2. Industry Pressures/Boilerless Manufacturer standards increasingNew certifications available (rebates)Energy Star, Green Rest., Even LEED

3. 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?

4. Defining Application Style/ Steamer need

5. Coil Pressure Steamer Remote Boiler Higher temp.Quicker cook timesNo manual interventionHigh energy useHigh water useLoss of time on pressure downflavor transferHard on delicate vegetablesTend to leak at door gaskets

6. 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.

7. 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 systemAccessible cavity (ala carte) Still all the issues that boiler steamers have minus the requirement of a boiler…

8. 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 systemAccessible cavity (ala carte) Still all the issues that boiler steamers have minus the requirement of a boiler…

9. What is boilerless? Water bath vs. generator or boilerCan be connectionlessLittle maintenanceManual or auto fillEasy wipe downStill, all the benefits of steam and the energy transfer

10. 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)

11. 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 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! Additional benefits of Connectionless steamers Utility Study

12. “Boilerless” Connected a la carte style Boilerless baseVariable capacities, 3,5,10Electric/Gas90 minute digital timer (each cavity of stacked)Single water connectionWater filter optionalEasy to clean (mirrored interior)High rate of continuous steam

13. Steam Generator Generator baseVariable capacities, 3,5,6,10Electric/GasSeparate 60 minute timersAvailable with two water connectionsWater filter recommendedSteam on demandVersatile steamer able to dispose of the waste from shell fish

14. Boiler (in cabinet base)Installation requiredNeeds deliming and daily blow-downHeavy water usageRapid recovery and high steam productionA la carte/heavy duty production steamingCan power adjacent kettle Boiler Based

15. Competitive features