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What is a Rethermalizer?

Pitco Cafe Rethermalizer MenuA rethermalizer is a heavy cooking appliance that works to heat up pre-packed foods from a chilled or frozen state (below 40⁰F) to a temperature above 165⁰F, in about 90 minutes.  It is also capable of holding the temperature of food at 150⁰F, until ready to serve.  The main difference between a rethermalizer and a food warmer (like a soup kettle or bain Marie), is that a rethermalizer helps bring foods through the HACCP “danger zone,” which is between 41⁰F and 135⁰F.  In other words, a rethermalizer helps save a step of heating food, then transporting to a warmer.

Common types of food heated in a rethermalizer include pastas, soups, gravies, sauces, vegetable, and meats.  The ingredients are pre-cooked, placed in a 2” wide by 12” long by 10” high package, and then frozen.  The packages are delivered in their pre-packaged state, and all you have to do is pull out a package and slip it in the rethermalizer – helping to save time and labor. 

Other benefits of rethermalizers, include:

  • Consistent Food Quality. The water bath that surrounds the food is gentle enough that even delicate foods come out with consistent food quality.  It also helps to prevent food shrinking and overcooking.
  • Lower Food Waste. No need to guess at how much food to cook up – the packages are pre-measured, so you’ll always know exactly how much to prepare.
  • Menu Versatility. Because the meals are packaged, different menu items can be cooked at the same time.  This also helps with cross-contamination concerns with food allergies.
  • Meal Flexibility. Entire meals can be heated in a rethermalizer, or just focus on the sides, so you can concentrate on the entrée.

Skeptical about the menu choices available with rethermalizers?  The menu above is a list of menu items prepared in the Pitco Cafe – all of which were heated with a rethermalizer.  Tempting, right!  Still unclear if a rethermalizer is right for you?  Leave a comment below and we’ll help you out, or give our sales team a call at 888-388-6372.

About Kasy Allen

Kasy Allen is the owner and lead marketing strategist of Annapurna Digital, a digital marketing agency. In addition to working with Tundra Restaurant Supply with their online marketing strategies, Kasy has helped many online brands find their online voice and an online marketing strategy that brings in the right users and increased revenue. When not in the office, Kasy can be found exploring the great outdoors of the Colorado Rocky Mountains.

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  1. Hi ,
    At work we have a rethermaluzer that we use for our side items. My question is how long can mac and cheese be left in it before it would hurt the quality, also seasoned green beans?
    Thank you,

    • Tundra Restaurant Supply

      Hi Cindy,

      There are a lot of variables that could affect the quality of your food. From the type of the cheese, to the amount of the roux and the temp of the rethermalizer itself. The most important thing is to keep your sauce from breaking. High quality units with dialed in temperatures should keep you solid during a lunch or dinner service (maybe around 4 hours).

      Hope that helps!

      – Chris
      Tundra Team

  2. Hi,
    I have a few questions about this. I’ve seen the sink-based rethermalizers from another company which are much less expensive, what are the advantages of this one? This is more like a fryer. Does this need to be under an exhaust hood or can this be a stand-alone piece of equipment?

    Also, if I want to prepare my own foods and vacuum seal them what equipment is necessary and how much does it cost and does pitco sell that or have preferred manufacturers?

    How do I see the full range of vacuum sealed foods that Pitco offers? Are there other vendors you would suggest?

    I have a small place in NYC btw.

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