I just took over a new kitchen in a local organic store that has a 16 well hot bar. I have mostly been a restaurant and private chef so this is my first gig with a steam table that has to be filled all day every day. We have an alto sham that we are using to retherm/reheat product. Its a new tool for me so I was wondering if anyone had any tried and true advice on the best way to use it for steam table food. We have been mostly using the combi mode to bring food up to temp, I have played with the retherm but it seems to take a lot longer. We are bringing hotel pans worth of food up to temp in the morning to get out to the bar. I have their manual and have been reading through it but I had to get this kitchen up and running with no time and hardly any staff so any quick advice would be great. I do not have a steamer in my kitchen so i only have the combi and ovens to reheat. I know the retherm method is probably the correct way to do it but haven't had time to figure out the best way. Also, any advice in general on good sources to learn about steam table food production, good books or good sites to check out to educate myself further on large scale production? I have done buffets but have never had to keep a steam table stocked for 8 hours.They do not want covers on the pans so I am fighting with the air cooling food from above (there is no above heat source) and meat's texture toughening. i have read a bunch of tips on here but want to learn as much as I can. Thanks!