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Steaming

Commercial steamers utilizes continuous streams of 212°F vapor, and higher. A water source needs to be hard-lined into the equipment, as well as water softeners to help with deliming or descaling in areas where the water is considered “hard.” Steaming in CVap is not the same as steaming in traditional commercial steamers. You can program our maximum vapor temperature paired with the air temperature, 200°F/200°F to create 100% relative humidity in the cabinet, which gives CVap the ability to gently steam or “vapor blanche” products. Typical products to steam would be vegetables, seafood, dumplings/bao/buns, and the like.