Cooking Equipment

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.

By the nature of its cooking process, a rotisserie’s service life can be impacted by grease buildup.

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.

The rotisserie’s capacity should match the operation’s peak demand. Different variables will help determine which size rotisserie best suits a particular operation. These include the size of the operation or number of seats, business hours, and whether the foodservice operation will offer carryout service or catering.

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 can use rotisseries in both the back and front of the house to roast skewered meats and poultry, most often whole chickens. Other menu items suitable for cooking on rotisseries include turkey breast and fish as well as potatoes and other vegetables. Some operators also use rotisseries to prepare barbecued items, such as ribs, pork and beef brisket.