What is the recommended number of fans applied to a product before placing it in the dish up window?

The recommended number of fans applied to a product before placing it in the dish up window is typically established to ensure the quality and safety of the food being served. Using 10 to 12 fans allows for adequate air circulation, which helps to cool down the food quickly and maintain its freshness. This practice is crucial in preventing the growth of bacteria and ensuring that the food remains at safe serving temperatures.

The number of fans within this range strikes a balance between being effective enough to cool the product without overwhelming it, ensuring the food maintains its texture and taste while also promoting food safety. Proper air circulation is vital in a restaurant setting, especially for fried and cooked items, to maintain quality as they await service.