Steam Your Foods Professionally with Commercial Restaurant Steamers

Commercial steamers are steam cooking equipment designed to cook food items with hot, humid air. Cooking without dry heat or boiling water helps retain the natural flavors, texture, and color of ingredients. Commercial kitchen steamers have a straightforward construction, usually a water pan, boiler, and cooking cabinet. The boiler heats the water until it converts to steam, which is then channeled into the cooking chamber with fans or jets. This gentler heat transfer allows cooking quickly but at lower temperatures, minimizing food shrinkage and burning risks.

Types Of Commercial Steamers

All commercial steamers can make happy customers because they cook as fast and efficiently as other commercial cooking equipment. They are also suitable for batch cooking. The magic they do relates to the nutritional quality. Restaurant steamers undoubtedly deliver healthier portions free from fat and cholesterol but rich in vitamins and taste. Therefore, you can choose the commercial steamer types based on your menu items.

1. Convection Steamers

Convection steamers cook dishes at low temperatures, generally 212°F. While this low-heat cooking ensures healthier cooking, the convective steam flow into the cooking cabinet speeds up the process. Most models don’t require a connection to a boiler. The water pan in the unit’s base provides the steam source for the one or two onboard steam generators. When purchasing a convection steamer, you need to know your volume demands. Commercial countertop steamers usually have one compartment that can accommodate 1-6 pans. Floor models can have 1-3 compartments with 6-12 pan capacity per compartment. In addition, if you often need to check the cooking process or stir the items, a convection steamer is better. (You can’t open pressure steamers until the cook cycle is over.)

2. Pressure Steamers

Pressure steamers are airtight commercial steamers cooking menus faster at higher temperatures. As steam builds inside the sealed cooking chamber, the internal pressure increases, varying between 5 and 15 psi (pounds per square inch). Cooking temperatures can thus reach 250°F. Commercial pressure steamers have 2-3 cooking chambers, and each compartment can hold 6-8 full-size pans. These commercial restaurant steamers are larger and offer a higher cooking capacity. Therefore, they are more expensive than convection steamers and are preferred in large-batch cooking environments like universities, hospitals, and hotels.

3. Dim Sum Steamers

Dim sum steamers are specialty commercial steamers designed primarily to cook rice rolls, dim sums, and other traditional dumpling-style meals. Cooking rice, vegetables, or seafood in aluminum, steel, or bamboo steamers is a long-lasting tradition. Some operators also used commercial steamer pots for the same purpose. Dim sum steamers turn this tradition into an efficient commercial kitchen steamer with an innovative design. These cooking appliances feature multiple steamer holes placed above a base.

Electric or Gas Steamer For Commercial Use

Commercial steamers are powered by electricity or gas. Commercial gas steamers are known to heat faster, meaning faster steam generation. If you have a gas hookup or enough space for an LP tank, you can buy a gas-powered heavy-duty commercial steamer. This will give you a voluminous production capacity with minimum utility costs. Commercial electric steamers may generate steam slowly but have the flexibility of installing anywhere.

Steam promises many operational benefits for businesses in different industries. Chef’s Deal has a wide selection of commercial steamers for sale from leading manufacturers, Accutemp, Cleveland, Crown, Groen, and more.