For high-volume kitchens needing rapid, consistent steam cooking without plumbing changes, this countertop convection steamer offers controlled, high-capacity performance. It holds six 12" x 20" x 2.5" pans and operates on 480 volts, 60 Hz, 3-Ph electrical supply, generating 14 kW of steam without a boiler. Operators enjoy precise cooking, easy installation, and ENERGY STAR® efficiency in a compact, USA-made design.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow cooling. Remove pans and wipe chamber with mild detergent and a soft cloth. Flush drainless system per manufacturer schedule using approved descaler to remove mineral buildup. Clean exterior with non-abrasive cleaner and dry. Inspect door seals and hinges; tighten or replace worn parts. Clean vents and condenser areas to prevent grease accumulation and reduce fire risk. Record cleaning dates for inspections and warranty compliance.#@@#Additional Info#@#AccuTemp S64803D140 Steam'N'Hold steamer offers connectionless, boilerless steaming for six 12"x20" pans; 480V, 14kW, 60Hz, 3-Ph, NEMA L16-20P, manual timers, vacuum cooking, ENERGY STAR®, NSF, cULus, UL EPH, made for foodservice.#@@#General Info#@#Description #@#
For high-volume kitchens needing rapid, consistent steam cooking without plumbing changes, this countertop convection steamer offers controlled, high-capacity performance. It holds six 12" x 20" x 2.5" pans and operates on 480 volts, 60 Hz, 3-Ph electrical supply, generating 14 kW of steam without a boiler. Operators enjoy precise cooking, easy installation, and ENERGY STAR® efficiency in a compact, USA-made design.
#@@# Countertop Capacity#@#
Designed for six 12" x 20" pans, the unit maximizes space for tight service lines and supports large batch cooking. Chefs can stage sheet pans for smooth service peaks and fewer reloads.
#@@# Boilerless Operation#@#
The boilerless design removes external water and drain needs, allowing plug-and-play setup with the NEMA L16-20P cord. Facilities avoid piping changes, saving time and cost.
#@@# Convection Steam Cooking#@#
Forced-convection steam ensures uniform heat transfer across pans for consistent cooking. Teams achieve reliable results for proteins and delicate items, reducing product variance.
#@@# Electrical Performance#@#
Rated 480 volts, 60 Hz, 3-Ph with 14 kW input, the unit integrates with commercial systems for continuous operation. Engineers can plan load distribution using the NEMA configuration.
#@@# Controls And Compliance#@#
Manual timer controls offer simple operation and predictable cycles for staff training and HACCP documentation. The unit meets cULus, UL EPH, and NSF standards, ensuring compliance for institutional kitchens.
#@@# Serviceability And Construction#@#
Made in the USA with ENERGY STAR® certification, the steamer combines efficiency and durability for daily use in restaurants, hospitals, universities, and hospitality venues. Technicians can access components for maintenance, while the connectionless design reduces boiler-related failures.
#@@#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 door gaskets weekly for cracks or compression; replace seals showing wear to maintain steam retention. Flush the reservoir per manufacturer schedule to prevent mineral buildup; use a descaling solution compatible with commercial equipment. Clean chamber interior and pan rails daily with mild detergent and a soft cloth; avoid abrasive pads. Verify NEMA L16-20P cord and 480v connections monthly for secure terminations. Lubricate hinges quarterly and document service actions for compliance.