Is a steamer right for your business?
Steaming is currently the most efficient method of cooking.
Steamers work by transferring the heat created when water is boiled to the food. This allows steaming to be fast, while the food retains its color and nutrients.
Steamers are divided into two major categories:
pressure and pressureless.
| Meals/hour | Compartments Needed |
| 1-2000 | 35 |
| 200-400 | 125 |
| 400-600 | 450 |
| 600-800 | 1000+ |
Pressure Steamers
- Have smaller compartments
- Compartments cannot be opened while steaming
- Perfect for correctional facilities, hotels and large volume kitchens
Pressureless or Convection Steamers
- Have larger compartments
- Doors can be opened while steaming to check food
- Great for restaurants and places with menu items
Importance of Water Quality
It doesn’t matter how fresh your food is, if it is steamed in water of poor quality, the taste will suffer. Whether cooking fresh or frozen foods, the water can make all the difference. This is particularly important in direct steam units. When pressurized water comes from within the building, it is crucial to ensure that the water is not only clean, but of a good quality.
If the water does not meet the manufacturer’s recommended levels of solvent in the water used to steam the food, then often times the warranty becomes null and void.
| Total dissolved solids | Less than 60 PPM |
| Total alkalinity | Less than 20 PPM |
| Silica | Less than 13 PPM |
| Chlorine | Less than 1.5 PPM |
| pH factor | 7.0 - 8.5 |
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