10
Modular Food Holding Guide
*
Product
Temperature
(
°
F/
°
C)
Maximum Recommended
Hold Time (minutes)
With Humidity
(water layer under trivet)
Hamburger Patties
175 / 79
30
No
Crab Legs / Shrimp
160 / 71
45
Yes
Macaroni & Cheese
175 / 79
120
No
Baked Beans / Chili
180 / 82
120
No
Omelets
175 / 79
45
Yes
Egg Bake / Quiche
165 / 74
120
No
Hash Brown Potatoes
180 / 82
60
No
Sausage Patties
180 / 82
60
No
Biscuits (bottom heat only; no lid)
165 / 74
30
No
Tortillas, Soft
180 / 82
60
No
Croissants
170 / 77
60
No
French Toast
165 / 74
60
No
Pancakes
180 / 82
30
No
Scrambled Eggs
180 / 82
60
No
Hot Dogs
180 / 82
180
Yes
Lasagna
170 / 77
60
No
Pasta
175 / 79
60
No
Rice
175 / 79
30
No
Vegetables
175 / 79
45
No
Bacon, Crisp (top & bottom heat; no lid)
180 / 82
30
No
Bacon, Canadian
180 / 82
30
Yes
Nacho Cheese
165 / 74
240
No
Cut Green Beans / Mixed Vegetables
160 / 71
240
No
Chops. Sliced Meats
160 / 71
60
Yes
Chicken, Fried (top & bottom heat; no lids)
170 / 77
30
No
Chicken, Boneless Breasts
175 / 79
60
Yes
Chicken Breasts, Grilled
170 / 77
150
Yes
Chicken Nuggets, Breaded (top & bottom heat; no lid)
190 / 88
25
No
Chicken, Pre-Cooked Boneless Patties
150 / 66
90
Yes
Fish, Fried (top and bottom heat; no lid)
170 / 77
30
No
Fish, Baked or Broiled
155 / 68
45
Yes
Pork Loin Roast, Whole
180 / 82
60
Yes
Ribs, In Sauce
175 / 79
90
No
Paella
180 / 82
60
No
Gravies, Sauces
170 / 77
45
No
Soups
185 / 85
90
No
Poppers, Fried (top & bottom heat; no lid)
190 / 88
25
No
*NOTE: Times and temperatures
observed in a test kitchen envi-
ronment. Times & temperatures
may vary, depending on initial
food quality, initial cooked tem-
perature and user expectations of
acceptable quality. Holding times/
temps for products with bottom
heat and lids, unless otherwise
noted.
