Steamers

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

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Steamers are geared for items like vegetables, seafood, potatoes and rice since not only is production fast, but the equipment also helps these foods retain moisture, nutrients and color. 

Operators should keep in mind a number of factors when purchasing a steamer to ensure it can meet the operation’s cooking and heating needs.

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.

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