Steamers
Cooking Equipments

Principle Uses

• Cooking or reheating foods by direct contact with super heated steam

Special Characteristics

• Steam is generated from a boiler
• Cooking and reheating times are substantially reduced

Operating Hints

• Cooking begins when all air has been discharged from compartment
• Manually release pressure at the end of cooking period
• Use caution to remove food when pressure returns to zero
• The compartment must have a tight gasket seal to function properly

Cleaning

• Daily with mild detergent solution
• Remove grates and make sure drain is not obstructed
• Scrub gasket and check for hardening or damage
• Leave door ajar when not in use to prevent damage to gasket

Principle Uses

• Cooking or reheating foods by direct contact with steam

Special Characteristics

• Steam at 212 degrees F is circulated by a fan
• Automatic or manual timing of cooking
• Door may be opened (cautiously) at any time

Operating Hints

• Preheat for more predictable results

Cleaning

• Daily with mild detergents, wash, rinse and dry
• De-lime as needed
• Check gaskets and drains daily
• Replace gaskets when damage or leaking is observed

Principle Uses

• Braise, boil or simmer foods

Special Characteristics

• Size from 10 quarts to 200 gallon
• Steam enters jacket and condenses, conducting its heat through the wall to the food being cooked
• Electric or gas models with self contained steam generators
• Safety valve releases excessive pressure
• Gauge glass indicates water level
• May have tilting mechanism for removing cooked product

Operating Hints

• Preheating empty kettles will result in sudden pressure release

Cleaning

• Open drain valve
• Scrub inside and out with a brush and detergent solution
• Rinse and dry
• Clear drain screen