Commercial Steamers

10 products

Commercial steamers cook vegetables, rice, seafood, eggs and proteins quickly in hotel pans while keeping colour and moisture. They are a staple in healthcare, schools, banquet kitchens and restaurants that cook sides and batch items to order.

This collection includes Cleveland 3-pan countertop convection steamers and the Antunes MS-355 Miracle Steamer. This collection sits in Cooking Equipment.

Types of commercial steamers

  • Boilerless convection steamer: The Cleveland SteamChef 3 (22CET3.1), a 3-pan countertop unit that makes steam in the cooking compartment, in 208V single- or three-phase.
  • Generator convection steamer: The Cleveland SteamCraft Ultra 3 (21CET8), a 3-pan countertop unit with an electric steam generator, offered in 208V, 220V, 240V and 440V, single- or three-phase.
  • Countertop sandwich and bun steamer: The Antunes MS-355 Miracle Steamer (120V) steams buns, tortillas, sandwiches and small portions to order.

What to consider when choosing a commercial steamer

  • Boilerless or generator: Boilerless steamers use less water and need less descaling. Generator steamers recover quickly between loads and suit continuous use.
  • Capacity: 3-pan steamers take three full-size hotel pans. Size to the number of pans you need ready at your peak.
  • Electrical: Confirm voltage and phase. Most 3-pan units here need 208V or higher; the Antunes MS-355 runs on 120V.
  • Water and drain: Check the water, drain and water treatment requirements on the spec sheet. Hard water leads to scale and service calls.
  • Placement: Countertop steamers need a sturdy stand or counter and ventilation for the steam they release.

Commercial steamer FAQs

What is the difference between a boilerless and a generator steamer?

A boilerless steamer heats water in the cooking compartment, which uses less water and simplifies descaling. A generator steamer makes steam in a separate generator for fast recovery during continuous use.

What can I cook in a commercial steamer?

Vegetables, rice, potatoes, seafood, eggs, dumplings and proteins, and reheating chilled food in pans. Steaming keeps colour and moisture well.

Do steamers need water treatment?

Many manufacturers recommend water treatment or regular descaling, especially in hard-water areas. Check the spec sheet for the model you choose.

How many pans do I need?

Count the pans of sides and batch items you need ready at once during service. A 3-pan unit suits most restaurants and smaller institutional kitchens.

Prefer to talk it through? Find a Russell Hendrix representative.