Stop sacrificing throughput for consistency. This countertop convection steamer ensures precise steam control and sustained output for high-volume kitchens, enabling continuous service without requiring a boiler room. Its electric operation and compact design make it ideal for cafeterias, hospitals, and restaurants where space and reliability are critical.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut water supply. Remove pans and wash with warm, soapy water; rinse and dry. Wipe cavity and door gasket with non-abrasive cleaner; inspect seals and replace if worn. Clean condenser and vents to remove grease buildup; dry components before reconnecting water and power. Flush drain lines per local code. Perform weekly deep clean using manufacturer-approved descaler to prevent mineral deposits and protect steam vector components.#@@#Additional Info#@#AccuTemp E64403E120 counter top convection steamer uses Steam Vector Technology, holds six 12"x20"x2.5" pans, operates at 440V/60Hz/3-Ph, 12 kW, has digital controls, ENERGY STAR, NSF, UL, CSA listings, and plumbed connections.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This countertop convection steamer ensures precise steam control and sustained output for high-volume kitchens, enabling continuous service without requiring a boiler room. Its electric operation and compact design make it ideal for cafeterias, hospitals, and restaurants where space and reliability are critical.
#@@# Boilerless Steam System#@#
The boilerless design uses a 12 kW electric element to generate steam on demand, eliminating external boilers and reducing footprint. Facilities achieve consistent steam output with simplified installation and lower maintenance.
#@@# Steam Vector Technology#@#
Steam Vector Technology evenly distributes steam across pans, reducing cooking variation and ensuring uniform hold temperatures. Chefs maintain consistent quality across six 12" x 20" pans, improving batch-to-batch consistency.
#@@# Six Pan Capacity#@#
The unit accommodates six 12" x 20" x 2.5" pans, supporting tray-style cook-and-hold workflows common in schools, universities, and hospitals. Operators increase batch size without losing control, streamlining plating and service.
#@@# Digital Controls#@#
Integrated digital controls offer programmable cook and hold cycles with precise temperature management. Staff can reproduce recipes easily, reducing training time. Users monitor cycles and adjust settings to meet menu needs.
#@@# Plumbed Water And Drain#@#
Water and drain connections enable continuous operation, eliminating manual refilling. Facilities maintain sanitary drain routing and avoid frequent interruptions, ensuring prolonged service.
#@@# Electrical And Certification#@#
Designed for 440 volts, 60 Hz, 3-Phase service with a NEMA L15-30P cord, the unit integrates into standard commercial electrical setups and draws 12 kW power. ENERGY STAR, NSF, UL, and ULEPH certifications confirm energy efficiency and foodservice safety compliance.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect condenser and steam nozzles weekly to prevent mineral buildup that reduces efficiency. Flush water lines monthly and verify drain valves operate freely to avoid backups. Descale with manufacturer-approved solution quarterly when local water hardness exceeds recommendations; following AccuTemp guidance preserves the warranty. Test digital controls and safety interlocks monthly and document findings. Schedule trained technician service annually for electrical and steam system calibration.