What are the safe operation procedures of commercial steam cabinets?

2025/02/01

Commercial steaming cabinets are a kind of commercial kitchen equipment that has become popular in recent years. They use dynamic steam balance technology. The cooking process can retain the original nutrients of food, so they are increasingly favored by the catering industry. What are the safe operating procedures of commercial steaming cabinets? The following is shared by SHINELONG editor. What are the safe operating procedures of commercial steaming cabinets: 1. Preheating: Connect the water source, power supply, and wait for the water tank to be filled with water. Press the power switch, the power indicator light is on, and preheat. After the water in the water tank boils and produces steam, prepare to put the food in for steaming. 2. Steaming food: Before opening the door to put in the food for steaming, you should first turn off the power and slowly open the door lock to let the high-temperature steam in the commercial steaming cabinet release pressure to prevent steam from burning the human body. After the pressure is released, you can open the cabinet door to put in the food to be steamed, close the door handle and fasten the safety buckle, and then you can supply power to let the commercial steaming cabinet heat up. 3. Pressure relief and take out: After the food is steamed, you can turn off the power. At the same time, it depends on whether the steamed food needs to be stewed or not. Whether to take it out immediately. When opening the door, be careful not to face the commercial steam cabinet and the door gap, and stay away from the commercial steam cabinet as much as possible. Slowly open the door lock to let the high-temperature steam in the commercial steam cabinet release pressure before releasing the safety buckle to take out the food. Wear heat-insulating gloves before taking out the food to prevent your hands from being scalded. 4. Anti-dry burning: When the commercial steam cabinet is working, the water tank must be filled with water. Do not use it when there is no water, otherwise it may damage the equipment. 5. Microcomputer control: It can be set according to the cooking process of different products to realize automatic shutdown alarm after steaming, fully automated, and energy-efficient. It is especially practical for units that need multiple steamers, which is easy to watch and will not make mistakes in a hurry due to the large number of steamers. The humanized design of the steamer is easy to use, can save manpower, and increase production efficiency tenfold. 6. Anti-overflow: When the automatic water addition reaches the height of the float, the float will automatically support the water outlet to prevent the water from overflowing when it is filled. 7. Regular inspection and cleaning: Regularly inspect the commercial steamer to prevent the power supply and wires from being loose; regularly clean the commercial steamer to prevent residual stains from corroding the commercial steamer. When using a commercial steamer, do not use it when there is a lack of water, and use the commercial steamer safely to prevent steam from burning the human body. The commercial steamer is made of national standard food stainless steel, which is beautiful and practical, clean and hygienic, and meets food hygiene standards. The above is the safe operation process of the commercial steamer shared by the SHINELONG editor. I hope that the sharing of the SHINELONG editor can help everyone use the commercial steamer better and more safely. Welcome everyone to follow our SHINELONG equipment, we will share knowledge about commercial kitchen equipment from time to time.

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