u/Agent8917

Any of you legends have tips for preventing cheese from clumping while on the steam table. Quick rundown…we use sliced white American (160 count/1 sleeve), 2 quarts of half and half melted over a double broiler. I stir regularly and the sauce is velvety smooth when done. But once it’s on the steam table the thickness starts to set in and lumps start to appear after a few hours. We avoid scraping the sides of the 3rd pan where cheese has hardened but still get lumps. We thin out with more half and half when needed. Also, the cheese sauce is on the line for 10 hours a shift in case any of you were wondering about the hold time. Any suggestions/alterations would be greatly appreciated. You guys stay cool and out of the weeds, thanks in advance for the help.