots. M&Q Plastic Products can custom size any pan/pot we do not currently have a size for. Contact M&Q Plastic Products for details.
Q: What’s the maximum operating temperature of PanSaver®?
A. PanSaver® literature states 400°F as the maximum temperature. PanSaver® can actually withstand temperatures up to 450°F. Be careful though, as most ovens are not calibrated and often are hotter than indicated. If you are uncertain of your oven’s exact temperature, it is best to use an oven thermometer while cooking.
Q: Why doesn’t PanSaver® melt?
A: M&Q Packaging, LLC, has been manufacturing Oven Roasting Bags (Turkey Bags) for over 30 years. The PanSaver® material is very similar to Oven Roasting Bag material but it has been further engineered to withstand higher temperatures.
Q: When I reheat my leftovers, can I reuse the same PanSaver® the next day?
A: For food safety purposes, it is suggested that you transfer the leftover food into a new PanSaver® at the start of the day.
Q: Why is there moisture in my pan after cooking with PanSaver®?
A: Under normal use, condensation can be trapped between the pan and PanSaver®.
Q: What is PanSaver® Cook Chill?
A: The Cook Chill method of food preparation has revolutionized the way the foodservice industry approaches food production.
Our PanSaver Cook Chill system allows you to prepare and store food in a wide assortment of casing sizes to preserve nutrient integrity and flavor for up to 28 days. Cook Chill enables you to create a "food bank" of a variety of food products that are removed and reheated as needed.
Q: What is the FDA Model Food Code?
A: The 1999 FDA Model Food Code recommends a two-stage cooling process.
Stage 1: Cool foods from 135°F to 70°F (57°C to 21°C) within two hours.
Stage 2: Cool foods from70°F to 41°F (21°C to 5°C) or lower within the next four hours.
If food is not cooled to 70°F (21°C) within two hours, it must be reheated to 165°F (74°C) for 15 seconds before packing resumes. Check local requirements for reheating protocol.
Q: Why is the chilling process so important?
A: Chilling is the most important aspect of the cook-chill preparation process because bacteria will grow rapidly when food temperature is in the "Danger Zone" (135°F to 41°F).
Operators should never prepare more food than can be promptly packed before the temperature falls below 135°F. If this should occur, food must be reheated to a minimum of 165°F for 15 seconds before filling may resume.
Q: How do I use Cook Chill?
A: PanSaver® Cook Chill products provide a full range of storage casings, filling pedestals and sealing tools. Using PanSaver® Cook Chill is as easy as 1 - 2 - 3.
- Pour your prepared food into the storage casing in the filling pedestal.
- Clip the top of your filled storage casing.
- Chill for storage.
Q: How is PanSaver® Cook Chill cost effective?
A: The PanSaver® Cook Chill system facilitates food-on-demand versus having to prepare, cook and serve in smaller quantities on demand, which reduces labor costs.
- Reduces overtime, improves employee morale.
- Allows for preparation/production in bulk at one facility and safe transport to other satellite locations, reducing kitchen management costs at multiple locations.
- Is a more efficient way of solving the age-old challenge of forecasting menu demand and food production. It enables you to create a "food bank" of a variety of food products that are reheated as needed.
Q: How long can I store food in my Cook Chill casings?
A: Cook Chill is defined as keeping chilled casings in refrigerated storage at temperatures ranging from 28°F to 32°F. Shelf life may be up to 28 days depending on menu item and how quickly initial chilling occurs.