salads, the steamer can be placed in hold mode automatically once the timer goes off on the cooking process. This allows the employee to continue prepping the other menu item without worrying about overcooking the vegetables or allowing them to fall below a safe temperature. While some foodservice operators have opted to purchase combi-ovens, which can cook with both moist (steam) and dry heat methods, steamers
remain a viable choice. Foodservice consultants note that they tend to be more intuitive for employee training and use. Depending on the model, a steamer may also be less expensive and more energy-efficient. Much depends on the other equipment available in your kitchen and what you intend to cook. For example, some operators may choose to pair a boilerless steamer with a retherm oven and get the same cooking results as a combi, without taking on high maintenance and water filtration burdens.
No matter which type of steamer you have, I do believe that the decision to implement or continue steam-cooking in your school kitchen is a sound investment. Your team will value the easy operation, and students will enjoy the delicious and NUTRITIOUS flavor profile that is a signature of steam cooking! Encourage your team to experiment with cooking different menu items in the steamer. Rice, potatoes, and vegetables may be the most obvious choices, but a steamer also works to retherm multiple items from French toast sticks to precooked burgers. If it doesn’t require browning, you can steam-cook it!
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