Steaming healthy and delicious meals is a breeze with Commercial Food Steamers! Thanks to its boilers and pressureless design, this steamer can be used to prepare vegetables, seafood, rice, and more. Because it does not require a drain or water line, it's perfect for any kitchen!
Commercial Food Steamers Features
Boiler vs. Boilerless
According to the report Foodservice Equipment Magazine, employees need to check the kitchen equipment to see if it has a boiler with it. If it has, then the equipment is more powerful and it can cook products faster, yet it will consume more energy. While boiler-less steamers have water in them, they are more energy-efficient, and it also loses production speed, which takes longer time to prepare various dishes with vegetables.
Connection To Water
Some kitchen equipment models, known as the “plumbed” steamers, these steamers have connections for outgoing and incoming water which helps them have a consistent water flow. These can either be boiled or boilers, while they can take in more water, however, this will always affect the business utility bills. Plumbed steamers tend to work faster, as well. Compared to connectionless steamers, this will limit strain on utilities, yet it needs to be drained and filled manually with water. This means they will need more time for setting up and breaking down at the beginning and the end of the day.
Heating Elements
There is also another type of steamer called, Convection steamer. These steamers have built-in blowers that help in circulating the steam throughout the commercial equipment’s cavity more even and faster cooking. Some of these convection steamers even come without the blowers and some have moving parts for easier production and transfer. In comparison, the dry heating boilers have electric elements attached to their undersides that are embedded in aluminum inside the steaming equipment to make it easier to circulate and transfer heat.
Pressure
Another concern in steaming equipment is whether it’s a steamer that operates with the use of pressure. Some of the units operate using pressure and these are designed to produce high volumes of steam, however, they can’t be opened until the cooking is done. Pressureless steamers will take longer and have higher margins of error, but these are easier to monitor.
