Crown Steamers

From compact countertop models to high-volume industrial models, Crown steamers produce tender, flavorful food packed with moisture. A range of dishes can be quickly cooked, heated, defrosted, or rethermalized in a steamer, making this equipment a valuable addition to any kitchen.

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Crown Food Steamers: What You Need to Know

Crown steamers provide uniform heat distribution when cooking food because they envelop ingredients with hot steam. This cooking method also traps moisture to prevent food from drying out as it cooks, making steamers a good choice for kitchens where staff members don't have time to monitor food closely. Units are available with capacities from 3 to 42 full-size food pans, so there's an option for any size operation.

Common Questions About Crown Steamers

What can you cook in a Crown food steamer?

Many kinds of food can be cooked with steam as steam cooking keeps food moist and flavorful, making it an excellent choice for items with a tender texture. Some food that can be cooked in a steamer include the following:

  • Vegetables such as broccoli, carrots, squash, spinach, asparagus, cabbage, and potatoes
  • Meat and fish such as chicken, salmon, shrimp, clams, lobster, and crab
  • Grains such as rice, polenta, quinoa, and oatmeal
  • Fruit such as apples, pears, peaches, and cherries
  • Eggs boiled in the shell, scrambled, or whipped into a souffle
  • Dishes such as tamales, sponge cakes, bread pudding, stuffed grape leaves, and dumplings

Do Crown steamers need to be under a hood?

Some steamer models are designed for ventless use, while others may require a condensate hood for safe, legal operation. You'll have to check local codes to verify whether your Crown steamer must be installed under a hood. More information on requirements for vent hoods can be found in Vapor Removal from Cooking Equipment, NFPA standard No. 96.

What is the difference between a pressure steamer and convection steamer?

Steamers operate by producing steam, enveloping the food inside the cooking cavity in heat and moisture. In a convection steamer, this steam circulates around food at a temperature of 212 degrees Fahrenheit, which is the hottest temperature steam can reach under normal conditions. Inside a pressure steamer, the additional atmospheric pressure enables the steam to become hotter and reach temperatures well above 212 degrees Fahrenheit, cooking food faster and hotter than a convection model.

This hotter steam is sometimes called "dry steam" because, if it cools down slightly, it doesn't condense. "Wet steam," the type of steam produced in Crown convection steamers, stays at exactly 212 degrees Fahrenheit throughout the cooking process and condenses quickly if its temperature drops.

Crown pressure steamers can cook food more quickly and reach higher temperatures than other cooking methods, providing a range of cooking options; however, they're more complex to operate and can pose an increased risk of steam burns. Staff may need additional training to operate a pressure steamer, and it can be easier to overcook food in this type of equipment versus a standard convection steamer.

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