Description

•  Pressureless (atmospheric) Steamers
 >> Cook without using pressure making them especially suited to frozen foods and on-line cooking.
 >> Cooking begins after the steamer defrosts the food.
 >> Cooking starts and stops automatically, without depressurization, any time the door is opened during the cooking process.
 >> Constant exchange of fresh steam allows dissimilar foods to cook at the same time because there is no transfer of flavors.
•  Pressurized Steamers
 >> Achieves higher production by employing pressurized steam, which raises internal food temperatures 3°F above 212°F for every pound of pressure.
 >> Requires depressurization

Function(s)

•  Pressureless steamers are especially suited to frozen foods and on-line cooking
•  Pressurized steamers are an excellent choice for large volume production, where food is allowed to cook completely without starts and stops, and for many types of unfrozen products.

Application(s)

• Pressure steamers are more frequently found in large institutional facilties, but steamers are available in sizes that make them a practical choice for any food service purpose.

Available Features*

•  Atmospheric or infrared burners
•  High-velocity convection steam without fans
•  Pressure or free-vented steam cooking
•  Automatic pilotless spark ignition
•  Steam generator standby mode
•  60-minute load compensating timer
•  Right or left hand door hinge
•  Easy access generator descaling port
•  Float-type water level controls
•  Automatic steam generator blowdown
•  Mineral purge cycle
•  Water management system
•  Vacuum-assisted steam suppression system
•  Automatic cold water steam condenser system
•  Manual or automatic waterfill
•  Counter, floor, mobile, cabinet, stand, stackable configurations
•  Insulated, double wall construction

Benefits

•  Fastest for commercial cooking
•  Foods retain color, texture, moisture and nutrients
•  Operates from dedicated, shared or existing central boiler
•  Fast, gentle cooking with no transfer of food flavors in pressureless steamers
•  Fast, high-temperature, high-volume production with pressurized steamers
•  Suited to many food varieties
•  Quickly reheats vendor-prepared or cook/chill foods without drying
•  Many equipment options to meet virtually any cooking need

Energy Input

• 37,000 to 300,000 Btu


Fuel Type(s)

• Natural gas and LPG

Ventilation

•  100 to 200 cfm per linear foot


*Listed features offered by some, but not necessarily all vendors.