Engineered for demanding kitchens, this floor convection steamer delivers consistent steam capacity while maintaining a compact footprint and durable construction. It operates on 208v three-phase power and provides 36,000 watts to generate rapid, uniform steam for high-volume production. Operators achieve repeatable cooking results across two compartments that accept six full-size pans, reducing batch variation and streamlining service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the steamer and allow full cool-down. Drain water and remove pans and racks. Wipe chamber with mild detergent and warm water; rinse and dry. Clean exterior with non-abrasive cleaner. Descale heating elements per manufacturer schedule to prevent mineral buildup. Check door seals and hinges; tighten or replace worn parts. Clean vents and condensate drains to avoid grease and clogs. Document each cleaning to pass CSA and health inspections.#@@#Additional Info#@#Sterling Manufacturing's E6-36-ES is a 23.88" W stainless steel electric steamer for high-volume kitchens. It operates at 208 volts, 3-Ph, 60 Hz, draws 100 amps, holds six 12" x 20" x 2.5" pans, includes a timer, and has CSA and NSF certifications.#@@#General Info#@#Description #@#
Engineered for demanding kitchens, this floor convection steamer delivers consistent steam capacity while maintaining a compact footprint and durable construction. It operates on 208v three-phase power and provides 36,000 watts to generate rapid, uniform steam for high-volume production. Operators achieve repeatable cooking results across two compartments that accept six full-size pans, reducing batch variation and streamlining service.
#@@# Compact Footprint#@#
The unit measures 23.88 inches in width and 30.63 inches in depth, fitting efficiently into tight kitchen zones. Installers benefit from a reduced floor space requirement while staff retain full access for loading and unloading pans.
#@@# High Power Output#@#
The steamer produces 36,000 watts at 208 volts and draws 100 amps, enabling fast recovery and heavy-duty continuous operation. Kitchens that demand sustained throughput will experience minimized downtime between cycles.
#@@# Two Compartment Design#@#
Two independently controlled compartments accept one set of six 12 by 20 by 2.5 inch pans, allowing simultaneous cooking of different menu items. Chefs preserve flavor profiles and textures by running distinct programs in each compartment.
#@@# Convection Steam Technology#@#
Convection steam distribution ensures even heat and moisture across all pans, reducing the need for rotation and manual adjustment. Foodservice teams improve consistency across batches and lower waste from uneven cooking.
#@@# Durable Stainless Construction#@#
Stainless steel construction resists corrosion and cleans without specialty agents, supporting sanitation protocols required by institutional kitchens. Maintenance crews complete routine cleaning quickly, extending service life and lowering lifecycle costs.
#@@# Certified Performance#@#
The unit carries CSA and NSF certifications and meets energy performance criteria, providing regulatory compliance for commercial operations.
#@@#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#@#Upon confirmation of the completed payment, Culinary Depot will ship and deliver the Sterling Manufacturing E6-36-ES Convection Steamer.#@@#Maintenance Guide#@#Inspect seals weekly and replace cracked or deformed gaskets to preserve steam integrity and reduce energy loss. Descale water paths monthly using manufacturer-approved descaler to prevent buildup; flush with clean water until neutral pH. Clean chamber and pans after each shift with mild detergent and nonabrasive cloth to avoid corrosion. Verify electrical connections and tightness quarterly; record amp draw to detect abnormalities. Lubricate hinges and test timer functions before service.
