A Guide to Choosing the Right Steamer

Steamers are available in boiler-based, boilerless, and connectionless models. For those needing to steam large quantities, some units can be stacked, accommodating up to 24 pans. Courtesy of Vulcan.

Steamers, like a reliable locomotive, keep kitchens running smoothly by efficiently preparing sides like vegetables and rice, as well as main dishes like duck, lobster, or crab legs. With straightforward controls and predictable results, steamers are essential for moist, nutrient-rich dishes.

"Especially for quick turnarounds, steamers are highly effective," says one manufacturer.

Steamers are suitable for both a la carte and batch cooking. Some growing chains use steamers exclusively for prepping chicken, which forms the core of their menu. K-12 schools and nursing homes also rely heavily on these quick-cooking units, many of which come with holding capabilities to manage daily demand fluctuations.

Steamers can run on gas or electric connections and generate steam either within the cooking cavity (boilerless or connectionless) or in a separate reservoir (boiler-based). Some models have atmospheric steam generators enclosed within the oven's footprint. This guide does not cover units that depend on external pressure boilers.

Manufacturers note that connectionless models, which don’t require drain or water connections, are increasingly popular. One company reported higher sales for electric versions, which typically don’t need to be placed under a hood—a factor that gained importance during and after COVID-19 due to skyrocketing hood costs.

However, boilerless and boiler-based units also offer distinct advantages.

The ideal steamer depends on your menu and volume needs. Capacities range from countertop, three-pan units to double-stacked models holding up to 24 pans. For high-volume, all-day use, a boiler-based unit is recommended as it provides instant recovery when the door is opened. For batch cooking, boilerless or connectionless units suffice. Boiler-based units are also less prone to flavor transfer, making them suitable for shellfish and other items that may drip.

Connectionless units require manual water handling: filling at the start of service, topping off as needed, and manual draining afterward. They also allow staff to easily see and clean buildup using vinegar or chemicals. Boiler-based units hide scale buildup, necessitating water filtration systems and routine filter changes. Some units have indicator lights to ensure proper maintenance. Simpler controls, like an on-off button and a timer, can be more user-friendly, while advanced models offer connectivity and smart controls.

Ensure adequate voltage and proper placement for the unit. Boiler-based units need the right water pressure, proper drain line material, and appropriate sloping. Some manufacturers offer extended warranties for installations inspected during a free startup service. Conducting a water quality test before purchase can determine the necessary filtration system.

Connectionless steamers are generally more efficient in water and power usage but are designed for light-duty performance. Boiler-based units, which pump steam continuously and temper it with cold water, use significantly more water. Some manufacturers have developed technologies to reduce water use by up to 90% and energy use by 50%. Energy Star certified steamers use an average of 3 gallons of water per hour compared to 40 gallons for standard models, saving approximately 162,000 gallons of water, 11,500 kWh of energy, and $1,000 in utility costs annually. California Energy Wise provides tools for comparing efficiency data.

In summary, steamers are indispensable for kitchens requiring quick, nutrient-rich cooking. Understanding the different types, labor implications, installation requirements, and efficiency options will help you select the best steamer for your needs.