How to Choose the Best Commercial Steamer for Your Business
Steam is one of the quickest and most economical ways to cook all kinds of food, including eggs, vegetables, fruit, meat, casseroles, and dessert. Cooking with commercial steamers helps retain juices and key nutrients while preserving the food's color and texture and minimizing shrinkage. When it comes to retherming and holding food, many models have that covered too, with their gentle heating and humidity control.
With a variety of steamer styles ranging from hulking pressure steamers to countertop sandwich steamers, there are very few items that can't be prepared using steam, and many foodservice operations that will benefit greatly from implementing a commercial steamer. Once you've made the commitment to put a commercial food steamer to work in your restaurant, you'll need to determine the type that will work best in your venue.
New to commercial steamers? Our introduction to steam cooking can help you decide whether steam cooking is right for you.
STEAMER TYPE
UTILITIES & STEAM GENERATION
OTHER CONSIDERATIONS
Key Terms
- Portion Steamer: Compact unit made for quickly heating small portions of food.
- High-volume Steamer: Designed to uniformly heat/cook multiple steam table pans full of food.
- Convection Steamer: Expedites cooking by circulating hot steam on all sides of large portions or dense foods.
- Pressure Steamer: Uses pressure to create hotter, drier steam to cook foods quicker.
Know Your Steamer Application
The first step in determining what type of steamer is best for your establishment is deciding what type of steamer and method of cooking best fits your menu. It's important to note that crossover in steamer types and functions does exist, and some steamers can fit into more than one of the following categories.
Some foods benefit from short, hot blasts of steam, such as bread and tortillas, for example. A specialty steamer may be the perfect fit for such applications. Maybe you need to quickly heat small portions of eggs, shrimp, sandwiches, vegetables, or rice, and you want to cut down on cook times and flavor transfer. In this case a portion steamer can be perfect to meet those needs. To quickly heat large batches and/or full pans of food while keeping ingredients moist and flavorful, a high-volume steamer can help. Convection steamers gently circulate steam on all sides of cooking food for uniform, measured heating. If you're wanting a steamer that cooks dense foods quicker, hotter, and drier, a pressure steamer could be just the ticket.
Read on to learn more about the different types of steamers and their best uses.
Portion steamers are used to quickly heat, cook, and/or retherm small or medium portions of food, so they typically have a small capacity and sometimes are designed for one specific product, such as tortillas at a burrito shop. This steamer type is common in fast food establishments where food is made to order and swiftness is key. Some models hold just one serving of food at a time, while others can accommodate as much as 1-2 pans full of food.
Pre-cooked bread, muffins, pancakes, eggs, meat, seafood, and vegetables can be taken straight from the refrigerator or prep table, placed in the steamer, and heated to serving temperature in a matter of moments. Preparing certain foods in this manner saves time, energy, and labor, and can produce a better product texture than holding bulk volumes of ingredients at serving temperature throughout the day.
- Heat small-to-medium portions of food
- Heat specialty food items
- Cook 1-2 pans of food maximum
- Heat multiple items in quick succession
- Cook/heat several pans simultaneously
- Accommodate full-size steam table pans for easy buffet or cafeteria service
- Hold heated food at a steady temperature/humidity
- Prepare food in bulk
High-volume steamers often operate with convection technology, but they may also cook with pressurized steam, depending on the model. Because they're designed to cook large batches of product quickly and evenly, high-volume steamers typically hold anywhere from one to nine full-size steam table pans, and some models can be stacked for increased capacity in a single footprint. This steamer type is especially useful for locations where high volumes of food are cooked every day, such as correctional centers, mess halls, and food factories.
Some high-volume models have dual settings to cook and hold product, keeping food hot and ready to serve without drying or scorching it. When staff are multi-tasking in a busy kitchen, utilizing a steamer's cook and hold capability helps preserve optimal food texture and reduce loos due to burning or over drying food. This feature also comes in handy at cafeterias, banquets, buffets, and catered events, as bulk recipes can be prepared in advance and used to refill serving stations throughout the night.
Check your menu to decide what steamer type is best for your needs. Portion steamers are great for heating small amounts of product in a snap, while high-volume steamers can cook bulk food portions without drying or scorching.
Choose a Cooking Method
When you're deciding whether you need a portion or a high-volume steamer, you'll also need to consider what cooking method best suits the product you sell. Steamers can cook food in a couple of ways, and these different cooking methods vary in speed, temperature, and can create different product textures. The most common cooking method is convection, but pressure steamers come in handy for a few uses too. Depending on what type of product you're selling, one of the two methods will work best for you. Below, we'll cover the benefits of each method, to help you decide.
Convection steamers operate by quickly and gently circulating steam on all sides of food as it cooks. This cooking method ensures a uniform texture, shortens cooking time for dense foods, and maintains a maximum temperature of 212 degrees Fahrenheit. Convection cooking is gentler on food, so if you're serving eggs, seafood, green vegetables, or custard, convection is the best choice. Convection models also can be opened to check on food's progress, take pans in and out of the unit, or add seasonings, while pressure steamers cannot.
Many steamer types use convection heat, including portion, countertop, and floor models. Many units have built-in fans that circulate the hot steam, and some models allow the user to adjust the fan speed for different foods. Always verify which cooking method a steamer operates with before completing your purchase.
- Maximum cooking temperature is 212 degrees Fahrenheit
- Fans circulate steam around food for uniform heating
- Excellent for tender foods
- Can be opened during the cooking cycle
- No flavor transfer between products
- Not recommended for very high altitudes
- Cooks at temperatures as high as 250 degrees Fahrenheit
- Added pressure injects moisture deeper into product
- Perfect for sturdy foods and large/tough meats
- Cooks quicker than convection method
- Flavor transfer may occur
- Cannot be opened during cook cycle
Pressure steamers utilize interior cabinet pressure to raise the maximum temperature of steam as high as 250 degrees. Under normal circumstances, steam can only reach a temperature of 212 degrees Fahrenheit, which is hot enough to cook almost any food. However, hotter steam cooks faster and drier, meaning that food cooked with pressure steam resists sogginess from excess moisture and doesn't take as much time to prepare. Since this steamer types relies on pressure to operate, dense and sturdy foods, such as potatoes, rice, pasta, and large, tough cuts of meat are an excellent fit. The added pressure inside the unit helps the hot steam penetrate deeply into these types of ingredients, encouraging uniform doneness.
Like all pressure cooking equipment, pressure steamers cannot be opened during cooking and users must take a couple of extra precautions to ensure safe use. Most modern pressure steamers, however, have fail-safe security devices built into the machine to help ensure safe operation.
NOTE: Convection models work best at low to mid-range altitudes; at very high altitudes the steam may not be able to get as hot as it normally would. If you're high above sea level, you might have to get a pressure steamer to ensure food gets hot enough during cooking.
Different cooking methods operate at varying speeds and temperatures. Convection steaming is simple, easy, and works great for eggs, green vegetables, and seafood. Pressure steamers achieve hotter temperatures, making them perfect for quickly cooking rice, potatoes, and other dense, sturdy foods.
Determine the Required Capacity
Because steamers come in a wide range of styles, some operators choose to shop by capacity, to ensure the model they're choosing can keep up with demand. Depending on your needs, you may want to purchase a floor steamer capable of cooking several full-size food pans simultaneously, or you may decide that an economically priced countertop portion steamer will fit the bill. Some operators choose to purchase two or more smaller steamers and then install them side-by-side or with a stacking kit, enabling users to prepare food with different time and temperature requirements in separate units. Consider the type and volume of product you serve every day to determine which capacity is best for you.
Evaluate Utility Connections
No matter which type of commercial steamer you need to make your product, you'll have to check what connections are available at your venue. Depending on your building, utility connections for heat and moisture can limit what steamer types you're able to install in your kitchen. Below, we'll go over some utilities you'll need to know about when choosing a commercial steamer.
Gas vs Electric
Countertop steamers often operate with 120v electrical connections that can be plugged in almost anywhere, and a few gas-powered options do exist. Larger electric models may require a much higher voltage and/or specific electrical connections that aren't available in every building, while gas models can only be used where LP or natural gas fuel is available.
Gas-powered steamers use natural or LP gas to get hot and create steam. If your building has gas lines, you'll probably want to look at gas-powered options. Many buildings with gas lines don't have an electrical system capable of supporting the high voltage demanded by some commercial kitchen equipment, and the cost of updating the building can be prohibitive. In this situation, a gas-powered model may be the best choice for your business.
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Electric steamers operate with electricity and can come with a range of voltages and connection types. Many smaller units, such as countertop and portion steamers, use 120v power connections and can be plugged into a standard outlet. Larger models meant for bulk output may require as much as 480v and come with connections that won't work with a regular wall outlet. Ensure the model you're considering is compatible with your kitchen's utility connections before buying.
SHOPElectric options often are less costly to use, install, and maintain, as well as heating more efficiently than gas powered options. However, if your building uses gas, electric equipment may not be an option. Research the utility connections available in your building to choose a unit that can be installed and operated safely, with minimal remodeling.
Check the utility connections and limits for your venue to determine whether you need a gas or electric unit. Choose a model that fits your building's capabilities to avoid costly installation fees or building modifications.
Connectionless vs Plumbed
Since steamers need water to operate, you'll want to consider which water source works best for your needs. Steamers may be built with an internal reservoir to hold the water they need for cooking, or they can be built to connect directly to the building's plumbing to obtain water. There is some crossover in plumbed steamers and connectionless steamers, so you can choose a floor steamer with a large reservoir and cook food in bulk without plumbing connections. If you have a water connection available in your kitchen, however, a plumbed unit can save time and streamline output, as well as reducing the danger of your steamer running dry and burning out from heavy use. The benefits of each type are explained in more detail below.
Plumbed steamers may need to be installed by a plumber, which can increase their up front cost, and they can't be moved around easily. On the other hand, these steamers never need refilling and aren't in danger of running dry and overheating from lack of water, because they draw their own water supply without employee assistance. Often, plumbed units are capable of cooking higher volumes of food, more efficiently than connectionless options. These models also help free up staff for other tasks, as no one has to monitor the machine and refill it. Plumbed units often require a filtering system and regular descaling to maintain performance, and they're excellent for very high-volume operations such as hotels, resorts, theme parks, and food factories.
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Connectionless steamers cannot draw water from the building's plumbing, so they operate with a reservoir that must be refilled periodically to ensure the equipment isn't damaged by running dry. Many connectionless units can operate with ordinary tap water and require less maintenance, simplifying the cooking process and saving money on filtering supplies. This steamer type is great for preparing food for small-to-mid-size buffets and restaurants. If you need to move your steamer around or use it in a location where no plumbing is available, such as for catering establishments, fairgrounds, food trucks, or front-of-house, a connectionless unit is the best option. Since there's no permanent plumbing connection, these steamers can be installed more easily, and in a wider variety of locations than plumbed options. They're also easier to relocate.
SHOPConsider how and where your machine is used. If you cook large volumes of product and have available plumbing connections, a plumbed unit can save time and labor. If connections aren't accessible or you need flexibility to move your steamer around, a connectionless option is best.
Boiler-based vs Boilerless
Commercial steamers may be designed to produce their own steam, or they may be hooked up to an external source so steam can be injected into the unit as needed. Some kitchens already have a boiler, meaning a ready supply of steam is available. When an external boiler isn't available, there are other options for making steam.
Boiler-based steamers typically have a boiler built into the unit, meaning they make their own steam as they operate. Some models are designed to be hooked up to an external boiler, so if your building has a boiler that operates with food grade steam, a boiler-based model may be right for you. Because boiler steam is pre-heated before it enters the cook chamber, it's "drier" than steam produced by a misting system, meaning food is less likely to come out soggy. Steamers with boilers tend to use more water than boilerless options, and they have a faster recovery time in between food batches.
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Boilerless steamers may use an open pan of water or an internal misting system, combined with heat, to create steam. Since these units don't have a boiler, they often cost less to operate, require less maintenance, and are less susceptible to complications associated with limescale buildup. They often heat up quicker and use less water too. Units with a pan or misting system may impart extra moisture to food, however, and may take longer to cook certain ingredients. If food is spilled in a boilerless unit, it must be shut down and the reservoir pan emptied, cleaned, and refilled before it can be used again.
SHOPBoiler-based steamer models may contain a boiler or be designed to hook up to one. They require more maintenance, can cook drier, and recover temperatures quickly. Boilerless models offer simple maintenance, reduced water use, and must be refilled to keep making steam.
Consider Special Features
Commercial steamers may come with one or more special features designed to streamline certain applications. Some features automate steps in the cooking or cleaning cycle, simplifying operation for busy operators. Programmable options make it simple to customize your machine and standardize recipes, and dual warming modes can extend the life of product. Check out the special features listed below and consider which, if any, could benefit your business.
Auto Refill/Water Level Control
Steamers with this feature require very little oversight to operate for extended periods without running dry and getting damaged. They also help cut down on repetitive filling tasks for employees.
Built-in Timer
Timers helps audibly alert operators when a cook cycle is completed, helping them avoid overcooking food in loud, busy kitchens where employees are often required to multitask.
Cook-and-hold Mode
Cook and hold settings are perfect for high-volume food prep. Once the food is cooked, the unit can manually or automatically switch to holding mode, keeping the food hot and fresh while preserving its flavor and texture.
Alarm
An alarm can alert employees when the unit needs to be refilled with water is is in danger of overheating, helping users keep up with daily maintenance, preserving the steamer's performance.
Programmable Presets
Preset buttons enable cooks to program the perfect cook time for a variety of dishes, and rest assured that each batch of food will be cooked exactly the same. This type of feature is especially useful across multiple locations, and allows novice employees to turn out perfect product with the push of a button.
Top- or Front-loading
Depending on the product, a top-loading machine may be the most efficient and intuitive option for your prep line, especially if you're working in view of the customers. However, many front-loading units are stackable, so if you need two or more steamers, you may want to keep this in mind.
Microwave Cooking
Some steamer models feature microwave technology for fast, flexible cooking. These models offer the speed of microwaves with the quality preservation and health benefits of steam. Because these units have dual microwaving and/or steaming functions, operators needing to produce a low volume of product can save space and money by purchasing one piece of equipment instead of two.
Stands & Bases
Before you wrap up your shopping trip, you'll want to think about where your steamer will be installed, and what type of base, if any, it needs. Operators often opt for casters on large bulk steamers, to facilitate easy movement. If you have a countertop steamer, it'll need legs to lift the unit away from the supporting surface and prevent possible scorching. If no counter space is available, you may need to purchase an equipment stand to hold the unit. An equipment stand with casters is perfect for transporting your steamer from one location to another, such as for catered events.
- Choose a steamer type and cooking method. Portion steamers accommodate low-volume cooking needs, while high-volume steamers produce product in bulk. Either steamer type may cook with convection steam, which cooks more slowly and is gentler on product, or pressurized steam, which cooks more quickly and is perfect for dense, tough foods.
- Determine what capacity your steamer must have. Figure out the quantity of steamed food you serve during peak periods and choose a model that can keep up with that level of demand.
- Evaluate what types of utility connections are available. Ensure the steamer you buy is compatible with the type of water and power connections that are available if any.
- Consider if special features will add benefit to your workflow. Special features can help keep your unit refilled, alert users when food is done cooking, and switch automatically between cooking and holding in certain models.
- Decide what base, if any, is needed. Depending on where your steamer is installed, you may need to choose between legs or casters, or even buy and equipment stand to support the unit.
