How do commercial steamers work and how should I pick one?

Steaming, steamed, steamed, steamed, steamed and so on seemingly simple cooking method, "steam" the key to the work in the difficult to master the "fire". Steam as a traditional way of cooking, in modern catering has a wide range of applications. Commercial Steam Cabinet purchase, how to choose? Before we choose to consider: 1. steamer size, type (diamine, stainless steel, ceramic, plastic, etc.); 2. site space planning, voltage power, power supply, etc. 3. clear need to steam the dishes it requires the portion, the strength of the fire and the length of time 4. steaming cabinets because of the durability should be wear-resistant, acid and alkali resistance, fire prevention, antistatic features According to the pressure of the different divisions can be divided into the release of air steam, the original steam, high pressure steam, the temperature of 90 ℃ in the steam, the temperature of the steam is not very high. Bleeding steam temperature of about 90 ℃, the original gas steam temperature of 100-103 ℃, high-pressure gas steam temperature of 120 ℃ is the raw materials into a closed container, the use of high-pressure steam quickly heat transfer, so that raw materials rapid maturation processing methods. According to the different working principles of the steam cabinet, is divided into commercial electric steam cabinet, commercial electromagnetic steam cabinet, commercial gas steam cabinet, external steam generator steam cabinet. Commercial electric steamer: the most commonly used type of steamer. Through the power to turn on the electric heaters for heat, rapid heat transfer, so that raw materials quickly mature processing methods. Commercial Electromagnetic Steam Cabinet: Through the principle of electromagnetic induction, the electrical energy is converted into thermal energy to realize the steam heating food steam cabinet. It is the type of commercial steamer in the electromagnetic steamer without combustion exhaust emissions, do not consume oxygen, no noise and energy saving at the same time. Commercial gas steamer: through the combustion of natural gas liquefied gas for rapid heating of food steamer type. External steam generator steam cabinet: the main use of the reactor power plant to promote the cooler pressurized heating, and then the heat transfer process. External steam generator steam cabinet is generator and steam cabinet separate, can be purchased separately.

According to the different functions can be divided into economic steamer, seafood steamer, plateau steamer, inverter steamer, luxury steamer and so on, according to the specifications of the size can be divided into single-door steamer, double-door steamer and three-door steamer. Can be purchased according to the required function. Applicable to catering (large hotels and restaurants), unit canteens (school canteens, factory canteens, government agencies canteens) and food processing (steaming seafood, steaming rice or steamed buns, etc.) and other places, then how to choose from the function? Selection of heat rate fast heat speed can maximize the use of heat energy, uniform to achieve rapid heating of food. One of the frequency conversion steamed rice thickened high temperature foam layer, can maximize the lock heat, so that the steam cycle heating does not clip not burn paste.

Selection of high security selection of thickened stainless steel, all series of steamers have wear-resistant, acid and alkali resistance, fire prevention, anti-static characteristics, while thoughtful protection to protect the operator and equipment safety and set the lack of water cut-off anti-dry burning design and anti-scald handle design!

Choose the convenience of the operation of high convenience can make the back of the kitchen more convenient! Chirnen inverter steamer has an intelligent operating panel, according to the needs of setting operation at the same time can be set independently of the time and temperature, which through the window models can also be observed at any time the real-time state of the food in the steamer cabinet, to ensure that the quality of the dishes produced.

1, before use, to ensure that there is enough water in the water tank, to avoid dry burning caused by water supply failure.　　2, the water supply valve of the steamer cabinet always check, try to keep it open. At the same time, we should often press the float, pay attention to the tap water pressure and flow is normal, whether it is unobstructed.　　3, steam pot not in use, try to keep clean and dry. Long time not use the steam cabinet, should turn off the power, scrub clean. 4, steam storage tanks are equipped with gravity or pressure relief valve, is the excess steam and exhaust channel, remember not to arbitrarily increase the pressure or blockage, should be allowed to free exhaust. If there is a blockage, you must wait for the pressure relief valve dirt removal, recovery valve body up and down the flexible movement can be used.　　5, every day after the completion of the work, the tank of waste water should be discharged from the bottom of the steam cabinet drain valve, steam cabinet cabinet should be cleaned internally.6 ① for more convenient to take and put, less soup dishes are recommended to be placed on the top of the soup, soup should be placed on the bottom of the more, to reduce the chances of scalding ② light-colored dishes are placed on the top of the darker placed on the bottom of the soup to prevent the soup of the dishes above the overflow, do not influence the following color of the dishes, to avoid the production of unsatisfactory lead to waste. The dishes that are not easy to cook should be placed on the top. The dishes that are not easy to cook should be placed on the top and the ones that are easy to cook should be placed on the bottom. Because the heat is upward, the heat of the upper layer of steam is higher than that of the lower layer. ④ In order to ensure that the dishes must be in the pot of boiling water and then the raw materials into the pot steam, heating time is generally less than the specified time 2-3 minutes, cease fire is not immediately out of the pot, the use of residual heat virtual steam for a while. This is still adjusted according to actual demand!