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Though commercial overhead warming equipment use may seem relatively simple, there are certain limitations. Overhead warmers work well for keeping food warm for a short time - this works well for a busy buffet or efficient kitchen where food does not sit under the warmer for very long - but for those food service establishments in which food sits under the warmer for a longer period of time, the heat from an overhead warmer can dry out the food and ruin the texture (one common example is buffet-style food that becomes overly dry and crusty after having been left out under overhead warmers for too long).
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