Steamers

Utilizing steam to cook food retains moisture, nutrients and color. Volume and application dictate equipment selection.

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When a steamer fails, scale and lime deposits are often the culprits. That’s why, from the time of purchase, it’s important for operators to stick to a cleaning schedule.

Operators should weigh a number of factors when purchasing a steamer to ensure this piece of cooking equipment can meet their cooking and heating needs.

Steamers are most often used to cook items like vegetables, seafood, potatoes and rice since not only is production fast, but items also retain moisture, nutrients and color. 

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.

Though combi ovens get all the attention, steamers are still key pieces of equipment in many professional kitchens. Staff can use them to prepare, vegetables, seafood and more. Here are three tips to keep a steamer up and running.

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.

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