Chafing Pan Wind Guards/Stands

[fireman_pete]

We use chafing pans when catering quiet often. A majority of the time we are catering outside. We always have an issue with the wind affecting the sterno on the chafing pans.

We have used the foil trick, but that looks tacky.

I found a wind guard/stand that is awesome, but pricey ($120 each)


I am looking for suggestions to what you guys do for wind guards, wraps, etc on your chaffing pans.

Thanks!!!!

Pete
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[Bestiverhad]

I used metal flashing, tin snips, and a couple pop rivets.

Easy to make and don't look bad at all.

Flashing is readily available and easy to work with.
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[fireman_pete]

That is a good idea. I like the idea of using the wind guard as the chaffer stand too, much easier to store.

Looking to see if I might be able to make something with 8020 extruded aluminum.
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[jess]

$120 ? For that price I would buy some 1/16" ss or alum. cut to size take it to a metal shop and have them make the five breaks needed, install 2 self tapping screws & done. You could get at least 8 for the price of one.GMHO

[valleypigs]

is that made to be collapsible? That would be nice to be able to store flat while a homemade one from flashing would not be.

I have seen bricks stacked as a base for a wind shield and pan support all in one with the sterno inside the bricks. But then you gotta carry a lot of bricks for multiple pan setups. It did look good though.

[bootlegbbq]

I'm with Bestiverhad. I use metal flashing. Tin snips and a little metal bending and all you have to do is slide the flashing between the supports of the chafing holder and they lay flat, usually in the water pan during storage.
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[Bestiverhad]

[fireman_pete]

Yes, the one pictured above is collapsible, and state you can store 6 chafers in the same space as one normal one. I really like the storage bonus from that, and the wind guard.

It is a win/win, but not for $120 each.

[Bestiverhad]

Just had an after thought that I didn't think of before.

If you wanted them to lay a little flatter you could secure a hinge in each corner for easy break down and storage.

If I make any more of them, I may try that.

Just me $.02 worth
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[RodinBangkok]

The hinge is the way we made some for a full table length. The hinge one like this:
http://www.hardwaresource.com/hinges/FURNITURE+HINGES/Lift-off+Hinges+-+Loose+Joint+Hinges/1-1%7C4%22+Steel+Take-Apart+Hinge
and some pop rivets. Ours runs the full length and each end of a table for chafers. Using this we can close all 4 sides or just 3. Roll the length wise edges of your sheet material for some rigidity and your set.
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[Maniac]

I saw one that looked like they used something like paneling corner moulding ........corners with the slots. they slid nice, easy to clean panels of what looked to be cheap cutting boards.....i don't remember if they had holes in like yours has slots. good luck..
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[fireman_pete]

I am really looking for something that will be dual purpose and will be a wind guard and the actual stand for the chafer.

I hate the normal stands, and they take up so much space.

Keep the pics coming!

Pete
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[valleypigs]

[frankncali]

Anyone have any pics of the homemade ones?

[ocbbqman]

Do you usually have access to electrical outlets when you cater. They have electric heaters you can use for your chafers that would eliminate not only the need for shields, but also for the sterno can.

http://www.webstaurantstore.com/vollrath-46060-universal-electric-chafer-heater-120v/92246060.html

This one is pricey but i have seen some that are around $60. Just an option to think about.
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[Bestiverhad]

There are lots of different options to choose from to basically keep a pan of food warm.

If you go electric with one like you linked, or some of the full size electric chafers, or even crock pots, it limits your versatility and ability to set up anywhere. I have clients that had us set up on tables, down by the lake and similar situations. Where're you going to plug in?

I've seen charcoal fired chafers, but that entails charcoal, tools to tend to it, ashes, well I didn't think that was the path for me.

I've also seen propane fired ones and that means tanks and even the smaller ones look to be a pain.

If you're feeding very many people you'll be using several chafers and the electrical load can add up quickly. There you are stringing extension cords, over loading circuit breakers, and maybe unable to maintain required temps. Then what? You're losing temps, you're busy trying to keep the electrical going, and you're neglecting your food quality not to mention your clients.

When I set up my chafers and fill them with water, if I can't get hot water, I light two sterno cans for each chafer to get the water steaming, only takes a few minutes, then cut back to one can each. When I fill the pans with hot food off the pit, it only takes one can each to keep the food piping hot.

In most cases for us, the eating part of the event is over in an hour or two and we're outta there. I get several burns out of one can, so they seem to go a long way for us.

Your link was for one heater which looks to be the equivalent to one, maybe two can of sterno in output. I can buy a lot of sterno cans for $140 and I know I can count on them to do exactly what I want them to, when I want them to.

Of course this is just what works best for us.
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