Commercial Pressure Steamers

Pressure Steamers: What You Need to Know

Pressure steamers require minimal involvement from operators and produce large amounts of dense food, such as bread pudding, chicken, root vegetables, and turkey. A cost-effective option for meal preparation, a high-pressure steamer streamlines the cooking process and provides a variety of compartment and heating options.

These units come in two main types: floor models and countertop models. The former units typically vary in height and measure 36 inches in width, though this measurement is ultimately determined by the number of drawers or compartments. A floor-model commercial pressure steamer is constructed for lasting use and is optimal for high-volume environments. Conversely, countertop models are stackable to save precious kitchen space and serve as an economical alternative to floor-model units.

Pressure steamers can utilize four different sources of heat: electricity, steam coil, direct steam, or gas. Electric units can be wired almost anywhere, while steam coils generate steam from an interior boiler. Direct-steam high-pressure steamers don't require high-quality water, and gas units run on one of two gas types: natural gas (NG) or liquid propane (LP).

Commercial pressure steamers that use LP require gas tanks for operation. The benefit of these units is they don't need a gas line for operation, which is a requirement for NG pressure steamers, but kitchen areas must have enough space to accommodate the gas tank. Additionally, operators can choose between units with digital or manual controls. Manually operated high-pressure steamers are more durable than digitally controlled units. However, digital controls simplify time and temperature programming for staff.

Common Questions About Pressure Steamers

Should I get a countertop or floor model?

Countertop versions don't add to the footprint in your kitchen, but they do take up counter space. These are typically less expensive to purchase than their floor-model counterparts, but their capacity and output are also limited. These units are stackable, however, so purchasing more than one will give you more capacity without sacrificing more counter space.

Floor models are usually 36 inches wide and vary in height, depending on the number of compartments or drawers the unit has. These industrial steam pressure cooker units are designed to withstand heavy use and abuse, so if the atmosphere of your establishment is a demanding one, a floor model may work best for you.

Gas, electric, or direct steam?

Electric steamers may be desirable because they can be wired in virtually anywhere. Electricity is a convenient option because you won't need to worry about having room for a gas tank or adding natural gas lines. It is important to keep in mind that electricity takes longer to heat, and gas reaches higher temperatures.

High pressure steamers use a steam coil to generate steam from the interior boiler. The steam in that system doesn't come into contact with the food itself, but only warms the water that does create the cooking steam. Still, good water should be used to avoid unnecessary damage to the unit. Descaling is a labor-intensive process that can be lessened by using softer water. Failure to descale the unit can lead to hot spots, overheating, and potentially rupture.

Those that use direct steam, however, do need to use water that is high quality. If you wouldn't drink it, you shouldn't use it to cook your food. If you want a steamer that uses direct steam, you may not want to tie into existing boilers. Bad water can cause poor food quality, as well as health issues caused by contaminants found in old boilers.

Gas steamers burn one of two types of gas. Liquid propane costs more than natural gas, but there are some details beyond cost that need to be weighed before choosing between the two.

Natural gas or liquid propane?

Pressure steamers that burn natural gas (NG) are usually more energy efficient than electric ones. It's important to contact your utility provider to make sure it's available in your area. Units using liquid propane (LP) are also efficient, but you must take into consideration the amount of space the gas tanks will need.

What type of steam generation do I need?

Boilerless steamers are a good option for restaurant owners who are looking to avoid some of the problems that come with units that have boilers. These units don't require water filtration or treatment and don't require descaling. Operating and maintenance costs tend to be reduced without adding to cooking time. Boiler-based pressure steamers can either be self-contained or tie into an existing boiler system. Steam is generated within the boiler and then it diffuses throughout the unit, either directly or through a coil.

Connectionless steamers generally need to be filled and emptied manually, but some units can be connected only to a water supply. They don't drain directly into a sewer, so an employee must empty the hot waste water, which could result in burns. Steamers with an external source generate their heat from a burner that is not inside the water reservoir. These will require the additional purchase of a steam generator to function properly.

Which pan type do I need?

Some of our smaller, countertop versions will hold a half-size pan. This is a viable energy-saving option for light-duty applications. Full pans are the most versatile. The maximized surface area of full-size pans makes moving, holding, and steaming food items simple and efficient. Drawer type units are great for maximizing the space within the industrial steam pressure cooker, but they're limited in the flexibility to accommodate anything other than standard-sized pans.

How many compartments do I need?

Most pressure steamers will have one, two, three, or four compartments. Many of these compartments are independently controlled and have removable shelves and pan supports.

What other features do pressure steamers have?

• A compensating thermostat allows users to thaw frozen products before setting the unit to pressurized operation. The thermostat compensates for the frozen state of the food and adjusts when the food is thawed.
• Descaling ports make it easy to add descaling solution required for preventative maintenance, as well as when lime build-up symptoms occur.
• Many steamers come equipped with integral kettles that can run off the steam generated by the pressurized cabinet. This allows for cooking additional products without added energy costs.
• Some pressure steamers include worktops that present added workspace for loading and unloading food items.
• Many areas require condensate to be cooled to below 140 degrees Fahrenheit before it is emptied into the sewer. Units with a condensate drain make this an easy accommodation.
• If the pressure steamer you're interested in has a convection mode option, air within the unit can be moved around by a fan that is operable only when the unit is in that mode.