Stop sacrificing throughput for food quality. This direct-steam, pressureless steamer ensures repeatable cooking results in two independent compartments, enabling continuous production in high-volume kitchens without complex controls. Designed for institutional and commercial use, it integrates into workflows and supports strict sanitation protocols.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the steamer and shut off the steam supply. Remove pans and wash with warm, soapy water; rinse and air dry. Wipe all stainless steel interior and exterior with a non-abrasive cleaner and a soft cloth. Clean door gaskets and hinges, inspect for wear. Flush condensate drains and remove scale using a manufacturer-approved descaler. Clean vents and the floor base area to remove grease. Restore steam and test cycles before returning to service.#@@#Additional Info#@#Groen HY-10SM pressureless steamer delivers direct steam cooking with two compartments, five 12"x20"x2-1/2" pans each, stainless steel construction, insulated reversible doors, 120 volts, cUL/UL/NSF, Made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for food quality. This direct-steam, pressureless steamer ensures repeatable cooking results in two independent compartments, enabling continuous production in high-volume kitchens without complex controls. Designed for institutional and commercial use, it integrates into workflows and supports strict sanitation protocols.
#@@# Direct Steam Source#@#
Direct steam connects to facility lines, providing consistent heat for rapid moist-heat cooking. Operators control compartments independently to run staggered cycles and maintain output during peak service.
#@@# Two Compartments#@#
Dual compartments isolate product runs, prevent flavor crossover, and allow simultaneous cooking. Chefs set separate 60-minute timers per compartment to match service intervals and batch sizes.
#@@# Five-Pan Capacity#@#
Each compartment holds five 12" x 20" x 2-1/2" pans, accommodating appetizers, entrées, or sides. This configuration reduces handling time and supports mise en place practices in restaurants, hospitals, universities, and CSA kitchens.
#@@# Stainless Interior#@#
Stainless steel interiors resist corrosion and simplify sanitation. Smooth finishes withstand daily washdowns and meet NSF standards for commercial steamers.
#@@# Field Reversible Doors#@#
Insulated, reversible doors adapt to layouts and optimize traffic flow. Insulation reduces heat loss, improving comfort and minimizing steam plumes in front-of-house areas.
#@@# Compact Footprint#@#
With a 24.13" width, 34.25" depth, and full-height cabinet, the steamer fits narrow aisles and saves floor space. The floor-model design, mounted on bullet feet, ensures stability and easy installation.
The unit operates on 120 volts, 60 Hz, single-phase power, drawing 5 amps and consuming 600 watts for controls and ancillary loads, while steam provides cooking energy. Certifications include cUL, UL, and NSF. Made in the USA, it supports institutional procurement standards.
#@@#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#@#Maintain the Groen HY-10SM steamer by draining and flushing steam lines weekly to prevent scale. Descale monthly or per water hardness with approved solutions. Inspect and wipe gaskets and door edges daily to preserve seals. Clean chamber interiors and pans with mild detergent; rinse and air-dry. Check timer and electrical connections quarterly. Log maintenance for compliance and warranty records.
