Counter-top steamers tend to be boiler-less. You pour water into a reservoir at the bottom of the unit, which has its own heating element. Connection steamers use a water line to bring water into the steamer from the water source. This type of steamer is more difficult to maintain and requires additional cleaning, but it can handle a greater volume. Go here!

It is best to only use filtered water that has a scale inhibitor. This will reduce the need for cleaning up and extra maintenance. Tap water can have an adverse effect on the taste of food.

Combi Ovens

To quickly and efficiently prepare food, a commercial combi oven can use steam, convection, heat, or a combination thereof. Combi ovens are more expensive than traditional ovens but can be used to replace other restaurant equipment such as warming or keeping cabinets, fryers and steamers.

Combi ovens are a great way to maximize the space in your restaurant.

What Can a Combi Oven Hold?

The majority of steamers are available in sizes ranging from 1 to 4 compartments. One compartment models can produce 200 meals per hour. Because they are fast and can offer multiple cooking options, combi ovens are often used in high-volume situations.

Tips to Maintain Your Commercial Steamer at Peak Performance

Filtered water should be treated with a scale inhibitor. Scale inhibitors remove minerals from tap water. If minerals buildup in the steamer, it can cause performance issues and need to be cleaned constantly. There are many steamer models that have an indicator light that will indicate when the steamer needs to be cleaned. Unfiltered water can affect the taste of steamer food.