Engineered for high-volume kitchens, this electric pressureless steamer ensures consistent cook cycles while preserving food quality and yield. Two independently controlled compartments enable staggered loads for uninterrupted service in restaurants, hospitals, universities, and institutional foodservice. Operating on 208 volts, it delivers 24,000 Watts of steam generation for rapid recovery under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and turn off water. Remove pans and drain generator. Wipe chamber and door seals with mild detergent and a soft cloth. Descale water lines and reservoir per manufacturer schedule using approved descaler. Flush dual water connections until clear. Clean exterior with non-abrasive cleaner. Inspect gaskets and replace if cracked. Dry all surfaces before reconnecting power and water. Regular cleaning prevents bacteria, fires, inefficiency, breakdowns, and inspection failures.#@@#Additional Info#@#The Groen HY-6SE-36 electric steamer runs on 208V, 24,000W, 3-Ph, 60 Hz. Stainless steel, 2 compartments for 3 pans each, 36.13" wide, manual controls, dual water, UL/NSF certified, 690 lbs, for commercial use.#@@#General Info#@#Description #@#
Engineered for high-volume kitchens, this electric pressureless steamer ensures consistent cook cycles while preserving food quality and yield. Two independently controlled compartments enable staggered loads for uninterrupted service in restaurants, hospitals, universities, and institutional foodservice. Operating on 208 volts, it delivers 24,000 Watts of steam generation for rapid recovery under heavy use.
#@@# Dual Compartments#@#
Two separate compartments allow simultaneous cooking cycles, maximizing throughput and reducing wait times. One compartment can handle high-volume items, while the other cooks smaller batches without cross-contamination.
#@@# Pan Capacity#@#
Each compartment holds three 12" x 20" x 2-1/2" pans, totaling six pans per cycle. This setup supports tray lines, batch cooking, and plated service in cafeterias and hospitals.
#@@# Electric Power#@#
Running on 208 volts and drawing 67 amps at 3-Ph, the unit delivers 24,000 Watts for rapid steam production and recovery. Facilities with robust electrical systems benefit from consistent performance during peak service.
#@@# Construction Materials#@#
Stainless steel interior and exterior resist corrosion and simplify sanitation, meeting healthcare and institutional standards. Welded seams and durable surfaces reduce maintenance and extend service life.
#@@# Control System#@#
Manual controls ensure straightforward operation and predictable cycle management. Culinary staff can quickly learn workflows, minimizing onboarding time during staffing changes.
#@@# Safety And Compliance#@#
NSF and UL certifications, plus Made in USA construction, ensure compliance with commercial kitchen regulations. CSD-1 compliance and dual water connections meet code requirements and provide reliable water feed for continuous operation.
Compact dimensions support integration into existing setups: 36.13" width, 34.19" depth, and 58.75" height.
#@@#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-6SE-36 steamer by depressurizing and isolating electrical supply before any service. Drain and flush water lines weekly to prevent mineral buildup; use descaling solution monthly based on local water hardness. Inspect and clean door gaskets and chamber interiors after each shift with a nonabrasive cleaner. Verify dual water connections and fittings for leaks every 30 days. Lubricate hinges quarterly and record maintenance actions for regulatory compliance.
