The majority of counter-top models are boilerless. You pour the water into a reservoir built-in to the lower section commercial combi ovens, which has its own heating elements. The connection steamer has a line of water that is connected to the water supply in the building. This type of steamer requires more maintenance and is harder to clean. However, it can handle a greater volume.

It is suggested that only filtered water with an inhibitor of scale be used to minimize cleaning and maintenance. It is likely that tap water can affect the taste of food.

Combi Ovens

Commercial combi ovens use steam or convection to cook food quickly and efficiently. Although they are more expensive, combi-ovens can be used to replace other restaurant equipment such as holding or warming cabinets, fryers, and steamers.

Combi ovens are a great way to maximize your space and replace any other equipment in the kitchen.

What is the maximum weight of a combi oven?

Steamers are available in a variety of sizes, ranging from 1 to 4 compartments. One compartment models can produce 200 meals per hour. Combination ovens tend to be used for large quantities of food because they cook so fast and offer multiple cooking options.

How to keep your commercial steamer operating at peak performance

Use filtered water in conjunction with an inhibitor. Scale inhibitors remove minerals from water. Minerals buildup in the steamer can cause performance issues and require constant cleaning. Some steamer models have an alarm light to indicate when the buildup is needed. Minerals in non-filtered water can affect the taste of food steamed.

Before cooking food, steamers need to be heated up. It takes about five minutes for most steamers to reach the desired temperature. To get the best flavor, season your food after steaming. When working with frozen vegetables, use a pan that is perforated and separate the vegetables.