Food Warmer

Heating Method: Choose Dry Heat (hot air) for crispy items like fried snacks, and Wet Heat (Bain Marie/Steam) for gravies, dal, and rice to prevent them from burning or drying. Control Systems: Look for units with Automatic Thermostats. This ensures the machine cycles off once the set temperature is reached, saving electricity and preventing food overcooking. SS Grade: For maximum longevity in salty or acidic environments (like Indian kitchens), SS 304 is superior to SS 202 as it resists pitting and rust more effectively.