No matter what you’re cooking, we’ve got a steamer for you.
The purchase of a steamer is an important investment that needs to pay off. Whether it be a first time purchase to expand or improve a menu, or a piece to increase volume, we have the right steamer for your
application. The below chart will assist in choosing the right Groen steamer for each application by pairing the product being steamed with the style of cooking.
Groen Steamer Application Product Selection
Food Type |
Cooking Style |
|
|
Vegetables, Starches & Proteins |
Batch |
|
|
Vegetables, Starches & Proteins |
Versatile |
|
|
Vegetables, Starches & Proteins |
A la Carte |
|
|
Re-Therm |
Batch |
|
|
Re-Therm |
Versatile |
|
|
Re-Therm |
A la Carte |
|
|
Seafood |
Batch |
|
|
Seafood |
Versatile |
|
|
Seafood |
A la Carte |
|
|
Groen Steamer
INTEK
SMARTSTEAM100
SMARTSTEAM100
INTEK
SMARTSTEAM100
SMARTSTEAM100
HYPERSTEAM
HYPERSTEAM
HYPLUS
STEAMER DEFINITIONS
INTEK
A connectionless, boilerless, high performance ENERGY STAR® rated batch steamer that is also LEED compliant for less than 1.5 gallons of water use per hour.
SMARTSTEAM100
A boilerless steamer minimizing the water use and heavy maintenance required with a boiler or generator unit while still delivering flexible and a la carte style cooking.
HYPERSTEAM
A generator steamer able to handle and dispose of the high fatty proteins of seafood when cooking at less the expense of a boiler unit.
HYPLUS
A boiler steamer able to power additional direct steam kettles for a single source power supply.
INTEK: |
SMARTSTEAM: |
HYPERSTEAM/HYPLUS: |
Batch |
Versatile |
Flexible for All Seafood Applications |
STYLE & TYPE DEFINITIONS
BATCH Batch or production cooking is filling the steam cavity with product and allowing the cooking cycle to run its course without the introduction of new product in the cavity. (example: schools particularly K-12 need to produce large volumes of re-thermed food in a fast time-line. as they are not cooking to order but serving in bulk a batch steamer is appropriate.)
VERSATILE Primarily batch cooking with the flexibility of a la carte cooking when required. (example: on occasion this full service restaurant receives orders for spaghetti, an item on
their menu for which the noodles are cooked in the morning via batch style but are re-thermed per order a la carte style during the lunch and dinner times. Therefore, this restaurant requires a unit with the flexibility of operating efficiently in both batch and a la carte cooking.)
A LA CARTE A la carte or cook to order is the ability to introduce new product in the steam cavity as required by order. (example: high end restaurants often prepare each dish as it’s ordered and require a steamer that can be interrupted in its cooking cycle by placing additional product within the steam cavity with little to no recovery time.)
RE-THERM Re-therm is the process of bringing refrigerated or frozen precooked product back to serving temperature. (example: an Italian restaurant prepares full pans of lasagna each night for service the next day. As orders come in, individual pieces are steamed to fill the order.)
BOILERLESS Boilerless is producing steam without the use of a boiler or a typical steam generator by use of a water reservoir, eliminating the maintenance required of those units as well as reducing water use.
STEAM GENERATOR A steam generator is typically a stainless steel box with independent heat source that produces steam under minimal pressure (.25lb or less) for a steam cavity, introduced as an alternate to the more expensive boiler units.
BOILER A mild steel pressure vessel typically rated for 12-15psi operated by gas or electric power and used to give steam on demand to a steam cavity.
CONNECTIONLESS Connectionless steamers are units that require manual water fill and drain and do not require a water or drain connection.
Intek. Compare for yourself. The Intek saves money in water, electricity and chemical cleaning costs. And that’s just the beginning.
Any purchase for your kitchen should be looked at as an investment. You need the greatest return on your dollar. When you invest in a new steamer, there are three basic categories of steamer performance that should be taken into consideration: production capability, reliability, and efficiency.
First and foremost, the steamer needs to be productive. If it cooks or recovers too slow and cannot keep up - the reliability and efficiency capabilities are insignificant. Secondly, the steamer needs to be reliable. What good is an efficient and productive steamer if it is in constant need of repair? The last consideration is efficiency. How much are you paying for water and electricity to cook the food?
Advantages: Tests reveal that the Intek is the most productive and the most efficient connectionless steamer in the market today. It pays for itself in water and electricity savings when you replace a conventional pressureless steamer. For test results and a comparison of data, visit www.comparesteamers.com. See the specific ways that you can benefit:
•Extremely reliable No atmospheric generator, no pumps, no floats or probes that can fail or get damaged in cleaning. It’s bad water proof. And with the solid state controls, there are no computer boards to go bad. Just reliable, powerful steam.
•Easier to use No water or drain connections required. A true plug and play unit. No periodic maintenance or deliming required either. Simply wipe out the chamber at the end of the day.
•Extremely efficient The powerful heater combined with the convection fan cooks 48lbs of
frozen vegetables in only 17 minutes using 99% less water, and 67% less energy. This means less maintenance and lower water and sewer bills plus a saving of $240 each month in energy
compared to conventional steamers. The Intek is the most efficient countertop steamer ever tested.
• Versatile The unit can double as a NSF holding cavity.
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