1. Steam Cooking Equipment Chapter 14 (c) 2014 by John Wiley & Sons, Inc.

2.  Steam is the most efficient heat transfer medium.  Carries 6 times more energy than boiling water, and delivers it immediately upon contact with a cooler surface  Works efficiently whether the steam comes in contact with the food or not  Uses less energy than other types of cooking  Only enough power is required to keep the steam up to pressure during cooking – it’s already hot enough  Reduced cooking times allow cook-to-order capability for more delicate foods that don’t hold well  Foods don’t burn when cooked with steam How Steam Cooking Works (c) 2014 by John Wiley & Sons, Inc.

3. In this chapter, you will learn to:  Identify the important features of..  Steam-jacketed kettles  Pressure steamers  High-pressure and low-pressure steamers  Pressureless steamers  Combination steamers (pressure and pressureless)  Specialty steamers  Combi-ovens and combi-oven/steamers Learning Objectives (c) 2014 by John Wiley & Sons, Inc.

4.  Total dissolved solids no more than 80 ppm  Water pH factor 7.0 to 8.0  Water hardness not to exceed 2.0 grains  Total alkalinity not to exceed 20 ppm  Maximum allowable silica 13 ppm  Maximum allowable chloride 30 ppm  Most frequent problems with steam equipment involve mineral buildup over time on parts that come into contact with water. Steam and Water Quality Steam for foodservice must be clean and produced from potable water (c) 2014 by John Wiley & Sons, Inc.

5. The Steam-Jacketed Kettle 5 Basic construction of steam-jacketed kettles  One round, hemispheric bowl is sealed within another, with about 2" of space between the bowls.  The space is filled with steam.  Steam pressure can be adjusted: increased for faster cooking, decreased for slower.  Baffles on the exterior bowl (jacket) distribute heat evenly throughout the kettle. (c) 2014 by John Wiley & Sons, Inc. © John Wiley & Sons, Inc.

6. A kettle for every purpose Varieties of Steam-Jacketed Kettles  Deep-jacketed – Deeper and narrower than a regular kettle, its cylindrical shape allows it to fit where floor space is limited  Shallow or full-jacketed – A wider, shorter version of the deep-jacketed kettle  Two-thirds jacketed – Only two-thirds of its interior is surrounded with steam. Used for foods with high liquid content, as its height helps minimize spillover  Tilting or trunnion – Has a pouring lip and is mounted on pivots (trunnions) allowing it to be emptied without having to lift it. Can be locked into place at different angles. (c) 2014 by John Wiley & Sons, Inc.

7. Sizing and Selecting Kettles  Your menu and the quantities of food you will produce  Your available counter and floor space. Kettles must be located on the hot line, and tilting kettles must be able to pivot and pour.  Whether multiple, smaller kettles would offer more flexibility than a single large one  Workers’ ability to operate the kettle, particularly in high-volume operations Output guidelines for kettles  Some are based on numbers of meals or portions  General guideline: 8 lbs. meat or vegetables, or 4 lb. poultry, for each gallon of kettle capacity When buying steam-jacketed kettles, consider… (c) 2014 by John Wiley & Sons, Inc.

8. Power Sources for Kettles Electric Self- Contained Gas Self- Contained Direct-Steam Models Steam generated by immersing electric heating elements in a water reservoir below the kettle jacket. Recycles water condensate and needs no plumbing connections. Gas or propane burners boil the water to produce steam. Water condensate is recycled and more water can be added as needed with no plumbing connections required. Uses steam made outside the kettle that is pumped into it. Steam is generated from a main boiler room (rare in modern buildings); or a boiler unit installed specifically to create steam for kitchen appliances. (c) 2014 by John Wiley & Sons, Inc.

9. Other Considerations for Kettles Mounting a kettle means safely anchoring it to a surface for stability. The options are: Pedestal mount – A stainless steel base welded to the kettle is attached to the floor. The pedestal allows cleaning underneath the kettle. Kettles can also be mounted to sturdy stands or tables. Tubular leg mount – Legs welded to the kettle are supported by adjustable floor flanges. Wall mount – The wall must be strong enough to support a heavy, fully-loaded kettle. Some kettles are specially built to attach to the raceways that hold the kitchen’s major utility connections. Cabinet mount – As part of a hot line, the kettle fits into a cabinet and the entire cabinet can be wall-mounted. It includes a built-in drain that attaches directly to a floor drain below. (c) 2014 by John Wiley & Sons, Inc.

10. Pressure Steamers  Also known as compartment or connection steamers  The combination of boiler use and high-pressure steam may require a local building code inspection for safety  Best for sturdy (not delicate) foods: meats, root vegetables, frozen foods, pasta  Cooks quickly – care must be taken not to overcook foods, particularly if they start out frozen Steamer typepsiUsed for… Low-pressure2 to 5Similar items needed in high volume High-pressure15Blanching, reheating, cooking in one-third to one-half the time of a low-pressure steamer (c) 2014 by John Wiley & Sons, Inc.

11. Pressureless Steamers  Also known as convection steamers  About half the steamers sold are this type; less expensive than a pressurized steamer, simple installation, easy to use  Cooks more slowly than pressurized; also more energy- efficient  Door can be opened during cooking to season, check food  Ideal for small-quantity batch cooking  Steam shoots through multiple inlets inside the cooking chamber; some have fans for added circulation  In connectionless (or boilerless) models, water is added manually – 8 gallons a day, rather than the typical 30 gallons an hour for a traditional steamer. No water filtration necessary. (c) 2014 by John Wiley & Sons, Inc.

12. Specialty Steamers  Flash steamer – Countertop model used to heat sliced meat sandwiches, melt cheese and warm pastries. Also known as a steam food cooker.  Spatula steamer – Looks like a box with an insulated handle in front. Handle is attached to a perforated basket that fits into the cabinet of this countertop steamer. Used for quick reheating of individual portions.  Needle injection steamer – Food is pressed down onto the needles of this steamer, which release steam directly into the food. Used primarily for pastries.  Pasta/rice steamer – Used for quick cooking of 8-ounce portions of rice or pasta.  Steamer/fryer – Can steam food such that it tastes fried; steams, then browns the exterior. Works with some foods that typically are fried: chicken, potatoes, onion rings, breaded cheese sticks. A steamer for every purpose (c) 2014 by John Wiley & Sons, Inc.

13. Combi-Ovens  Uses 60% less energy than traditional cooking appliances  Cooks 40% more quickly than conventional ovens  The speed of a pressure steamer, without the pressure  Combines convection cooking and steam for a moist, fresh product that can hold longer after cooking  Most combi-ovens can be stacked  Must be installed under a hood, but are small compared to other appliances It’s a combination steamer and oven (c) 2014 by John Wiley & Sons, Inc.

14. Vacuum Steam Cooking The vapor oven: a combi-oven variation  Good for delicate foods that benefit from low-temp steam  Cooking chamber holds water; vacuum pump inside oven reduces air pressure by pulling air out  Creates low-temperature steam with a superior heat transfer rate  System cycles heat on and off depending on food temperature, cooking evenly without turning or basting  Automatically holds food when cooking is done  Uses only 10% of power of conventional steamer  Runs on electricity  Is housed in a heavy-duty stainless steel cabinet (c) 2014 by John Wiley & Sons, Inc.

15. Steam Generators  A central, outside source, such as a building’s steam supply  A freestanding boiler or steam generator installed specifically to make steam for appliances  The appliance is equipped with a built-in boiler And three types of freestanding boilers…  Electric steam generator  Gas steam generator  Steam coil steam generator For steam pressure, ¾ BHP is needed for each steamer compartment; 1 BHP per 20 gallons of kettle capacity Three steam sources for cooking equipment… (c) 2014 by John Wiley & Sons, Inc.

16. Steam Generators Basic boiler maintenance  Drain boiler daily and refill the next day.  Clean well and regularly to prevent buildup of lime, scales, other mineral deposits on boiler interior, heating elements.  Do this even if a water filtration system is being used. It is the most common cause of problems.  Warranties are voided by not following manufacturer’s water quality recommendations.  Install a cathodic protector, suspended in boiler tank to inhibit corrosion from metals. (c) 2014 by John Wiley & Sons, Inc.

17. Cleaning and Maintenance  Scale buildup occurs on any steam appliance surface. Each ¼-inch means using 40% more energy to produce steam  Clean when appliance is cool, inside and out. Remove shelves to wash in pot sink  When cleaning, check compartment drain for clogs.  Combi-ovens may be self-cleaning.  Check gaskets regularly for leaks; check doors for tight fits so steam can’t escape.  Check safety valve weekly.  Check pressure gauges, pilot lights, timers, thermostats. (c) 2014 by John Wiley & Sons, Inc.