A state-of-the-art commercial steamer designed to steam large amounts of food on multiple shelves. This helps to trap nutrients and flavors while maintaining the texture of the food and preventing the transfer of flavors to other foods in the oven.
Steam ovens for the foodservice industry are very powerful and are often regarded as the flagship of professional kitchens. Typical dishes cooked in a steamer are fish, vegetables and desserts, but some chefs use this utensil to cook all these dishes at once.
Commercial steam ovens are generally large and powerful enough to handle a variety of delicious dishes, making them ideal for dinners and events.
There are four important reasons for using an oven.
Foods that retain color: As the saying goes, people eat with their eyes. Vegetables can quickly lose their color if overheated or boiled. Steaming brings carrots, asparagus and other vegetables closer to their natural color than other cooking methods. Naturally brightly colored vegetables promise freshness and add value to any dish.
Food retains flavor, texture and nutrients. Steamed foods help contain flavor, vitamins and moisture, returning them to a much more natural state than traditional cuisine. Overcooked vegetables can be cloudy and unappetizing, but fish that are too hot can dry out and become chewy. Steaming helps reduce the risk of this happening.
Cooking multiple dishes together: when steaming, flavors have a hard time moving between the ingredients in the oven. Thus, many different dishes can be cooked together with minimal flavor conversion. It also means you can cook multiple dishes on one device, allowing other appliances to be used for other tasks.
Versatility: steam is suitable for cooking a variety of foods. From seafood, vegetables, sweets and fruit to meat, pasta, rice and dim sum dishes, steam ovens are commonly used in all food businesses, especially in food establishments. as schools, hospitals and canteens. What are the limits of the steam oven? The steam oven is convenient, but has considerable drawbacks. Steam ovens cannot cook food. For the best flavor and texture, most of the meat should be cooked under an iguana pan or grill. That is, you need to move food between devices. However, this doesn’t negate the positives listed.
Like the cakes, breads and pastries can look pale when steamed. However, steam ovens are still very popular, mainly for cooking large amounts of vegetables and fish. However, if you want to take advantage of all the benefits of steaming and the ability to burn food, we recommend a combination oven. For information on choosing other types of ovens, see our commercial oven buying guide.
- What is the difference between a steam and a mixed oven?
Well, it is pretty simple. A steam oven will only cook with steam. Combi-steamers (sometimes called mixed ovens) cook with steam, convection or a combination of both. Steam ovens have only one function and are often available at a fraction of the cost of a full combi oven.
- Is there a difference between a gas oven and an electric steam oven?
When it comes to performance, there isn’t much difference. Electric steam ovens can add extra load to the kitchen’s electrical system, but gas grills can require significant brewing.
So if you think a steam oven would be beneficial to you and your business begin looking for which brands suit your needs quality and financial-wise.