ET10SCE1391 Steamers for Food Service Applications

Steamers, or steam cookers, are cooking appliances wherein heat is imparted to food in a closed compartment by direct contact with steam. The compartment can be at or above atmospheric pressure. The steam can be static or circulated. This project assesses the energy efficiency level of the electric steamer and seeks to determine an appliance baseline and a minimum energy efficiency level necessary to qualify for the food service qualifying product list. The boilerless convection steamer with a cooking capacity for up to three deep steam table pans, was examined for various performance metrics. A test procedure was conducted in order to characterize the steamer’s energy input rate, preheat energy consumption, cooking energy efficiency, and production capacity, according to the American Society for Testing and Materials (ASTM) F 1484-05 Standard Test Methods for Performance of Steam Cookers.