I noticed some older vintage Thermotrays posted recently and was wondering about them. Did the older trays get as hot as the newer ones? I have one that's made of stainless steel, got it about 8 years ago. Made in China. It is stated in the manual that the low setting is 130 and the high setting is 175. It's actually an infinite control with a thermostat.
Mine came with a frame with edges that fit over the tray, and there are two trays that look kind of like steam table pans that fit in top. Some different manufacturers make different sizes and number of pans. I found these pans to be too small to hold things other than beans or veggies. (This is a really small model). Also there is a gap of about 1" between the pans and the tray, and they never seemed to get hot enough.
So what I do, is remove the frame and just use it as a warming tray instead and have a half size steam table pan that fits perfectly on top. Usually I turn the knob about halfway or three quarters on when I start cooking. Then by the time I've made my first batch of food (I usually use it for breakfast) it's hot enough. After that I notice it cycles off and doesn't usually turn back on unless I turn the knob up higher. I usually have to bump it up a bit because I don't eat the food until I'm all done cooking.
I put a lid on the steam pan and it stays pretty warm. I have to be careful though because the bottom of food can scorch or burn if it's too hot.
I know my grandmother had some of those Thermotrays. There are some interesting models, some have a special circle for gravy, soup etc that gets warmer than the rest. Others even have a drawer below I assume for putting things like rolls or biscuits.
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