The Best Commercial Steamer Features For Your Restaurant

Steamer Features

Best Commercial Steamer FeaturesSteamers or steaming equipment are an excellent way for a commercial kitchen to prepare food ingredients with vegetables and other dishes which requires a healthy and high-quality way. Some Commercial Steamer Features were written below and is very simple to learn and use.

Commercial Steamer 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  to them, they are more energy-efficient, 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 boilerless, 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 steamers. These steamers have built in blowers that helps 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 its 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.

 

If you think that you need to acquire one of these steaming equipment, Procook offers different kinds of steamers which will be helpful in making your restaurant be successful

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