Foodservice operators typically use steamers to cook menu items like vegetables, seafood, potatoes and rice because this equipment usually provides fast production and helps the food retain moisture, nutrients and color.
When it comes to steamers, start with proper installation by qualified professionals who follow manufacturer recommendations. Not following the manufacturer recommendations can result in problems due to undersized drain lines and steam escaping and damaging equipment components.
This line of steamers includes ultrasonic scale prevention technology, which starts automatically when the unit is turned on. Sound waves create microscopic bubbles in the steam generator, causing vacuum energy that prevents scale from attaching to the steamer walls. This reduces other routine maintenance requirements, with deliming needed once a quarter instead of monthly, per the manufacturer.
Eloma, an Ali Group Co.
The MULTIMAX Combi-Steamer provides personalized cooking programs, automatic heating and cooling functions and five cleaning programs. The water- and energy-saving unit stores 99 recipes that an operator can access with the push of a button. The Live Steam System monitors and controls steaming. Chefs can choose among 7 cooking modes between 86 degrees F and 572 degrees F.