Commercial steamers are simple, yet complex pieces of commercial equipment. They are a healthy alterative to cooking as they use water instead of butters and oils to cook a variety of foods. Because many of these machines have multiple hook ups, extra care is needed to extend the life of your steamer.
Whether you are using a compartment steamer, combi oven or steam kettle, wash out the side each day. It is especially important to wash steam kettles because food directly touches the interior of the equipment. Wipe down compartment steamers with a moist cloth. Many combi ovens come with a spray nozzle that can be used to spray down the interior
Any piece of equipment that uses water requires deliming. Some steamers come with a self-deliming system that only requires the push of a button. Be sure to delime boiler bases as well as the interior of the steamer.
With the exception of jacketed commercial steam kettles, water that is put into a commercial compartment steamer directly touches the food inside. Unfiltered water can affect the taste of the food cooked in the steamer. Changing water filters is the best way to maintain clean, healthy water.
Any leak in an incoming water line requires the steamer to work harder in order to get the compartment up to 212ºF. Not only can leaks adversely affect your energy bill, it can also wear down your boiler by making it work harder.
Without a proper seal, water and steam can escape the steamer cavity, increasing your cook times. Check the seal periodically to ensure that the door is flush with the machine.
Without a proper seal, water and steam can escape the steamer cavity, increasing your cook times. Check the seal periodically to ensure that the door is flush with the machine.
Connectionless steamers to not connect to a water or drain line. Therefore it is important to drain the water from the compartment by using the spigot at the bottom of the compartment.
Water in the steam cavity is 212ºF. When it leaves the compartment it should meet local codes. Most codes require that the water be cooled to 140 ºF before being drained. Check this regularly to ensure that your cooling component is not malfunctioning.
Harsh chemicals should never touch the interior of your steamer. Warm soapy water is adequate for cleaning your steamer. Harsh chemicals can cause damage to the inside of your machine and taint the taste of food cooked inside.
Certain minerals can leave deposits on your water and drain lines that can hurt your machine. Many manufacturers won’t cover damage to the machine if the problem is caused by water that doesn’t fit their specifications.
We recommend the following levels of solvent in water:
Total Dissolved Solids
Less than 60 PPM
Total Alkalinity
Less than 20 PPM
Chlorine
Less than 1.5 PPM
FoodServiceWarehouse.com was founded in June 2006 to provide businesses with a wide selection of high-quality foodservice equipment and supplies from the world's best-known brands. They have since become the
restaurant supply leader, empowering customers to make their own businesses more successful. The site offers a wide range of articles, research materials and products for the conscientious foodservice operator.