Built for continuous high-volume service, this electric pressure steamer delivers controlled, repeatable steam cooking across three independent compartments to maximize throughput without sacrificing consistency. Operators gain precise heat via a 24 kW electric boiler and manual controls that simplify training and reduce cycle variability. Maintenance teams benefit from stainless steel construction and a cabinet base that supports heavy daily use in institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and allow the steamer to cool. Drain boiler and flush with fresh water. Mix mild detergent in warm water; scrub chamber, gaskets, and door with non-abrasive pads. Rinse thoroughly and dry all stainless surfaces. Remove and wash pans and racks; air dry before reinstalling. Clean condensate lines and check seals for wear; replace as needed. Inspect vents and remove grease buildup to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Cleveland PEM243 36" electric pressure steamer runs on 208 volts, 24 kW. It has three compartments for 24 pans, stainless steel build, manual controls, a 60-minute timer, and 6" adjustable legs for continuous kitchen service.#@@#General Info#@#Description #@#
Built for continuous high-volume service, this electric pressure steamer delivers controlled, repeatable steam cooking across three independent compartments to maximize throughput without sacrificing consistency. Operators gain precise heat via a 24 kW electric boiler and manual controls that simplify training and reduce cycle variability. Maintenance teams benefit from stainless steel construction and a cabinet base that supports heavy daily use in institutional kitchens.
#@@# Boiler Power#@#
Engineered with a 24 kW electric heated boiler, the unit produces rapid steam recovery to support back-to-back cooking cycles. Chefs achieve consistent doneness across full loads, and managers reduce downtime between cook sessions.
#@@# Three Compartments#@#
Each compartment operates independently to allow simultaneous cooking of different menu items at separate cycle times. Staff can stage production efficiently, limiting cross-flavor transfer while expanding menu flexibility.
#@@# Large Pan Capacity#@#
Designed to accept 20 to 24 pans, the steamer accommodates large batch production for cafeterias, hospitals, and catering operations. Kitchens increase output per cycle and reduce the number of runs required during peak service.
#@@# Manual Controls#@#
The straightforward mechanical control scheme and 60-minute timer deliver predictable operation and minimal operator training. Teams can set cycles quickly and monitor progress without complex programming.
#@@# Rugged Construction#@#
All stainless steel surfaces and a cabinet base provide durability against daily wear and simplify sanitation protocols. Maintenance crews find cleaning faster, and the unit withstands the demands of institutional environments.
#@@# Adjustable Support#@#
The steamer mounts on 6-inch adjustable legs with flanged feet to ensure stable installation on uneven floors and to comply with cleaning and accessibility requirements. Installation teams secure level placement and improve workflow ergonomics.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect gasket seals weekly and replace at first sign of hardening or tears to maintain pressure integrity. Descale the boiler monthly with manufacturer-approved descaler to prevent scale buildup and preserve 24 kW heat transfer efficiency. Flush condensate lines after each service day and verify drain valves open fully. Lubricate hinge pins quarterly and tighten electrical connections annually at 208 volts. Train staff on manual controls and document maintenance actions for CSA compliance.