Commercial Steamers & Steam Cooking Equipment
Steam cooking is the most efficient way to cook rice, dim sum, momo, idli and vegetables at volume — provided the steam supply, water quality and condensate route are designed with the cabinet. We size the chamber from trays per batch and the number of batches per service.
Commercial Steam Cooker & Cabinet Capacity Comparison
| Steamer Configuration | GN 1/1 or 400×600 Tray Count | Batch Output (Rice / Vegetables) | Electric / Gas / Direct Steam Load | Water & Drain Requirement |
|---|---|---|---|---|
| Single-Door Deck / Compartment Steamer | 6 – 12 Trays | 25–50 kg rice / 150–300 meals | 9–18 kW (380V/3Ph) or 45,000 BTU/hr | DN15 filtered inlet (<60 ppm TDS), DN40 open floor drain |
| Double-Door Heavy-Duty Steam Cabinet | 24 Trays | 90–110 kg rice / 500–700 meals | 24–36 kW (380V/3Ph) or 95,000 BTU/hr | Dual-stage softening filter, ≥65°C tempered drain quench |
| 3-Door Institutional Canteen Steamer | 36 Trays (Roll-In Cart Optional) | 140–160 kg rice / 900–1,200 meals | 36–48 kW or Direct Boiler Steam (35–50 kg/hr @ 0.2 MPa) | Dedicated canopy exhaust hood + automatic auto-fill float valve |
Specify the Duty Before Selecting the Model
Five decision points drive every commercial steamers & steam cooking specification:
- Trays per batch and batches per service — sets chamber count and door format
- Steam generation — integral generator, direct steam or a dedicated boiler
- Water quality and treatment — scale control is what protects throughput and element life
- Drainage and condensate — sloping floors, correct traps and no standing water
- Door format and access — single, double or pass-through for clean and dirty separation
Commercial Steamers & Steam Cooking Equipment
Final model and specification are confirmed after application review.
4 & 8-Tray Convection Bakery Oven with Steam Spray
4 or 8-tray hot-air convection bakery oven with steam spray, 2.67-12.6kW. Even bake and gloss for cafés, bakeries and patisseries. 220V or 380V.
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Single-Barrel Commercial Steam Cooking & Blanching Station
Single-barrel steam cooking and blanching station, 12-15kW electric or gas, with auto water-fill valve. For blanching, poaching and stock work.
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Commercial 1-Hole & 3-Hole Energy-Saving Dim Sum & Bun Steamer Range
Energy-saving dim sum and bun steamer, 1-hole or 3-hole, 9-36kW. Micro-computer dry-boil protection. Takes bamboo or stainless baskets. For dim sum houses.
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Roll-In Trolley Steaming Room
Roll-in trolley steaming room for 24-48 trays, gas, electric or direct-steam, 48-90kW, 120-150°C. For central kitchens and food factories. 304 trolley included.
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Anti-Fingerprint Commercial Steaming Cabinet
Heavy-duty precision steaming cabinet, 6 to 48-tray, 9-48kW electric or direct-steam. 1.2mm stainless body with anti-fingerprint finish option.
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Tempered Glass-Door Digital Commercial Steaming Cabinet
Tempered glass-door digital steaming cabinet with LED interior, 8 to 24-tray, 9-24kW. Visible cooking and easy loading for institutional kitchens.
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4-Tray Countertop Commercial Steaming Cabinet
Compact 4-tray countertop steaming cabinet, 6kW, 220V or 380V. Auto water feed with dry-boil protection. Fits small kitchens and satellite outlets.
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Low-Temperature Sea Cucumber Rehydrating & Steaming Cabinet
Sea cucumber rehydrating and precision steaming cabinet, PID control to ±0.5°C, 8 or 12-tray. For premium Chinese seafood kitchens.
View productCommercial Steamers Types We Build
Each entry is a build-to-order configuration. Send the duty and utility conditions and we confirm the specification against them.
Steam Cabinets & Steaming Ovens
A commercial food steamer cooks rice, dim sum, momo, idli and vegetables at volume with no added fat. We build the gas steamer commercial and commercial gas steamer versions for sites with mains gas, the electric momo steamer commercial and commercial momo steamer units for those without, and the momo steamer commercial and dim sum steamer commercial configurations sized by trays per batch.
Alongside them sit the commercial vegetable steamer and commercial steamer pot for à la minute service and the industrial food steamer and industrial kitchen steamer for central production. Every commercial food steamer for sale in this range is configured to the door format and steam supply on site.
- Commercial food steamers — gas and electric
- Momo and dim sum steamers sized by trays per batch
- Vegetable steamers and steamer pots for à la minute service
- Pass-through steam cabinets for clean and dirty separation
Commercial Steamers Questions
Why does a commercial steamer lose performance after a few months?
Scale. Untreated hard water deposits on elements and in the generator, so heat transfer drops and cycle times rise. Fitting a water softener or an inline treatment unit is normally cheaper than the energy and downtime cost of descaling.
What is the difference between a steam cabinet and a combination oven?
A steam cabinet is a dedicated 100 percent steam environment for bulk rice, dim sum and vegetables. A combination oven switches between convection, steam and combined modes, which suits mixed menus but carries higher cost and maintenance.
Can steamed products be held after cooking?
Yes, but holding must be in a humidity-controlled cabinet. Holding steamed items in dry heat dries and darkens them, which is why steamer-to-holding transfer should be planned as one route.
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Plan Your Kitchen with an Engineering Team
Send your menu, meal volume, floor plan and utility conditions. We will identify the equipment logic, layout questions and technical data required before quotation.