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PanSaver® Pan Liner FAQs
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.
Simply place the PanSaver® pan liner in the pan, skirting the sides. Place food in the lined pan and cook accordingly.
Yes, PanSaver® pan liners are an excellent way to keep leftovers at the end of a serving period and can be utilized in temperatures as cold as -100°F!
PanSaver® pan liners will not melt if temperatures remain within our published guidelines. If the cooking temperature exceeds 450°F, the edges of the pan liner may become brittle and dry out. Make sure the pan liner does not come in direct contact with your oven walls or rack
To prevent the PanSaver® pan liner from moving around during cooking and serving, simply wet the pan with a sprinkling of water before inserting the pan liner. This creates suction which holds pan liner snug against the pan.
To seal PanSaver® pan liner, simply “tie” the four corners together or close with a standard twist tie.
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® pan liner they use!
Food safety guidelines suggest replacing PanSaver® pan liners once per serving period or upon refilling a pan with new food. Regardless, PanSaver® pan liners function at peak performance throughout your standard workday.
PanSaver® pan liners are designed for high temperature cooking and are not optimized for storage. Therefore, we don’t suggest that you use PanSaver® pan liners to store food in bulk. PanSaver® pan liners are strong enough to hold your leftovers. Typically, if your leftovers are at or below the "half-way point" in the pan, the PanSaver® pan liner will hold them.
It depends on the food being cooked. We suggest you follow your normal cooking procedures when cooking with PanSaver® pan liners. If you normally spray your pans with a non-stick cooking spray, please continue to do so when cooking in a pan liner.
The most efficient way to implement PanSaver® pan liners is to make it part of the dishwashing process. The used pan liner is removed, the dish is rinsed and sanitized, then the dishwasher puts a new liner on the pan and stacks it for use. When your cook reaches for a pan, it is already lined and ready to use. The dishwasher doesn't spend as much time scrubbing the pans, and the cook has a lined pan ready to use. That's a win for everyone!
PanSaver® pan linersshould 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® pan liner. This should eliminate any problems.
PanSaver® pan liners are 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.
PanSaver® pan liners come in sizes to fit all standard steam table pans, roasting pans, and soup pots. Custom sizes are also available.
PanSaver®pan liner 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.
Manufactured of material similar to our oven roasting bags, PanSaver® pan liner material has been engineered to withstand higher temperatures required for pan liners.
For food safety purposes, it is suggested that you transfer the leftover food into a new PanSaver® pan liner at the start of the day.
Under normal use, condensation can be trapped between the pan and pan liner.
PanSaver® Cook Chill FAQs
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.
Every four years, the FDA releases an updated guideline for the safety and protection of food offered at retail and foodservice. The Food Code offers specific guidance on almost every aspect of food preparation, including the cook chill process.
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.
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.
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.
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.
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.