Steam table vs. warming cabinet
Is it better to keep shredded meats (chicken, beef, and pork) warm in a warming cabinet or a steam table (assuming tray is covered to keep moisture in)? I'm in the planning stages of opening a food truck, and am contemplating the 2 different options. The meats needs to be kept at safe holding temperatures for approximately 4 hours - from the time it's finished cooking until finished serving the lunch crowd. When compared to a warming cabinet, the steam table seems to be the more economical option. However does one preserve the food quality better? Is there a rule of thumb, for a time limit that meat can be kept hot before the quality starts to degrade?