1. STEAMERS
GROEN

2. 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).

3. 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?

4. 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.

5. INTERNAL CONVECTION FAN

6. 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

7. 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

8. COMPARATOR

9. 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

10. COMPARATOR

11. 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

12. STEAM LID

13. COMPARATOR

14. 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

15. 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.

16. COMPARATOR

17. 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

18. COMPARATOR

19. 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, each year per compartment in utility savings. That is $12, 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 Final Report

20. 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

21. STEAMER APPLICATION PRODUCT SELECTION

22. 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