Convection Steam and Combi Ovens
A convection steamer cooks food at 212 degrees Fahrenheit. Convection Steamers can steam, poach, reheat, thaw, stew and par-cook foods. This efficient method of heat transfer cooks food quickly without drying. Cooking with steam is a healthy alternative compared to cooking with oils or added fats. Steamed vegetables retain their vibrant color and texture and reduces leaching of vitamins and minerals. Direct Steam use your buildings existing steam supply. Some units have an internal steam generator. Other systems have a boiler built into the cabinet. Other options are boilerless and heat water internally. Most models require a water connection. Smaller units are connectionless, which means you manually fill a water reservoir. Combi Ovens uses three methods of cooking in one appliance: convection, steam and a combination of convection and steam