ISNA NUTRITION RESEARCH COMMITTEE
ARE YOU ON THE
BY ALEX ALFORD, CFSP MARKETING DIRECTOR ACCUTEMP PRODUCTS, INC
As one of the most versatile pieces of equipment in any kitchen, steamers are designed to cook and retherm virtually any food product that does not require browning. This includes rice, potatoes, vegetables, boil-in-a-bag items, and tray-pack products, to name just a few. Steaming food is a great way to preserve moisture, nutrients, and color. In fact, a study done by the Journal of Food and Agriculture found that atmospheric steaming
of water filters for proper operation and/or to extend the lifespan. As foodservice equipment has evolved, new options for steam cooking have emerged that can maintain performance but reduce—or lose altogether—some of the maintenance requirements and associated downtime. Case in point: A boilerless steamer, as the
products results in 89% retention of antioxidants compared to only 34% retention when using a stovetop. All steamers naturally use steam heat to cook food—but there are significant differences in how that steam is generated. Let’s take a look. The boiler-based steamer is the oldest variety of steam cooker, and it was once considered the
name implies, does not have a boiler, but typically uses an open water reservoir or cavity, often at the bottom of the cooking unit that produces atmospheric steam as the internal cavity is heated. In general, boilerless models use significantly fewer gallons of water, and are considered the most energy- and water-efficient choice
fastest-cooking type. It employs a boiler that is typically a part of the base of the equipment and uses a pressure process to move the heat into the cooking unit. This type typically provides the capacity to steam large quantities of food in shorter time periods. These types of steamers require regular de-liming, descaling and changing
available. They tend to be easier to clean and maintain than their boiler-based counterparts. Some boilerless steamers also feature a hold mode, which can be invaluable in a kitchen with a small footprint and limited space for multiple pieces of equipment. For example, if a team member is cooking vegetables and prepping
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