Industry
Pressures/Boilerless
Manufacturer standards increasing
New certifications available (rebates)
Energy Star, Green Rest., Even LEED
Three questions all potential customers should be asked?
What product are you planning on steaming?
vegetables, starches, proteins, re-therming or seafood?
In what manner are you planning on steaming?
batch, versatile or ala carte
What volume do you need? How many pans?
Defining Application Style/ Steamer need
Coil Pressure Steamer
Remote Boiler
Higher temp.
Quicker cook times
No manual intervention
High energy use
High water use
Loss of time on pressure down
flavor transfer
Hard on delicate vegetables
Tend to leak at door gaskets
Boiler Steamers
Most sold today are open systems allowing for ala carte style cooking.
Atmospheric steam in lieu of pressure in the cooking cavity.
Having a boiler allows unit to be used as a single source power supply for existing or new
direct steam kettles.
Provides availability to meet spec and or customer predisposition that a boiler system is
what they want.
Accessible cavity (ala carte cooking, fastest recovery time, easy on vegetables, no flavor
transfer)
High water usage, high energy use, demands high maintenance, requires harsh
chemicals, boilers are the most problematic piece of equipment In the kitchen. High cost
of ownership.
Generators vs. Boilers
What's the difference?
1970’s zero pressure and a call to eliminate the boiler requirement.
To preserve food integrity, “zero” pressure steamers have an
advantage over pressure steaming
Open system/closed system
Accessible cavity (ala carte)
Still all the issues that boiler steamers have minus the requirement of
a boiler…
Boilerless Steamers
Economic and ecological pressures
move steamers to boilerless
technology.
What is boilerless?
To preserve food integrity, “zero”
pressure steamers have an
advantage over pressure steaming
Open system/closed system
Accessible cavity (ala carte)
Still all the issues that boiler
steamers have minus the
requirement of a boiler…
What is boilerless?
Water bath vs. generator or boiler
Can be connectionless
Little maintenance
Manual or auto fill
Easy wipe down
Still, all the benefits of steam and the energy transfer
Why boilerless is better.
Less water consumption than traditional steamers. (saving money on utilities)
Less maintenance required (no traditional de-liming of generators or boilers.
(saving money on labor)
No harsh chemicals (unit cleans up with simple vinegar and water solution)
meaning less cost of cleaning agents and less impact on environment.
Very near the same cook times as a generator unit (with all the savings)
Additional benefits of Connectionless steamers
Utility Study
Studies conducted by Fisher-Nickel,
Inc. and the Foodservice Technology
Center confirm that replacing a
conventional steamer with a
connectionless steamer in a high
volume restaurant will save
$6,083.00 each year per
compartment in utility savings.
That is $12,166.00 each
year per double stack steamer!
The information in this table is based on data generated by Fisher-Nickel, Inc. and the Food Service Technology Center - MWD ICP: Evaluating
the Water Savings Potential of Commercial Connectionless Steamers - Agreement No. 55354- Final Report
“Boilerless”
Connected a la carte style Boilerless base
Variable capacities, 3,5,10
Electric/Gas
90 minute digital timer (each cavity of stacked)
Single water connection
Water filter optional
Easy to clean (mirrored interior)
High rate of continuous steam
Steam Generator
Generator base
Variable capacities, 3,5,6,10
Electric/Gas
Separate 60 minute timers
Available with two water connections
Water filter recommended
Steam on demand
Versatile steamer able to dispose of the waste from shell fish
Boiler Based
Boiler (in cabinet base)
Installation required
Needs deliming and daily blow-down
Heavy water usage
Rapid recovery and high steam production
A la carte/heavy duty production steaming
Can power adjacent kettle
Competitive features