BUYERS GUIDE > STEAMERS

Convection Steamer vs. Convectionless Steamer

Convection steamers have a fan inside the steamer, which causes the air to more evenly circulate throughout the interior of the unit. This convection fan leads to shorter cooking times, which reduces your energy costs and improves the efficiency of your business.

Boilerless vs. Boiler

Older boiler or steam generator models require water and drain connections, and require regular deliming and cleaning. Many of these models have been or should be updated to Boilerless models, often referred to as 'connectionless' or 'self contained.'

These models have a heating element directly under the bottom of the interior cavity. Water is added directly to the cavity. They are simple to clean and generally last longer. Connectionless steamers do not attach to any water lines. Instead, they rely on a manually filled reservoir that sits in the bottom of the steamer. Unlike traditional steamers, connectionless units recirculate the steam rather than venting continuously. This closed system produces a substantial savings in both energy and water. Connectionless steamers conserve additional water because they do not have a cooling drain. In conventionally plumbed steamers, water condensate drains from the bottom of the appliance. Because most municipal codes prohibit the draining of water hotter than 140�F., foodservice operators need to inject a substantial amount of cold water into the drain pipe before the water enters the sewer. In all, connectionless steamers use about two gallons of water per hour, compared with an average of 40 gallons for traditional models.

Steamer Tips

1. Preheat your steamer
2. Break up frozen vegetables and season after steaming, not before.
3. Always steam vegetables and meat in perforated pans, using a solid catch pan underneath.