STEAMERS GROEN

ENERGY OF STEAM BTU (British Thermal Unit) = Amount of heat required to raise the temperature of one pound of water by 1 degree. Sensible heat = To Raise it from 32 to 212 degrees (at 212° = 180 BTUs). Latent heat = To take 212 degree water and convert it into 212 degree steam (= 970 BTUs at atmospheric pressure).

FOUR BASIC QUESTIONS THAT EVERY PERSPECTIVE BUYER 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 a la carte? What volume do you need? How many 2-1/2” deep pans (typically 8-11lb each) What are the site conditions?

STEAMERS AND THEIR APPLICATION First in order to speak about the different steamers and their application we need to understand where and how they were derived. It really all began with the innovation of the boiler.

INTERNAL CONVECTION FAN

AVAILABLE BOILERS GAS BOILER is available in 200,000 BTU’s delivering approximately 3.7 horse power at about 12 PSI. Electric Boiler is available in 24, 36 and 48 KW providing 2.2, 3.5 and 4.7 BHP respectively at about 12 PSI. Note: rule of thumb is .25 BHP/ pan capacity

HyPlus Boiler system Powers adjacent kettles Great for replacement Perfect for all applications Instant recovery 50 gallons of water per hour Both cabinets operate 100% Water quality requirements

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HyPerSteam Independent steam generators Individual cabinet operation Perfect for all applications Replacement or new construction Instant recovery 50 gallons of water per hour 2 yr. with proper filtration Deliming light indicator Cost effective deliming

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SmartSteam Boiler less Dual water connections Versatile Batch & A la carte Very minimal shellfish Near instant recovery 20 gallons of water per hour No deliming

STEAM LID

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Intek Boiler less Connectionless Perfect for batch cooking Low volume A la carte NO SHELLFISH!!! 8, 12 and 14kw options Variable holding temps Add water indicator Low water shutoff > 1.5 gallons per hour

FROZEN PEA TEST Tests were performed by Pacific Gas & Electric's Foodservice Technology Center. This is a comparison of test results from data collected by the Food Service Technology Center located in San Ramon, CA.

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WHAT’S NEW WITH THE VRC 100? Easy installation Top view Ventless solution in most markets New optional Condensate Cap Steam is channeled thru finned tubes Fans pull air across finned tubes Uses air to cool steam & condense to cool liquid Exhausts air from the back of the unit Cools condensate to about 86º F Cooled water drains to floor drain or bucket. Easy installation Top view

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UTILITY STUDY (FISHER NICKEL) 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! COST PER COMPARTMENT 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

STANDARD WARRANTIES ALL STEAMERS ARE COVERED BY A (1) YEAR STANDARD WARRANTY A (5) YEAR CAVITY WARRANTY Steam Generators/Boilers 2-Year Parts/Labor with Purchase of proper Pure Steam 2 year K-12 school warranty

STEAMER APPLICATION PRODUCT SELECTION

TAKE AWAYS Field reversible doors with extra sensor in place 5 year cavity warranty K-12 2 year warranty K-12 2nd year precheck HyPerSteam 2 yr. warranty with proper filtration Free startup Hands free door latch Convection fan on all models A steamer for every application