Archives for "Combination Oven Steamers"

A combination oven steamer (or combi oven) is a special type of convection oven that can steam, roast, broil, bake and more using the power of steam. Cooks will be able to maximize results by easily performing multiple cooking functions using steam, hot-air, or a combination of both.

Posted by admin on 27th January 2010

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Alto Shaam 7-14ESi Electric Combitherm (Boiler-Free)

Alto-Shaam 7-14ESi Electric Combitherm (Boiler-Free)

Designed with EcoSmart™ technology for reduced energy and water usage and include operational modes for steam, convection, and a combination of steam and convection heat. Standard features to include patented, automatic steam venting; Gold-n-Brown™ browning function; and a self-adjusting, flush-mounted rotary door handle with a steam venting safety stop. Control to include 2-speed fan and cool-down function. Combi oven cavity is to be constructed of 18 gauge stainless steel, include an attached spray hose with backflow preventer, and automatic cleaning function. The combi oven is to accommodate up to 7 full-size sheet pans or 14 full-size hotel pans, include a removable door gasket for easy replacement, and standard right-hand door hinging. The combi oven is to include the patented smoking function (only if requested with order).

Operating Efficiency – 81.72%

STANDARD CONTROL: Includes removable quick-connect internal product temperature probe in the combi oven interior.

DELUXE CONTROL: Includes removable quick-connect internal product temperature probe in the combi oven interior and programming capability with Rapid-Touch™ operational quick-keys.

S-CONTROL: Includes removable quick-connect internal product temperature probe in the combi oven interior and smoking function as an option.

STANDARD FEATURES AND ACCESSORIES

Four (4) stainless steel shelves
Two (2) stainless steel side racks with
- Seven (7) non-tilt pan support rails
- 21-1/16″ (535mm) horizontal width between rails
- 2-5/8″ (65mm) vertical spacing between rails
Four (4) adjustable legs
One (1) hand-held shower with backflow preventer PATENT PENDING
One (1) flush-mounted rotary door latch with steam venting position
Single-point detachable temperature probe

Other Resources

Information on Alto Shaam Combi Ovens

Most counter-top steamers are boilerless, where you pour water to a built in reservoir in the bottom part of the model with its own heating element. Alternatively, a connection steamer uses a water line that connects directly into the steamer. Although this style of steamer requires some additional maintenance, and can be trickier to clean, it holds a much larger volume.

Using a scale inhibitor along with filtered may cut down on the need for additional maintenance and cleaning. The taste of the dishes will likely be affected by using unfiltered water.

Combi Oven-Steamer

Combi ovens typically use steam, standard convection, or a combination of the two to cook food very quickly and efficiently.

Despite being relatively more expensive than traditional ovens, combi ovens can be a replacement for various restaurant equipment pieces like warming or holding cabinets, fryers, steamers and traditional convection ovens. Space can be saved by replacing other restaurant equipment with a combi oven.

Selecting a Steamer Size

Many steamers are available in sizes from 1 to 4 compartments. A 1 compartment model has the ability to produce on average 200+ meals an hour. Combi ovens are more often than not used in mass volume scenarios, because they have various cooking options and minimal cooking times.

Ways to Keep your Commercial Steamer Operating at Peak Performance

Use filtered water with a scale inhibitor. A scale inhibitor removes minerals from tap water. Your steamer would require frequent cleaning, and experience performance problems, as a result of mineral buildup. Most steamers feature an indicator light that blinks when they need to be cleaned. To avoid affecting the taste of food cooked in a steamer, use unfiltered water.

Before cooking your food, make sure to preheat the steamer (steamers typically take 5 minutes to reach the proper temperature. After cooking of food in the steamer is complete, add seasoning for best taste results. Be sure to break up frozen vegetables and use a perforated pans for best results.

Since commercial steamers are so much more energy efficient than other cooking equipment, you will save more money over time.

After considering the advantages of very good tasting dishes and shorter cooking, your decision to buy a steamer should be plain and simple.

Posted by admin on 27th January 2010

CONVOTHERM Combi Oven-Steamer

OES-10.10 Convotherm Combi Oven Steamer

Combi Oven Steamer – Electric Boilerless Steam

Featuring the Advance Closed System +3

Cooking Modes:

Hot Air
Retherm
“Delta T” slow cooking
Steam
“Cook & Hold”
“Crisp & Tasty”
Combi

Cleveland Model: OES-10.10 Combination Convection Oven / Steamer with simple to operate electronic programmable controls for Hot Air, Convection Steam, and Combination cooking modes, “Cook & Hold” and “Delta T” slow-cooking capabilities, “Advanced Closed System” with “Crisp & Tasty” de-moisturizing feature. Multiple cooking stage programs, stored recipe library, multipoint core temperature probe, “Press & Go”, one-step recipe start buttons, “Smart Key” for selecting option settings, auto-reversing fan, boilerless. “Disappearing Door”, capacity for capacity for ten (10) 12″ x 20″ x 2 1/2″ pans. Includes three (3) 12″ x 20″ wire shelves.

Benefits

Large capacities in the Plated Banqueting System.
“Press & Go” – Perfect results at the touch of a button.
“Disappearing Door” for narrow kitchens – creates space behind narrow counters.
Self-regulating moisture supply through “Advanced Closed System” technology – perfect for finishing.
HACCP / PC (optional) – Control for secure documentation.
“Crisp & Tasty” in the “Advanced Closed System” for optimum result and sensitive products.
Sous Vide cooking with the “Advanced Closed System” and “Crisp & Tasty”.
Cooking at low temperatures.
The Tray Timer allows controlled, timed, flexible cooking.
Optimum cooking with the core temperature probe.
No time wasted through unnecessary cooling down thanks to “Advanced Closed System”.
Secure door close-function.

Other Resources:

Convotherm Oven Steamer wins NRA’s Kitchen Innovation Award

The majority of steamers are boiler-less. This means they have a water reservoir with their own heating element on the bottom of the unit. Connection steamers have a direct water line that comes in to the steamer from the building’s water source. This type of steamer is harder to clean and maintain, but can handle much larger amounts of food.

In order to reduce cleaning and extra maintenance, you should only use filtered water with a scale inhibitor. Use of tap water can have an effect on food taste.

Combi Oven/Steamers

A combi oven uses steam, convection, or a combination of both to quickly and efficiently cook food. Despite being relatively expensive, Combi ovens can replace various restaurant equipment pieces such as warming or holding cabinets, fryers, steamers and traditional convection ovens.

Combi ovens also save space because they can replace other restaurant equipment.

Determining Steamer Size

Aside from the kettle steamers, models come in sizes up to 4 compartments (one compartment units can produce up to 200 meals each hour. Combi ovens are frequently used in mass volume scenarios, because of their various cooking options and minimal cooking times.

Additional Tips for Maintaining and Operating your Commercial Steamer

Scale inhibitors should be used along with filtered water to remove any unwanted minerals. When minerals build up in the steamer, performance problems, as well as having to constantly be cleaned, would result. Some models have an indicator light alerting you when they need to have buildup cleaned. Using unfiltered water may also change the taste of food cooked in your steamer.

Steamers are a great addition to any commercial kitchen, and because they are much more energy efficient than other conventional cooking equipment like ranges, you can make up for the cost of purchasing a steamer through energy savings.

Factor in optimized food taste and quick cooking, and the reasons for buying a commercial steamer become very clear.