Comprehensive Guide to Steamers and Boiler Systems

STEAMERS
GROEN
 
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).
 
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?
 
STEAMERS AND THEIR APPLICATION
INTERNAL CONVECTION FAN
 
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
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
COMPARATOR
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
COMPARATOR
 
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
STEAM LID
COMPARATOR
 
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
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.
COMPARATOR
 
 
 
WHAT’S NEW WITH THE VRC 100?
Top view
Easy installation
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.
COMPARATOR
 
 
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. 55354- Final Report
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 $6,083.00 each year
per compartment in utility
savings. That is $12,166.00
each year per double stack
steamer!
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
 
STEAMER APPLICATION
PRODUCT SELECTION
TAKE AWAYS
Field reversible doors with extra sensor in place
5 year cavity warranty
K-12 2 year warranty
K-12 2
nd
 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
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This comprehensive guide provides information on steamers, energy of steam, types of steamers, basic questions for buyers, internal convection fan, available boilers (gas and electric), HyPlus boiler system, HyPerSteam system, SmartSteam boilerless system, and more. Covering a range of topics, from understanding BTUs to selecting the right steamer for your needs, this guide offers valuable insights for both beginners and experienced professionals in the food industry.

  • Steamers
  • Boiler Systems
  • Energy of Steam
  • Food Industry
  • Commercial Cooking

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  1. STEAMERS GROEN

  2. STEAMERS 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. STEAMERS 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 STEAMERS AND THEIR APPLICATION

  5. STEAMERS INTERNAL CONVECTION FAN

  6. STEAMERS 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. STEAMERS 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 STEAMERS

  9. STEAMERS HyPerSteam Independent steam generators Individual cabinet operation Perfect for all applications Replacement or new construction Instantrecovery 50 gallons of water per hour 2 yr. with proper filtration Deliming light indicator Cost effective deliming

  10. COMPARATOR STEAMERS

  11. STEAMERS 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. STEAMERS STEAM LID

  13. COMPARATOR STEAMERS

  14. STEAMERS 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. STEAMERS 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 STEAMERS

  17. STEAMERS WHAT S NEW WITH THE VRC 100? 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 86 F Cooled water drains to floor drain or bucket. Easy installation Top view

  18. COMPARATOR STEAMERS

  19. STEAMERS UTILITY STUDY (FISHER NICKEL) COST PER COMPARTMENT 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 $6,083.00 each year per compartment in utility savings. That is $12,166.00 each year per double stack steamer! 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. 55354- Final Report

  20. STEAMERS 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. STEAMERS STEAMER APPLICATION PRODUCT SELECTION

  22. STEAMERS 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

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