Steamer

Induction Kitchen Equipments · 13 of 15

About the Steamer

• Steam is raised in the cabinet itself, so there's no boiler, no steam line and no pressure vessel to certify.
• Trays cook evenly from top to bottom, which removes the need to rotate them halfway through a batch.
• A timed cycle with automatic cut-off ensures a batch does not overrun while the team works on something else.
• The water level is monitored, and the unit protects itself if it runs dry.
• The tray count is sized to your service, from a counter unit of 6 to a canteen batch of 24.