Steam Cooking Equipment
Commercial Steam Kettles
Efficient equipment designed for preparing large quantities of soups, sauces, and stews, using steam for even heat distribution and precise cooking.
Combination Ovens
Versatile ovens that combine convection and steam, allowing for baking, roasting, and steaming in one unit for ultimate flexibility.
Commercial Steamers
Specialized units for steaming vegetables, seafood, and delicate dishes, preserving nutrients and delivering consistent results.
Tilt Skillets & Braising Pans
Durable, multi-functional cooking equipment capable of braising, simmering, frying, and sautéing, ideal for diverse menu preparation.
Countertop Steamers
Compact steamers that save space while offering efficient, consistent cooking, perfect for smaller kitchens or supplemental use.
Steam Cooking Equipment - A Cornerstone of Healthy Cooking
Steam cooking equipment is designed to prepare vegetables, seafood, rice, meat, and other foods using steam to preserve moisture and nutrients. Commercial steamers rely on moist heat, offering a healthier alternative to dry-heat methods like grilling or frying. These units feature a straightforward design, with built-in boilers generating steam and transferring it to the cooking chamber. The gentle heat minimizes the risk of overcooking while delivering flavorful, nutrient-rich results.
Benefits of Steam Cooking Equipment
Steam cooking offers several nutritional and operational advantages:
- The gentler heat creates softer, more digestible dishes.
- Steam helps break down fibers in ingredients and removes fats from proteins.
- Natural flavors, textures, and colors are retained, resulting in nutrient-dense, lower-calorie meals.
- Food shrinkage and burning are less likely.
- Cooking times are reduced, enhancing efficiency and consistency.
- Different foods can be cooked simultaneously without flavor transfer.
- Programmable controls allow chefs to customize cook times and steam levels.
- No extra oils are needed, reducing mess and cleanup.
- Steamers are energy-efficient, locking in heat and using less power to maintain cooking temperatures.
Types of Steam Cooking Equipment
Steam cooking equipment comes in various sizes and steam generation methods, tailored to fit different kitchen needs:
Pressure Steamers
These use high-pressure steam (5-15 psi) to cook at up to 250°F, making them ideal for tougher items and high-output settings.
Convection Steamers
Relying on steam circulation rather than pressure, these units cook at 212°F for even and delicate results, suitable for steaming, poaching, or stewing.
Countertop Steamers
Compact models designed for smaller spaces, offering quick bursts of steam for reheating or low-volume cooking without occupying floor space.
Steam Kettles
Large pots with an insulated outer jacket where pressurized steam cooks food evenly and quickly. Ideal for soups, sauces, pasta, or rice, with options for tilting or built-in mixers.
Tilt Skillets & Braising Pans
Multi-functional units used for steaming, grilling, frying, and braising. Their tilting mechanism simplifies transferring large batches into serving containers.
Steam Generators
Standalone units that convert water into steam, supplying moisture for other equipment like steam kettles or warmers in kitchens without built-in boilers.
Steam cooking equipment comes in a range of sizes, capacities, and configurations to meet the unique needs of any commercial kitchen. By selecting the right equipment for your menu and space, you can deliver healthy, flavorful dishes while maximizing efficiency and energy savings.
