When service demands precision and throughput, this commercial convection steamer meets both needs without compromise. It equips kitchens with boilerless steam technology and dual 32,000 BTU gas inputs to sustain continuous cooking cycles for high-volume production. Operators benefit from consistent steam delivery across two stacked compartments, enabling simultaneous preparation of multiple menu items.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply. Drain water and open door to vent steam. Wipe KleanShield™ interior with mild detergent and soft cloth; avoid abrasives. Clean door gasket and check seals; replace if worn. Flush automatic drain and test water level controls monthly. Degrease exterior with non-abrasive cleaner and clean vents to prevent grease buildup. Clean condenser and coils per schedule to save energy and prevent failures. Sanitize food-contact pans and racks, then dry before use.#@@#Additional Info#@#Cleveland SteamChef™ dual 6-pan convection steamer, boilerless, floor-mounted, delivers 64,000 BTU with two 32,000 BTU burners.#@@#General Info#@#Description #@#
When service demands precision and throughput, this commercial convection steamer meets both needs without compromise. It equips kitchens with boilerless steam technology and dual 32,000 BTU gas inputs to sustain continuous cooking cycles for high-volume production. Operators benefit from consistent steam delivery across two stacked compartments, enabling simultaneous preparation of multiple menu items.
#@@# Boilerless Steam#@#
This unit utilizes boilerless steam generation to reduce warm-up time and simplify maintenance. Facilities eliminate external boiler connections while retaining consistent steam output for rapid cycle turnovers.
#@@# Dual Gas Inputs#@#
Two 32,000 BTU burners deliver a combined 64,000 BTU to maintain temperature under heavy loads. Chefs preserve cooking profiles during peak service and avoid late-shift performance drops.
#@@# Six Pan Capacity#@#
Each compartment accepts six full-size pans for a total of 12 pans, enabling batch cooking and staging. Kitchens can scale production without sacrificing uniformity across pans.
#@@# Automatic Drain#@#
The automatic drain and water level controls manage condensation and water usage without operator intervention. Staff can reduce manual monitoring and maintain safe floor conditions during continuous operation.
#@@# KleanShield Interior#@#
A stainless steel KleanShield interior resists corrosion and simplifies sanitation procedures required by institutional foodservice. Maintenance teams can shorten clean cycles and maintain hygienic surfaces with fewer specialized chemicals.
#@@# Electronic Controls#@#
The electro-mechanical 60-minute timer and continuous-steam manual bypass provide precise cycle control and flexible operation. Culinary teams can schedule timed processes or switch to uninterrupted steam for holding applications.
This floor model arrives on a welded equipment stand with 4-inch adjustable legs and flanged feet to ensure stable installation on uneven floors.
#@@#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#@#Service teams should inspect door gaskets weekly and replace worn seals to maintain temperature and steam retention. Flush the automatic drain and check water level controls monthly to prevent mineral buildup; apply a descaler per guidelines when hardness exceeds recommended ppm. Clean the KleanShield™ interior after each shift with a nonabrasive detergent and rinse thoroughly. Verify gas fittings and 120v electrical connections quarterly for leaks and secure terminals.