Steamer use is typically limited to certain food items, such as potatoes, rice and vegetables. This is due to the amount of water used in this cooking application.
However, AccuTemp’s Evolution™ steamer not only offers traditional steaming, but its revolutionary design allows for rethermalizing and hot holding.
Because Evolution cuts water use by 80% while delivering boiler-speed performance, its use can be expanded.
“Operators can bake a cake in the Evolution steamer; if this was done in a boiler-based steamer, the result would be pudding,” says John Pennington, AccuTemp’s vice president and director of sales and marketing. “This steamer can also be used to cook meat that most operators wouldn’t consider steaming, such as pork ribs and inside rounds.”
Rethermalizing is also made easier in the Evolution steamer. Not only will this process retain product quality, but it also prevents burning.
“Rethermalizing spaghetti using a stove, when it’s not constantly stirred, may cause burning,” Pennington says. “Losing a batch results in less yield and money wasted.”
Because rethermalization is in an uncovered vessel, moisture is added back into the product so the fresh-made quality is retained.
The Evolution steamer also serves as a holding cabinet, with its variable temperature hold mode.
“When the steamer’s cook timer goes off, it can be put into hold mode until serving with no product deterioration,” Pennington says.
Foods that are typically harder to hold can be held longer without sacrificing the color, texture or flavor.
The steamer holds up to 12 pans in only a 2-foot-wide footprint. It is also available in a connectionless model, so no water or drain lines or ventilation hood are needed. This provides added versatility with placement.
Because Evolution steamers have no filters and require no chemical deliming, cleaning is simple with vinegar and water.
