Steamers Gas Electrical
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Steam cooks without submerging, so vegetables keep their colour and texture, fish holds together, and nothing leaches into water that gets poured away.
It also cooks at volume without fat, which is why steamers appear in hospital, aged care and institutional kitchens as often as in restaurants.
Pressure steamers cook faster at higher temperature; atmospheric steamers are gentler and better suited to delicate product. Most sites choosing between them should decide on what they cook most, not on speed alone.
A combi oven does steam as one of several modes and is worth comparing if you are also short of oven capacity — for many kitchens one combi replaces both machines.
Steamers need a water supply, a drain and either gas or three-phase power. Call 0488 019 097 with your volumes and we will specify one.
Commercial kitchen equipment for cafés, restaurants, pubs, clubs and takeaways, delivered Australia-wide.