Types

Pressure steamers cook foods under a pressure of 15 pounds per square inch (high-pressure steamers) or 4 to 6 pounds per square inch (low-pressure steamers).They are operated by a timer, which shuts the equipment off after a preset time.The door cannot be opened until the pressure returns to zero.

Pressureless or convection steamers do not operate under pressure. Jets of steam are directed at the food to speed the heat transfer, just as the fan in a convection oven speeds cooking.The door can be opened any time during cooking.

All steamers hold standard-size counter pans (12 x 20 inches or 325 x 530 mm) or fractions thereof.Their capacity varies from one to many pans.

Steamer operation varies greatly, depending on the model. Check operating manuals and be sure you understand a particular model well before attempting to operate it.

Caution is important with all steam equipment because of the danger of severe burns.

Convection steamer Courtesy of Vulcan Hart Company.

Pressure steamer Courtesy of Vulcan Hart Company.

Convection steamer Courtesy of Vulcan Hart Company.

Small table-model mixer Courtesy of Hobart Corporation.
Large floor-model mixer Courtesy of Hobart Corporation.

Food chopper

Courtesy of Hobart Corporation.

Food chopper

Courtesy of Hobart Corporation.

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