Steamers

Steam cooking is extremely fast and efficient. There are two main types of steamers: compartment, either atmospheric or pressure; and kettles, either fully or partially jacketed which can be mounted on the floor, wall or counter.

Steamers are used for Steaming fresh and frozen vegetables, pasta, rice, re-thermalizing precooked and/or frozen items such as lasagna.

Atmospheric steamer -designed to purge the air from the cooking compartment. It achieves this with a continuous, turbulent flow of pure steam. An atmospheric steamer is unpressurized. Its steam is totally saturated heat provided by a boiler that can be part of the unit, shared with other equipment, or in a remote location. Because it provides a constant exchange of fresh steam, there is no transfer of flavors so dissimilar foods such as seafood and rice can be cooked at the same time. It is also ideal for frozen products and on-line cooking. The cavity can be opened during cooking.  

Pressure steamer - Steam in this unit is pressurized.. These steamers are for large production such as commissaries, schools, health care or prep lines. They must be depressurized and the steam allowed to escape before opening the door.  

Steam-jacketed kettle - Steam jacketed kettle is a pot within a pot, with steam trapped in the space between them. A self-contained boiler or a shared or remote source can supply the steam. A major benefit of the steam-jacketed kettle is that it cooks extremely fast without scorching and hot spots.   Steam-jacketed kettles consist of an inner and an outer wall. Steam is introduced into the cavity between the walls, heating the inner shell, to cook the inner kettle shell's contents. Steam jacket kettles are often used in the preparation of large quantities of soups, stocks, gravies and sauces.

Maintenance

Keep compartments and kettle valves free of accumulated food Clean and wipe out all compartments daily.

Remove shelves, supports and screens and wash in dishwasher.

Clean and wipe gaskets.

Check sight gauge for proper water level.

Blow down boiler under steam pressure daily in a normal operation.

Use water treatment, if necessary, to prevent mineral deposits in boilers. De-scale boiler every six months or as needed according to use and hardness of water.

To clean a steam-jacketed kettle, close the drain and fill with hot water and detergent to above soil level.